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Hungarian beef goulash

Hungarian Beef Goulash

A hearty, flavorful dish of beef and vegetables straight from Hungary! Beef goulash is a Hungarian classic, and it's quite different from the thick meat gravy many of us picture — it lands somewhere between a stew of meat and vegetables and a rich soup. This robust bowl of beef and vegetables in a savory broth is filling and satisfying enough to feed the whole family, and it works just as well for lunch as for dinner.

Snezhana

Recipe author

Composition / ingredients

Servings:

Beef

300

Potatoes

Carrot

Onion

Garlic

Bell pepper

Tomatoes

Tomato paste

Hot pepper (Hungarian hot pepper)

Salt

Vegetable oil

Paprika

Ground coriander

Caraway seeds

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 7 g

Fats 25 % 5 g

Carbohydrates 40 % 8 g

100 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make Hungarian beef goulash? Start by prepping your ingredients. Unlike the goulash you might be used to, this dish skips bay leaf and black pepper in favor of aromatic seasonings like paprika and Hungarian pepper. Rinse the beef, trim away any membrane and sinew, cut it into small cubes, rinse once more, and drain in a colander until the water runs off completely.
Step 2:

Peel the onion and cut it into small dice. Peel the garlic and either finely chop it, grate it, or push it through a press.
Step 3:

Pour the vegetable oil into a deep skillet or sauté pan and heat it up. Add the chopped onion.
Step 4:

In a separate small bowl, combine the ground spices. Stir in a little vegetable oil and let the mixture sit for a couple of minutes.
Step 5:

Add the spices and garlic to the skillet with the onion. Stir, then add the beef and stir again. Cover and simmer over low heat for about 20 minutes.
Step 6:

Meanwhile, prep the rest of the goulash ingredients. Wash and peel the potatoes and cut them into large cubes or rough pieces.
Step 7:

Wash, peel, and cut the carrot into small cubes or matchsticks.
Step 8:

Wash the bell pepper, cut out the stem and seeds, and slice the flesh into small strips or cubes. One more note: the traditional recipe uses Hungarian pepper in place of bell pepper.
Step 9:

Wash the tomatoes, cut out the stem end, and chop the flesh into large pieces. If the skins seem tough, you can remove them by first pouring boiling water over the tomatoes.
Step 10:

Add the potatoes and carrot to the pan with the meat. Pour in enough water to come halfway up the contents. Stir and simmer over low heat for about 15 minutes.
Step 11:

Now add the tomatoes, bell pepper, and tomato paste. If the pan looks dry, add a little more water. For heat, toss in a piece of Hungarian hot pepper pod. Stir and simmer for another 15 minutes. Turn off the heat and let the goulash rest, covered, for 20 minutes so the flavors can meld.
Step 12:

The goulash is ready. Serve it with fresh bread and herbs. Enjoy!

The right pan matters — the wrong skillet can undo even a great recipe. Choose a heavy, deep pan or sauté pan that holds and spreads heat evenly.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Pick an oil with a high smoke point for frying, and go easy on delicate unrefined oils over high heat.
Everyone's sense of salty, sweet, bitter, spicy, sour, and hot is different, so always add spices and seasonings to your own taste. If you're using a seasoning for the first time, remember that some are easy to overdo — chili pepper, for one — so add it gradually.