Hungarian Goulash with Potatoes

A hearty Hungarian goulash of tender, slow-braised beef cubes, plenty of onion and sweet paprika, seasoned with caraway and marjoram. Served with potatoes that cook along in the broth.

By Timo · 6 servings · 150 minutes

Ingredients

  • 1000 g Beef (goulash cut, e.g. from the shoulder)
  • 500 g Onions
  • 3 Stück Garlic cloves
  • 3 EL Cooking oil
  • 3 EL Sweet paprika powder
  • 2 EL Tomato paste
  • 2 Stück Red bell peppers
  • 400 g Canned tomatoes, chopped
  • 600 g Waxy potatoes
  • 1 TL Caraway seeds, ground
  • 1 TL Marjoram, dried
  • 2 Stück Bay leaves
  • 1000 ml Water
  • Prise Salt
  • Prise Black pepper, freshly ground

Method

  1. Peel the onions and cut them into coarse cubes. Finely chop the garlic. Remove the seeds from the bell peppers and cut them into cubes. Peel the potatoes and cut them into roughly 2 cm cubes.
  2. Heat the oil in a large braising pot. Sweat the onions over medium heat for about 10 minutes until golden, then fry the garlic briefly.
  3. Take the pot off the heat and stir in the paprika powder so it doesn't burn. Immediately add the meat and season with salt and pepper.
  4. Sear the meat on all sides over high heat until it takes on color. Stir in the tomato paste and toast for 2 minutes.
  5. Add the bell pepper cubes, tomatoes, caraway, marjoram and bay leaves. Pour in the water, bring to a boil and put the lid on.
  6. Let the goulash simmer over low heat for about 1 hour until the meat is nearly tender. Stir occasionally and add a little more water if needed.
  7. Add the potato cubes and cook for another 25 to 30 minutes until the meat and potatoes are soft.
  8. Remove the bay leaves and adjust the seasoning with salt and pepper. Serve hot in deep plates.