Authentic Hungarian Goulash

Recipe Introduction: Your Ticket to Budapest (Without the Plane Fare!)

Fancy a trip to Hungary? Right, maybe not right now . But trust me, you can get a taste of Budapest with this authentic Hungarian Goulash recipe .

I'm talking proper comfort food, the kind that warms you from the inside out. It’s like a hug in a bowl!

Quick Hook: Get Ready for Flavor!

Ever wondered how to make a hearty, flavourful stew that's both comforting and authentic? This Hungarian goulash recipe delivers just that! It's a taste explosion of rich beef and smoky paprika.

You'll be hooked!

Brief Overview: A Taste of Tradition

This traditional goulash recipe hails from the heart of Hungarian cuisine. It's been a staple for centuries. It's a bit like a slow dance: easy to learn, but mastering the flavours takes practice.

It's a medium difficulty recipe. The prep is about 25 minutes and the cooking takes about 2.5- 3 hours.

That’s proper simmering time! This recipe yields 6-8 servings. Enough to feed the family... or have leftovers for lunch.

Main Benefits: More Than Just a Stew

Honestly, the best thing about this goulash? It's comfort food recipes at their finest! It's packed with protein from the Beef Chuck , keeping you full and satisfied.

It's great for a cold winter night, a Sunday roast alternative or even for impressing your mates at a casual dinner party.

This recipe is special because it is a totally Authentic Hungarian Goulash . It’s not just food. It’s a tradition!

So, what you’ll need to make this magic happen?

Right, let's get down to brass tacks. You wanna make an authentic Hungarian Goulash ? Then listen up, 'cause we're about to talk ingredients and gear.

Forget fancy. This is proper comfort food recipes , made with stuff you can actually find.

Authentic Hungarian Goulash Recipe Card

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Preparation time:25 Mins

Cooking time:02 Hrs 30 Mins

Servings:6-8 servings

Ingredients:

• 2.5 lbs (1.1 kg) beef chuck, cut into 1-inch cubes
• 2 tbsp (30 ml) vegetable oil or lard
• 2 large onions, finely chopped
• 2 tbsp (20g) sweet paprika
• 1 tbsp (10g) hot paprika
• 1 tsp (5g) caraway seeds
• 1 tsp (5g) dried marjoram
• 1 tsp (5g) ground cumin
• 4 cloves garlic, minced
• 6 cups (1.4 liters) beef broth
• 1 (14.5 oz / 400g) can diced tomatoes, undrained
• 2 large bell peppers, cored, seeded, and chopped
• 1 lb (450g) potatoes, peeled and cubed
• 1 tbsp (15 ml) red wine vinegar
• Salt and black pepper to taste
• Sour cream or Greek yogurt, for serving (optional)
• Fresh parsley, chopped, for garnish (optional)

Instructions:

• Heat oil/lard in a large pot over medium-high heat. Season beef with salt and pepper. Brown the beef in batches and remove from pot.
• Add chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes.
• Stir in sweet paprika, hot paprika, caraway seeds, marjoram, and cumin. Cook for 1 minute, stirring constantly.
• Stir in minced garlic and cook for 30 seconds. Deglaze the pot with a splash of beef broth, scraping up any browned bits.
• Return the beef to the pot. Add the remaining beef broth, diced tomatoes (undrained), and bell peppers. Bring to a boil, then reduce heat, cover, and simmer for 2-2.5 hours.
• Stir in the cubed potatoes. Cover and continue to simmer for another 30-45 minutes, or until the potatoes are tender.
• Stir in the red wine vinegar. Season with salt and pepper to taste.
• Ladle hot goulash into bowls. Garnish with sour cream or Greek yogurt and fresh parsley, if desired.

Nutrition Facts

Calories:450-550

Fat:20-30g

Fiber:5-7g

Recipe Info

Category:Main Course

Cuisine:Hungarian

Ingredients & Equipment: The Nitty-Gritty

Let's be real. The quality of your ingredients makes or breaks this traditional goulash recipe . Like my nan used to say, "You can't make a silk purse out of a sow's ear!".

Main Ingredients: Measure Up!

• Beef Chuck: 2.5 lbs (1.1 kg) . This is your star player. Get beef chuck that's well-marbled. That fat is flavour, my friend. Trust me on this.
• Vegetable Oil or Lard: 2 tbsp (30 ml) . Lard's more traditional, but oil works too.
• Onions: 2 large , finely chopped (about 2 cups/400g).
• Sweet Paprika: 2 tbsp (20g) . Get Hungarian paprika if you can. Seriously, it's worth it.
• Hot Paprika: 1 tbsp (10g) . Adjust to your spice preference. Feeling brave? Go for it.
• Caraway Seeds: 1 tsp (5g) .
• Dried Marjoram: 1 tsp (5g) .
• Ground Cumin: 1 tsp (5g) .
• Garlic: 4 cloves , minced (about 1 tbsp).
• Beef Broth: 6 cups (1.4 liters) . Low sodium is best, innit?
• Diced Tomatoes: 1 (14.5 oz/400g) can, undrained.
• Bell Peppers: 2 large , chopped (about 2 cups/400g). Any colour, doesn't matter.
• Potatoes: 1 lb (450g) , peeled and cubed.
• Red Wine Vinegar: 1 tbsp (15 ml) .
• Salt and Black Pepper: To taste.

Seasoning Notes: Flavour Town

Alright, paprika is king when it comes to Hungarian cuisine . Sweet and hot, a perfect combo. Caraway seeds add that distinct, slightly anise-like note.

Don't skip 'em! If you're out, fennel seeds work in a pinch. Marjoram and cumin? They round out the flavour profile.

