Russian Beef Goulash
Russian beef goulash is a slow-cooked stew of tender beef cubes, fresh bell peppers, carrots, and tomatoes simmered in a savory tomato base, traditionally served over buckwheat for an authentic comfort meal.
Russian beef goulash is a slow-cooked stew of tender beef cubes, fresh bell peppers, carrots, and tomatoes simmered in a savory tomato base, traditionally served over buckwheat for an authentic comfort meal.
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Preheat a large pan or skillet over medium-high heat and coat with avocado oil.
Add the beef to the hot pan and cook, breaking it apart, until browned on all sides.
While the beef is cooking, chop the bell peppers, carrot, and onion into small pieces.
Once the beef is browned, season with salt and reduce the heat to medium.
Add the chopped vegetables to the pan with the beef. Cook for 5 minutes, stirring occasionally.
Season with black pepper and add the tomato paste. Stir well and cook for 2 more minutes.
Add the can of diced tomatoes and season with more salt.
Pour in enough hot water to cover all the ingredients and stir to combine.
Bring the mixture to a simmer, then cover with a lid and reduce the heat to the lowest setting.
Simmer for 1 hour, stirring occasionally to prevent sticking.
After 1 hour, stir the goulash and add the bay leaves, pushing them down into the stew.
Cover and simmer for another 10 minutes.
Remove from heat. Serve the goulash hot over a bed of cooked buckwheat.
Refrigerate in an airtight container up to 4 days; freeze up to 3 months. Reheat gently on the stovetop over medium heat, stirring occasionally, or microwave in a covered bowl.
Yes. Sear the beef in avocado oil first, then transfer to a slow cooker with vegetables and tomato paste. Cook on low for 6–8 hours until beef is very tender.
Boneless beef chuck or stew meat works best; it becomes tender during long, slow cooking and absorbs the tomato sauce flavors.
Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.
Egg noodles, rice, or mashed potatoes are traditional alternatives; serve over your preferred starch.
Yes. Use 2–3 cups fresh diced tomatoes plus 2 tbsp tomato paste for similar depth and acidity.
