Calumet Region Hungarian Goulash
A paprika-rich beef stew thickened with a light roux, reflecting the Eastern European roots of Indiana's steel mill towns. Served over egg noodles or with crusty bread.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Dutch oven
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 26
- carbs
- 26
- protein
- 32
- calories
- 480
Instructions
- 1
Season the beef cubes with salt and pepper.
- 2
Heat oil in a Dutch oven over medium-high heat. Brown the beef in batches and set it aside.
- 3
Add the onions to the pot. Cook until softened and golden, about 10 minutes.
- 4
Stir in the garlic and cook for 1 minute.
- 5
Remove the pot from the heat briefly. Stir in the paprika and tomato paste to release their flavor without burning.
- 6
Sprinkle in the flour. Stir well to coat the onions.
- 7
Return the beef to the pot. Add the broth, caraway seeds, and bay leaves.
- 8
Bring the liquid to a simmer. Cover and cook for 1.5 to 2 hours until the beef is fork-tender.
- 9
Remove and discard the bay leaves. Taste and adjust the seasoning with salt and pepper.
- 10
Serve hot with a spoonful of sour cream on top.
Chef's tips
Use sweet Hungarian paprika rather than smoked, and warm it briefly in the fat before adding liquid to bring out its full flavor without burning.
Storage
Refrigerate in an airtight container up to 4 days.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally.
Common mistakes to avoid
- •Burning the paprika, which makes the stew taste bitter.
- •Boiling the stew too hard, which makes the beef tough instead of tender.
Serving suggestions
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