Goulash, Hungarian beef stew with paprika

Goulash, Hungarian beef stew with paprika

The weather announced for this week will be the right opportunity to prepare good little stews. So I suggest you go to Hungary and enjoy a delicious goulash. Goulash is actually more of a soup than a stew. The stew is named pörkölt. My recipe is somewhere in between. I like a lot of sauce, but I like it creamy.

And this sauce is a real treat. It is rich in sweet paprika. I like !

As it’s not in season, I didn’t put peppers in my goulash. Carrots are enough. And then there are a lot of onions that I let caramelize. They melt in the sauce. Really, this dish is to be discovered or rediscovered. I like to accompany it with gnocchi. You could also choose potatoes or pasta. Whatever accompaniment you choose, it will be coated with the sauce.

To prepare this goulash, nothing better than the cast iron casserole dish. Leave to simmer gently over low heat. But, if you are rather in a hurry, you can use the Cookeo (or another pressure cooker). The result is just as tasty. On the other hand, the cooking time goes from 3 hours to 40 minutes. I confess that I use this method more and more. I give you the two methods.

Goulash, Hungarian beef stew with paprika:

2 large onions
1 kilo of beef (to simmer)
5 carrots
2 cloves garlic
2 tbsp flour
2 heaped tbsp sweet paprika
2 tbsp tomato puree
2 tbsp wine vinegar
200 ml of tomato coulis
300 ml beef stock (a little more casserole)
1 tsp salt
smoked pepper flakes
olive oil

At Cookeo:

Start by cutting the onion into strips and brown it in a little oil for about 12/15 minutes. Stir regularly so that it does not burn.
To book.

Put a little more oil and brown the beef cut into pieces of about 2 cm. Proceed in 2 times. Remove them as soon as they are golden on each side.

Return the browned meat and caramelized onions to the bowl. Let mode brown.
Add the carrots cut into large pieces, the grated garlic cloves and the flour. Mix well.
Then add the paprika, tomato puree, vinegar and tomato coulis. Cover with broth and season.

Switch to pressure mode and cook for 40 minutes.
Serve hot, for example with gnocchi.

At the casserole:

Start by cutting the onion into strips and brown it in a little oil for about 12/15 minutes over medium heat. Stir regularly so that it does not burn.
To book.

Put a little more oil in the pan and brown the beef cut into pieces of about 2 cm over high heat. Proceed in 2 times. Remove them as soon as they are golden on each side.

Return all the browned meat and caramelized onions to the pan. Leave on medium heat.
Add the carrots cut into large pieces, the grated garlic cloves and the flour. Mix well.
Then add the paprika, tomato puree, vinegar and tomato coulis.
Cover with broth. It should cover the meat. Season.

Let simmer for about 2.5 to 3 hours. Stir from time to time and add a little broth if necessary. The meat should be tender.
Serve hot, for example with gnocchi.

Goulash, Hungarian beef stew with paprika

To finish: Potatoes can be added to the stew rather than served with gnocchi on the side. In this case, add them 10 minutes before the end of cooking in the Cookéo and about 40 minutes in the casserole.


This dish reheats very well.

If you want a more soupy goulash, feel free to add a little broth, to taste.

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