Hungarian Goulash

[Babylyn15]

There's a hearty dish from Hungary that's been catching my attention these past few days, it is called Goulash. So i looked up on the internet, and found this recipe!

Ingredients:​

• 2 lbs (900g) beef chuck or stewing beef, cut into 1-inch cubes
• 2 large onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon smoked paprika (optional, for extra flavor)
• 1 teaspoon caraway seeds
• 2 tablespoons tomato paste
• 2 cups beef broth
• 1 cup water
• 2 bay leaves
• Salt and black pepper, to taste
• 1 red bell pepper, diced (optional)
• Chopped fresh parsley, for garnish
• Sour cream, for serving
• Cooked egg noodles or crusty bread, for serving

Instructions:​

1. Brown the Beef:
   • In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
   • Add the beef cubes in batches and brown them on all sides. Remove the browned beef from the pot and set aside.
2. Sauté Onions and Garlic:
   • In the same pot, add the chopped onions and sauté until they start to soften, about 5 minutes.
   • Add the minced garlic and cook for another minute.
3. Add Spices and Tomato Paste:
   • Stir in the sweet paprika, smoked paprika (if using), and caraway seeds, and cook for a minute to toast the spices.
   • Add the tomato paste and mix well with the onions and spices.
4. Simmer the Goulash:
   • Return the browned beef to the pot along with any accumulated juices.
   • Pour in the beef broth and water. Stir to combine.
   • Add the bay leaves, season with salt and pepper, and bring the mixture to a boil.
5. Reduce and Cook:
   • Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 2 to 2.5 hours or until the beef is tender and the sauce has thickened. Stir occasionally.
6. Add Bell Pepper (Optional):
   • About 30 minutes before the end of cooking time, add the diced red bell pepper if using. This will add a nice sweetness and color to the goulash.
7. Serve:
   • Remove the bay leaves from the pot.
   • Taste and adjust seasoning if needed.
   • Serve the goulash hot, garnished with chopped fresh parsley.
   • Traditionally, goulash is served with a dollop of sour cream on top and accompanied by egg noodles or crusty bread.

 

[Prutsald]

There's a hearty dish from Hungary that's been catching my attention these past few days, it is called Goulash. So i looked up on the internet, and found this recipe!
View attachment 2016

Ingredients:​

• 2 lbs (900g) beef chuck or stewing beef, cut into 1-inch cubes
• 2 large onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon smoked paprika (optional, for extra flavor)
• 1 teaspoon caraway seeds
• 2 tablespoons tomato paste
• 2 cups beef broth
• 1 cup water
• 2 bay leaves
• Salt and black pepper, to taste
• 1 red bell pepper, diced (optional)
• Chopped fresh parsley, for garnish
• Sour cream, for serving
• Cooked egg noodles or crusty bread, for serving

Instructions:​

1. Brown the Beef:
   • In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
   • Add the beef cubes in batches and brown them on all sides. Remove the browned beef from the pot and set aside.
2. Sauté Onions and Garlic:
   • In the same pot, add the chopped onions and sauté until they start to soften, about 5 minutes.
   • Add the minced garlic and cook for another minute.
3. Add Spices and Tomato Paste:
   • Stir in the sweet paprika, smoked paprika (if using), and caraway seeds, and cook for a minute to toast the spices.
   • Add the tomato paste and mix well with the onions and spices.
4. Simmer the Goulash:
   • Return the browned beef to the pot along with any accumulated juices.
   • Pour in the beef broth and water. Stir to combine.
   • Add the bay leaves, season with salt and pepper, and bring the mixture to a boil.
5. Reduce and Cook:
   • Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 2 to 2.5 hours or until the beef is tender and the sauce has thickened. Stir occasionally.
6. Add Bell Pepper (Optional):
   • About 30 minutes before the end of cooking time, add the diced red bell pepper if using. This will add a nice sweetness and color to the goulash.
7. Serve:
   • Remove the bay leaves from the pot.
   • Taste and adjust seasoning if needed.
   • Serve the goulash hot, garnished with chopped fresh parsley.
   • Traditionally, goulash is served with a dollop of sour cream on top and accompanied by egg noodles or crusty bread.

I've been making Hungarian Goulash lately and found adding a dash of red wine vinegar to the simmer really kicks up the flavor! It gives it a tangy twist that complements the richness of the dish. Try it out next time!

 

[corbin]

There's a hearty dish from Hungary that's been catching my attention these past few days, it is called Goulash. So i looked up on the internet, and found this recipe!
View attachment 2016

Ingredients:​

• 2 lbs (900g) beef chuck or stewing beef, cut into 1-inch cubes
• 2 large onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon smoked paprika (optional, for extra flavor)
• 1 teaspoon caraway seeds
• 2 tablespoons tomato paste
• 2 cups beef broth
• 1 cup water
• 2 bay leaves
• Salt and black pepper, to taste
• 1 red bell pepper, diced (optional)
• Chopped fresh parsley, for garnish
• Sour cream, for serving
• Cooked egg noodles or crusty bread, for serving

Instructions:​

1. Brown the Beef:
   • In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
   • Add the beef cubes in batches and brown them on all sides. Remove the browned beef from the pot and set aside.
2. Sauté Onions and Garlic:
   • In the same pot, add the chopped onions and sauté until they start to soften, about 5 minutes.
   • Add the minced garlic and cook for another minute.
3. Add Spices and Tomato Paste:
   • Stir in the sweet paprika, smoked paprika (if using), and caraway seeds, and cook for a minute to toast the spices.
   • Add the tomato paste and mix well with the onions and spices.
4. Simmer the Goulash:
   • Return the browned beef to the pot along with any accumulated juices.
   • Pour in the beef broth and water. Stir to combine.
   • Add the bay leaves, season with salt and pepper, and bring the mixture to a boil.
5. Reduce and Cook:
   • Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 2 to 2.5 hours or until the beef is tender and the sauce has thickened. Stir occasionally.
6. Add Bell Pepper (Optional):
   • About 30 minutes before the end of cooking time, add the diced red bell pepper if using. This will add a nice sweetness and color to the goulash.
7. Serve:
   • Remove the bay leaves from the pot.
   • Taste and adjust seasoning if needed.
   • Serve the goulash hot, garnished with chopped fresh parsley.
   • Traditionally, goulash is served with a dollop of sour cream on top and accompanied by egg noodles or crusty bread.

Hey! Thanks for sharing the Hungarian Goulash recipe! It sounds like a hearty and flavorful dish, perfect for enjoying tender beef stewed with onions, peppers, and paprika. Can't wait to make this delicious and comforting meal for a satisfying dinner.

 

[KainGo127]

This Hungarian Goulash looks so comforting and flavorful! The rich, hearty stew is perfect for cozy nights. Can’t wait to dive into this recipe—thanks for sharing such a classic dish!