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–+ servings
250ml Hungarian Infused Olive Oil Blend – paprika caraway thyme
Garden Infuzions

Hungarian Goulash with Hungarian Blend Olive Oil

Tender beef simmers with onions, garlic, paprika, tomatoes, and potatoes in a rich, smoky broth finished with Hungarian Infused Olive Oil Blend for deep, cozy flavor.
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Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: European, Hungarian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 pounds beef chuck cut into 1 1/2-inch cubes
  • 2 tablespoons Hungarian Infused Olive Oil Blend
  • 1 tablespoon olive oil
  • 2 large yellow onions sliced
  • 4 cloves garlic minced
  • 2 tablespoons sweet paprika
  • 1 tablespoon tomato paste
  • 1 large red bell pepper chopped
  • 4 cups beef broth
  • 1 can 14.5 ounces diced tomatoes
  • 1 1/2 pounds Yukon Gold potatoes cut into 1-inch chunks
  • 2 bay leaves
  • 1 teaspoon caraway seeds
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon all-purpose flour
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup sour cream for serving

Equipment

  • 1 Dutch oven 5 to 6 quart size
  • 1 Cutting board For prep
  • 1 Chef’s knife For chopping and trimming
  • 1 Wooden spoon For stirring
  • 1 set Measuring spoons For spices and oil
  • 1 set Measuring cups For liquids

Method
 

Instructions
  1. Pat the beef dry and season it with salt and pepper.
  2. Heat the Hungarian Infused Olive Oil Blend and olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, then transfer it to a plate.
  3. Add the onions to the pot and cook until softened and lightly golden, about 6 to 8 minutes. Stir in the garlic and cook for 30 seconds.
  4. Add the paprika, tomato paste, caraway seeds, and flour. Stir constantly for 1 minute so the spices bloom and the mixture coats the onions.
  5. Add the bell pepper, beef broth, diced tomatoes, bay leaves, and browned beef. Bring to a gentle boil, then reduce to a low simmer.
  6. Cover and simmer for 60 minutes, stirring once or twice. Add the potatoes and continue simmering, uncovered, until the beef and potatoes are tender, about 35 to 40 minutes.
  7. Taste and adjust the seasoning. Stir in the parsley just before serving.
  8. Ladle into bowls and finish each serving with a spoonful of sour cream if desired.

Notes

For the best texture, keep the simmer low once the broth goes in so the beef stays tender and the sauce stays rich. This recipe is even better the next day after the flavors settle together.

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