Hungarian Beef Stew | America's Test Kitchen

Name: Hungarian Beef Stew | America's Test Kitchen
Total time: 240 min
Ingredients: 1 (3 1/2- to 4-pound) boneless beef chuck-eye roast, trimmed of excess fat and cut into 1 1/2-inch cubes (see note); Salt; 1/3 cup sweet paprika (see note); 1 (12-ounce) jar roasted red peppers, drained and rinsed (about 1 cup); 2 tablespoons tomato paste; 3 teaspoons white vinegar; 2 tablespoons vegetable oil; 4 large onions, diced small (about 6 cups); 4 large carrots, peeled and cut into 1-inch-thick rounds (about 2 cups); 1 bay leaf; 1 cup beef broth, warmed; 1/4 cup sour cream (optional; see note); ground black pepper

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American versions of Hungarian goulash are often overloaded with vegetables and sour cream. Our recipe nods to these versions while trying to get closer to the original.

Keywords

Eastern European & German
Europe
Main Courses
Meat
Stews
Beef

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Ingredients

1 (3 1/2- to 4-pound) boneless beef chuck-eye roast, trimmed of excess fat and cut into 1 1/2-inch cubes (see note)
Salt
1/3 cup sweet paprika (see note)
1 (12-ounce) jar roasted red peppers, drained and rinsed (about 1 cup)
2 tablespoons tomato paste
3 teaspoons white vinegar
2 tablespoons vegetable oil
4 large onions, diced small (about 6 cups)
4 large carrots, peeled and cut into 1-inch-thick rounds (about 2 cups)
1 bay leaf
1 cup beef broth, warmed
1/4 cup sour cream (optional; see note)
ground black pepper