Hungarian Goulash

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Hungarian Goulash (Gulyás) is the soul of Hungarian cuisine — chunks of beef slow-simmered with onions, sweet paprika, caraway, and potatoes into a rich, smoky stew. The key is high-quality Hungarian sweet paprika, which gives the dish its signature deep red color and warm, earthy flavor. Served with crusty bread or in deep bowls with extra paprika sprinkled on top, it's pure comfort.

Ingredientes

Sirve 6

• 1 kgbeef chuck, cubed
• 3 tbsplard or vegetable oil
• 3 largeonions, finely diced
• 5 clovesgarlic, minced
• 3 tbspHungarian sweet paprika
• 1 tbspHungarian smoked or hot paprika
• 2 tspcaraway seeds, ground
• 1 tspmarjoram or thyme
• 2bay leaves
• 2 tbsptomato paste
• 2 mediumtomatoes, diced
• 2red bell peppers, diced
• 5 cupsbeef stock or water
• 4 mediumpotatoes, cubed
• 2 tspsalt
• 1 tspblack pepper
• 1/4 cupfresh parsley, chopped
• 1/2 cupsour cream (optional, for serving)

Instrucciones

1. 1

   Caramelize onions

   Heat lard in heavy pot. Add onions and cook over medium heat 15-20 minutes until deeply golden. This is critical — depth of flavor starts here.

2. 2

   Add aromatics

   Remove pot from heat. This is essential — paprika burns easily. Add garlic, sweet paprika, hot paprika, ground caraway, and marjoram. Stir vigorously 30 seconds.

3. 3

   Add beef

   Return to heat. Add cubed beef. Stir to coat with paprika-onion mixture. Cook 5 minutes.

4. 4

   Add tomatoes

   Stir in tomato paste, diced tomatoes, and bell peppers. Cook 5 minutes.

5. 5

   Braise

   Pour in beef stock. Add bay leaves, salt, and pepper. Bring to simmer.

6. 6

   Slow cook

   Cover and simmer over very low heat for 75 minutes, stirring occasionally. Beef should be very tender.

7. 7

   Add potatoes

   Add cubed potatoes. Continue simmering 25-30 minutes until potatoes are tender and stew is thick.

8. 8

   Adjust and serve

   Adjust salt and pepper. Discard bay leaves. Serve in deep bowls topped with parsley and optional sour cream dollop. Crusty bread on the side.

Variaciones

• •

  Pörkölt: same dish without potatoes, even thicker.

• •

  Add csipetke (Hungarian pinched egg noodles) instead of potatoes.

Almacenamiento

Refrigerate up to 5 days. Tastes even better next day. Freezes 3 months.

Preguntas frecuentes