Hello, food enthusiasts! Al here, ready to share another culinary adventure from my bustling kitchen, perfect for warming up those chilly evenings. Today, we’re taking a delightful trip to Eastern Europe with a classic dish that never fails to make me feel all cozy and satisfied—Hearty Hungarian Goulash.
Ah, goulash, the comforting embrace in a bowl. This traditional beef stew is rich with the colors and flavors of paprika, a spice that has long been a staple in Hungarian cuisine. Growing up in the UK, I always sought dishes that could battle our often dreary weather, and goulash does just that with its warming spices and melt-in-your-mouth beef. Preparing this dish brings a sense of history and warmth into my kitchen—the perfect backdrop for my family dinners.
Now, cooking goulash might seem a bit daunting if you’re not familiar with it, but I assure you, it’s as straightforward as can be. It’s all about taking your time and letting those flavors mingle together beautifully. Plus, you’ll get to enjoy the amazing aroma filling your home that will have your family eagerly gathering at the table long before dinner is ready.
Everything you need is likely already in your pantry, or easily sourced: hearty chunks of beef, peppers, onions, and potatoes, slowly simmered in a delicious blend of sweet and hot paprika. I like to make mine a little spicier by adding a dash of hot paprika, but that’s entirely up to you. Feel free to adjust according to your family’s taste preferences.
And let’s talk versatility! Goulash is perfect either on its own, ladled generously into bowls for a hearty stew supper, or over buttered noodles for a satisfying Sunday lunch. It’s also a great make-ahead dish—the flavors only deepen over time, so don’t hesitate to prepare it in advance.
In our home, we often finish the meal with a sprinkle of fresh parsley for a pop of color and freshness. This touch doesn’t just lift the flavors; it brings a little brightness to the dish visually as well. Served alongside some crusty bread for mopping up that savory broth, and you’ve got a meal that truly comforts the soul.
So, whether you’re feeding a crowd or simply craving a taste of Hungarian hospitality, I invite you to try this goulash. Share it with your loved ones, and let me know what you think—I love hearing from each of you!
Until next time, happy cooking and embracing every flavor adventure!
Cheers, Al
Ingredients
– 2 tablespoons vegetable oil
– 1 kg beef chuck, cut into 1-inch cubes
– 2 large onions, finely chopped
– 3 cloves garlic, minced
– 2 tablespoons sweet Hungarian paprika
– 1 teaspoon hot paprika (optional for extra heat)
– 1 tablespoon tomato paste
– 1 red bell pepper, sliced
– 1 green bell pepper, sliced
– 2 large carrots, sliced into rounds
– 400 grams potatoes, peeled and cubed
– 1 teaspoon caraway seeds
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 750 ml beef stock
– 2 tablespoons flour (optional for thickening)
– 2 tablespoons water (optional for thickening)
– Fresh parsley, chopped for garnish
Method
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides, working in batches if necessary to avoid overcrowding the pot. This should take about 6-8 minutes per batch. Remove the beef and set aside.
2. In the same pot, reduce the heat to medium and add the chopped onions. Sauté for about 5-7 minutes, until they become soft and translucent.
3. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
4. Stir in the sweet Hungarian paprika, hot paprika (if using), and tomato paste. Mix well to coat the onions and garlic with the spices.
5. Return the browned beef to the pot and add the sliced red and green bell peppers, sliced carrots, cubed potatoes, caraway seeds, salt, and black pepper. Stir everything together to combine.
6. Pour in the beef stock, ensuring that the ingredients are well-covered by the liquid. Bring to a boil.
7. Once boiling, reduce the heat to low, cover the pot, and let the goulash simmer gently for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
8. If you prefer a thicker stew, mix the flour with the water to create a slurry. Stir the slurry into the goulash and let it simmer for an additional 10-15 minutes, stirring occasionally, until the stew has thickened to your liking.
9. Taste and adjust the seasoning with more salt and pepper if needed.
10. Serve the Hungarian Goulash hot, garnished with freshly chopped parsley. Enjoy this hearty stew with a side of crusty bread or over buttered noodles.
