Gulash is a delicious Hungarian stew that has been enjoyed for generations by families both in Hungary and beyond. The dish is flavorful, hearty, and makes for a perfect meal for cold winter nights.

If you’re wondering how to Gulash, fret not! In this article, we’ll take you through the steps of making a mouth-watering Gulash that will have your taste buds jumping with joy.

Here’s what you’ll need:

Ingredients:

• 2 pounds beef (chuck roast is good)

• 3 tbsp oil

• 2 onions

• 3 garlic cloves

• 2-3 tbsp flour

• 2 tbsp paprika

• 2 bell peppers

• 3 tbsp tomato paste

• 2 tbsp caraway seeds

• 1 cup beef broth

• 1 cup water

• Salt and pepper to taste

• 2 bay leaves

• 1 tbsp red chili powder (optional, adjust according to taste)

Instructions:

1. Begin by chopping the onions and mincing the garlic. Heat the oil in a large pot and sauté the onions until they turn translucent.

2. Cut the beef into small cubes (about 1 to 1 ½ inches in diameter) and pat them dry with a paper towel.

3. Add the beef to the pot and cook until browned on all sides.

4. Once the meat is browned, sprinkle the flour over it and stir it in well. This will create a roux and thicken the stew.

5. Add the paprika to the pot and stir well to evenly distribute it. It’s imperative that you use high-quality Hungarian paprika; that’s what makes the Gulash so unique.

6. Now, chop the bell peppers and add them to the pot together with the garlic.

7. Add in the tomato paste, caraway seeds, chili powder (if using), salt, and pepper. Stir well and cook for a couple of minutes.

8. Pour in the beef broth and water, and add the bay leaves. Stir everything well and bring the mixture to a boil.

9. Once the mixture is boiling, reduce the heat to low, cover the pot with a lid, and let the Gulash simmer for about two hours. You’ll know the stew is done when the beef is tender enough to fall apart with a fork.

10. Serve hot and enjoy the deliciousness that is Gulash! Traditionally, this stew is served with a side of boiled potatoes or noodles.

Pro-tips:

• To save time, you can use a pressure cooker. Cook the meat in the pot and once the pressure is built up, reduce the heat. Cook on low for 45 minutes to an hour.

• If you’re not a fan of beef, you can use pork instead. Just keep in mind that pork takes a little less time to cook.

• Do not skip the caraway seeds; they impart a unique flavor to the dish that can’t be replicated.

• Use the highest quality Hungarian paprika you can find, as it makes a huge difference in the taste of the stew.

• To make this dish a little spicier, you can use smoked paprika instead of regular paprika.

Conclusion:

There you have it, a simple recipe to make a classic Hungarian stew. Gulash is a meal that warms both your heart and stomach on a cold winter day. So, gather your ingredients and start cooking; your taste buds will thank you.

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