Hello dear readers! Today, we’re taking a flavorful journey to Hungary with a dish that’s perfect for those cozy family meals – a hearty Hungarian Goulash. This classic spiced beef stew is packed with aromatic paprika and an array of root vegetables, making it the ultimate comfort food as the months grow cooler.
If your household is anything like ours, with four boisterous young ones running around, a meal that’s both hearty and delicious is a treasured find. Goulash fits the bill beautifully – it’s wonderfully satisfying, rich, and incredibly aromatic. I still remember the first time we made this dish; the warm, inviting scent of paprika-filled air was simply unforgettable.
What makes Goulash special is its reliance on a good amount of paprika, both sweet and smoked, which bestows the stew with its characteristic deep red color and robust flavor. Not to mention the caraway seeds, which add a delightful earthy note. The beef slowly absorbs these spices, becoming tender and succulent after its lengthy spell in the oven.
The lovely thing about this dish is its versatility in accommodating your favourite root veggies. It’s an excellent way to introduce my children to a variety of vegetables. From carrots to bell peppers and potatoes, each adds its own distinct texture and taste, melding together into a symphony of flavors. I usually serve this with a sprinkle of fresh parsley on top for that extra touch of vibrancy.
While the cooking time is a bit long, the preparation itself is nothing short of simple. Once the pot is in the oven, you’re free to go about your day – maybe catch up on some reading, or in our case, building Lego castles with Edward, Alexander, Barnaby, and little Phillipa (well, she mostly watches and giggles).
So, if you’re on the hunt for a meal that wraps you up like a warm hug, this Hungarian Goulash could very well become your next family favorite. Give it a try, and watch as your kitchen transforms into a Hungarian haven, filled with warmth and laughter. Happy cooking!
Ingredients
– 1 tablespoon olive oil
– 1 kg stewing beef, cut into 2-inch cubes
– 2 large onions, finely chopped
– 3 cloves garlic, minced
– 2 tablespoons sweet Hungarian paprika
– 1 teaspoon smoked paprika
– 1 teaspoon caraway seeds
– 2 tablespoons tomato paste
– 2 tablespoons all-purpose flour
– 750 ml beef stock
– 2 large carrots, sliced
– 2 medium potatoes, peeled and diced
– 1 red bell pepper, chopped
– 1 green bell pepper, chopped
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
– 2 bay leaves
– Fresh parsley, chopped, for garnish
Method
1. Preheat your oven to 160°C (320°F).
2. Heat the olive oil in a large ovenproof casserole dish or Dutch oven over medium-high heat. Add the beef cubes and sear them on all sides until they are browned. Do this in batches to not overcrowd the pot. Remove the beef and set it aside.
3. In the same pot, add the chopped onions and cook until they are soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute.
4. Stir in the sweet Hungarian paprika, smoked paprika, and caraway seeds. Allow the spices to cook for about 1 minute, releasing their aroma.
5. Add the tomato paste and flour to the onion mixture, stirring well to coat the ingredients.
6. Gradually pour in the beef stock, stirring constantly to avoid lumps. Bring the mixture to a boil.
7. Return the beef to the pot, along with the carrots, potatoes, red bell pepper, green bell pepper, red wine vinegar, salt, pepper, and bay leaves. Stir to combine all the ingredients.
8. Cover the pot with a lid and transfer it to the preheated oven. Let it cook for about 2 to 2.5 hours, or until the beef is tender and the flavors are well integrated.
9. Remove the pot from the oven. Discard the bay leaves and taste the goulash, adjusting the seasoning if necessary.
10. Serve the goulash hot, garnished with freshly chopped parsley. Enjoy your comforting bowl of Hungarian delights!
