Hungarian Goulash

Hungarian Goulash

Authentic Hungarian Goulash Recipe

Understanding Goulash: A Hungarian Culinary Delight

• Goulash is a traditional dish that has its roots firmly planted in Hungarian cuisine, celebrated not only for its rich flavors but also for its hearty and comforting nature. This dish is often recognized as a symbol of Hungarian culinary heritage, showcasing the country's love for robust flavors and satisfying meals. While it is true that many Hungarians prefer their goulash to have a spicy kick, it is important to note that the level of heat can be adjusted according to personal taste preferences. If spicy spices are not to your liking, you can easily modify the recipe to suit your palate without compromising the essence of the dish.

Cooking Time and Ingredients

• The preparation of goulash typically takes between two and a half to three hours, allowing the flavors to meld beautifully and the ingredients to cook to perfection. A key component of this dish is the generous use of onions, which contribute significantly to both the density and the overall taste profile. The onions are usually sautéed until they become translucent and sweet, providing a rich base for the other ingredients to build upon. In addition to onions, the recipe often includes a variety of other vegetables such as bell peppers and tomatoes, which add freshness and acidity to the dish. The protein component is usually beef, cut into cubes, which becomes tender and flavorful as it simmers in the pot. Spices such as paprika, which is a staple in Hungarian cooking, are essential for achieving the characteristic flavor of goulash. While the traditional recipe might call for hot paprika to give it a spicy edge, you can opt for sweet paprika or even omit the spice altogether if you prefer a milder version.

Following the Recipe

• To create an authentic goulash, it is crucial to follow the recipe closely, paying attention to the order of ingredient addition and cooking times. Start by browning the meat in a large pot, allowing it to develop a deep, rich color. Then, add the onions and cook them until they are soft and aromatic. Incorporate the spices next, allowing them to toast slightly, which enhances their flavor. After that, add in the remaining vegetables and enough liquid—such as beef broth or water—to cover the ingredients. As the goulash simmers, the flavors will deepen and evolve, creating a comforting dish that is perfect for sharing with family and friends. Serve it with crusty bread or traditional dumplings to soak up the delicious sauce, making for a truly satisfying meal that warms both the body and soul. Whether you stick to the traditional spicy version or customize it to your taste, goulash is sure to be a delightful addition to your culinary repertoire.

Ingredients: medium, total time: 3 h, 4-6 serving

• 2 Tbsp oil

• 1 Tbsp butter/ 20 gr.

• 750 g of beef

• 3 big onions/ finely chopped

• 3 cloves of garlic/ minced

• 1 tsp red ground paprika

• 1 tsp red-hot ground pepper

• salt and pepper to taste

• 1 liter of water/ or as needed

• 2 cubes of beef for soup

• 1 Tbsp mashed tomatoes/ or tomato paste

• 2 Tbsp flour

• 3 large potatoes/ or polenta or pasta

• 1 fresh red paprika/ diced

• 1 green pepper/ diced

• 2 bay leaves

Hungarian Goulash

Preparation:

1. Cut the meat into 3 cm cubes and finely chop the onions.

2. Heat oil in a deep pot over medium heat.

3. Add the chopped onions and sauté for approximately 20 minutes, stirring occasionally every 5–7 minutes, over low-medium heat.

4. Ensure the onions are well softened.

5. After this time, incorporate 20 g of butter, minced garlic, and the diced meat.

6. Stir continuously to avoid burning, reduce the heat, and cover the pot.

7. Allow to cook for about 1 hour with the lid on.

8. In a separate small pot, bring a liter of water to a boil with 2 beef soup cubes, then turn off the heat.

9. Add 500 ml of the beef soup along with mashed tomatoes to the meat.

10. Adjust the seasoning with salt and black pepper to taste.

11. Optionally, add 2 bay leaves for enhanced flavor.

12. Continue cooking with the lid on for an additional 40 minutes.

13. Add 150 ml of broth during cooking, reserving 100 ml of the remaining broth.

14. Meanwhile, dice the paprika and potatoes (if using) and add them to the pot with the meat, along with sweet and ground hot red pepper.

15. Mix 100 ml of beef broth with 2 tablespoons of flour in a glass, ensuring no lumps form.

16. Pour this mixture into the stew and cover to cook for another 20–30 minutes. Adjust with water as needed to achieve the desired thickness.

17. This stew pairs well with pasta, potatoes, or polenta.

Buon appetito!

NOTE:

• With this dish, you can make polenta, pasta, mashed potatoes, or boiled potatoes.

• Keep the remaining goulash covered in the refrigerator for up to 3 days.

Hungarian Goulash

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