Hungarian Goulash
Updated: Mar 11
If you're a fan of hearty and flavourful stews, you simply can't go wrong with Hungarian Goulash. Even just looking at a steaming pot of it is enough to get your taste buds going. While I'm not Hungarian myself, I come from Poland where we share a love for a good Goulash.
In fact, I love it so much that I often prepare it during the winter months when I want something filling and satisfying. Pairing it with a slice of crusty sourdough bread is an absolute treat, and I've even been known to enjoy it with pasta or boiled potatoes. The best part is that it tastes even better after a day or two in the fridge, so you can easily make a big batch and indulge in it for days.
If you're feeling extra indulgent, why not pair your Goulash with a glass of your favourite vodka? It's a delicious way to warm up and unwind after a long day. Trust me, once you try this classic stew, you'll be hooked! So why not give it a try and enjoy a cozy and delicious meal?
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What is Goulash?
Goulash is a traditional stew that originated in Hungary, and it has since become a beloved dish throughout Europe and around the world. The dish is typically made with beef or pork, onions, paprika, and a variety of other vegetables and spices, and it's usually served with a side of bread or potatoes.
The history of goulash dates back to the 9th century, when Hungarian shepherds would prepare a hearty stew using meat and vegetables that were readily available in the countryside. Over time, the dish became a staple in Hungarian cuisine, and it spread to other countries throughout Europe.
There are many different varieties of goulash, and each region has its own unique take on the dish. In Hungary, for example, goulash is typically made with beef or pork, while in Austria, it's often made with potatoes and sausage. In Germany, goulash is sometimes made with venison, and in the Czech Republic, it's often served with dumplings.
In Poland, the most popular variety of goulash is called "gulasz" and it's typically made with beef or pork, onions, garlic, and a generous amount of paprika. Some variations may include carrots, potatoes, and tomatoes. The dish is usually served with a side of bread or potatoes, and it's often enjoyed during the colder months when a warm and filling meal is especially comforting. Small shot of vodka improves the appetite before such a meal.
This recipe makes: 6 portions
Preparation time: 35minutes
Cooking time: 1-2h
Ingredients for Hungarian Goulash:
1.1 pounds of lean chuck, diced for stewing (500g)
2 medium white onions, diced medium
2 medium carrots, peeled and sliced
3 cloves of garlic, sliced
3 bell peppers (1 red, 1 yellow, 1 green), diced large
4 1/4 cups of beef stock (1L)
7 ounces of chopped tomatoes (200g)
A splash of red wine for deglazing
1 tbsp of paprika
1 tbsp of smoked paprika
1 tsp of dried oregano
1 tsp of dried marjoram
1/2 tsp of caraway seeds
2 tbsp of vegetable oil
1 tbsp of unsalted butter
1 tbsp of all-purpose flour
Salt and black pepper to taste
Fresh parsley for garnish
How to prepare Hungarian Goulash:
1. Preheat the fan oven to 200C (392F).
2. In a large bowl, mix together the diced onions, peppers, garlic, 1 tbsp of vegetable oil, 1 tbsp of paprika, 1 tsp of oregano, and a sprinkle of salt and black pepper. Transfer the seasoned vegetables onto a baking tray and roast in the oven for 15-20 minutes.
3. Meanwhile, heat a large frying pan over high heat and add 1 tablespoon of vegetable oil. Divide the diced beef into two parts and sear each batch in the frying pan until browned. Once ready, transfer the beef into a medium-sized pot. Add a splash of red wine to deglaze the frying pan, and pour the contents into the pot with the beef.
4. Add the roasted vegetables and sliced carrots to the pot with the beef. Cover everything with beef stock, and season with 1 tbsp of smoked paprika, 1 tsp of marjoram, and 1/2 tsp of caraway seeds. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot with a lid and cook until the beef is tender (1-2 hours, depending on the cut of beef used).
5. Once the beef is tender, remove the lid and add the chopped tomatoes. Adjust the seasoning with salt and black pepper to taste.
6. In a small pan, melt 1 tbsp of unsalted butter and combine with 1 tbsp of all-purpose flour to create a roux. Stir the roux into the Goulash to thicken the sauce.
7. Serve the Goulash with toasted sourdough bread and garnish with freshly chopped parsley. For some extra heat, add chili, or serve with soured cream to balance the flavours. The Goulash is also delicious served over pasta, boiled potatoes, or pearl barley. Enjoy!
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