Goulash
Goulash is a hearty Hungarian classic that embodies the rich and robust flavors of Central European cuisine. This comforting stew features tender chunks of beef or pork, slow-cooked with a medley of onions, peppers, and paprika to create a savory and aromatic masterpiece. The slow simmering process allows the flavors to meld, resulting in a rich and satisfying stew that warms the soul. Whether served with noodles, rice, or crusty bread, Goulash offers a taste of Hungary's culinary heritage in every bite. The combination of tender meat and flavorful spices creates a harmonious and hearty medley that makes Goulash a beloved favorite for those seeking a comforting and delicious bowl of tradition. Savor the warmth and depth of flavors in this classic stew, perfect for embracing the heartiness of Hungarian cuisine.
Ingredients
- 2 pounds beef stew meat cut into bite-sized cubes
- 2 tablespoons vegetable oil
- 2 onions chopped
- 3 cloves garlic minced
- 2 red bell peppers chopped
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika optional, for a smoky flavor
- 1 teaspoon caraway seeds
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 bay leaves
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
- Cooked egg noodles or mashed potatoes for serving
- Sour cream for garnish (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- In your Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the browned beef from the pot and set it aside.
- In the same pot, add the chopped onions and sauté for about 3-4 minutes until they become translucent.
- Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add the chopped red bell peppers and sauté for another 3-4 minutes until they start to soften.
- Return the browned beef to the pot. Sprinkle the sweet paprika, smoked paprika (if using), and caraway seeds over the meat and vegetables. Mix well to coat everything evenly with the spices.
- Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize and deepen the flavor.
- Pour in the beef broth and add the bay leaves. Stir to combine.
- Bring the goulash to a boil, then reduce the heat to low, cover the Dutch oven, and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors meld together. Remove and discard the bay leaves.
- In a small bowl, mix the all-purpose flour with a few tablespoons of water to create a thick paste (slurry). Stir the slurry into the goulash and simmer for an additional 10-15 minutes to thicken the sauce.
- Taste the goulash and adjust the seasonings with salt and black pepper as needed.
- Serve the Goulash hot, over cooked egg noodles or mashed potatoes. Garnish with a dollop of sour cream and chopped fresh parsley if desired.
Notes
This Goulash is a hearty and flavorful dish with tender beef and a rich, paprika-infused sauce. It's traditionally served over egg noodles or mashed potatoes and makes for a comforting and satisfying meal. Enjoy!