Hungarian Goulash
Not the thick stew many expect, but an authentic Hungarian soup built on a mountain of sweet paprika, slow-cooked beef, and tender potatoes. The key is quality Hungarian paprika.
Ingredients
- 2 lbs (900g) beef chuck, cut into 1-inch cubes
- 3 large onions, finely diced
- 3 tablespoons sweet Hungarian paprika
- 1 teaspoon caraway seeds
- 3 cloves garlic, minced
- 2 medium tomatoes, diced (or 1 can diced tomatoes)
- 2 red bell peppers, diced
- 3 medium potatoes, peeled and cubed
- 6 cups beef broth
- 2 tablespoons vegetable oil or lard
- Salt and pepper
- Sour cream for serving
Instructions
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1
Heat oil in a large Dutch oven over medium heat. Add onions and cook slowly for 10-12 minutes until very soft and translucent. This is the foundation.
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2
Remove from heat and stir in the paprika immediately (off-heat prevents burning the paprika). Add caraway seeds and garlic. Stir for 30 seconds.
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3
Return to heat. Add beef cubes and stir to coat in the paprika-onion mixture. Add tomatoes and 1 cup broth. Cover and simmer for 1 hour.
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4
Add remaining broth, bell peppers, and potatoes. Simmer uncovered for another 45-60 minutes until beef is very tender and potatoes are cooked.
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5
Season with salt and pepper. Serve in deep bowls with a dollop of sour cream and crusty bread.
