Are You Hungarian (?) Goulash. Good basic recipe that can be adjusted to taste. Hungarian goulash should be a flexible recipe, and you should taste it and adjust it when it is almost cooked, to suit your own taste. This Authentic Hungarian goulash is a traditional beef stew cooked with lots of onions, Hungarian paprika, tomatoes and sweet peppers.
If you search the internet for a Goulash recipe, you're likely to come up with thousands of different recipes, including simplified recipes made with ground beef, like my Goulash Soup. To make this classic recipe, however, you've got to follow all the steps – no shortcuts here! Here are some tips and FAQs for my Authentic Hungarian Goulash: Hungarian Goulash is a delicious beef stew (or soup) with a rich paprika seasoned broth. You can cook Are You Hungarian (?) Goulash using 13 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Are You Hungarian (?) Goulash
- You need 2 tbsp of butter.
- It’s 1 tbsp of oil.
- You need 2 medium of onion, chopped (I like mine pretty much pureed).
- Prepare 3 clove of garlic, minced.
- Prepare 3 tsp of caraway seeds, ground (I use my coffee grinder, makes for really interesting coffee the next go around if I forget to clean it).
- It’s 2 tbsp of Hungarian hot paprika.
- You need 2 tsp of grated lemon zest.
- You need 2 tbsp of tomato paste.
- It’s 2 tbsp of red wine vinegar (I had apple cider, just use a lil less).
- It’s 4 cup of beef broth.
- It’s 2 1/2 lb of pork or veal cut into bite size pieces.
- It’s 1 of salt and pepper to taste.
- It’s 1 1/2 lb of peewee potatoes or Yukon gold potatoes peeled and diced.
This delicious dish is warm and comforting, perfect for a cold weather day. Serve this over homemade noodles (or add potatoes) or with a side of bread or Biscuits to sop up any of the broth left in your bowl. Now that it's autumn, the only real way to stay warm is this delicious Hungarian Goulash (gulyás). In Hungarian goulash the beef chunks are usually fairly small compared to other beef stews.
Are You Hungarian (?) Goulash instructions
- In a large pan, (I use extra deep , heat butter and oil on medium high until butter has melted..
- Add onion to pan and sauteé until soft and golden brown, about ten minutes..
- Add your garlic and caraway to the onion and butter. Cook for approximately one minute..
- Time to add the paprika and lemon zest to the mix and stir that in well for about a minute or until aromatic..
- Now it's time to add your tomato paste..
- Add your vinegar and broth..
- Scrape up any tasty lil brown bits that have collected on the bottom of your pan..
- Add your pork or veal now and bring it all to a slow boil.
- Now is when you can season lightly with salt and pepper if you like, then lower heat to a medium low..
- Cover and simmer until your meat is very tender, stirring occasionally. This takes approximately an hour and a half..
- At this point you add your potatoes and cook them until they are fork tender, 20-30 mins. longer.
- You are now ready to dish up all your hard work, maybe sprinkle on some sharp cheddar and some red pepper flakes…. crusty French bread dipped in the gravy is amazing!.
Of course, Hungarian pork goulash is a very popular version, especially in Romania. Here is a delicious recipe for Hungarian pork goulash. Another amazing Hungarian pork stew is the pörkölt, you should definitely try it as well. You can add potatoes, the Hungarian goulash will be less authentic, but very good as well. How To Cook Authentic Hungarian Goulash, step by step with Chef Marika.