Traditional Hungarian Goulash Recipe
Hungarian goulash is a warm and comforting dish loved for its rich broth and tender meat. It is a mix between a hearty soup and a stew, slow cooked until the flavors meld together beautifully. The use of paprika gives it a distinct depth and vibrant color.
This dish has been a staple in Hungary for centuries, originally cooked by herdsmen over open fire. Today it remains a symbol of comfort food, enjoyed worldwide. Its rustic character and simple preparation make it perfect for family meals.
Ingredients Needed
| Ingredient | Quantity | Calories |
|---|---|---|
| Beef chuck cut in cubes | 2 pounds | 1600 |
| Onion chopped | 2 large | 100 |
| Garlic minced | 4 cloves | 16 |
| Carrots sliced | 2 medium | 50 |
| Potatoes diced | 3 medium | 330 |
| Tomato paste | 2 tbsp | 30 |
| Sweet paprika | 3 tbsp | 60 |
| Caraway seeds | 1 tsp | 8 |
| Bay leaves | 2 | 2 |
| Beef broth | 6 cups | 100 |
| Olive oil | 3 tbsp | 360 |
| Salt and pepper | To taste | 0 |
Step by Step Preparation
Brown the beef
Heat olive oil in a pot. Add beef cubes and sear until browned on all sides. Remove and set aside.
Sauté the onions and garlic
In the same pot, cook onions until golden, then add garlic. Stir in tomato paste and paprika for extra depth.
Combine ingredients
Return beef to the pot. Add carrots, caraway seeds, bay leaves, and beef broth. Stir well.
Simmer gently
Bring mixture to a boil, then reduce heat. Cover and simmer for about 1 ½ to 2 hours until meat is tender.
Add potatoes
Stir in diced potatoes and cook until soft, about 25 minutes. Adjust seasoning with salt and pepper.
Serve hot
Remove bay leaves and ladle goulash into bowls. Garnish with parsley if desired.
Tips for customizing the recipe
You can add bell peppers or celery for more vegetables. For a smoky touch, include smoked paprika instead of regular. A splash of red wine also deepens the broth.
If you prefer a thicker goulash, let it simmer uncovered longer. For a lighter version, skip the potatoes and serve with bread instead. Dumplings or egg noodles also pair wonderfully.
Nutritional Information
A serving of goulash has about 400 to 450 calories. Beef provides protein and iron, while potatoes and carrots add fiber and vitamins. The broth makes it filling yet balanced.
Olive oil and beef fat contribute some healthy and rich fats. Paprika brings antioxidants and flavor. It is a nutrient packed meal best enjoyed in moderation.
Serving Suggestion
Serve goulash hot with fresh bread to soak up the broth. A dollop of sour cream on top adds creaminess. Pickles or a light salad make a refreshing side.
For gatherings, serve it in a large pot at the table for a rustic feel. It also pairs well with a glass of red wine. The warmth and aroma make it ideal for cold evenings.
How to store and keep fresh
Cool leftovers before placing them in an airtight container. Refrigerate for up to 4 days. Reheat slowly on the stove, adding a splash of broth if needed.
You can also freeze goulash for up to 3 months. Thaw in the fridge overnight before reheating. Its flavors often deepen after a day, making it even more delicious.
Conclusion
Hungarian goulash is a timeless comfort dish that combines tradition with rich taste. The tender beef, paprika infused broth, and rustic vegetables create a perfect balance. It is both satisfying and soulful.
Making it at home is easier than it seems and requires simple ingredients. Each bowl carries the essence of Hungarian heritage. It is the kind of meal that warms both the body and the heart.
FAQs
Q1. Can I make goulash with pork instead of beef?
Yes, pork works well though beef is traditional.
Q2. What is the difference between Hungarian goulash and American goulash?
Hungarian goulash is a soup or stew with paprika, while American goulash is a pasta dish with tomato sauce.
Q3. How can I make my goulash spicier?
Use hot paprika or add fresh chili peppers for extra heat.
