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hungarian goulash

Hungarian Goulash

in Easy Recipes, Meat, One Pot Meals

Hungarian Goulash

Originating from the heart of Eastern Europe, this hearty stew has become a beloved culinary icon, celebrated for its robust taste and simple yet satisfying ingredients.

hungarian goulash

YOU WILL NEED:

  • Beef: Opt for a tender cut of beef, such as chuck or stewing beef, cut into bite-sized pieces.
  • Onions: Yellow onions are traditionally used in Hungarian goulash, providing a savory sweetness to the stew.
  • Garlic: Enhance the depth of flavor with cloves of fresh garlic, minced or finely chopped.
  • Paprika: The soul of Hungarian goulash, paprika infuses the stew with its distinctive reddish hue and smoky, peppery flavor. Hungarian sweet paprika is the preferred choice for authenticity.
  • Carrots and Celery: Add sweetness and texture to the stew with carrots, sliced into rounds or diced.
  • Potatoes: For heartiness and substance, include potatoes, peeled and cubed.
  • Tomatoes: Fresh or canned tomatoes lend acidity and brightness to the goulash.
  • Beef Broth: Use high-quality beef broth to create a rich and savory base for the stew.
  • Bay Leaves: Aromatic bay leaves impart subtle herbal notes to the goulash.
  • Salt and Pepper: Season to taste with salt and freshly ground black pepper.
  • Ground Cumin

DIRECTIONS:

  • Brown the Beef: Add the beef to a large Dutch oven or heavy-bottomed pot, season with salt and pepper, and cook until browned on all sides, about 6-8 minutes. Remove from pot.
  • SautĂ© the Onions and Garlic: heat some oil over medium heat. Add the onions and garlic, and sautĂ© until soft and translucent, about 5 minutes.
  • Add the Paprika: Sprinkle the paprika over the beef and onions, stirring to coat everything evenly. Let the paprika toast for a minute or two to release its aroma and flavor.
  • Incorporate the Vegetables: Stir in the carrots and clery followed by paprika. 
  • Return the beef to the pot, followed by tomatoes, beef broth and tomatoes. Add the bay leaves and ground cumin and bring the mixture to a gentle simmer.
  • Simmer and Stew: Reduce the heat to low, cover the pot, and let the goulash simmer gently for 2 to 3 hours, or until the beef is tender and the flavors have melded together. Stir occasionally to prevent sticking and ensure even cooking.
  • Adjust Seasoning and Serve: Once the goulash has reached the desired consistency, taste and adjust the seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley if desired, and enjoy with crusty bread.

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