Goulash

Goulash, or “Gulyás” as it is known in the area, is a robust and aromatic stew that has been a mainstay of Hungarian cooking for many years. This recipe creates a rich and cozy supper with the ideal balance of soft meat, paprika, and other spices. To add the real flavor of Hungary to your table, try this recipe.

Tasting Notes

Expect a burst of flavors in every spoonful – the slow-cooked beef is melt-in-your-mouth tender, and the combination of paprika, onions, and tomatoes creates a savory and robust sauce. Serve it over a bed of egg noodles or with crusty bread to soak up every bit of the delicious broth.

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons Hungarian sweet paprika
• 1 teaspoon caraway seeds
• 1 can (14 ounces) crushed tomatoes
• 4 cups beef broth
• 2 large potatoes, peeled and diced
• 2 carrots, peeled and sliced
• 1 bell pepper, diced
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish

Kitchen Equipment

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon
• Chopping board
• Sharp knife

Instructions

1. Brown the Beef: In the Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown on all sides. Work in batches to avoid overcrowding the pot. Remove the browned beef and set aside.
2. Sauté Onions and Garlic: In the same pot, add chopped onions and sauté until softened. Add minced garlic and cook for an additional minute.
3. Add Paprika and Caraway Seeds: Stir in the Hungarian sweet paprika and caraway seeds, coating the onions and garlic with the spices.
4. Incorporate Tomatoes: Pour in the crushed tomatoes, scraping any bits from the bottom of the pot. Mix well to combine.
5. Return Browned Beef: Put the browned beef back into the pot and add beef broth. Bring the mixture to a simmer.
6. Add Vegetables: Add the diced potatoes, sliced carrots, and diced bell pepper to the pot. Season with salt and pepper. Stir well.
7. Simmer to Perfection: Reduce the heat to low, cover the pot, and let the goulash simmer for 2 to 2.5 hours, or until the meat is tender and the flavors have melded together.
8. Serve: Once ready, ladle the goulash into bowls, garnish with chopped fresh parsley, and serve hot.

Pro Tips

• For enhanced flavor, make the goulash a day ahead and reheat before serving.
• Experiment with different types of paprika for a unique twist.

Variations

• Try substituting beef with pork or lamb for a different taste.
• Add a splash of red wine for depth of flavor.

FAQs