Thick and Rich Goulash Stew

For those of you who like a thick hearty goulash.

5 slices bacon chopped
2.5 pounds chuck trimmed and cut into bite sized pieces
2 large white onions chopped
4 garlic cloves minced
3 Tbsp organic paprika (high quality)
1.5 tsp caraway seeds
1/3 cup all purpose flour
1/4 cup red wine vinegar
1 can tomato paste (6oz)
3 cups water
2.5 tsp sea salt
2 red bell peppers chopped fine
2.5 pounds potatoes cut up into bite sized pieces

I used two packages of bone in chuck that were just over two pounds each. After trimmed and cut up it came out to about 2.5 pounds. In a  large kettle cook bacon on medium high until crispy and remove bacon with a slotted spoon and set aside. Next brown the outside of the chuck on high in the bacon grease then remove with slotted spoon and set aside. Add onions and garlic and cook on medium high for about 10 minutes until onion become transparent. Add paprika, caraway, and flour stirring into mixture. After thoroughly mixed add vinegar and tomato paste. Mix well and add water, salt, bell peppers, bacon, and beef and bring to a boil. Reduce to a simmer. After 15 minutes add potatoes and simmer until cooked through, roughly 30 to 40 minutes. Season with salt and pepper if desired. Serve by itself or with bread and enjoy!

This recipe is a large batch and serves 6 to 8. It also tastes great reheated for leftovers.

Hugarian Goulash Stew Recipe
Goulash Stew is yummy in my tummy!

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