Goulash (Hungarian)

Name: Goulash (Hungarian)
Cook time: 115 min
Total time: 115 min
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 1 kg Chuck Beef, or Shank, cut into 2–3 cm cubes; 2 tbsp Pork Lard, or Vegetable Oil; 3 large Onions, about 500 g, finely chopped; 2 tbsp Sweet Hungarian Paprika; 1 tsp Caraway Seeds, lightly crushed; 3 cloves of Garlic, minced; 1 large Tomatoes, chopped, or 200 g canned chopped tomatoes; 1 Hungarian Green Peppers, or 1 Green Bell Pepper, chopped; 2 medium Carrots, sliced; 1 small Root Parsleys, sliced, optional but traditional; 700g Potatoes, about 4 medium, peeled and cut into chunks; 1 1/2 Bay Leaves; 1.6 l Water; 2 tsp Kosher Salt, plus more to taste; 1/2 tsp Pepper (Black), freshly ground; 2 tbsp Parsley, fresh, chopped (for garnish); 120g All-purpose Flour; 1 large Eggs; 1 pinches of Salt

This classic Hungarian goulash is a comforting, slow-simmered stew of tender beef enriched with sweet paprika, aromatic caraway and a mirepoix of root vegetables. Thick, fragrant and hearty, it’s finished with rustic pinched dumplings and fresh parsley for a homey, satisfying meal that pairs beautifully with crusty bread.

This classic Hungarian goulash is a comforting, slow-simmered stew of tender beef enriched with sweet paprika, aromatic caraway an... Show more

Traditional Eastern European Recipe

Health Grade

A- · Excellent

Rating

4.6

Time

1 hr50 min

Price

2,33 €

Calories

601 kcal

one pot

high protein

low carb

low sugar

Method

Prep the ingredients

Pat the Chuck Beef dry and cut it into 2-3 cm cubes if needed. Peel and finely chop the Onion, mince the Garlic, chop the Tomato and Hungarian Green Pepper, slice the Carrots and the Root Parsley, and peel and cut the Potatoes into bite-size chunks. Keep each pile separate so you can move quickly once the pot is hot.

Brown the beef

Heat the Pork Lard in a large heavy pot over medium-high heat. Working in batches, sear the beef cubes for about 3 minutes per side until deeply browned all over, then transfer them to a plate. Leave the flavorful fat in the pot.

Cook the onion base

Lower the heat to medium. Add the onion and 1 teaspoon Kosher Salt, and cook for 8 minutes, stirring often, until the onion is soft and starting to turn golden. Take the pot off the heat for a moment, stir in the Sweet Hungarian Paprika and Caraway Seeds, then add the garlic, tomato, and green pepper and cook for 1 minute more until fragrant.

Simmer the goulash

Return the browned beef and any juices to the pot. Pour in the Water, add the Bay Leaf, the carrots, the root parsley, the remaining 1 teaspoon of kosher salt, and the Pepper. Bring everything to a boil, then lower the heat to a gentle simmer and cover the pot loosely. Cook for 40 minutes, then stir in the potatoes and simmer for 20 minutes more, until the beef is tender and the potatoes are cooked through.

Mix the csipetke

While the goulash simmers, make the csipetke: in a bowl, mix the All-purpose Flour, Egg, and a pinch of Salt until a stiff dough forms. Pinch off tiny pieces, about the size of peas, and roll them lightly between your fingers so they hold together. Set them aside on a plate while you finish the stew.

Finish with noodles

Once the potatoes are just tender, stir the csipetke into the simmering goulash and cook for 5 minutes, stirring gently so the noodles do not stick together or catch on the bottom. They are ready when they float and feel tender with a little bite. If the stew looks too thick, splash in a little extra water.

Garnish and serve

Turn off the heat, remove the bay leaf, and taste for salt and pepper. Ladle the goulash into warm bowls and finish with the chopped Parsley over the top. Serve it right away while the broth is hot and the noodles are plump.