This quick and easy Hungarian Goulash recipe is ready in just under 45 minutes, yet is packed with tender steak, tons of vegetables, and loaded with flavor. It is a great soup to serve on a cold night!
3cupsbrothbeef, chicken, or vegetable work equally well here
3lbbeef roastfat trimmed away and cut into 1/2" pieces
1 15-ozcan of kidney beansdrained and rinsed
Instructions
Heat a large braiser or a deep and wide cast iron skillet over medium heat.
When the pan is hot, add the bacon and cook until done but not crispy, about 5 minutes. Remove and set aside. Keep the drippings in the pan.
Into the bacon drippings, add the diced onion, turnip, celery, carrot, parsnip and mushrooms.
Sautee for 5 minutes, or until the onion is starting to turn translucent, stirring frequently.
Add in the oregano, caraway seeds, thyme, garlic and paprika and stir constantly for about 30 seconds, to bloom the spices.
Add in the diced beef cubes and allow them to sear on all sides - just give it a stir every minute or so for a few minutes, until all the sides have been seared but the beef isn't cooked through.
Add in the tomato paste, the diced tomatoes, the broth, and the bay leaf.
Dice the bacon into small pieces and add that back to the pan as well.
Cover and allow to simmer for 20 minutes.
Serve into bowls and top with freshly chopped parlsley