Hungarian goulash, a rich and deeply flavorful beef stew, is far more than just a simple comfort food; it's a culinary journey to the heart of Hungary. Its origins are steeped in history, evolving from the hearty meals of Hungarian shepherds to a beloved national dish enjoyed worldwide. The secret to truly authentic goulash lies not just in the quality of the ingredients, but in the slow, careful cooking that allows the beef to become incredibly tender and the flavors to meld into a harmonious whole. Expect a symphony of sweet paprika, savory onions, and rich beef, all simmered to perfection.
Forget bland stews; this recipe delivers a robust and intensely satisfying experience. The complex layering of flavors is achieved through a carefully considered process, starting with properly browning the beef to develop its inherent richness. Ready to embark on this culinary adventure and create your own pot of authentic Hungarian goulash? Let's dive into the step-by-step recipe!
Tools Needed
- Pan
- Fork
Ingredients
- Oil
- Onions: 2
- Small peppers: 2
- Salt: Generous pinch
- Pepper: Mix
- Beef for stew: 500g
- Red wine: 1/4 bottle
- Tomato puree: 1 spoonful
- Smoked paprika: 1 spoonful
- Water: 2 glasses
- Potatoes (large): 2
Step-by-Step Instructions
Step 1. Sauté Vegetables and Brown the Beef
- Take a pan and add a drizzle of oil. Add two sliced onions and two small peppers cut into coarse pieces. Season with a generous pinch of salt and pepper.
- Fry the vegetables. Then, add 500g of stew meat, cut into small pieces for faster cooking. Mix and brown the meat until it changes color and has a slightly burnt appearance around the pan.
Step 2. Deglaze and Season
- Add a quarter of a bottle of red wine (white wine can also be used). Raise the heat and let the wine evaporate completely.
- Add a spoonful of tomato puree and a spoonful of strong smoked paprika. Mix well.
Step 3. Simmer the Stew
- Add two glasses of water. Cover the pan, lower the heat to minimum, and simmer for 2.5 hours. This slow cooking is key to tender meat.
Step 4. Add Potatoes and Finish Cooking
- After 2.5 hours, add two large potatoes cut into chunks. Cover and continue cooking, occasionally lifting the lid slightly to allow steam to escape, for another half an hour.
- 3 to 3 hours and 10 minutes.
Read more: Grilled Stuffed Squid with Venere Black Rice & Buttered Vegetables
Tips
- Cut the meat into small pieces for faster and more even cooking.
- Low and slow cooking is crucial for tender meat.
- Use large potatoes and cut them into chunks to ensure they cook slowly and evenly with the stew.
Nutrition
- N/A
FAQs
1. Can I use a different cut of beef for Hungarian Goulash?
While chuck roast is traditional for its tenderness and flavor after slow cooking, you can substitute other beef cuts like brisket or short ribs. Just be sure to adjust cooking time accordingly; tougher cuts will need longer.
2. How can I make sure my goulash is thick enough?
The stew naturally thickens as it simmers, but if you want a thicker consistency, you can stir in a spoonful of flour or cornstarch mixed with a little cold water towards the end of cooking. Let it simmer for a few more minutes to allow the thickener to fully incorporate.
3. What kind of paprika should I use for authentic Hungarian Goulash?
Use sweet Hungarian paprika as the base, and optionally add a pinch of hot paprika for a little heat. The quality of the paprika significantly impacts the flavor, so choose a good quality brand.
This Hungarian Goulash recipe delivers a rich, comforting, and authentically flavorful stew perfect for a cozy evening meal. The slow-cooked beef melts in your mouth, and the complex spice blend will leave you wanting more. Enjoy the fruits of your labor – a truly delicious and memorable Hungarian Goulash!