Ingredients
Scale
- 2 pounds beef cheeks
- 1 tablespoon olive oil
- 2 cups onions, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 teaspoon paprika
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 carrots, sliced
- 1 bell pepper, diced
- 1 tablespoon tomato paste
- 1 cup red wine
- 2 bay leaves
- 1 tablespoon fresh parsley, chopped
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the beef cheeks and brown on all sides.
- Add the onions and garlic, cooking until softened.
- Stir in the paprika, caraway seeds, salt, and pepper, cooking for another minute.
- Pour in the beef broth and red wine, followed by the tomato paste. Add the carrots, bell pepper, and bay leaves.
- Bring to a boil, then reduce to a simmer. Cover and cook for 2-3 hours until the meat is tender.
- Remove the bay leaves, stir in the fresh parsley, and serve warm.
Notes
- For a richer flavor, allow the goulash to sit overnight before serving.
- Serve it with crusty bread or over mashed potatoes for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Stewing
- Cuisine: Hungarian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg