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Hungarian Goulash

Hungarian Goulash

Serves 6 to 8

  • 2 pounds Certified Piedmontese stew beef
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 3 tablespoons canola oil
  • ½ cup flour
  • 3 tablespoons Hungarian paprika (or substitute regular paprika)
  • 2 tablespoons smoked paprika
  • 2 yellow onions, minced
  • 1 tablespoon minced garlic
  • 8 cups (64 ounces) beef stock
  • Sour cream, for serving
  • Roasted vegetables or mashed potatoes, for serving (optional)

In a large soup pot, heat canola oil over medium-high heat. Meanwhile, in a large mixing bowl, toss the salt, pepper, and flour and mix until combined. Transfer beef to pot, and sear until golden brown on all sides. Add the flour mixture and stir until beef is covered. Add the onions and garlic and stir until flour is incorporated. Cook for another 5 minutes, stirring often. Add the beef stock to deglaze the pan. Add the paprika. Simmer for about 1 hour, or until the beef is tender and the soup thickens. Ladle into bowls over roasted vegetables or mashed potatoes (optional), and top with a dollop of sour cream.

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