Hungarian Goulash

5 servings

120 minutes

Hungarian goulash is a true embodiment of traditional Hungarian cuisine, dating back to the times of the Great Plain shepherds. This aromatic thick soup, rich in paprika, tender meat, and vegetables warms and fills the home with coziness. Its taste is a harmonious blend of sweet paprika and white wine, creating a rich, slightly spicy base. Potatoes and carrots add softness to the goulash while parsley brings freshness. The dish is perfect for family dinners or festive gatherings when you want to impress guests with its rich warming flavor. It is prepared in a deep pot, preferably ceramic or cast iron, which helps the ingredients release their aroma during slow simmering. This goulash is not just a dish but a piece of Hungary's history and culture on your plate.

Energy value per serving

• Calories: 607.6
• Proteins: 43.2g
• Fats: 32.9g
• Carbohydrates: 29.9g

Ingredients

• Potato: 4 pc
• Pork: 1 kg
• Carrot: 1 pc
• Onion: 1 pc
• Wheat flour: 1.5 tbsp
• Chopped parsley: 1 tbsp
• Vegetable oil: 5 tbsp
• Finely chopped garlic: 3 clove
• Sweet paprika: 1 tbsp
• Hot paprika: pinch
• Tomatoes: 3 pc
• Sweet pepper: 2 pc
• Salt: to taste
• White wine: 1 glass

Cooking steps

1. Cut the meat into medium pieces (the meat should have fat streaks but not be fatty). Dip the meat in flour.

   Required ingredients:

   • Pork: 1 kg
   • Wheat flour: 1.5 tablespoon

2. Chop the onion and garlic finely.

   Required ingredients:

   • Onion: 1 piece
   • Finely chopped garlic: 3 cloves

3. Cut the potatoes into sticks, the carrots into circles, and the tomatoes into wedges.

   Required ingredients:

   • Potato: 4 pieces
   • Carrot: 1 piece
   • Tomatoes: 3 pieces

4. Fry the onion in vegetable oil, then add the meat coated in flour. Fry until golden brown.

   Required ingredients:

   • Onion: 1 piece
   • Vegetable oil: 5 tablespoon
   • Pork: 1 kg
   • Wheat flour: 1.5 tablespoon

5. Meanwhile, heat vegetable oil in the pot where the goulash will be cooked. When the oil is hot and the meat is browned, add the meat with onions to the pot (preferably use cast iron or ceramic), add 1 cup of wine, sweet and hot paprika. Boil for 5 minutes, then add garlic, 1.5 cups of water, sweet pepper (preferably of different colors), tomatoes, potatoes, and carrots. Mix well, cover with a lid, and simmer on low heat for 20 minutes. Add salt and simmer for another 20 minutes. Then add finely chopped parsley and cook for another 5 minutes.

   Required ingredients:

   • Vegetable oil: 5 tablespoon
   • Pork: 1 kg
   • White wine: 1 glass
   • Sweet paprika: 1 tablespoon
   • Hot paprika:  pinch
   • Finely chopped garlic: 3 cloves
   • Sweet pepper: 2 pieces
   • Tomatoes: 3 pieces
   • Potato: 4 pieces
   • Carrot: 1 piece
   • Salt:  to taste
   • Chopped parsley: 1 tablespoon