Goulash with green beans and dill

Zach Walker All Recipes

Goulash with green beans and dill

Makes 4 Servings
  • 1.5 lb boneless beef, we used a bolar blade
  • Tallow rendered from the cut, or 1 tablespoon of animal fat
  • 1 medium sized onion
  • 2 cloves of garlic
  • 3 carrots
  • 1 large red bell pepper, or 4 pieces of red sweet mini peppers
  • 2 celery stalks
  • 2 parsnips (optional, you can add more carrots instead)
  • 5 medium potatoes
  • Two big handful of green beans, either frozen or fresh, chopped
  • 25 pieces of caraway seeds
  • 1 tablespoon of sweet paprika
  • 1 handful of chopped dill
  • 1 large tablespoon of sour cream (or dairy free version)
  • Salt & pepper, optional chili



Note that you can use your desired cut of meat, just take into consideration that braising cuts can take longer time to cook.

Cube the meat and dice the onions, garlic, celeries, and peppers.

Sautee the meat in rendered tallow for 25 minutes and add the onion, celeries, garlic, peppers, salt and pepper, caraway seeds and further cook for another 20 minutes.

Add 2.5-2.65 quarts of water and turn the heat to high. Add sweet paprika (Hungarian is preferable, but use any paprika you have in your pantry) and cook for about 40 minutes, then add steamed and sliced carrots, parsnips, potatoes, in cubes and the green beans in one inch long pieces.

Prepare those, cut during the 40 minutes, steam it under in a pot with a lid on for about 6-7 minutes, adding chopped parsley, and then transfer it to the soup stirring well.

Cook for another 20-30 minutes. Keep a kettle of hot water nearby and add more water if you feel it necessary. When it is done, stir in sour cream diluted with a tablespoon of water and add chopped dill.

In Hungary, we usually enjoy some European style pickle gherkins or pickled peppers with stews. However, they would not typically eat it with Goulash in Hungarian, my family is enjoying it!