Spicy Hungarian Goulash

Spicy Hungarian Goulash
Jeremy E. Nolen

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

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:

467 calories

Dietary restrictions:

High Fiber Sugar Conscious, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:

23%

Servings:

4
  • Fat 87g 134%
  • Carbs 116g 39%
  • Saturated 40g 201%
  • Fiber 21g 86%
  • Trans 3g
  • Sugars 13g
  • Monounsaturated 33g
  • Polyunsaturated 10g
  • Protein 115g 229%
  • Cholesterol 408mg 136%
  • Sodium 7,418mg 309%
  • Calcium 313mg 31%
  • Magnesium 295mg 74%
  • Potassium 4,343mg 124%
  • Iron 24mg 131%
  • Zinc 28mg 186%
  • Phosphorus 1,414mg 202%
  • Vitamin A 1,217µg 135%
  • Vitamin C 142mg 237%
  • Thiamin (B1) 1mg 70%
  • Riboflavin (B2) 2mg 93%
  • Niacin (B3) 32mg 158%
  • Vitamin B6 5mg 231%
  • Folic Acid (B9) 186µg 47%
  • Vitamin B12 10µg 173%
  • Vitamin D 1µg 0%
  • Vitamin E 14mg 71%
  • Vitamin K 97µg 122%
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