Hungarian Goulash

Hungarian Goulash Recipe

Ingredients:

• 2 tablespoons vegetable oil or lard
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 1.5 pounds (700g) beef chuck or shin, cut into 1-inch cubes
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon hot paprika (optional, for heat)
• 1 tablespoon tomato paste
• 1.5 teaspoons caraway seeds, lightly crushed
• 1 teaspoon marjoram (optional)
• 4 cups beef broth or water
• 2 large carrots, sliced
• 2 medium potatoes, peeled and diced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 medium tomatoes, chopped (or 1 cup canned diced tomatoes)
• Salt and pepper, to taste
• Sour cream (optional, for serving)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Base:
   • Heat the vegetable oil or lard in a large pot or Dutch oven over medium heat.
   • Add the finely chopped onions and cook until they are soft and translucent, about 8-10 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Brown the Meat:
   • Add the beef cubes to the pot and cook until they are browned on all sides. This should take about 5-7 minutes.
3. Season and Simmer:
   • Stir in the sweet Hungarian paprika and hot paprika (if using). Make sure the paprika coats the meat and onions well.
   • Add the tomato paste, caraway seeds, and marjoram (if using). Mix well.
   • Pour in the beef broth or water, enough to cover the meat and bring the mixture to a boil.
   • Reduce the heat to low, cover the pot, and let it simmer for about 1.5 hours, or until the meat is tender.
4. Add Vegetables:
   • Add the sliced carrots, diced potatoes, chopped bell peppers, and chopped tomatoes to the pot.
   • Season with salt and pepper to taste.
   • Continue to simmer for another 30-40 minutes, or until the vegetables are tender and the flavors have melded together.
5. Adjust and Serve:
   • Taste the goulash and adjust seasoning if necessary.
   • Remove from heat and let it sit for a few minutes before serving.
   • Ladle the goulash into bowls and garnish with a dollop of sour cream and a sprinkle of fresh parsley if desired.

Tips:

• Use good quality Hungarian paprika for the best flavor.
• Goulash can be made a day ahead and reheated, as the flavors tend to develop even more after sitting.
• Serve the goulash with crusty bread or over egg noodles for a heartier meal.

Enjoy your homemade Hungarian goulash!