Old-fashioned goulash is a warm and satisfying dish that hails from Hungary. It’s typically made with meat (often beef), onions, and a variety of spices, particularly paprika, which imparts a deep flavor and vibrant color.
Here’s a simple guide to making it:
Ingredients: Common ingredients include beef, onions, garlic, bell peppers, tomatoes, and sometimes potatoes or pasta. Spices like paprika, salt, pepper, and bay leaves are essential for flavor. Cooking Method: Start by browning the meat in a pot, then add onions and garlic, cooking until softened. Next, add the spices, vegetables, and liquids (such as broth or water), and let everything simmer together. Serving: Goulash is typically served with bread, noodles, or rice, making it a hearty and filling meal.
While there are many variations of goulash across different cultures, the classic version is beloved for its rich, savory taste and comforting qualities.
Traditional Goulash Recipe
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 large onions, chopped
- 2 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 teaspoon caraway seeds (optional)
- 1 bell pepper, chopped (red or green)
- 2 cups beef broth
- 1 can (14.5 ounces) diced tomatoes (with juice)
- 2 bay leaves
- Salt and pepper to taste
- 2 cups potatoes, diced (optional)
- 1 cup sour cream (for serving, optional)
Instructions:
- Brown the Meat: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes on all sides. You may need to do this in batches to prevent overcrowding.
- Add Onions and Garlic: Once the meat is browned, add the onions and garlic. Cook until the onions are soft and translucent, about 5 minutes.
- Add Spices: Stir in the paprika and caraway seeds (if using), mixing well to coat the meat and onions.
- Add Vegetables and Liquid: Add the bell pepper, beef broth, diced tomatoes (with their juice), bay leaves, and any optional potatoes. Bring the mixture to a boil.
- Simmer: Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the meat is tender. Stir occasionally and check if more liquid is needed, adding water or broth as necessary.
- Season: Once the meat is tender, taste and adjust the seasoning with salt and pepper.
- Serve: Remove the bay leaves before serving. Goulash is often topped with a dollop of sour cream and served with crusty bread or noodles.
Enjoy your hearty goulash! Let me know if you need any modifications or have any questions!