Recipe

Hungarian Beef & Potato Stew

Makes 6 servings Noblesse
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Many food cultures around the world have their version of beef and vegetable stews that allow tougher cuts of meat to cook slowly with vegetables. This version—also known as a goulash—is called Marhagulyas in Hungarian. It features a wide variety of vegetables and spices that add nutrients, flavor, and appealing texture to the final dish. If you’re a bread baker, be sure to bake a fresh loaf to serve with this hearty stew.

Ingredients
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 pound beef chuck, cubed
  • 1 ½ cups beef broth or water, divided
  • 1 green bell pepper, chopped
  • 2 large tomatoes, chopped
  • 1 tablespoon tomato paste
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 teaspoon sweet Hungarian paprika
  • 1 teaspoon hot Hungarian paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 Noblesse potatoes, cubed
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 1 turnip, peeled and chopped
  • ¼ cup chopped fresh parsley
Directions
  1. Heat the butter in a large saucepan or Dutch oven over medium-high heat. Add the onions and sauté until they begin to brown, 8-10 minutes. Add the beef to the pan and cook for an additional 10 minutes, until the meat browns. Add half a cup of stock or water along with the bell pepper, tomatoes, tomato paste, and garlic and cook for another 6-8 minutes.
  2. Add the remaining 1 cup of stock or water, bay leaves, sweet paprika, hot paprika, cumin salt, and pepper. Bring to a boil, reduce to a simmer, cover, and cook for 40 minutes.
  3. Add the potatoes, celery, carrots, and turnips, and simmer, covered, for an additional 30-40 minutes, until the vegetables are soft and the meat is tender.
  4. Remove the bay leaves and sprinkle with fresh parsley before serving.