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Hungarian Goulash

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Hungarian Goulash is a traditional stew known for its rich and hearty flavors, primarily featuring beef, onions, Hungarian paprika, tomatoes, and green peppers. Originating from the medieval Hungarian shepherds, it has evolved into a popular meal that epitomizes Hungarian cuisine. The dish is characterized by its deep red color, tender chunks of meat, and a savory sauce thickened by the slow cooking of onions and meat juices. Often served with egg noodles or potatoes, it provides a comforting and filling dish, perfect for cold days.

Ingredients:

  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 large onions, chopped
  • 2 cloves of garlic, minced
  • 2 tablespoons Hungarian paprika
  • 1 teaspoon caraway seeds
  • 1 teaspoon dried marjoram
  • 2 tomatoes, peeled and chopped
  • 2 green bell peppers, chopped
  • 4 cups beef broth
  • 1 cup red wine (optional)
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • Sour cream for garnish (optional)

Appliances and Special Utensils:

Instructions:

  1. Heat the Oil: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes, seasoning them with salt and pepper, and sauté until they are browned on all sides. Remove the beef and set aside.
  2. Sauté Onions and Garlic: In the same pot, add the chopped onions and cook until they are translucent and softened. Add the minced garlic and cook for about 1 minute until fragrant.
  3. Add Spices and Tomatoes: Stir in the Hungarian paprika, caraway seeds, and marjoram, cooking for a couple of minutes to release their flavors. Mix in the chopped tomatoes and let them cook down for about 5 minutes.
  4. Combine Ingredients: Return the browned beef to the pot. Add the chopped green bell peppers, beef broth, and red wine if using. Bring the mixture to a boil, then reduce the heat to low.
  5. Simmer: Cover the pot and let the goulash simmer for about 1.5 to 2 hours, or until the beef is tender and the sauce has thickened.
  6. Adjust Seasoning: Taste the goulash and adjust the seasoning with additional salt and pepper if needed.
  7. Serve: Serve the goulash hot, garnished with a dollop of sour cream if desired. It pairs well with egg noodles, potatoes, or a simple loaf of bread to soak up the delicious sauce.

Enjoy this warming, traditional Hungarian dish that brings the essence of Hungarian hospitality to your table.