Hungarian goulash, also known as gulyás, is a traditional hearty beef stew that originated in Hungary. It has become a popular dish around the world, with many variations and modifications to the original recipe. However, to truly experience the authentic and rich taste of goulash, it is essential to follow the true recipe.

The key ingredient in Hungarian goulash is beef. It’s important to choose the right cut of meat for this dish, as the beef needs to be tender and flavorful. The traditional choice is beef chuck, but you can also use beef shoulder or flank steak. Cut the meat into bite-size pieces, and season them with salt and pepper.

Next, you’ll need to prepare the vegetables. Goulash typically includes onions, garlic, tomatoes, paprika, and bell peppers. These ingredients are what give the stew its distinct flavor and color. Start by sautéing the onions and garlic in oil until they’re soft and fragrant.

Then, add the beef to the pot and cook until it’s browned. This helps to seal in the flavor and moisture of the meat. Next, add the bell peppers and tomatoes, along with a generous amount of sweet paprika. Hungarian paprika is known to be the best quality and adds depth to the dish. Be sure to use enough paprika to achieve that classic red hue.

After the vegetables have been added, pour in enough beef broth to cover everything. Bring the mixture to a simmer, and then cover the pot and let it cook for at least an hour. This allows the flavors to meld together and the beef to become tender. If you like, you can also add potatoes or carrots, although they are not part of the traditional recipe.

One thing to keep in mind when making goulash is that it’s a slow-cooked dish. The longer you let it simmer, the better it will taste. You can even make it a day ahead and reheat it for dinner the next day. The stew is also a great dish to make in large batches, as it freezes well and makes for an easy meal on a busy day.

To serve Hungarian goulash, spoon it over cooked egg noodles or spaetzle. You can also serve it with a dollop of sour cream and a sprinkle of fresh parsley. The sour cream adds a tangy flavor that contrasts with the sweetness of the paprika.

When it comes to making Hungarian goulash, it’s all about the ingredients and the slow cooking process. Use high-quality ingredients, including Hungarian paprika, and let the stew simmer for a long time. You’ll be rewarded with a rich, comforting dish that’s perfect for cold winter nights. It’s no wonder why goulash has become a beloved classic around the world.

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