I am back with yet another wholesome, comforting family meal. Hungarian goulash; a family friendly beef stew.

We don’t eat meat often, but this beef stew is one of our favorite meat dishes. It really hits the spot. It is actually made with a good amount of red bell peppers that contain lots of vitamin A & C and antioxidants. Did you know that red bell peppers contain 1.5 times more vitamin C, 8 times more vitamin A and 11 times more beta carotene than green bell peppers?

This beef stew is filling, healthy and easy to make. What are you waiting for? Let’s get cookin’!

How to make this Hungarian goulash?

Season the beef

I always start with adding the beef, paprika powder (use smokey or sweet or a combo), oat flour, salt and pepper to a mixing bowl. I stir well to coat the beef. Coating the beef will have the sauce better stick better to it later on.

A one-pot meal

I heat up the olive oil and let the beef brown on all sides. Then I add half of the bell pepper and the onion and stir until the onion is translucent. The tomato paste, wine and broth I add at the same time to the pot. I stir frequently in the pot until all is incorporated and bubbling.

I reduce the heat to low and leave it simmering. After 2 hours I add the potatoes for another 30 minutes more (you can add them from the beginning, but depending on the type of potato, they can fall apart after simmering for that long). I add the rest of the bell peppers together with the potatoes so there are some crunchy bits of bell pepper in it as well. This is my personal taste; it is not necessary, you can also add all of the bell peppers in the beginning.

My kids can still be fussy when it come to ‘sauce with chunks in it’, so when the goulash is ready I scoop out some of the sauce with onions and bell peppers into a small sauce pan. I blend it into a smooth sauce with a immersion blender. Once smooth, I scoop some potato and beef into the smooth sauce. So now there are 2 versions of goulash and everybody is happy!

I serve the goulash over (brown) rice or quinoa. Usually accompanied by a big salad and a nice glass of red wine!

This Hungarian goulash is so yummy, we all love it! And I am sure you will too. It is

comforting – filling – wholesome – immensely flavorful – & so delicious

This beef stew is a great weekday family meal just like this lentil bolognese, fish filet with passionfruit sauce, homemade oven roasted tomato sauce over zucchini noodles and (meat)balls with mashed potatoes.

Hungarian goulash

A great family friendly beef stew with lots of healthy red bell peppers in it.

Print Recipe

Prep Time 5

Cook Time 2

Dividing the sauce and blending 1 batch 5

Total Time 2 10

Course Main Course

Servings 4 people

Calories 484 kcal

Ingredients

2 lbs beef (approx. 1 kg.)(beef for stewing, chuck)(cut into chunks)
4 tsp paprika powder (sweet or smokey, whatever your preference is or you have on hand)
2 tbsp flour (I used oat flour to keep it gluten free)
2 medium onions (diced)
3 large red bell pepper (cubed)
2 tbsp olive oil
140 gr tomato paste (4 tbsp)
200 ml white wine (a little less than 1 cup)
300 ml beef stock (1¼ cup)(store bought or homemade)
salt and pepper (to taste)
4 large potatoes (cubed)(optional)
1 handful fresh parsley (chopped)(optional for garnishing)

Instructions

Start by adding the beef, paprika powder (use smokey or sweet or a combo), flour, salt and pepper to a mixing bowl. Stir well to coat the beef.
Heat up the olive oil and let the beef brown on all sides. Then add half of the bell pepper and the onion and stir until the onion is translucent. After that the tomato paste, wine and broth are added at the same time to the pot. Stir frequently in the pot until all is incorporated and bubbling.
Lower the heat and leave it to simmer for 2 hours.
After 2 hours add the potatoes and the remaining bell pepper for another 20 minutes more.
OPTIONAL: If you have fussy eaters at home and want a smooth sauce:
When the goulash is ready, scoop out some of the sauce with onions and bell peppers into a small sauce pan and blend it into a smooth sauce. Once smooth, scoop back some potato and beef into the smooth sauce.
Serve the goulash over (brown) rice or quinoa.

Notes

Nutritional information:

the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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