Beef Goulash
Beef goulash is a traditional Hungarian dish, deeply rooted in the country’s culinary heritage. Originating from the 9th century shepherds, who cooked meat in cast iron kettles over open flames, it has evolved into a beloved stew enjoyed worldwide. The rich flavors of paprika and tender beef make it a comforting meal perfect for family gatherings. This recipe allows you to recreate an authentic taste of Hungary in your kitchen.
Ingredients for this recipe
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Preparation Steps
1
Dice the beef chuck into bite-sized pieces and pat them dry with paper towels. This helps to achieve a good sear.
2
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Sear the beef in batches until browned on all sides. Remove the beef and set it aside.
3
In the same pot, add the diced onions and cook until softened and golden brown, about 5-7 minutes.
4
Add the minced garlic and Hungarian sweet paprika, stirring continuously for 1-2 minutes until fragrant.
5
Stir in the tomato paste and cook for another minute. Deglaze the pot by adding a ladleful of beef stock, scraping up any browned bits from the bottom.
6
Return the seared beef to the pot, along with the carrots, potatoes, bay leaves, salt, and pepper.
7
Pour in the remaining beef stock, ensuring all ingredients are submerged. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 hours.
8
Stir occasionally, checking the liquid level and adding more stock if needed. The goulash is ready when the beef is very tender and the sauce has thickened.
9
Serve hot, garnished with fresh parsley and accompanied by crusty bread or egg noodles.
