Hungarian Gulyas (Goulash)

This recipe is a careful hybrid between authentic Hungarian gulyas (which is a rustic stew) and Americanized goulash (which is closer to beefy mac). It is a hearty meal, packed with veggies and flavorful spices.
  • 1 ½ lbs beef stew meat, cut into bite-size pieces (do not trim fat)
  • 2 tbsp mild paprika (Hungarian if available)
  • ½ tsp dried dill
  • ¼ tsp ground cumin
  • 2 cloves garlic, minced
  • 1 tsp salt (more if needed at the end)
  • Fresh ground black pepper to taste
  • 1 sweet onion, diced fine
  • 2 bell peppers (orange, red, and/or yellow), diced
  • 4 carrots, diced
  • 2 bay leaves
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 1 medium jar diced pimiento
  • ¼ cup ketchup
  • Splash of balsamic vinegar (optional)
  • 2 tbsp sugar (if needed for sweetness)
  • 1 tbsp chopped parsley (optional)
  • 8-16 oz noodles, gnocchi, spaetzle, or rice
Place beef into large slow cooker. Add spices and stir to coat evenly. (If possible, allow to brown before proceeding; however, this is not essential.) Add vegetables, bay leaves, tomatoes, tomato sauce, pimiento, ketchup, and vinegar; stir to combine. Cook 4-5 hours on high or 8-9 hours on low. Add sugar and additional salt if needed; remove bay leaves and add parsley. Boil noodles (or alternative) until al dente and stir into pot.



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