Description
Bobby Flay’s Hearty Beef Goulash: Tender beef, savory spices, and hearty pasta simmered to perfection. Comforting, crowd-pleasing, and easy to make.
Ingredients
Scale
- 3 lbs (1.4 kg) chuck roast, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 large yellow onions (about 2 cups), diced
- 3 cloves garlic, minced
- 2 red bell peppers, seeded and diced
- 3 tablespoons Hungarian sweet paprika
- 1 tablespoon Hungarian hot paprika (or smoked paprika for less heat)
- 1 teaspoon caraway seeds
- 2 bay leaves
- 1 tablespoon tomato paste
- 2 cups beef stock
- 1 (14 oz) can diced tomatoes
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- 1 cup sour cream for serving (optional)
Instructions
- Step 1: Prepare and Brown the Meat Pat the beef cubes completely dry with paper towels (this is crucial for proper browning). Season generously with salt and pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering. Working in batches of about 1/3 of the meat at a time, brown the beef on all sides, about 3-4 minutes per batch. Transfer each batch to a plate and continue until all meat is browned. Don’t rush this step—it builds the foundation of flavor for your Bobby Flay Goulash.
- Step 2: Develop the Flavor Base Reduce heat to medium and add onions to the same pot with the remaining oil and beef drippings. Cook for 5-7 minutes until softened and starting to turn golden. Add the garlic and cook for another minute until fragrant. Stir in the bell peppers and cook for 4-5 minutes until they begin to soften. Reduce heat to low and add both sweet and hot paprika along with caraway seeds. Stir constantly for 30-60 seconds to bloom the spices without burning them.
- Step 3: Build and Simmer the Stew Add tomato paste and stir for 1-2 minutes until it darkens slightly. Return the browned beef to the pot along with any accumulated juices. Add diced tomatoes, beef stock, Worcestershire sauce, and bay leaves. Stir to combine, ensuring nothing is sticking to the bottom of the pot. Bring the mixture to a gentle boil, then reduce heat to maintain a low simmer. Cover and cook for 2-2.5 hours, stirring occasionally, until the beef is fork-tender.
- Step 4: Finish and Serve Remove bay leaves and taste for seasoning, adding salt and pepper as needed. If the sauce seems too thin, simmer uncovered for 10-15 minutes to reduce and thicken. Stir in fresh chopped parsley just before serving. Ladle the Bobby Flay Hungarian Goulash into bowls and top with a dollop of sour cream if desired. Serve with traditional side dishes like buttered egg noodles, spaetzle, or crusty bread to soak up the delicious sauce.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg