This traditional Kettle Goulash is a quintessential Eastern European comfort food, characterized by its rich, savory depth and tender chunks of beef. Slow-cooked in a heavy pot or Dutch oven, the stew allows the flavors of sweet Hungarian paprika, aromatic onions, and green bell peppers to meld beautifully with the beef. The use of bacon fat adds an unparalleled smokiness and richness that elevates the dish beyond a standard stew. It is thick, hearty, and deeply satisfying, making it an ideal meal for cold winter evenings or gathering with family. Serve it hot with a dollop of cool sour cream to balance the spices. This recipe is perfect for meal prep, as the flavors improve even more after sitting in the refrigerator overnight.
Kettle Goulash
Description
This traditional Kettle Goulash is a quintessential Eastern European comfort food, characterized by its rich, savory depth and tender chunks of beef. Slow-cooked in a heavy pot or Dutch oven, the stew allows the flavors of sweet Hungarian paprika, aromatic onions, and green bell peppers to meld beautifully with the beef. The use of bacon fat adds an unparalleled smokiness and richness that elevates the dish beyond a standard stew. It is thick, hearty, and deeply satisfying, making it an ideal meal for cold winter evenings or gathering with family. Serve it hot with a dollop of cool sour cream to balance the spices. This recipe is perfect for meal prep, as the flavors improve even more after sitting in the refrigerator overnight.Ingredients
Directions
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Preheat your oven to 325&# 194;°F (165ðC).
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Heat the bacon fat in a heavy, oven-safe pot or Dutch oven over medium heat.
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Add the chopped onions, green bell peppers, and minced garlic to the pot.
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Sauté the vegetables, stirring occasionally, until the onions are limp and transparent and the peppers are slightly softened, about 5-7 minutes.
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Stir in the Hungarian paprika and cook for another minute until fragrant, being careful not to burn it.
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Add the beef cubes, tomato paste, beef broth (or water), salt, and pepper to the pot.
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Stir well to combine all ingredients, ensuring the meat is evenly coated with the paprika mixture.
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Cover the pot tightly with a lid and place it in the preheated oven.
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Bake for 1 1/2 to 2 hours, or until the beef is tender and easily pierced with a fork.
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Remove from the oven and let stand for 5 minutes before serving.
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Ladle the hot goulash into shallow soup bowls and top each serving with a tablespoon of sour cream.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1123.8kcal
- % Daily Value *
- Total Fat 59.9g93%
- Saturated Fat 22.9g115%
- Cholesterol 272.5mg91%
- Sodium 521.7mg22%
- Total Carbohydrate 46.9g16%
- Dietary Fiber 16.5g66%
- Sugars 7.2g
- Protein 103.2g207%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
