Hungarian Goulash

Hungarian Goulash

  • Prep time: 15
  • Cook time: 2 hours
  • Yield: 8
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Ingredients
  • 2 pounds boneless beef chuck, trimmed and cut into 1/2" cubes
  • 2 tbsp vegetable oil
  • 1 onion, slized
  • 3 tbsp hungarian sweet paprika
  • 2 garlic cloves, minced
  • 2 tsp caraway seeds
  • 2 tbsp apple cider vinegar
  • 2 tbsp tomato paste
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 4 cups beef broth
  • 2 bay leaves
  • 1 tsp worcestershire
  • 1 tbsp cornstarch + 2 tbsp water
Nutrition Facts
Serves 8

Description

Hungarian goulash, often simply referred to as “gulyás” in Hungary, is a traditional Hungarian stew that is known for its rich, hearty flavors. It has become one of Hungary’s national dishes and is enjoyed not only in Hungary but also around the world. Here are the key components that make Hungarian goulash:

1. Meat:

  • Beef is the most common meat used in Hungarian goulash. Typically, tougher cuts like chuck or shin are preferred because the long, slow cooking process helps tenderize the meat. However, pork or lamb can also be used.

2. Paprika:

  • Paprika is a crucial ingredient in Hungarian goulash and is responsible for its distinctive color and flavor. Hungarian paprika, which comes in various styles (sweet, hot, or smoked), is often used to give the stew its characteristic taste. The amount and type of paprika can vary, and it’s a key element in achieving the rich red color of the dish.

3. Onions:

  • Onions are a fundamental component of Hungarian goulash. They are typically sautéed until golden brown to add sweetness and depth to the dish.

4. Garlic:

  • Garlic is often included to enhance the savory and aromatic qualities of the stew.

5. Carrots and Potatoes:

  • Carrots and potatoes are common vegetables added to Hungarian goulash. They contribute sweetness and starchiness, helping to thicken the stew.

6. Tomatoes:

  • Some recipes include tomatoes, either fresh or in the form of tomato paste, to add acidity and depth to the goulash.

7. Broth or Water:

  • Liquid is essential for creating the stew-like consistency of goulash. Beef broth or water is commonly used as the base.

8. Seasonings:

  • In addition to paprika, Hungarian goulash is seasoned with a variety of herbs and spices. Caraway seeds are a traditional choice, adding a distinctive flavor. Other seasonings may include bay leaves, thyme, and marjoram.

9. Cooking Method:

  • Hungarian goulash is traditionally cooked low and slow, allowing the flavors to meld and the meat to become tender. It can be prepared on the stovetop or in the oven. Some variations involve finishing the dish with a touch of vinegar for a subtle tang.

10. Accompaniments: - Hungarian goulash is often served with a side of egg noodles, dumplings, or crusty bread to soak up the flavorful sauce.

While there are variations in the way Hungarian goulash is prepared, the combination of paprika, slow-cooked meat, and a hearty mix of vegetables and seasonings is what defines this iconic dish. It is a comforting and satisfying meal that reflects the rich culinary heritage of Hungary.

Instructions

  • 1. Heat oil in a Dutch oven over medium-high heat. Brown beef, about 5 minutes on the first side and an additional 3 minutes on the second side.
  • 2. Reserve beef to a plate. Add onions and cook until softened, about 5 minutes. Stir in paprika and cook until fragrant, about 1 minute.
  • 3. Stir in garlic and caraway and cook an additional minute. Then stir in vinegar and tomato paste and cook one more minute.
  • 4. Add bell pepper, worcestershire, bay leaves, and broth to the pot and stir to combine. Return beef to pot, and bring to simmer. Reduce heat, cover, and simmer 1-2 hours, stirring occasionally.
  • 5. Discard bay leaves, add cornstarch slurry, raise heat & cook another 10-15 minutes until thickened.
  • 6. Serve over egg noodles.