Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Hungarian goulash is more than just a dish; it’s a culinary tradition that brings flavors of paprika, tender beef, and hearty vegetables together in a comforting stew. This recipe captures the essence of Hungarian cooking, perfect for family gatherings or a cozy night in. Let’s dive into the ingredients and steps to create this unforgettable meal!
Ingredients
– 2 lbs beef chuck, cut into cubes
– 2 tablespoons olive oil
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 tablespoons sweet paprika
– 1 teaspoon caraway seeds
– 1 bell pepper, diced
– 2 medium carrots, sliced
– 2 medium potatoes, cubed
– 1 can (14 oz) diced tomatoes
– 4 cups beef broth
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4-6 people. Preparation time is approximately 20 minutes, and cooking time is about 2 hours.
Nutritional Value
Each serving (1 cup) of Hungarian goulash contains approximately 350 calories, 25g protein, 15g fat, 30g carbohydrates, and 5g fiber. This information is based on a serving size for one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onions and sauté until translucent.
3. Stir in minced garlic and cook for another minute.
4. Add beef cubes and brown on all sides.
5. Sprinkle in paprika and caraway seeds, stirring well.
6. Incorporate diced bell pepper and carrots.
7. Add diced tomatoes and beef broth to the pot.
8. Bring to a boil, then reduce heat to low.
9. Cover and simmer for 1.5 hours, stirring occasionally.
10. Add cubed potatoes, season with salt and pepper, and cook for another 30 minutes.
Alternative Ingredients
If you’re looking for alternatives, you can use chicken or pork instead of beef. Additionally, sweet potatoes can replace regular potatoes for a healthier twist, and vegetable broth can make the dish vegetarian-friendly.
Serving and Pairings
Hungarian goulash pairs wonderfully with crusty bread, dumplings, or a side salad. It’s also delightful when served over egg noodles or rice, soaking up all the rich flavors.
Storage and Reheating
Store leftover goulash in an airtight container in the refrigerator for up to 3 days. It can be frozen for up to 3 months. To reheat, gently warm on the stove or in the microwave, adding a splash of broth if needed.
Cooking Mistakes
- Using low-quality meat can result in a tough texture.
- Not browning the meat properly can affect flavor.
- Adding too much liquid will dilute the flavors.
- Overcooking can make the vegetables mushy.
- Skipping the paprika will lose the signature taste.
Helpful Tips
- Use fresh spices for enhanced flavor.
- Let the goulash sit for a few hours before serving for deeper flavors.
- Adjust seasoning to your preference during cooking.
- Garnish with fresh parsley for a pop of color.
FAQs
What kind of meat is best for goulash?
Beef chuck is ideal for goulash due to its tenderness after slow cooking. However, you can also use brisket or shoulder cuts for great results.
Can I make goulash in a slow cooker?
Yes, goulash can be adapted for a slow cooker. Simply brown the meat and vegetables first, then transfer to the slow cooker with all ingredients and cook on low for 6-8 hours.
Is Hungarian goulash spicy?
Traditional Hungarian goulash is not overly spicy. The sweetness of paprika defines its flavor. Adjust the amount of paprika or add chili if you prefer more heat.
Can I use other vegetables?
Absolutely! Feel free to add vegetables like parsnips, peas, or green beans based on your preference.
How can I thicken my goulash?
If your goulash is too thin, you can thicken it by simmering uncovered to reduce liquid, or by adding a cornstarch slurry.
Conclusion
Hungarian goulash is a hearty, flavorful stew that brings warmth to any meal. With its rich history and comforting ingredients, it’s a dish worth mastering. Enjoy making it for family gatherings or a cozy night in, and savor the delicious results!
Hungarian Goulash Recipe
Ingredients
- 2 lbs beef chuck cut into cubes
- 2 tablespoons olive oil
- 2 medium onions chopped
- 3 cloves garlic minced
- 2 tablespoons sweet paprika
- 1 teaspoon caraway seeds
- 1 bell pepper diced
- 2 medium carrots sliced
- 2 medium potatoes cubed
- 1 can 14 oz diced tomatoes
- 4 cups beef broth
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add beef cubes and brown on all sides.
- Sprinkle in paprika and caraway seeds, stirring well.
- Incorporate diced bell pepper and carrots.
- Add diced tomatoes and beef broth to the pot.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 1.5 hours, stirring occasionally.
- Add cubed potatoes, season with salt and pepper, and cook for another 30 minutes.
