Hungarian Goulash is a classic and comforting stew known for its rich, hearty flavors and its vibrant red color from paprika. This traditional dish is made with tender chunks of beef, simmered with onions, bell peppers, and spices until the meat is succulent and flavorful. The use of sweet Hungarian paprika and caraway seeds gives the goulash its distinctive taste, making it a favorite comfort food for many. This goulash is perfect for a chilly day, served over egg noodles or with a side of crusty bread to soak up the delicious sauce. It’s a simple yet satisfying meal that brings a taste of Hungary to your kitchen.
Ingredients:
- 2 tablespoons vegetable oil
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon caraway seeds
- 2 tablespoons tomato paste
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cups beef broth
- 2 large potatoes, peeled and diced
- Salt and pepper to taste
- 1 tablespoon flour (optional, for thickening)
- 1 tablespoon sour cream (for serving)
- Fresh parsley, chopped (for garnish)
Instructions:
- Brown the Beef:
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the beef and set aside.
- Cook the Onions:
- In the same pot, add the chopped onions and cook until they are soft and golden, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the Spices:
- Stir in the sweet Hungarian paprika and caraway seeds, cooking for 1-2 minutes to release their flavors.
- Simmer the Stew:
- Return the browned beef to the pot and add the tomato paste, stirring to coat the beef. Add the chopped red and green bell peppers and pour in the beef broth.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 1.5 to 2 hours, or until the beef is tender.
- Add the Potatoes:
- Add the diced potatoes to the pot and continue to simmer for another 30 minutes, until the potatoes are cooked through and tender.
- Thicken the Sauce (Optional):
- If you prefer a thicker sauce, mix 1 tablespoon of flour with a little water to form a slurry, then stir it into the goulash. Cook for an additional 5 minutes.
- Serve:
- Season the goulash with salt and pepper to taste. Serve hot, with a dollop of sour cream and a sprinkle of fresh parsley.
Enjoy your Hungarian Goulash, a warm and satisfying dish that’s perfect for any occasion!
