Easy Hungarian Beef Goulash Recipe

Here are some tips for my favorite equipment:

• Sharp knives: indispensable for all the chopping, I always love my German carbon knives ( these knives are the next best option)
• Large Dutch oven: my cast iron Dutch oven is my preferred cooking vessel because I can sear the meat over high heat and even put it in the hot oven
• Can opener: for opening the tomato paste can and possibly the sauerkraut
• Paper towels: you will need some to dry off the stew beef

You can make this Hungarian beef goulash recipe as is or vary it to your liking:

• Beef: while beef stew meat is the classic meat for this recipe you can also use ground beef, pork, lamb, or even chicken
• Cooking fat: you can also use tallow or lard or a cooking fat with a high smoke point but I don’t recommend olive oil in this recipe
• Tomato paste: feel free to use either fresh or canned tomatoes or tomato sauce as well
• Other vegetables: you might like to add your favorite root vegetables, fresh red peppers or green peppers, or a few garlic cloves
• Other seasonings: 1-2 bay leaves, smoked paprika powder, hot paprika, red or white wine are also a great addition

I prefer using a cast iron Dutch oven since it allows me to sear the meat at high heat but then simmer it at a low temperature in the same pot. For simplicity, I often make this on the stovetop but you can braise this stew in the oven as well.

However, if you have a slow cooker, pressure cooker, crock pot, instant pot, or a basic large pot that would work just as well. Just make sure to use them according to the instructions.

I actually think that this hearty beef stew is best the next day. But you can easily make it ahead of time and keep it in the refrigerator in an airtight container for about 5 days.

You can also freeze it for up to 3 months.

1. Cut your stew meat into large chunks if not already done and dry it thoroughly with paper towels.
2. If your meat has a lot of excess fat, you might like to cut that away.
3. Add the avocado oil to a large dutch oven and heat it over medium-high heat.
4. When the fat is really hot, add the meat and sear it for a few minutes.
5. If you have a lot of meat, consider doing this in batches or also in another large skillet.
6. Peel the onion and chop it into small dice.
7. Cook the meat for another 1-2 minutes and add the chopped onion. Cook until the onion is soft and translucent.
8. Add the tomato paste, stir, and cook it for a few minutes.
9. Stir in plenty of paprika powder.
10. Now add the sauerkraut and beef stock. Stir all the ingredients together. Add some more water.
11. Turn the heat to low and simmer for at least 90 minutes. Depending on the size of the chunks of meat and the cut this may take up to 3 hours.
12. While simmering, check every so often that there is still enough liquid in it so it doesn’t burn on the bottom.
13. Once the meat is tender, season the dish with sea salt and freshly ground pepper.

Here are some serving suggestions:

• Pasta: we love eating the classic Hungarian goulash with Spätzle (tiny German dumplings) but you can also serve it with egg noodles, elbow macaroni, or your favorite pasta
• Potatoes: Germans often serve this beef stew with simple boiled potatoes or potato dumplings
• Crusty bread: this meat dish would make a complete meal with some homemade bread and a green salad on the side
• Toppings: you can always add a dollop of (homemade) sour cream, chopped parsley, and lots of paprika

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