Trust me, they're doing work.

Honestly, don't be shy with the paprika. It's what gives Authentic Hungarian Goulash its signature taste. You can always add more later.

Equipment Needed: Keep It Simple

• Dutch oven : A big Dutch oven or heavy-bottomed pot. This is essential for even heat.
• Cutting board and knife: Obviously.
• Measuring spoons and cups: Unless you're a super-chef who eyeballs everything.
• Wooden spoon: For stirring. A spatula's fine too.

Simmering this dish is crucial. Low and slow. No rushing. The flavors need time to meld. You got this. I once tried speeding up the process, and it was a disaster.

Believe me, patience is key when making easy goulash recipe .

Right then, got your gear? Let's get cooking. This hungarian goulash recipe is about to become your new favourite.

Right, let's talk Authentic Hungarian Goulash . Honestly, it's proper comfort food recipes . Forget your ready meals; this is a hug in a bowl.

This easy goulash recipe needs a bit of love, but it's dead simple, innit?

Prep Like a Pro: The Mise en Place Lowdown

Okay, so first things first: let’s get organised. This is mise en place , the fancy chef term for getting everything ready.

Chop your Beef Chuck into 1-inch cubes. Dice two onions. Mince four cloves of garlic. You know, the usual. Having all your ingredients prepped saves loads of time.

I tell you, I started doing that and it was night and day.

A quick shout-out for safety, yeah? Sharp knives are good knives. Keep your fingers out of the way.

The Goulash Boogie: Step-by-Step

1. Sear that Beef Chuck ! Heat 2 tablespoons of oil in your Dutch oven over medium-high heat. Brown the beef in batches. Don't crowd the pot. This is vital for a decent sear. Remove the beef and set aside.
2. Onions time! Add your two chopped onions to the pot. Sauté them until they're soft. About 5- 7 minutes.
3. Flavour explosion! Stir in 2 tablespoons of Sweet Paprika , 1 tablespoon of hot paprika, 1 teaspoon of caraway seeds, 1 teaspoon of marjoram, and 1 teaspoon of cumin. Cook for 1 minute, stirring loads.
4. Garlic goodness! Add minced garlic. Cook for 30 seconds. Deglaze with a splash of beef broth. Scrape those browned bits!
5. The Simmering Starts! Return the beef to the pot. Add 6 cups of beef broth, one can of diced tomatoes (undrained), and two chopped bell peppers. Bring to a boil, then reduce heat to low. Cover. Simmer for 2-2. 5 hours.
6. Potato power! Stir in 1 lb of cubed potatoes. Cover. Continue to simmer for another 30- 45 minutes. Potatoes tender? Good.
7. Vinegar zing! Stir in 1 tablespoon of red wine vinegar. Season with salt and pepper. Sorted!

Pro Tips for Cracking Hungarian Cuisine

Don’t be shy with the Sweet Paprika ! It's what makes this dish sing. I love using Hungarian paprika if I can find it.

It’s got a proper depth of flavour. Also, patience is your mate! The longer you simmer , the better the Authentic Hungarian Goulash becomes.

I’ve tried rushing it. Never works.

Common mistake? Burning the paprika. Keep the heat steady, and stir constantly when it goes in. A touch of sugar (1/2 teaspoon) can balance the flavours.

And that, my friend, is how you make a Traditional goulash recipe . The flavour, the smell... Oh my gosh! Let me know how yours turns out, yeah?

Recipe Notes: Nailing Your Authentic Hungarian Goulash

Right then, you're about to embark on an Authentic Hungarian Goulash journey! But before you dive in, let's chat about a few things.

This isn't just a recipe; it's comfort food in a bowl, so let's make it properly! Honestly, there's a reason why some comfort food recipes are timeless.

Serving Suggestions: Plating Like a Pro

First things first, how are we gonna serve this bad boy? Ladle that gorgeous Traditional goulash recipe into bowls. Presentation is key! A dollop of sour cream is a must.

Fresh parsley? Absolutely. Think about serving it with crusty bread. You know, the kind that's perfect for soaking up all that delicious broth.

A side of pickled cucumbers (or gherkins if you're feeling lazy, like me sometimes!) cuts through the richness nicely. As for drinks, a cold beer or even a robust red wine works a treat.

Storage Tips: Keeping It Fresh

Oh my gosh, leftovers are the best, aren't they? Especially with dishes like this! Once cooled, pop your hungarian goulash recipe in an airtight container and shove it in the fridge.

It'll be good for about 3-4 days. For freezing, portion it out. Freezer bags are your friend! It'll last for up to 3 months.

When reheating, a gentle simmer on the hob is best. Low and slow is the name of the game! Add a splash of water if it seems a bit thick.

Variations: Making It Your Own

Fancy a tweak? Okay, I'm listening. Want to make it veggie? Swap the Beef Chuck for lentils and mushrooms. Boom, vegetarian heaven! For a spicy kick, a pinch of chilli flakes goes a long way.

Easy peasy! Seasonally, you can swap out the bell peppers for squash in the autumn for a little twist. Seriously delicious.

These simple Goulash variations are fun to experiment with.

Nutrition Basics: The Good Stuff

Okay, so this hungarian goulash recipe is proper good, but what's the deal with the health side of things? It's packed with protein from the beef, which is great for muscles.

The vegetables offer vitamins and fibre. Sweet Paprika , aside from making it taste amazing, is also an antioxidant powerhouse, who knew?.

Do keep an eye on the salt content though. Use low-sodium beef broth. This is classic Hungarian cuisine .

So there you have it! I hope these notes help you whip up a cracking Easy goulash recipe . Don't be afraid to experiment. Get stuck in, and enjoy!