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Goulash





Authentic Hungarian Goulash Recipe

Description

Discover the authentic Hungarian goulash recipe! A hearty stew made with tender beef, aromatic vegetables, and rich spices. Hungarian goulash is a hearty and flavorful stew that has been cherished for centuries. This dish, rich in history and tradition, is made with tender beef, aromatic vegetables, and a blend of spices that give it its distinctive taste. Perfect for cold winter nights or family gatherings, this goulash recipe is sure to become a favorite in your household.

Ingredients

For the Goulash:

  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 2 large onions, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons sweet paprika
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 3 medium carrots, sliced
  • 2 medium potatoes, peeled and cubed
  • 2 bell peppers, chopped
  • 1 can (14.5 ounces) diced tomatoes
  • 4 cups beef broth
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • 1 teaspoon marjoram (optional)
  • Fresh parsley, chopped (for garnish)

For Serving:

  • Crusty bread or traditional Hungarian csipetke (pinched noodles)

Instructions

Step-by-Step Instructions – Goulash

  1. Prepare the Beef:
    • Pat the beef cubes dry with paper towels. This helps in browning them properly.
  2. Sear the Beef:
    • In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches, searing until browned on all sides. Remove the beef and set aside.
  3. Sauté the Onions:
    • In the same pot, add the chopped onions. Sauté until they become translucent and start to caramelize, about 8-10 minutes.
  4. Add Garlic and Spices:
    • Add the minced garlic to the onions and cook for another minute. Stir in the sweet paprika, caraway seeds, black pepper, and salt, cooking for another minute to release their flavors.
  5. Deglaze the Pot:
    • Add a small amount of beef broth to deglaze the pot, scraping up any browned bits from the bottom.
  6. Combine Ingredients:
    • Return the browned beef to the pot. Add the carrots, potatoes, bell peppers, diced tomatoes (with juice), remaining beef broth, bay leaf, tomato paste, and marjoram (if using). Stir to combine.
  7. Simmer:
    • Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
  8. Adjust Seasoning:
    • Taste and adjust the seasoning if needed. Remove the bay leaf before serving.
  9. Serve:
    • Ladle the goulash into bowls and garnish with fresh parsley. Serve with crusty bread or csipetke on the side.

Tips and Variations – Goulash

Flavor Enhancements

  • Smoky Flavor: For a smoky twist, add a teaspoon of smoked paprika along with the sweet paprika.
  • Spicier Goulash: If you prefer a spicier version, add a pinch of cayenne pepper or hot paprika.

Ingredient Substitutions

  • Meat Options: While beef is traditional, you can also use pork or lamb for a different flavor profile.
  • Vegetarian Version: Substitute beef with hearty vegetables like mushrooms and eggplant, and use vegetable broth instead of beef broth.

Cooking Techniques – Goulash

  • Slow Cooker: After searing 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 4-5 hours.
  • Instant Pot: Use the sauté function for searing and sautéing, then cook on high pressure for 35 minutes with a natural release.

Serving Suggestions

  • Side Dishes: Serve with a simple green salad or steamed green beans to add freshness to the meal.
  • Noodle Options: Instead of bread, try serving the goulash over egg noodles or rice for a more filling meal.

Preparation and Cooking Time

  • Preparation Time: 20 minutes
  • Cooking Time: 2 hours
  • Total Time: Approximately 2 hours and 20 minutes

Nutritional Information (Per Serving)

  • Calories: 350
  • Protein: 30g
  • Fat: 18g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Sugar: 5g
  • Sodium: 700mg

Curiosities and Historical Facts about Goulash

Origins

Goulash, known as “gulyás” in Hungarian, dates back to the 9th century. It was initially prepared by Hungarian shepherds who cooked it in large cauldrons over open fires. The name “gulyás” actually means “herdsman” or “cowboy” in Hungarian, reflecting its pastoral origins.

Evolution

Over time, goulash evolved from a simple herdsman’s stew into a beloved national dish. The addition of paprika, which was introduced to Hungary in the 16th century, transformed goulash into the rich, red stew known today. This spice, along with the traditional slow-cooking method, distinguishes goulash from other beef stews.

Cultural Significance – Goulash

Goulash holds a significant place in Hungarian culture and is often served during celebrations and family gatherings. It represents Hungarian culinary traditions and is a symbol of national pride. The dish is so beloved that it even has its own festival: the Békéscsaba Sausage Festival, which celebrates Hungarian cuisine and includes goulash cooking competitions.

Modern Variations

In addition to the traditional Hungarian version, goulash has inspired numerous regional variations across Central Europe. For example, in Austria and Germany, “gulasch” is often made with red wine and served with bread dumplings. In the Czech Republic, “guláš” is a popular pub food, often served with beer.