Goulash is a hearty and flavorful stew with roots in Hungarian cuisine. It typically features tender beef, vegetables, and a rich, paprika-based sauce. Here's a classic recipe for a traditional Hungarian goulash:
Ingredients:
- 2 lbs (900 g) beef chuck, cut into 1 ½-inch cubes
- 2 tbsp vegetable oil
- 2 large onions, chopped
- 3 cloves garlic, minced
- 2 tbsp sweet paprika (preferably Hungarian)
- 1 tsp caraway seeds (optional)
- 1 tbsp tomato paste
- 4 cups beef broth
- 1 cup water (or additional beef broth)
- 2 large potatoes, peeled and cut into chunks
- 2 large carrots, peeled and sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1-2 bay leaves
- 1 tsp dried thyme
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions:
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Brown the beef:
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the beef and set aside.
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Cook the onions and garlic:
- In the same pot, add the chopped onions and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute.
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Add spices and tomato paste:
- Stir in the paprika and caraway seeds (if using). Cook for 1 minute to toast the spices. Add the tomato paste and cook for another minute.
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Deglaze and simmer:
- Return the browned beef to the pot. Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot. Add the bay leaves and thyme. Bring to a simmer, then reduce the heat to low. Cover and cook for about 1 ½ hours, or until the beef is tender.
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Add vegetables:
- Add the potatoes, carrots, and bell peppers. Continue to simmer, covered, for another 30-40 minutes, until the vegetables are tender and the stew has thickened.
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Adjust seasoning:
- Taste and adjust seasoning with salt and pepper as needed.
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Serve:
- Garnish with fresh parsley if desired. Serve hot with crusty bread or dumplings.
Enjoy your delicious and comforting goulash!
