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.

4
Servings
427
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  tablespoon  canola or grapeseed oil
  • 1/4  cup  butter
  • 1  pound  beef stew meat or chuck roast, cut into 1-inch cubes
  • 1  tablespoon  kosher salt, plus more to taste
  • 1  teaspoon  black pepper, plus more to taste
  • 1/2  red bell pepper, diced
  • small onion, diced
  • clove garlic, minced
  • 1/4  cup  sweet paprika
  • 1  teaspoon  hot paprika
  • 1  teaspoon  dried marjoram or oregano
  • 1/4  cup  all-purpose flour
  • 2  cups  red wine
  • 2  cups  water
  • 1  tablespoon  Maggi seasoning*
  • small Yukon Gold potatoes, unpeeled and diced

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.

Nutritional Facts

Total Fat
19g
27%
Sugar
5g
6%
Saturated Fat
8g
33%
Cholesterol
89mg
30%
Carbohydrate, by difference
35g
27%
Protein
29g
63%
Vitamin A, RAE
135µg
19%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
135mg
14%
Choline, total
81mg
19%
Fiber, total dietary
5g
20%
Folate, total
76µg
19%
Iron, Fe
9mg
50%
Magnesium, Mg
57mg
18%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
354mg
51%
Selenium, Se
35µg
64%
Sodium, Na
725mg
48%
Water
184g
7%
Zinc, Zn
10mg
100%