As the weather begins to cool and evenings start to draw in, I find myself craving something comforting and hearty to serve at the dinner table—something that tantalizes the senses and invites laughter and stories to be shared around steaming bowls. Enter Hungarian Goulash: a timeless classic known for its robust flavors and cozy appeal.
Goulash is one of those dishes that lives up to the hype. A Hungarian staple, it’s beloved across the globe for its richly seasoned beef and the satisfying combination of tender vegetables and spices swimming in a thick, savory sauce. The delight of goulash lies not just in its taste but in the aromas it fills the house with as it simmers gently on the stove.
I remember the first time I made goulash for my family. The kids were buzzing around the kitchen, drawn in by the tempting fragrances of onions and garlic cooking in the pot. My wife hovered over my shoulder, intrigued by the unusual combination of spices, and even offered to help sprinkle the vibrant Hungarian paprika over the sautéing onions. Cooking this dish isn’t just about the final product; it’s about the process—the little moments and assistance from eager hands.
For our goulash evening, I love serving this robust stew over buttered noodles. It’s a bit of a twist on the traditional pairing, but it complements the goulash beautifully, with the noodles soaking up all those luscious juices. A dollop of paprika-infused sour cream not only adds creaminess but also brings a delicate tang that cuts through the richness of the stew. Sprinkle a touch of freshly chopped parsley on top, and you’ve got yourself a heartwarming meal destined to win over any crowd.
The best part of preparing goulash is just how forgiving it is. Each time you make it, it evolves, reflecting the mood, the season, or whatever happens to be plentiful in your pantry at the time. Sometimes, I include a bit more hot paprika for that extra kick, especially when I know the kids are in the mood for something adventurous.
Whether it’s a cozy family dinner or a gathering with friends, this Hungarian goulash is an absolute winner every time. It’s one of those dishes that encourages us to slow down, savor each bite, and bask in the glow of good food, good company, and the comforts of home. So why not give it a try and invite a bit of Hungarian warmth into your kitchen?
Bon appétit or, as they say in Hungary, jó étvágyat!
Ingredients
Ingredients:
- 1.5 kg beef chuck, cut into 2.5 cm cubes
- 2 tablespoons vegetable oil
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons sweet Hungarian paprika
- 1 teaspoon hot paprika (optional)
- 2 teaspoons caraway seeds
- 1 tablespoon tomato paste
- 2 cups beef stock
- 1 cup water
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 large carrots, sliced
- 3 medium potatoes, peeled and cubed
- Salt and freshly ground black pepper, to taste
- 200 g egg noodles or spaetzle
- 2 tablespoons butter
- 1 cup sour cream
- 1 tablespoon chopped fresh parsley, for garnish
Method
Method:
- Prepare the Beef: Season the beef cubes with salt and pepper.
- Brown the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef in batches, browning on all sides. Once browned, remove the beef from the pot and set aside.
- Sauté Onions and Garlic: In the same pot, add the chopped onions and sauté for about 5-7 minutes until they are soft and translucent. Add the minced garlic and cook for an additional minute.
- Season: Stir in the sweet Hungarian paprika, hot paprika (if using), and caraway seeds, cooking for another 2 minutes to release their flavors.
- Add Tomato Paste and Liquids: Mix in the tomato paste, then pour in the beef stock and 1 cup of water, scraping the bottom of the pot to dissolve any browned bits. Bring to a simmer.
- Combine Ingredients: Return the browned beef to the pot. Add the sliced red and yellow bell peppers, carrots, and cubed potatoes. Stir well to combine all ingredients.
- Simmer: Reduce the heat to low, cover the pot, and allow to simmer for 1.5 to 2 hours. Stir occasionally, ensuring the beef is tender and the vegetables are cooked through.
- Cook the Noodles: About 10 minutes before the goulash is done, bring a pot of salted water to a boil. Cook the egg noodles or spaetzle according to package instructions. Once cooked, drain, and toss them with the butter.
- Finish the Goulash: Once the beef is tender, adjust the seasoning with more salt and pepper, if needed.
- Serve: Ladle the goulash over the buttered noodles. Dollop a generous spoonful of sour cream on each serving, and garnish with freshly chopped parsley. Enjoy your homemade Hungarian goulash!
