Ina Garten Hungarian Goulash is made with beef shank, onions, roasted red bell peppers, potatoes, paprika, and caraway seeds. This Ina Garten Hungarian Beef Goulash recipe, a hearty and warming stew, takes about 2 hours to prepare and can serve up to 8 people.
This Ina Garten Hungarian Goulash Recipe From Her “Barefoot Contessa Family Style” Cookbook.
Ina Garten Hungarian Goulash Ingredients
- 3 pounds of beef without bones, cut into big chunks
- 4 pieces of bacon, cut into small pieces
- Salt and black pepper
- 3 tablespoons flour
- 2 tablespoons cooking oil
- 2 onions, chopped
- 3 cloves of garlic, chopped small
- 2 red bell peppers that have been cooked and sliced
- 3 tablespoons sweet paprika powder
- 2 teaspoons caraway seeds, cooked and crushed
- 2 tablespoons vinegar from red wine
- 1 can (15 ounces) of whole tomatoes, crushed by hand
- 6 cups beef broth with low salt
- 4 big potatoes, peeled and cut into thick pieces
- 1/2 cup sour cream
- Chopped parsley leaves for decoration
How To Make Ina Garten Hungarian Goulash
- In a big pot over medium heat, cook the bacon until it’s crispy, about 5 minutes. Take it out and put it on a paper towel. Keep it for later.
- In the same pot, cook the beef in the bacon fat until it’s brown on all sides. Use tongs to turn the meat. Season well with salt and pepper. If the beef starts to stick, add a little oil.
- Put the flour in the pot and stir to mix it with the meat. Then, add the onions, garlic, peppers, paprika, and caraway. Stir and cook for 2 minutes until it smells nice.
- Add the vinegar, crushed tomatoes, and beef broth. Increase the heat until it boils, then lower the heat and let it simmer (cook on low heat) for 1 hour with the lid on, stirring sometimes.
- Add the potatoes and the cooked bacon back into the pot. Let it cook for another 30 minutes with the lid partly on, until the potatoes are soft. Add more salt and pepper if needed.
- Turn off the heat and mix in the sour cream. Put some parsley on top for decoration.
What To Eat With Hungarian Goulash
Hungarian Goulash goes well with simple, starchy sides to soak up its rich sauce. Try serving it with boiled or mashed potatoes, egg noodles, or a slice of rustic bread. A side of steamed green vegetables like green beans or a crisp salad is also good idea.
How To Store Leftover Hungarian Goulash
- In The Fridge: Cool the goulash completely before transferring it to an airtight container. Hungarian Goulash can be stored in the fridge for up to 3-4 days. The flavors often improve with time, making the leftovers even more delicious.
- In The Freezer: To freeze, place the cooled goulash in a freezer-safe container or zip-lock bag, leaving some space for expansion. Hungarian Goulash can last in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
How To Reheat Leftover Hungarian Goulash
In the Oven:
- Preheat your oven to 350°F (175°C).
- Place the goulash in an oven-safe dish and cover it with aluminum foil to keep the moisture in.
- Heat for about 20-30 minutes or until the goulash is heated through. If it seems too thick, you can add a little water or beef broth before heating.
In the Microwave:
- Put the goulash in a microwave-safe container. Cover it with a microwave-safe lid or a microwave-safe plastic wrap to trap steam and keep the goulash moist.
- Heat on high for 2-3 minutes, then stir. Continue heating in 1-minute intervals, stirring in between, until fully heated. Be careful as the goulash can get very hot.
On the Stove Top:
- Transfer the goulash to a pot.
- Warm it over low-medium heat, stirring occasionally to prevent it from sticking to the bottom of the pot.
- If the goulash is too thick, add a little water or beef broth to reach your desired consistency. Heat until it is thoroughly warmed, usually within 10-15 minutes.
Ina Garten Hungarian Goulash Nutrition Facts
Serving Size: 1 of 8 servings
- Calories: 507
- Total Fat: 19 g
- Saturated Fat: 6 g
- Carbohydrates: 36 g
- Dietary Fiber: 5 g
- Sugar: 6 g
- Protein: 47 g
- Cholesterol: 83 mg
- Sodium: 1434 mg
FAQ’s
Can I Use A Different Meat Instead Of Beef?
Yes, you can use chuck roast or brisket as alternatives. They’re good for slow cooking too.
Do I Need Hungarian Paprika?
Hungarian paprika is ideal for authentic flavor, but any good quality sweet paprika works.
How Can I Adjust The Goulash’s Thickness?
Simmer uncovered to thicken or add beef broth to thin it out.
Can I Make This Hungarian Goulash In A Slow Cooker?
Yes, after browning the meat and sautéing the onions, transfer everything to a slow cooker and cook on low for 8 hours.
Ina Garten Hungarian Goulash Recipe
Description
Ina Garten Hungarian Goulash is made with beef shank, onions, roasted red bell peppers, potatoes, paprika, and caraway seeds. This Ina Garten Hungarian Beef Goulash recipe, a hearty and warming stew, takes about 2 hours to prepare and can serve up to 8 people.
Ingredients
Instructions
- In a big pot over medium heat, cook the bacon until it’s crispy, about 5 minutes. Take it out and put it on a paper towel. Keep it for later.
- In the same pot, cook the beef in the bacon fat until it’s brown on all sides. Use tongs to turn the meat. Season well with salt and pepper. If the beef starts to stick, add a little oil.
- Put the flour in the pot and stir to mix it with the meat. Then, add the onions, garlic, peppers, paprika, and caraway. Stir and cook for 2 minutes until it smells nice.
- Add the vinegar, crushed tomatoes, and beef broth. Increase the heat until it boils, then lower the heat and let it simmer (cook on low heat) for 1 hour with the lid on, stirring sometimes.
- Add the potatoes and the cooked bacon back into the pot. Let it cook for another 30 minutes with the lid partly on, until the potatoes are soft. Add more salt and pepper if needed.
- Turn off the heat and mix in the sour cream. Put some parsley on top for decoration.