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Le Chaudron recipe

Goulash hongrois

Hungarian beef goulash

⏱ 120 minServes 6Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

  • 1.5 kg (3.3 lb)beef chuck
  • 4yellow onions
  • 5 clovesgarlic
  • 3red bell peppers
  • 3yellow bell peppers
  • 800 g (28 oz)canned crushed tomatoes
  • 4 tbspHungarian sweet paprika
  • 1 tbspsmoked paprika
  • 1 tbspground cumin
  • 1 tspdried marjoram
  • 2 leavesbay leaf
  • 1 tbspcaraway seeds
  • 500 ml (2 cups)beef stock
  • 200 ml (¾ cup)red wine
  • 100 g (3½ oz)lardor vegetable oil
  • 1 kg (2.2 lb)waxy potatoes
  • 200 g (7 oz)thick crème fraîchefor serving
  • 1large bunch of flat-leaf parsley
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 1.5 kg (3.3 lb) beef chuck
  • 4 yellow onions
  • 5 cloves garlic
  • 3 red bell peppers
  • 3 yellow bell peppers
  • 800 g (28 oz) canned crushed tomatoes
  • 4 tbsp Hungarian sweet paprika
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tsp dried marjoram
  • 2 leaves bay leaf
  • 1 tbsp caraway seeds
  • 500 ml (2 cups) beef stock
  • 200 ml (¾ cup) red wine
  • 100 g (3½ oz) lard or vegetable oil
  • 1 kg (2.2 lb) waxy potatoes
  • 200 g (7 oz) thick crème fraîche for serving
  • 1 large bunch of flat-leaf parsley
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large cast-iron pot (6 L / 6 qt)1 wooden spoon1 chef’s knife1 vegetable peeler1 mortar (for the caraway seeds)Black peppercorns

03 — Method

  1. GOULASH (gulyás) is HUNGARY's national dish, known for its generous use of sweet Hungarian paprika, which turns the sauce deep red.
  2. Cut the 1.5 kg (3⅓ lb) beef chuck into large, even 4 cm (1½ in) cubes for slow, tender cooking.
  3. Peel and thinly slice the 4 yellow onions. That many onions is the secret: they melt completely into the sauce.
  4. Remove the germ from the 5 garlic cloves and chop. Stem and seed the 3 red and 3 yellow peppers and remove the white ribs. Cut into thick 1 cm (⅜ in) strips.
  5. Melt the 100 g (½ cup) lard (or heat the oil) in the large cast-iron pot over medium heat. Cook the onions over low heat for 15 MINUTES until GOLDEN and JAMMY.
  6. TAKE THE POT OFF THE HEAT and stir in the 4 tbsp Hungarian sweet paprika and 1 tbsp smoked paprika OFF THE HEAT so they don't burn. This is ESSENTIAL: burnt paprika turns bitter.
  7. Return the pot to medium heat and add the beef, garlic, ground cumin, caraway seeds crushed in the mortar, dried marjoram, bay leaves, salt and pepper. Cook 5 minutes, stirring. Deglaze with the red wine and flambé for 30 seconds.
  8. Add the crushed tomatoes, hot beef stock and pepper strips. Bring to a simmer, cover and cook 2 HOURS 30 over low heat. Add the peeled, cubed potatoes for the last 45 minutes. Serve sprinkled with parsley, with crème fraîche (or sour cream) on the side.

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CategoryMain dishes