Goulash
Hungarian-style beef stew
Ingredients
Main ingredients
- beef broth 1000 g
- tomato sauce 250 g
- yellow mini bell pepper 60 g
- red mini bell pepper 50 g
- orange mini bell pepper 50 g
- white button mushroom 8 piece
- fresh celery 0.5 serving
- onion 3 half onion
- fresh carrot 3 piece (1/2)
- chuck flap tail (beef cut) 1200 g
Seasonings/Sauce
- Modena balsamic vinegar 30 ml
- brown sugar 3 g
- smoked paprika powder 20 g
- olive oil 20 ml
- minced garlic 30 g
- salt 4 g
- dried bay leaf 1 g
Nutrition summary
Carbohydrates
116.57 g
12%
Protein
345.63 g
35%
Fat
236.2 g
53%
Cooking steps
-
1
Cut the meat and vegetables into bite-sized cubes.
-
2
Sear the beef first until it develops a Maillard reaction. Sauté until any juices evaporate, or discard if there’s too much.
-
3
Set the beef aside. In the same pot, add carrots, onions, celery, and minced garlic, and sauté together.
-
4
Return the beef to the pot, add brown sugar, oregano, bay leaves, and smoked paprika powder, and toss to combine.
-
5
Pour in the beef broth, balsamic vinegar, and tomato sauce, then stir well.
-
6
Once it comes to a boil, reduce to low-medium heat and simmer gently for about 3 hours.
