The delicious Hungarian Goulash or “Gulyás”, The origins can be traced back to the Hungarian shepherds known as “gulyás.” These herders cooked a hearty, one-pot stew using readily available ingredients like beef, onions, and paprika. The dish was often prepared in large cauldrons over open fires. Over time, Goulash evolved from a humble shepherd’s dish to a beloved national specialty. The addition of paprika, which became a staple spice in Hungarian cuisine, gave the dish its distinctive red color and robust flavor. Here is how to do it!
Ingredients:
- 2 pounds (about 1 kg) beef stew meat, cut into cubes
- 3 tablespoons vegetable oil
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 teaspoon caraway seeds (Crushed)
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tablespoons tomato paste
- 1 tablespoon flour (use gluten-free flour for a gluten-free version)
- 1 tablespoon red wine vinegar
- 1 large potato, peeled and diced
- 2 carrots, peeled and sliced
- 1 bell pepper, diced
- 4 cups (about 1 liter) beef broth
- Chopped fresh parsley, for garnish
- Sour cream, for serving (optional)
Instructions:
- Brown the Beef:
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides. Do this in batches to avoid overcrowding the pot. Remove the browned beef and set it aside.
- Sauté Onions and Garlic:
- In the same pot, add chopped onions and garlic. Sauté until the onions are translucent.
- Add Paprika and Tomato Paste:
- Stir in the sweet paprika, caraway seeds, dried thyme, bay leaves, salt, and black pepper. Add the tomato paste and cook for a couple of minutes.
- Make a Roux:
- Sprinkle the flour over the onion mixture and stir to create a roux. Cook for a few minutes until the flour is well incorporated.
- Deglaze with Vinegar:
- Pour in the red wine vinegar and scrape up any browned bits from the bottom of the pot.
- Return Beef to Pot:
- Return the browned beef to the pot and coat it with the onion and spice mixture.
- Add Vegetables and Broth:
- Add the diced potato, sliced carrots, diced bell pepper, and beef broth. Stir well.
- Simmer:
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 2 hours or until the beef is tender.
- Check Seasoning and Serve:
- Taste and adjust the seasoning if needed. Remove the bay leaves. Garnish the Hungarian Goulash with chopped fresh parsley. Serve hot, optionally with a dollop of sour cream on top.
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