Recipes of the World - Hungarian Goulash
Today I'm gonna go through a personal favourite dish of mine, and one I loved when I lived in Eastern Europe - Hungarian Goulash. This is proper winter food - warming, filling and incredibly tasty.
Hungarian Goulash Recipe
Ingredients:
2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
2 pounds (1 kg) beef chuck, cut into 1-inch cubes
2 tablespoons sweet Hungarian paprika
1 teaspoon caraway seeds
1 teaspoon ground cumin
1 tablespoon tomato paste
4 cups beef broth
2 large carrots, sliced
2 medium potatoes, peeled and diced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large tomato, diced
Salt and pepper, to taste
1 bay leaf
2 tablespoons fresh parsley, chopped
Instructions:
Sauté the Onions and Garlic: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until golden brown, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Brown the Beef: Add the beef cubes to the pot and brown them on all sides. This should take about 5-7 minutes.
Add Paprika and Spices: Stir in the sweet Hungarian paprika, caraway seeds, and ground cumin. Mix well to coat the beef with the spices.
Tomato Paste and Broth: Add the tomato paste and stir well. Pour in the beef broth, scraping the bottom of the pot to deglaze. Bring the mixture to a boil, then reduce the heat to a simmer.
Add Vegetables: Add the sliced carrots, diced potatoes, chopped bell peppers, and diced tomato to the pot. Stir in the bay leaf and season with salt and pepper.
Simmer the Stew: Cover the pot and let the goulash simmer on low heat for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally.
Final Touch: Remove the bay leaf and stir in the chopped parsley. Adjust the seasoning with more salt and pepper, if needed.
Serve: Ladle the goulash into bowls and enjoy it with a slice of crusty bread or over a bed of noodles.
Expert Tips for a Successful Hungarian Goulash
Use High-Quality Paprika: Hungarian sweet paprika is essential for authentic flavor. Don't substitute it with regular paprika, as it won't give the same depth of flavor.
Browning the Beef: Take the time to brown the beef properly. This step adds a rich, caramelized flavor to the goulash.
Low and Slow: Simmering the goulash on low heat allows the flavors to meld together beautifully. Patience is key to achieving a tender and flavorful dish.
Deglazing: When adding the broth, make sure to scrape up all the browned bits from the bottom of the pot. This adds extra flavor to the stew.
Consistency: Goulash should have a slightly thick consistency, not too soupy. If it seems too watery, you can simmer it uncovered for a bit longer to reduce the liquid.
Resting Time: Let the goulash rest for a few minutes after cooking. This allows the flavors to develop even further.
Accompaniments: Serve goulash with crusty bread, noodles, or a dollop of sour cream for a complete meal.
