4 November, 2021
Goulash – Hungarian
Posted in : Beef on by : MikeZ
Goulash – Hungarian
A Hardy Stew using a Traditional Hungarian Recipe. This is a fantastic one-course meal for those colder or rainy/snowy days.Difficulty: Easy
Servings 6
Equipment
- Large Stew Pot or Dutch Oven
INGREDIENTS
- 1.5 lbs Beef
- 1.5 lbs Potatoes - White
- 1 large Onion - chopped
- 1 clove Garlic - minced
- 2 boxes Beef Broth - 32 oz. each
- 1 Green Bell Pepper
- 1 Tomato - diced
- 2 Tbsp Butter
- 1 Tbsp Paprika
- 1 tsp Black Pepper
- Salt to taste
- 1 Tbsp Caraway Seeds - (optional)
- 2 Tbsp Cornstarch - (optional)
- ¼ Cup Water
INSTRUCTIONS
- Chop the Beef into bite-sized cubes, leaving fat but discarding as much tendon tissue as possible. Fat will add flavor.
- Brown the Beef on all sides in a large pot with Butter.
- Add Onion and Garlic.
- Sprinkle in Paprika, Pepper, and Caraway Seeds and stir until blended.
- Add Broth, cover, and let simmer on low for about 2 hours, until the Beef softens.
- Meanwhile, Peel and cube the Potatoes, and add to the stew.
- Add Green Pepper and Tomato.
- Simmer, covered, until the Potatoes are fork-tender. About another hour.
- Taste – Add Salt as needed.
- Mix Cornstarch with ¼ cup Water and pour into stew to thicken if desired.
Notes
Select a Beef Roast with some edge fat and good marbling. The fat will cook off and add a ton of flavor.
Carroway Seeds and Cornstarch (for thickening) are optional but highly recommended.
Carroway Seeds and Cornstarch (for thickening) are optional but highly recommended.
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