Christmas Dish | Goulash Hungarian Beef Stew
Christmas is coming, it’s time to show off your skills!
In this recipe, we use tomatoes and bell peppers as the soup base, which is rich and mellow. The beef is tender but still maintains a certain chewiness.
Goulash, a delicious and high-end Hungarian beef stew with a mixture of salty and sweet flavors, rich texture, is perfect to arrange during the cold season and share with family and friends~
800g beef ribs/brisket
(Breading: 2 tablespoons flour, 1 tablespoon paprika, a little salt and pepper)
2 white onions
3-4 cloves garlic, minced
1 bell pepper
2-3 tbsp concentrated tomato paste
1 box crushed tomatoes
1 tsp caraway seeds
2 tsp bell pepper powder
2 bay leaves
Salt and pepper to taste
appropriate amount of olive oil
400ml beef stock/water
1 potato
1 carrot


1. Cut the beef into cubes, coat it with a thin layer of flour, and fry on medium high heat until fragrant.
2. Without washing the pot, add a little olive oil and sauté the soft onions over medium heat.
3. Add minced garlic, caraway seeds, bell pepper powder, tomato paste and bay leaves and stir-fry until fragrant.
4. Add crushed tomatoes and chopped bell peppers.
5. Pour the fried beef pieces back into the pot, and add beef stock (or water) until the meat pieces are covered.
6. Simmer for 1.5-2 hours, add the potatoes and carrots into cubes, and simmer for ~30 minutes.
7. Taste for saltiness and adjust with salt.