This Gordon Ramsay Hungarian Goulash Recipe is a hearty and tender recipe, which is made with beef chuck and sweet Hungarian paprika. It’s the ultimate comfort food recipe, ready in about 2 hours and 30 minutes.
Jump to RecipeGordon Ramsay Hungarian Goulash Recipe Ingredients
- 1 kg beef chuck, cubed
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp extra virgin olive oil
- 30g butter
- 2 brown onions, sliced
- 5 garlic cloves, minced
- 2 bell peppers, sliced
- 2 tomatoes, chopped
- ¼ cup Hungarian paprika
- 1 tsp caraway seeds (optional)
- 1 bay leaf
- 1L low-sodium beef stock
- 2 carrots, chopped
- 2 potatoes, cubed
- 1 tbsp chopped parsley (for garnish)
How To Make Gordon Ramsay Hungarian Goulash Recipe
- Prep and Sauté Onions: Preheat your oven to 180°C (350°F). Season the beef cubes with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter. Add the sliced onions and cook for 6–8 minutes until golden and softened.
- Brown the Beef: Add the beef to the pot and brown it in batches, searing for about 2 minutes per side.
- Cook Vegetables and Spices: Add the minced garlic, sliced peppers, and chopped tomatoes to the pot. Cook for 3 minutes until the vegetables start to soften. Stir in the paprika, caraway seeds, and bay leaf, and cook for another 30 seconds until fragrant.
- Simmer the Goulash: Pour in the beef stock and bring the mixture to a gentle simmer. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Bake for 1.5 hours.
- Add Root Vegetables and Finish: Carefully remove the pot from the oven. Stir in the chopped carrots and cubed potatoes. Return the pot to the oven and bake for another 30–40 minutes, or until the vegetables and beef are fork-tender.
- Rest and Serve: Let the goulash rest for 10 minutes before serving. Garnish with fresh parsley and serve hot.
Recipe Tips
- Why rest the goulash before serving? Letting the stew rest for 10-15 minutes after it comes out of the oven is a crucial step. It allows the broth to thicken slightly and the flavors to settle and deepen, resulting in a richer, more cohesive dish.
- What is the best pot for making goulash? A heavy-bottomed pot or a cast-iron Dutch oven is essential. Thin pots can develop hot spots that scorch the paprika, making the entire dish bitter.
- How do you prevent the paprika from becoming bitter? Once the paprika is in the pot, do not let the stew boil aggressively. Keep it at a gentle simmer. High heat can burn the paprika, turning its sweet, vibrant flavor bitter.
- Can I make this ahead of time? Absolutely. Like most stews, goulash tastes even better the next day. The flavors have more time to meld and develop. Simply cool, refrigerate, and reheat gently on the stovetop.
What To Serve With Hungarian Goulash
This rich and hearty stew is traditionally served with accompaniments that can soak up the delicious gravy:
- Egg noodles or spaetzle
- A dollop of sour cream
- Creamy mashed potatoes
- A slice of crusty bread
How To Store Hungarian Goulash
- Refrigerate: Cool the goulash completely and store it in an airtight container in the refrigerator for up to 4 days.
- Freeze: This stew freezes beautifully. Cool it down, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Hungarian Goulash Nutrition Facts
- Calories: 250 kcal
- Protein: 35g
- Fat: 8g
- Carbohydrates: 10g
- Fiber: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is the best cut of beef for goulash?
Beef chuck is the ideal choice for this recipe. It’s a tougher cut with plenty of connective tissue and marbling that breaks down during the long, slow cooking process, resulting in incredibly tender meat and a rich, flavorful gravy.
What makes Hungarian paprika special?
Authentic Hungarian paprika is known for its vibrant red color and sweet, rich flavor, which is very different from the smoky or spicy paprika found elsewhere. It’s the heart and soul of this dish, so it’s worth seeking out a good quality one.
Can I make this in a slow cooker?
Yes. Follow the steps for browning the meat and vegetables on the stovetop first. Then, transfer everything to a slow cooker, add the stock, and cook on low for 6-8 hours. Add the potatoes and carrots during the last 1-2 hours of cooking to prevent them from becoming mushy.
Gordon Ramsay Hungarian Goulash Recipe
Course: DinnerCuisine: HungarianDifficulty: Easy6
servings20
minutes2
hours250
kcalA hearty and comforting slow-cooked stew with incredibly tender chunks of beef, root vegetables, and a rich, deep gravy flavored with sweet Hungarian paprika.
Ingredients
1 kg beef chuck, cubed
Salt and pepper
1 tbsp olive oil & 30g butter
2 brown onions, sliced
5 garlic cloves, minced
2 bell peppers, sliced
2 tomatoes, chopped
¼ cup Hungarian paprika
1 tsp caraway seeds (optional)
1 bay leaf
1L beef stock
2 carrots, chopped
2 potatoes, cubed
1 tbsp chopped parsley
Directions
- Preheat oven to 180°C (350°F). Season beef. Sauté onions in hot oil and butter until golden.
- Brown the beef in batches in the same pot.
- Add garlic, peppers, and tomatoes and cook for 3 minutes. Stir in paprika and caraway and cook for 30 seconds.
- Add stock, bring to a simmer, then cover and bake for 1.5 hours.
- Stir in the carrots and potatoes and bake for another 30-40 minutes until everything is tender.
- Rest the goulash for 10 minutes before garnishing with parsley and serving.
Notes
- Resting the goulash before serving is crucial for the broth to thicken and the flavors to settle.
- Use a heavy-bottomed Dutch oven to prevent the paprika from scorching and turning bitter.
- This stew tastes even better the next day, making it a perfect make-ahead meal.
- Once the paprika is added, maintain a gentle simmer and avoid boiling to keep its flavor sweet.
