Beef Goulash

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.

	this recipe	typical
liquid	0%	63%
fat	0%	1%
aromatics	0%	33%
salt	0%	1%
vegetables and beans	0%	107%
collagen idx	0.0	0.8
marbling idx	0.0	0.6

Where it stands out

• #1 of 109 for depth of browning
• #1 of 109 for gravy quality

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

41 g	3 tbsp vegetable oil
900 g	900 g (2 lbs) beef braising steak (cut into bite-size chunks)
15 g	2 tbsp plain (all-purpose) flour
2 g	1/4 tsp salt
1 g	1/2 tsp freshly ground black pepper
300 g	2 brown onions (peeled and diced)
6 g	2 fat cloves garlic (peeled and minced)
31 g	2 tbsp tomato puree (paste for US)
14 g	2 tbsp paprika
7 g	1 tbsp smoked paprika (just use regular if you don't have smoked)
	large pinch salt and pepper
400 g	2 x 400 g (2 x 14 oz) tins chopped tomatoes in juice
	600 ml (2 1/4 cups) hot beef stock (water plus 2 stock cubes is fine)
21 g	1 tbsp honey (optional - this is just to neutralize some of the acidity from the tomatoes)
240 g	2 red bell peppers (deseeded and sliced)
	225 ml (1 cup) sour cream
	cooked pasta (such as pappardelle, tagliatelle or penne)
	handful of chopped parsley
	extra sour cream

Method: 11 steps, published by www.kitchensanctuary.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I cooked this last week and it is really delicious. I first cooked it in a slow cooker on low for 8 hours before transfering to a skillet, added the peppers and cooked for another 45 minutes which also much reduced the liquid. At the end I also added a tablesp” — a cook, 5★

“I made this goulash mainly because I have most of the ingredients, and I had a lot of people coming over. Put in the slow cooker overnight (trying out my new multi use slow/pressure cooker) even my teenage granddaughter loved it. I now had requests for the rec” — a cook