QiMeal
Gulasz Węgierski
Gulasz Węgierski · ready in 3 h 5 min · 4 servings · 598 kcal per serving · medium · 15 ingredients
A Polish kitchen version of Hungarian-style goulash: beef shin slowly simmered with deep onions, bold paprika, caraway, and sweet peppers until spoon-tender.
- Prep
- 20 min
- Cook
- 2 h 45 min
- Total
- 3 h 5 min
- Serves
- 4
- kcal
- 598
- Difficulty
- medium
Ingredients · 4 servings
- 900 gBeef shin, cut into 3 cm chunks
- 500 gOnion, diced
- 200 gRed bell pepper, sliced
- 180 gGreen bell pepper, sliced
- 3 cloveGarlic, minced
- 40 gTomato paste
- 40 gLard
- 4 tbspSweet paprika
- 2 tspHot paprika
- 2 tbspSmoked paprika
- 2 tspCaraway seed, lightly crushed
- 2Bay leaf
- 700 mlBeef broth
- 2 tspSalt
- 1 tspBlack pepper, ground
Equipment
stovetop, chef's knife, cutting board, measuring spoon, mixing bowl, ladle, Dutch oven, wooden spoon, serving bowl
Instructions
- Prepare Ingredients
Gather ingredients, Dutch oven, knife, board, spoons, bowls, and ladle; cut beef into 3 cm chunks, dice onion, slice peppers, and mince garlic. · 15 min
What to look for: Beef is evenly chunked, vegetables are prepared, and spices are measured.
- Brown Onions
Melt lard in a Dutch oven over medium heat, add onion and salt, and sauté until deep golden and sweet, stirring often to prevent scorching. · 25 min
What to look for: Onion is deep golden, soft, and reduced, with no blackened edges.
- Bloom Paprika
Remove the pot from heat, stir in sweet paprika, smoked paprika, hot paprika, and black pepper until the fat turns brick red and aromatic. · 2 min
What to look for: Paprika coats the onion evenly and the fat looks red and glossy.
- Sear Beef
Add beef shin and caraway seed, return the pot to medium-high heat, and sear briefly until the meat loses its raw red surface. · 8 min
When it is done: Beef should only brown on the surface; it will finish during simmering.
- Build Sauce
Stir in tomato paste, then add beef broth, red bell pepper, green bell pepper, and bay leaf, scraping the browned base from the pot. · 5 min
What to look for: Liquid loosens the browned base and peppers are submerged in the red sauce.
- Simmer Goulash
Bring to a gentle boil, reduce to a low simmer, cover partly, and cook for 2 hours until beef is tender and sauce is glossy. · 2 h
When it is done: Beef should shred easily with a fork and reach at least 63°C / 145°F internally.
- Finish Garlic
Stir in garlic, simmer 5 minutes, then taste and adjust with salt or black pepper until the paprika-rich sauce tastes balanced. · 7 min
What to look for: Garlic aroma is fresh but mellow, and the sauce coats the spoon.
- Serve Hot
Remove bay leaf, ladle the goulash into warm bowls, and serve hot with plenty of thick pepper-onion sauce over each portion. · 3 min
What to look for: Each serving has tender beef chunks covered with glossy paprika sauce.
Nutrition (per serving)
| kcal | 598 |
|---|---|
| Protein | 54 g |
| Carbohydrates | 27 g |
| of which sugars | 11 g |
| Fat | 31 g |
| of which saturated | 12 g |
| Fibre | 9 g |
| Sodium | 1575 mg |
Nutri-ScoreB
Allergens
None of the 14 major allergens, per our data.
Ingredient substitutions
Red bell pepper
- Green bell pepper: The sauce will be less sweet and slightly sharper.
Green bell pepper
- Red bell pepper: The goulash will taste a little sweeter.
Lard
- Sunflower oil: Use only if lard is unavailable; the flavor will be lighter.
Sweet paprika
- Smoked paprika: Use only a smaller amount, as it makes the sauce much smokier.
Hot paprika
- Sweet paprika: The goulash will be milder.
Smoked paprika
- Sweet paprika: The sauce will lose the smoky Hungarian-style character.
