Goulasch Soup of Chuck and Potatoes
Rich, hearty, and full of bold flavors, this Chuck & Potato Goulash is the perfect dish for chilly evenings. Slowly simmered until the beef is melt-in-your-mouth tender, this classic stew is infused with smoky paprika, savory spices, and the comforting goodness of potatoes. It’s a one-pot meal that’s as satisfying as it is simple, bringing warmth and depth to every bite. Whether served with crusty bread or enjoyed on its own, this goulash is a true comfort food favorite.
4 servings
Ingredients
- 500 g Chuck
- Oil for frying
- 4 Shallots
- 2-3 Red Peppers
- 1 Red Chili
- 4 Pressed Garlic cloves
- 1 tsp Cumin
- 2 tsp Pepper powder
- 3 tbsp Veal stock
- 1/2 liter Water
- 6 Middle-sized Potatoes
- 3 tbsp Tomato paste
- Salt
- Pepper
- 2 dl 17% yogurt
- Fresh Thyme (optional)
Equipment
Instructions
- Cut the chuck into 4 cm cubes. Brown the meat in oil in a Dutch oven.
- Cut the onions and pepper coarsely. Remove the seeds from the Chili and chop finely. When the meat is brown, insert the Shallots, Garlic, and Chili. Fry until the Sharlots are transparent.
- Add about half of the pepper and fry for about 5 minutes. Add the Cumin, pepper powder, Veal stock, and water. Let it simmer for about 1,5 hours.
- Peel and cut the potatoes into cubes coarsely. Add the potatoes, tomato paste, and the rest of the pepper. Stir well and let simmer for 30 minutes more.
- Season to taste with salt and pepper. Top with yogurt and fresh thyme.
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