When it comes to comfort food, few dishes can rival the rich and flavorful Hungarian goulash. Made with tender beef, paprika, and an assortment of aromatic spices, this stew is the perfect choice for a cozy family dinner or when you want to impress your guests with a taste of Eastern European cuisine. In this blog post, we will guide you through the steps of cooking authentic Hungarian goulash that will leave your taste buds singing.

What is Hungarian Goulash?

Hungarian goulash, also known as gulyás, is a traditional Hungarian dish renowned for its robust flavors. It is a hearty stew made with chunks of beef, onions, and paprika, which give the dish its distinct red color. The secret lies in slow-cooking the ingredients to perfection, allowing the flavors to meld together and create a truly comforting and satisfying meal.

Ingredients You’ll Need

  • 2 pounds of beef stew meat, cut into cubes
  • 2 tablespoons of vegetable oil
  • 2 large onions, finely chopped
  • 2 cloves of garlic, minced
  • 2 tablespoons of Hungarian sweet paprika
  • 1 teaspoon of caraway seeds
  • 1 red bell pepper, diced
  • 4 medium-sized potatoes, peeled and cubed
  • 2 tomatoes, chopped
  • 3 cups of beef broth
  • Salt and pepper to taste
  • Fresh parsley for garnish

Step-by-Step Instructions

1. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onions and cook until they become translucent, about 5 minutes.

2. Add the minced garlic, caraway seeds, and Hungarian sweet paprika to the pot. Stir well to coat the onions with the spices and cook for an additional 2 minutes.

3. Increase the heat to medium-high and add the cubed beef to the pot. Cook until the meat is browned on all sides, turning occasionally to ensure even browning.

4. Reduce the heat to medium and add the diced red bell pepper, chopped tomatoes, and beef broth to the pot. Give everything a good stir, then cover the pot and simmer for 2 hours, or until the beef is tender.

5. After 2 hours, add the cubed potatoes to the pot and season with salt and pepper to taste. Cover the pot again and continue simmering for an additional 30 minutes, or until the potatoes are cooked through.

6. Remove the pot from the heat and let it sit for a few minutes before serving. Serve the Hungarian goulash hot, garnished with fresh parsley on top.

Tips and Variations

  • If you prefer a thicker goulash, you can mix a tablespoon of flour with some water and add it to the pot during the last 15 minutes of cooking. Stir well to incorporate and thicken the sauce.
  • For a spicier version, you can add a pinch of hot paprika or cayenne pepper to the dish.
  • Hungarian goulash is traditionally served with a side of Hungarian egg noodles, known as nokedli. Consider preparing them to accompany your stew.

Now that you have the recipe for authentic Hungarian goulash, it’s time to gather your ingredients and start cooking. This soul-warming dish will transport you to the streets of Budapest with its tantalizing aroma and rich flavors. Enjoy!

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