Hello lovely readers!
Al here again, welcoming you back to my cozy kitchen. Today, I’m thrilled to dive into a dish that promises to warm your hearts and bellies: Hearty Hungarian Goulash. As the days grow shorter and the cool air settles in, there’s nothing more comforting than a bowl of rich, flavorful stew. And honestly, who doesn’t enjoy a dish that brings the essence of far-off places right to their home?
Now, I’ve got a soft spot for Hungarian cuisine. It’s a symphony of hearty ingredients, packed with smoky, sweet, and spicy notes, and the undisputed star of this dish is none other than paprika. Not just any paprika, though. If you can manage it, try to get your hands on some genuine Hungarian sweet paprika – it’s a game-changer, I promise.
But let’s talk about the process and ingredients first. Preparing this dish is not just about throwing everything into a pot—it’s a journey. It’s about giving each ingredient the attention it deserves to build layers of flavor. From searing the beef to develop that lovely caramelized crust, to simmering the broth to create a deep, rich base, every step is worth it.
Here’s what you’ll need to conjure up your own pot of Hungarian goodness:
### Ingredients:
– 1.5 lbs (700g) beef chuck, cut into 1-inch cubes
– 2 medium onions, finely chopped
– 3 cloves garlic, minced
– 2 tablespoons paprika (preferably Hungarian sweet paprika)
– 1 teaspoon caraway seeds, crushed
– 2 tablespoons tomato paste
– 3 cups (720ml) beef broth
– 1.5 lbs (700g) potatoes, peeled and cut into chunks
– 2 carrots, peeled and sliced
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 2 tablespoons vegetable oil
– Salt and pepper to taste
– 2 bay leaves
– 1 tablespoon flour (optional, for thickening)
– Fresh parsley, chopped, for garnish
– Sour cream, for serving (optional)
### Method:
1. **Prepare the Ingredients**: Begin by cutting the beef into 1-inch cubes and peeling and chopping the vegetables.
2. **Sear the Beef**: Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot. Sear the beef on all sides until browned, approximately 5 minutes per batch. Use a slotted spoon to transfer the beef to a plate and set aside.
3. **Cook the Onions and Garlic**: In the same pot, add the finely chopped onions and cook over medium heat until they are soft and starting to turn golden, about 5-7 minutes. Add the minced garlic and cook for another minute.
4. **Add Paprika and Caraway Seeds**: Stir in the paprika and crushed caraway seeds, cooking for about 1 minute to release their aromas.
5. **Incorporate Tomato Paste**: Add the tomato paste to the pot, stirring well to combine and cook for another minute.
6. **Combine Ingredients**: Return the seared beef to the pot. Pour in the beef broth, ensuring the meat is fully submerged. Add the bay leaves. Season with salt and pepper to taste.
7. **Simmer the Goulash**: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour and 30 minutes, stirring occasionally.
8. **Add the Vegetables**: After 1 hour and 30 minutes, add the potatoes, carrots, and bell peppers to the pot. Stir well to combine. Continue to simmer, covered, for an additional 30 minutes or until the vegetables are tender.
9. **Optional Thickening**: If you prefer a thicker goulash, mix 1 tablespoon of flour with a small amount of water to create a slurry. Slowly stir the slurry into the pot and cook for an additional 5 minutes until the goulash thickens.
10. **Adjust Seasoning and Serve**: Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves. Ladle the goulash into bowls, garnish with fresh parsley, and serve with a dollop of sour cream if desired.
11. **Enjoy**: Serve your Hearty Hungarian Goulash hot, accompanied by crusty bread for a complete and comforting meal.
Reflecting back, I remember the first time I tried this dish. It was a blustery evening, and my wife and I decided to stay in and cook together. The aroma that filled the house as it simmered away was simply divine, wrapping us in a warm hug long before we even took a bite. There’s just something magical about how the flavours meld together over time, each ingredient imparting its unique character into the stew.
So, dear readers, as the chilly winds start to whisper, let yourself be transported to a cozy kitchen in Hungary. Put some love into your pot, and I guarantee you’ll be rewarded with a meal that’s as comforting as a warm blanket on a cold night.
Happy cooking, and until next time,
Al
Ingredients
– 1.5 lbs (700g) beef chuck, cut into 1-inch cubes
– 2 medium onions, finely chopped
– 3 cloves garlic, minced
– 2 tablespoons paprika (preferably Hungarian sweet paprika)
– 1 teaspoon caraway seeds, crushed
– 2 tablespoons tomato paste
– 3 cups (720ml) beef broth
– 1.5 lbs (700g) potatoes, peeled and cut into chunks
– 2 carrots, peeled and sliced
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 2 tablespoons vegetable oil
– Salt and pepper to taste
– 2 bay leaves
– 1 tablespoon flour (optional, for thickening)
– Fresh parsley, chopped, for garnish
– Sour cream, for serving (optional)
Method
1. **Prepare the Ingredients**: Begin by cutting the beef into 1-inch cubes and peeling and chopping the vegetables.
2. **Sear the Beef**: Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot. Sear the beef on all sides until browned, approximately 5 minutes per batch. Use a slotted spoon to transfer the beef to a plate and set aside.
3. **Cook the Onions and Garlic**: In the same pot, add the finely chopped onions and cook over medium heat until they are soft and starting to turn golden, about 5-7 minutes. Add the minced garlic and cook for another minute.
4. **Add Paprika and Caraway Seeds**: Stir in the paprika and crushed caraway seeds, cooking for about 1 minute to release their aromas.
5. **Incorporate Tomato Paste**: Add the tomato paste to the pot, stirring well to combine and cook for another minute.
6. **Combine Ingredients**: Return the seared beef to the pot. Pour in the beef broth, ensuring the meat is fully submerged. Add the bay leaves. Season with salt and pepper to taste.
7. **Simmer the Goulash**: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour and 30 minutes, stirring occasionally.
8. **Add the Vegetables**: After 1 hour and 30 minutes, add the potatoes, carrots, and bell peppers to the pot. Stir well to combine. Continue to simmer, covered, for an additional 30 minutes or until the vegetables are tender.
9. **Optional Thickening**: If you prefer a thicker goulash, mix 1 tablespoon of flour with a small amount of water to create a slurry. Slowly stir the slurry into the pot and cook for an additional 5 minutes until the goulash thickens.
10. **Adjust Seasoning and Serve**: Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves. Ladle the goulash into bowls, garnish with fresh parsley, and serve with a dollop of sour cream if desired.
11. **Enjoy**: Serve your Hearty Hungarian Goulash hot, accompanied by crusty bread for a complete and comforting meal.
