Traditional Hungarian Beef Goulash Recipe

Embark on a culinary journey to the heart of Central Europe with this Traditional Hungarian Beef Goulash, a rich and hearty stew known for its deep flavors and tender beef. Perfect for warming up on a chilly evening, this recipe serves two but can easily be adjusted to accommodate any gathering. Let’s dive into the art of making this authentic dish that combines simple ingredients into a comforting meal.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons Hungarian paprika (sweet or hot, based on preference)
• 1 teaspoon caraway seeds
• 1 bay leaf
• 1 tomato, diced
• 1 bell pepper, diced
• 2 cups beef broth
• 1 cup water
• Salt and pepper to taste
• 2 medium potatoes, cubed (optional, for a heartier stew)
• Sour cream for garnish (optional)

Instructions

Browning the Beef

1. Heat the vegetable oil in a large pot over medium-high heat. Add the beef cubes and season with salt and pepper. Brown the beef on all sides, then remove it from the pot and set aside.

Sauteing the Aromatics

1. In the same pot, reduce the heat to medium. Add the chopped onion and minced garlic, cooking until the onion is translucent and soft, about 5 minutes.
2. Return the beef to the pot. Sprinkle with Hungarian paprika and caraway seeds, stirring until the beef is well-coated with the spices.

Adding Liquids and Simmering

1. Add the diced tomato, diced bell pepper, beef broth, and water to the pot. Drop in a bay leaf.
2. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 1.5 to 2 hours, or until the beef is tender.

Finishing the Goulash

1. If using, add the cubed potatoes to the pot about 30 minutes before the stew is finished cooking, ensuring they are tender by the end.
2. Once the beef and potatoes are tender, adjust the seasoning with more salt and pepper if needed. Remove the bay leaf.

Serving

1. Ladle the goulash into bowls. Serve hot, garnished with a dollop of sour cream if desired.
2. Traditional Hungarian goulash is often enjoyed with a side of fresh bread for dipping.

Tips

• For a thicker stew, you can mix a tablespoon of flour with water to create a slurry and add it to the goulash during the last 30 minutes of cooking.
• To serve one or four people, simply halve or double the ingredient quantities. The cooking process remains the same.

Nutritional Information (estimated per serving)

• Calories: 600
• Protein: 40g
• Fiber: 3g
• Fat: 35g

Q&A

Q: Can I make Hungarian Beef Goulash in a slow cooker? A: Absolutely! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: What makes Hungarian paprika different from other types? A: Hungarian paprika is known for its rich flavor and vibrant color. It can range from sweet to hot, offering a unique taste that is essential for an authentic goulash.

Q: Is it possible to use chicken instead of beef in this recipe? A: While beef is traditional for Hungarian goulash, you can use chicken for a lighter version. Keep in mind that cooking times will be shorter.

Summary

This Traditional Hungarian Beef Goulash recipe is a testament to the power of simple ingredients coming together to create a dish rich in flavor and history. Perfect for a cozy night in, it offers a taste of Hungary’s culinary heritage with each spoonful. Whether you’re cooking for two or preparing a meal for a larger group, this goulash is sure to comfort and satisfy. Enjoy the process of making this beloved dish and the delicious rewards of your effort. Jó étvágyat!