Welcome to my Dutch Oven Hungarian Beef Goulash Recipe. Bring some warmth into your kitchen with this delicious Hungarian Beef Goulash Recipe.
This is made with lots of classic ingredients, is super easy to make and will keep you full for hours.
Just for a minute picture the scene…..I wake up at 6.30am to breast feed my 4 month old son, it is freezing beyond freezing and Dominic wakes up our eldest son Kyle so that he has chance to get ready for school as the school bus picks him up outside our house at 7.30am.
I then hid under the covers until it got warm enough to even contemplate getting up and dressed.
Then via Facebook I saw a video showing that we had snow for the first time (just 30 minutes down the road) in the 9 years since we moved to the Algarve.
No wonder I felt so cold!
Add to this the fact that our homes are built for the super hot summer season and have no central heating and one small fire and I feel like I am going to turn into a snowman!
So there is only one thing for it, the one thing I can’t have in the summer because it warms up the house too much and this is the oven on full blast and getting out the Dutch Oven for a delicious mid week casserole.
In our version of Hungarian Beef Goulash we will be adding a lot more wine, more potatoes and more onions.
It is then PERFECT for warming up your house and giving you some delicious home cooked comfort food during the cold months.
I also love it because it is perfect for family food that you enjoy around the table while you have some special family time.
Plus if you are feeling the cold (like I am), then it is great for warming you up and when you have finished eating all the good bits you can finish off by dunking some delicious bread into it.
Also in summer I always really miss my Dutch Oven as it makes the house so hot that it goes into the cupboard and stays there between May and October so it is lovely to make full use of it at this time of the year.
Dutch Oven Hungarian Beef Goulash Recipe
Ingredients
- Dutch Oven
- 300 g Beef Stewing Steak
- 3 Large Potatoes
- 6 Shallots peeled and diced into quarters
- 1 Large Leek
- 1 Green Pepper
- 1 Red Pepper
- 4 Tbsp Olive Oil
- 1 Tbsp Garlic Puree
- 200 ml White Wine
- 500 ml Beef Stock
- 4 Tbsp Paprika
- 2 Tbsp Parsley
- 1 Tbsp Rosemary
- 1 Tsp Celery Salt
- Salt & Pepper
Instructions
- Place your Dutch Oven onto the hob – on a medium heat add garlic, the shallots and ½ the olive oil. Cook for 5 minutes or until the onion has some colour to them and stir regularly to avoid any of it from sticking.
- While the onions are cooking – dice the peppers into small chunks, clean and dice the leek, chop the potatoes into big chunks and leave on the chopping board for when you need them.
- Remove the shallots from the Dutch Oven – add the beef, add the second lot of olive oil, season the beef with salt and pepper and cook until they are is a lovely brown colour to the outside on your beef. Remove your beef and put it to one side.
- Add the leek, potato and green pepper to the Dutch Oven – sauté for a couple of minutes in the meat juices, add the white wine, stock and all of the seasonings. Mix well. Add the meat and onions back to the Dutch Oven, mix well and then take it off the heat.
- Transfer the Dutch Oven to your oven – at 220c for one hour and then serve with dumplings or with warm crusty bread.
Notes
Nutrition
Where To Source Your Stewing Beef To Make Dutch Oven Hungarian Beef:
