Goulash - European Recipe

Goulash

🌍 European, Hungary (adopted throughout Central and Eastern Europe) Difficulty: ●●●○○

Hungarian pörkölt (the stew) and gulyás (the soup) were originally cowherds' dishes cooked outdoors in iron kettles; paprika was not added until after the 16th-century Ottoman introduction of the pepper.

Ingredients

• 800 g beef chuck, cubed
• 3 large onions, sliced
• 3 tbsp sweet Hungarian paprika
• 1 tbsp hot paprika
• 1 tsp caraway seeds
• 400 g tomatoes, chopped
• 2 green peppers, chopped
• 3 cloves garlic, minced
• 1 litre beef stock
• 2 tbsp lard or oil
• Salt and black pepper
• Sour cream and parsley to serve

Method

1. Rendering — Render lard in large heavy pot; brown beef in batches and set aside.
2. Step 2 — In same pot, caramelize onions slowly over medium heat, 15–20 minutes.
3. Removing — Remove from heat; stir in paprika, caraway, and garlic (removing from heat prevents paprika burning).
4. Adding — Add browned beef, tomatoes, and peppers; stir to coat.
5. Pouring — Pour in stock; bring to simmer.
6. Covering — Cover and cook on low heat 1.5–2 hours, stirring occasionally, until beef is tender and sauce thickened.
7. Seasoning — Season well; serve with egg noodles, bread, or csipetke (pinched egg pasta).

Tags: beef chuck, onions, sweet hungarian paprika, hot paprika, caraway seeds · Source: Observatory Recipe Research Kitchen