Are you looking for a delicious and comforting dish to warm up your family on a chilly evening? Look no further than this authentic Hungarian goulash recipe. This hearty and flavorful stew is a staple in Hungarian cuisine and is loved by people all over the world. With tender chunks of beef, savory vegetables, and a rich paprika-infused sauce, this goulash is sure to become a family favorite.
Ingredients
– 1.5 lbs of beef chuck, cut into 1-inch cubes
– 2 tablespoons of olive oil
– 2 large onions, chopped
– 2 cloves of garlic, minced
– 2 tablespoons of Hungarian sweet paprika
– 1 teaspoon of caraway seeds
– 1 teaspoon of dried marjoram
– 1 teaspoon of salt
– 1/2 teaspoon of black pepper
– 2 large tomatoes, chopped
– 2 large potatoes, peeled and cut into 1-inch cubes
– 2 large carrots, peeled and cut into 1-inch cubes
– 2 cups of beef broth
– 1 bay leaf
– 1 tablespoon of flour
– 1 tablespoon of water
– Chopped parsley for garnish (optional)
Directions
1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5-7 minutes.
2. Add the onions and garlic to the pot and cook until translucent, about 5 minutes.
3. Stir in the paprika, caraway seeds, marjoram, salt, and pepper, and cook for another 2 minutes.
4. Add the chopped tomatoes, potatoes, and carrots to the pot and stir to combine.
5. Pour in the beef broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 2 hours, stirring occasionally.
6. In a small bowl, mix together the flour and water to create a slurry. Gradually add this to the goulash, stirring constantly, to thicken the sauce.
7. Let the goulash simmer for an additional 30 minutes, until the meat is tender and the sauce has thickened.
8. Serve the goulash hot, garnished with chopped parsley if desired. Enjoy with a side of crusty bread or over egg noodles.
FAQ
– Can I use a different type of meat instead of beef? Yes, you can use pork or lamb in this recipe, but adjust the cooking time accordingly.
– Can I make this goulash in a slow cooker? Yes, simply follow steps 1-4 and then transfer the mixture to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
– What is the best type of paprika to use? Hungarian sweet paprika is traditional in this dish, but you can also use a combination of regular paprika and smoked paprika for added depth of flavor.
Now that you have the recipe for authentic Hungarian goulash, it’s time to give it a try! Your family will love the warm and comforting flavors of this hearty stew. Don’t forget to share this recipe with your friends and family and let us know how it turned out for you. Happy cooking!
Authentic Hungarian Goulash
Equipment
- Dutch Oven
- Mixing Bowl
Ingredients
- 1.5 lbs beef chuck cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 large onions chopped
- 2 cloves garlic minced
- 2 tablespoons Hungarian sweet paprika
- 1 teaspoon caraway seeds
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large tomatoes chopped
- 2 large potatoes peeled and cut into 1-inch cubes
- 2 large carrots peeled and cut into 1-inch cubes
- 2 cups beef broth
- 1 bay leaf
- 1 tablespoon flour
- 1 tablespoon water
- Chopped parsley for garnish (optional)
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5-7 minutes.
- Add the onions and garlic to the pot and cook until translucent, about 5 minutes.
- Stir in the paprika, caraway seeds, marjoram, salt, and pepper, and cook for another 2 minutes.
- Add the chopped tomatoes, potatoes, and carrots to the pot and stir to combine.
- Pour in the beef broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 2 hours, stirring occasionally.
- In a small bowl, mix together the flour and water to create a slurry. Gradually add this to the goulash, stirring constantly, to thicken the sauce.
- Let the goulash simmer for an additional 30 minutes, until the meat is tender and the sauce has thickened.
- Serve the goulash hot, garnished with chopped parsley if desired. Enjoy with a side of crusty bread or over egg noodles.