Spicy Hungarian Goulash

Spicy Hungarian Goulash
Staff Writer
Spicy Hungarian Goulash

Jeremy E. Nolen

Spicy Hungarian Goulash

I love this dish in late fall and winter. It is a great warming dish that is perfect for cold nights. I’ve been eating this for as long as I can remember. The best I’ve ever had was at a German restaurant near where I grew up called the Alpenhof. The restaurant has since closed, but the memory of this soup will remain with me forever. Whenever we ate there my family always started with the goulash.

This is my version of this spicy beef stew. Serve it over some buckwheat spätzle for an entrée sized portion. If you’re having more people, then simply double the recipe.

Directions

Heat a medium-sized Dutch oven over medium-high heat and let the pan become hot. Add the oil and the butter. Once the butter has melted, add the beef cubes.  Season with the salt and pepper. Brown the beef cubes all over, making sure you get a nice even brown. (Don’t worry if the bottom of the pan is getting brown. You want that! It will only add flavor to the goulash.)

Once all of the meat has browned add the peppers, onions, and garlic. Continue to cook until the peppers and onions are softened. Next, add the flour, both types of paprika, and marjoram and stir well, incorporating all of the ingredients. (It will look somewhat dry and pasty.) Now add the red wine, water, and Maggi. Mix well so that everything is incorporated and there are no lumps. 

Once everything is mixed well, turn the heat down to low and cover with a lid. Let cook for 1 hour, stirring occasionally. After 1 hour, check for tenderness by removing a piece of meat and cutting it with a fork; if it comes apart easily, add the potatoes.   

If not, let cook for another 30 minutes or until the meat is tender. (If you add the potatoes too early they will just fall apart.) Add the potatoes and cook for another 20 minutes or until the potatoes are done. Taste and adjust seasoning. Serve immediately.

Nutrition

Calories per serving:

558 kcal

Daily value:

28%

Servings:

4
  • Carbohydrate, by difference 28 g
  • Protein 39 g
  • Total lipid (fat) 25 g
  • Vitamin A, IU 552 IU
  • Vitamin A, RAE 132 µg
  • Vitamin B-12 4 µg
  • Vitamin B-6 1 mg
  • Vitamin D 6 IU
  • Vitamin E (alpha-tocopherol) 3 mg
  • Vitamin K (phylloquinone) 3 µg
  • Alanine 2 g
  • Alcohol, ethyl 11 g
  • Arginine 2 g
  • Ash 3 g
  • Aspartic acid 3 g
  • Betaine 37 mg
  • Calcium, Ca 130 mg
  • Carotene, beta 4 µg
  • Cholesterol 101 mg
  • Choline, total 119 mg
  • Fatty acids, total monounsaturated 13 g
  • Fatty acids, total polyunsaturated 3 g
  • Fatty acids, total saturated 6 g
  • Fiber, total dietary 3 g
  • Folate, DFE 90 µg
  • Folate, food 19 µg
  • Folate, total 63 µg
  • Folic acid 44 µg
  • Glutamic acid 6 g
  • Glycine 2 g
  • Histidine 1 g
  • Iron, Fe 10 mg
  • Isoleucine 1 g
  • Leucine 3 g
  • Lutein + zeaxanthin 11 µg
  • Lycopene 26 µg
  • Lysine 3 g
  • Magnesium, Mg 84 mg
  • Manganese, Mn 1 mg
  • Methionine 1 g
  • Niacin 11 mg
  • Pantothenic acid 1 mg
  • Phenylalanine 1 g
  • Phosphorus, P 412 mg
  • Phytosterols 17 mg
  • Potassium, K 618 mg
  • Proanthocyanidin dimers 11 mg
  • Proline 1 g
  • Retinol 131 µg
  • Selenium, Se 40 µg
  • Serine 1 g
  • Sodium, Na 483 mg
  • Starch 17 g
  • Sucrose 1 g
  • Sugars, total 3 g
  • Theobromine 3 mg
  • Threonine 1 g
  • Tocopherol, gamma 2 mg
  • Tyrosine 1 g
  • Valine 2 g
  • Water 261 g
  • Zinc, Zn 13 mg
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