Beef Goulash
KI-generiertes Bild
Hungarian

Beef Goulash

A deeply savory Hungarian beef stew built on sweet onions, fragrant paprika, caraway, and a slow simmer that turns chuck tender while keeping the sauce richly concentrated.

175 min 4 Portionen Medium
Alle Rezepte

Zubereitung

1
Pat the beef dry and season it with half of the salt and all of the black pepper. Heat the lard in a large Dutch oven over medium-high heat until shimmering.
2
Working in two batches, sear the beef for 2 to 3 minutes per side until deeply browned. Transfer it to a plate; leave the browned fond in the pot.
Browned beef cubes beside the Dutch oven before simmering KI-generiertes Bild
3
Reduce the heat to medium, add the onion, and cook for 8 to 10 minutes, stirring often, until soft and golden. Add the garlic and crushed caraway and cook for 30 seconds until fragrant.
4
Remove the pot from the heat for 30 seconds. Stir in the paprika, then immediately add the tomato and bell pepper. Return to medium heat and cook for 3 minutes, stirring, until the vegetables begin to soften and the paprika smells sweet rather than toasted.
5
Return the beef and any collected juices to the pot. Pour in the warm stock, add the marjoram and remaining salt, and bring the liquid just to a gentle simmer.
6
Cover the pot slightly ajar and simmer over low heat for 2 to 2 1/2 hours, stirring every 30 minutes, until the beef is fork-tender and the sauce lightly coats a spoon. Add a splash of water if the pot becomes dry.
7
Taste and adjust the salt. Rest the goulash off the heat for 10 minutes so the sauce settles, then serve hot with noodles, potatoes, or dumplings.
Finished Hungarian beef goulash with tender beef and glossy paprika sauce KI-generiertes Bild

Warum dieses Rezept gelingt

Cooking the onions until golden creates a sweet base, while blooming paprika briefly in the rendered beef fat releases its aroma. A long, gentle simmer then converts collagen-rich chuck into tender pieces and concentrates the sauce.

Aufbewahren und Aufwärmen

So bewahrst du es auf

Cool the goulash within two hours, refrigerate it in a covered container for up to 4 days, or freeze it for up to 3 months.

So wärmst du es auf

Reheat gently in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of water or stock until steaming hot throughout; do not boil aggressively.

Nährwerte / Portion

642kcal
50,67 gEiweiß
16,69 gKohlenhydrate
42,69 gFett
P
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Das Rezept wurde mit vollständigen Zutaten und geordneten Kochschritten zur Veröffentlichung vorbereitet.
Veröffentlicht 9 Aug. 2026 · aktualisiert 13 Aug. 2026