Goulash Recipe

recipe image

Photo by Julia Gartland
  • Prep time
    10 minutes
  • Cook supper time
    2 hours Half-hour
  • Serves
    4 to 6
  • Take a look at Kitchen-Accredited


  • 2 pounds

    beef chuck, prick into 1 to 2–budge pieces

  • 1 cup

    unbleached all-motive flour

  • 1 to 2 teaspoons

    kosher salt

  • 1/2 teaspoon

    freshly floor sunless pepper

  • 2 to a few tablespoons

    vegetable or other neutral-flavored cooking oil

  • 2

    smooth onions, sliced

  • 1/2 cup

    ketchup or tomato sauce

  • 1/4 cup

    apple cider vinegar

  • 2 teaspoons

    smoked or candy paprika

  • 1/2 teaspoon

    sizzling paprika

  • 3/4 teaspoon

    floor mustard

  • 1 tablespoon

    Worcestershire sauce

  • 1 tablespoon

    brown sugar

  • 1 cup

    water or beef stock, plus more as wished

  1. Combine flour, salt, and pepper in a smooth plate or shallow, large glass dish. Quilt meat in a gradual-weight dusting of flour mixture.
  2. Heat the oil in a huge pan over medium-high heat. Working in batches, sear meat on all aspects till brown and a bit caramelized. Add extra oil as wished. Save from pan and role apart.
  3. Add sliced onions to pan and sauté for 8 to 10 minutes, till translucent, scraping up brown bits as you lunge.
  4. While onions are cooking, combine ketchup, apple cider vinegar, spices, Worcestershire sauce, brown sugar, and 1 cup water or stock in a shrimp bowl. Add this sauce to pan with onions and simmer 1 to 2 minutes.
  5. Add seared meat help to the pan, decrease heat to low, and simmer for 2 to 2 1/2 hours, or till meat is refined. Add more water or stock as wished.
  6. Assist with egg noodles or rice.

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