Goulash is a traditional Hungarian dish, but there are many variations depending on the region. Here’s a basic Hungarian goulash recipe to get you started:
Hungarian Goulash (Gulyás)
Ingredients:
2 tablespoons vegetable or sunflower oil
2 onions, finely chopped
2 cloves of garlic, minced
2 tablespoons sweet paprika (preferably Hungarian)
1-2 teaspoons caraway seeds (optional)
800 grams (about 1.75 pounds) beef chuck or shoulder, cut into 2-inch cubes
2-3 medium-sized tomatoes, peeled and chopped (or 1 can of diced tomatoes)
2 bell peppers, sliced (green or red, or a mix of both)
2-3 medium-sized potatoes, cut into cubes
2-3 carrots, sliced
1 liter (about 4 cups) beef or vegetable broth
2 bay leaves
Salt and pepper to taste
Red chili pepper or cayenne pepper to taste (optional for some heat)
1-2 tablespoons tomato paste (optional)
Fresh parsley, finely chopped (for garnish)
Instructions:
1.Preparation: Season the beef cubes with some salt and pepper.
2.Sauté Onions and Garlic: In a large pot or Dutch oven, heat the oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute.
3.Add Paprika and Meat: Remove the pot from heat and stir in the paprika (this prevents the paprika from burning). Add the beef cubes, ensuring each piece is well-coated with the onion and paprika mixture. Return the pot to the heat.
4.Browning: Let the meat brown lightly on all sides. This should take about 5-7 minutes.
5.Add Vegetables and Broth: Add the chopped tomatoes, bell peppers, carrots, and caraway seeds (if using). Pour in the beef or vegetable broth, ensuring the meat is fully covered.
6.Season: Add the bay leaves, a pinch of salt, and pepper. If you like a bit of heat, you can also add some chili or cayenne pepper.
7.Simmer: Reduce the heat to low and let the goulash simmer for about 1.5 to 2 hours, stirring occasionally.
8.Potatoes: About 30 minutes before the goulash is ready, add the cubed potatoes.
9.Adjust Consistency: If the goulash is too thin for your liking, you can add some tomato paste to thicken it. If it’s too thick, add a bit more broth or water.
10.Check Seasoning: Before serving, check the seasoning and adjust salt, pepper, and other spices as needed.
11.Serve: Discard the bay leaves. Serve the goulash hot, garnished with freshly chopped parsley. It pairs well with crusty bread, egg noodles, or even steamed rice.
Enjoy your Hungarian Goulash! Remember, like many stews, goulash often tastes even better the next day after flavors have melded overnight.
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