Hungarian Goulash Recipe - The Cookie Rookie® (2024)

4.69 from 22 votes

Author: Becky Hardin

For the Roasted Vegetables

• ▢ 4 yellow or Spanish onions peeled and cut into 1-inch strips top to bottom
• ▢ 2 small-medium celery stalks trimmed and cut into 2-inch pieces
• ▢ 2 red bell peppers cut into ½-inch slices
• ▢ 7 medium carrots trimmed & peeled, divided
• ▢ 4 cloves garlic cut in half
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon ground black pepper
• ▢ 3 tablespoons canola oil
• ▢ 3 tablespoons reduced-sodium soy sauce

For Processing the Roasted Vegetables

• ▢ 2 tablespoons tomato paste
• ▢ 1 tablespoon distilled white vinegar
• ▢ Juices from the roasted vegetables
• ▢ 1 teaspoon kosher salt
• ▢ ¼ teaspoon ground black pepper

For the Goulash

• ▢ 2 tablespoons canola oil
• ▢ 4 pounds whole boneless beef chuck roast trimmed and cut into 1½-inch pieces
• ▢ Kosher salt
• ▢ Freshly ground black pepper
• ▢ ⅓ cup sweet paprika
• ▢ 4 cups low-sodium chicken stock homemade or store-bought
• ▢ Puréed roasted vegetables from the food processor
• ▢ 1 tablespoon low-sodium soy sauce
• ▢ 3 teaspoons fresh thyme leaves
• ▢ 6 ounces tomato paste 1 standard can
• ▢ 1 bay leaf
• ▢ ⅓ cup good red wine such as an enjoyable Cabernet Sauvignon

For Serving and Garnishing

• ▢ 8 ounces egg noodles cooked (1 standard package)
• ▢ Chopped fresh parsley

• Adjust oven rack to middle position and heat oven to 400°F.

• Prepare the onions, celery, red bell peppers.Peel and cut carrots in half vertically.

  4 yellow or Spanish onions, 2 small-medium celery stalks, 2 red bell peppers, 7 medium carrots

• Place the vegetables, garlic, 1 teaspoon salt, ½ teaspoon black pepper, 3 tablespoons oil, and 3 tablespoons soy sauce in a large bowl and gently toss until vegetables are coated.Pour the oiled vegetables onto a large sheet pan and roast until tender, about 20-30 minutes.Remove from the oven and allow to cool to the touch.

  4 cloves garlic, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 3 tablespoons canola oil, 3 tablespoons reduced-sodium soy sauce

• Reduce oven temperature to 300°F.

• Transfer four of the roasted carrots to a cutting board and cut into ¼-inch slices.These will be added to the goulash in the last 5 minutes of cooking; set aside until ready.

• Squeeze the softened garlic out of the garlic skinsandinto the bowl of a food processor fitted with the metal blade.Addthe roasted vegetables,2 tablespoons tomato paste,1 tablespoonvinegar, 1 teaspoon kosher salt, ¼teaspoon black pepper, and all the pan juices from the roasted vegetables.Pulsethe mixture until the vegetables are smooth, about 15-20secondstotal.

  2 tablespoons tomato paste, 1 tablespoon distilled white vinegar, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, Juices from the roasted vegetables

• Place the beef in a bowl and season with paprika, salt, and pepper.Toss gently to coat the beef.

  4 pounds whole boneless beef chuck roast, Kosher salt, ⅓ cup sweet paprika, Freshly ground black pepper

• In a large Dutch oven, heat 2 tablespoons canola oil over medium heat.Addthe seasoned beef,chicken stock,puréedroastedvegetablesfrom the food processor, 1-tablespoonsoy sauce, thyme,tomato paste, bay leaf,and¼ cup red wine.Stir.

  2 tablespoons canola oil, 4 cups low-sodium chicken stock, Puréed roasted vegetables from the food processor, 1 tablespoon low-sodium soy sauce, 3 teaspoons fresh thyme leaves, 6 ounces tomato paste, 1 bay leaf, ⅓ cup good red wine

• Cover and cook at 300°F for 2½-3 hours or until the beef is fork-tender.

• Add the sliced ¼-inch slices of carrots and stir.

• If the goulash is too thin, place on the stovetop, over very low heat, and simmer up to 15 minutes to reduce to the desired consistency.

• Remove the bay leaf.

• Serve over a bed of cooked egg noodles and sprinkle chopped fresh parsley on top.

  8 ounces egg noodles, Chopped fresh parsley

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