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Hungarian Goulash
Tender beef and onions in a savory, gently spiced thickened broth.
Servings 6
Calories 507kcal
Ingredients
- ¼ cup olive oil
- 2 pounds stew meat
- 2 pounds onion sliced
- 3 tablespoons tomato paste
- 1 tablespoon sugar
- 2 tablespoons smoked paprika
- 2 cups water
Garlic Lemon Butter
- 2 tablespoons butter
- 2 cloves garlic minced
- 2 tablespoons lemon zest from 2 large lemons
Instructions
- In a large pot (or Dutch Oven) heat the olive oil and sear the stew meat on medium-high heat until brown on all sides. About 5-7 minutes. Add sliced onions and continue to cook for 5 minutes on medium heat.
- Stir in tomato paste, paprika, sugar, and water and combine well. Cover the dutch oven with a lid and continue to simmer for 45 minutes on medium-low heat. Stir occasionally.
- Make garlic lemon butter. On medium cutting board set out softened butter, a finely diced bay leaf, lemon zest, and minced garlic. Use the flat side of a large knife and mash the ingredients until they turn into a thick paste.
- Add in the lemon garlic butter. Stir until the butter has combined well and the goulash begins to thicken. Continue to simmer on low heat for an additional 3-5 minutes until the sauce has thickened. Season to taste with salt and pepper.
Nutrition
Calories: 507kcal | Carbohydrates: 18g | Protein: 53g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 151mg | Sodium: 236mg | Potassium: 1135mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1388IU | Vitamin C: 16mg | Calcium: 90mg | Iron: 6mg