Traditional Hungarian goulash is a prime example of how a few simple ingredients, cooked right, can deliver incredible flavor. Although there are many variations of Hungarian goulash and every cook makes it a little differently, this is an authentic recipe from the heart of Hungary.
What is Hungarian Goulash?
Goulash or as the Hungarians call it gulyás means "shepherd". Its origins date back to the Magyar shepherds of the 9th century as a simple meat and onion stew cooked in heavy iron cauldrons known as bogracs. In the 15th century, the invading Ottoman Turks brought a new spice to Hungary - red pepper. While the rest of Europe stayed away from this new New World spice, it was loved in Hungary, and paprika has become a defining element of Hungarian cuisine ever since.
Goulash is something between a soup and a stew. Unlike some stews, goulash isn't too full of beef and vegetables, it's more brothy. But in the process of cooking, the broth becomes a little thicker and very rich in taste.
How to make Hungarian goulash
INGREDIENTS
- 1 kg. beef shoulder
- 2 onions
- 2-3 red peppers
- 2 carrots
- 3 potatoes
- 700 g beef bone broth
- 200 ml. tomato paste
- 3-4 cloves of garlic
- 5 tbsp. beef tallow
- 4-5 tbsp. paprika
- Salt and pepper to taste
- 2-3 bay leaves
Steps for making Hungarian goulash
Melt the beef tallow in a Dutch oven or other heavy soup pot over medium-high heat and cook the onion until it begins to brown, about 7-10 minutes. Add the beef and cook until the veal or beef is just beginning to brown, 7-10 minutes.
Add the peppers, tomato paste and garlic and cook for another 6-8 minutes. (Note about peppers: Avoid regular green peppers, as they have a radically different flavor profile.)
Remove the pot from the heat and stir in the paprika, salt, black pepper, and cumin (if using) (note: paprika becomes bitter if it burns even a little).
Add the beef stock, bay leaf, return to the heat and bring to a boil. Reduce heat to medium, cover and simmer for 40 minutes. Add the carrots, tomatoes and potatoes. Bring back to the boil, reduce the heat to medium, cover and simmer for another 30-40 minutes or until the beef is nice and tender. Salt to taste. Remove the bay leaf.
Serve with some crusty bread and, if desired, a dollop of sour cream. Enjoy!