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Hungarian Beef Stew

Hungarian Beef Stew
This traditional Goulash recipe is a staple of Hungarian cuisine offering a robust beef stew experience. The dish features tender chunks of beef slow-cooked in a rich broth infused with the deep flavors of onions garlic and paprika a classic combination of spices commonly found in many Eastern European dishes. A medley of vegetables such as carrots potatoes and sometimes bell peppers add texture and freshness to the hearty stew making it an ideal comfort food for those cold winter nights.
Ingredients
  • 500g ground beef
  • 5 cups beef broth
  • 2 tablespoons vegetable oil
  • 2 medium-sized onions
  • 1 red bell pepper
  • 1 medium-sized carrot
  • 4 medium-sized potatoes
  • 1 cup crème fraiche (optional)
  • 1 teaspoon ground cumin
  • Fresh parsley for garnish (optional)
Instructions

1. Peel and chop the potatoes into large pieces.

2. Chop the carrot into large pieces.

3. Dice the onions.

4. Slice the red bell pepper into thin strips.

5. Heat 60 ml (4 fl oz) oil in a large Dutch oven over medium heat.

6. Add 500g ground beef to the pot. Cook until browned, breaking it up with a spoon as it cooks.

7. Add the chopped onions and sliced bell pepper to the pot. Cook until the vegetables are softened, about 5 minutes.

8. Add 250 ml (8 fl oz) beef broth, diced potatoes, carrot, 1 tsp ground cumin, salt, and pepper to the pot.

9. Bring to a boil, then cover and simmer for 20 minutes or until the potatoes are tender.

10. Taste and adjust seasoning as needed. Serve hot.

11. Serve with a dollop of crème fraiche on top and a sprinkle of parsley if desired.

Tools
  • spoon
  • cutting board
  • knife
  • measuring cups and spoons

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