Savory One-Pot Goulash Delight Recipe

Ingredients

Main Ingredients

• 1 lb (450 g) beef chuck, cut into 1‑inch cubes
• 4 slices thick‑cut bacon, chopped
• 2 medium potatoes, peeled and diced (½‑inch cubes)
• 2 carrots, sliced into ¼‑inch rounds

Sauce Components

• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp Hungarian sweet paprika
• 1 cup canned diced tomatoes (with juices)
• ½ cup dry red wine (optional)
• 2 cups low‑sodium beef broth

Seasonings & Garnish

• 1 tsp smoked paprika (for extra depth)
• ½ tsp freshly ground black pepper
• Salt to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

Building the Base

1. Render the Bacon. Heat a large, heavy‑bottomed pot over medium heat. Add the chopped bacon and cook until the fat is rendered and the pieces are crisp, about 5 minutes. Use a slotted spoon to transfer the bacon to a paper‑towel‑lined plate, leaving the rendered fat in the pot for the next step.
2. Sear the Beef. Increase the heat to medium‑high. Add the seasoned beef in a single layer, working in batches to avoid crowding. Sear each side for 2‑3 minutes until a deep, caramelized crust forms. This Maillard reaction builds flavor; resist the urge to stir too often.
3. Sauté Aromatics. Reduce heat to medium. Toss the diced onion into the pot and stir for 3‑4 minutes until translucent. Add the minced garlic and smoked paprika, cooking for another 30 seconds—just until fragrant, being careful not to let the spices burn.
4. Deglaze. Pour the red wine (if using) and scrape the browned bits from the bottom with a wooden spoon. These fond particles are flavor gold; they dissolve into the liquid, enriching the sauce.
5. Combine Main Components. Return the seared beef and crispy bacon to the pot. Stir in the diced tomatoes, beef broth, and smoked paprika. Bring the mixture to a gentle boil, then reduce to a simmer.