Prepare to be transported to the rustic kitchens of Hungary with this mouthwatering traditional goulash recipe that has been warming hearts and satisfying hunger for generations! This isn't just a meal; it's a rich, aromatic experience that captures the essence of Hungarian comfort food. Imagine tender beef slowly simmered with sweet paprika, creating a deeply flavorful stew that tells a story of culinary tradition and family gatherings.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Hungarian
Serves: 4 servings
Ingredients
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons paprika
- 1 teaspoon caraway seeds
- 4 cups beef broth
- 2 carrots, sliced
- 2 potatoes, diced
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add chopped onions and sauté until translucent and lightly golden, approximately 5-7 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Add beef chuck cubes to the pot and brown on all sides, working in batches if necessary to ensure even browning. This process should take about 8-10 minutes.
- Sprinkle paprika and caraway seeds over the meat, stirring thoroughly to coat the beef evenly with the spices.
- Pour beef broth into the pot, scraping the bottom to release any browned bits. Bring the mixture to a gentle simmer.
- Reduce heat to low, cover the pot, and let the goulash simmer slowly for approximately
- 5 hours, or until the beef becomes tender and starts to break apart easily.
- Add sliced carrots and diced potatoes to the pot. Continue cooking for an additional 30-40 minutes until vegetables are soft and the sauce has thickened.
- Season with salt and pepper to taste. Stir occasionally to prevent sticking and ensure even cooking.
- Remove from heat and let the goulash rest for 10-15 minutes before serving to allow flavors to meld together.
- Serve hot, traditionally accompanied by crusty bread or Hungarian egg noodles (nokedli).
Tips
- Choose the Right Cut: Use beef chuck for the most tender and flavorful results. The marbling in this cut ensures your goulash will be rich and melt-in-your-mouth delicious.
- Don't Rush the Browning: Take your time when browning the meat. This step builds incredible depth of flavor and creates those delicious caramelized bits that make the sauce spectacular.
- Quality Paprika is Key: Use authentic Hungarian sweet paprika for the most authentic taste. The quality of paprika can make or break your goulash.
- Low and Slow is the Secret: Resist the temptation to rush the cooking process. The long, slow simmer is what transforms tough meat into tender, flavor-packed bites.
- Let It Rest: Always let your goulash rest for 10-15 minutes before serving. This allows the flavors to meld and the sauce to thicken naturally. Pro Tip: This dish tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to develop and intensify overnight!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 120mg
