Kolozsvary goulash
6 servings
80 minutes
Koloshvar-style goulash is a classic Hungarian dish filled with depth of flavor and regional traditions. Its roots trace back to when Hutsuls prepared meat stews, adapting recipes to local ingredients. Rich and hearty, this goulash combines tender beef, aromatic onions, sweet peppers, and paprika for a spicy warmth. Potatoes and cabbage make it filling and cozy, while spices like cumin and marjoram add characteristic notes of Hungarian cuisine. Served hot, it’s perfect for family dinners or friendly gatherings.
1
Cut the meat into 2 cm cubes, peel and finely chop the onion and garlic.
- Beef: 500 g
- Onion: 2 pieces
2
Fry the meat in fat over high heat, add paprika, cumin, marjoram, onion, mix, fry for a couple of minutes, then pour in 1 cup of water.
- Beef: 500 g
- Paprika: 2 tablespoons
- Caraway seeds: 0.5 teaspoon
- Dried marjoram: 0.5 teaspoon
- Onion: 2 pieces
3
Transfer to a pot, lightly salt, and cook for 1 hour on low heat (adding water if needed, just enough to cover the meat).
- Salt: to taste
4
Meanwhile, pour boiling water over the tomatoes for 5 minutes, rinse with cold water, peel off the skin, seeds, and stem, and slice them.
- Tomatoes: 4 pieces
5
Peel the potatoes and cut them into cubes. Clean the pepper and cut it into thin strips. Cut the cabbage into thin strips.
- Potato: 2 pieces
- Red sweet pepper: 2 pieces
- White cabbage: 300 g
6
In a pot, add potatoes and cabbage to the meat, pour in the broth, bring to a boil, reduce the heat to medium, and cook for 20 minutes until the potatoes are almost done.
- Potato: 2 pieces
- White cabbage: 300 g
- Meat broth: 2 glasss
7
Add pepper and tomatoes, cook for another 10 minutes.
- Red sweet pepper: 2 pieces
- Tomatoes: 4 pieces
8
Salt, pepper, and serve the goulash hot.
- Salt: to taste
- Ground black pepper: to taste
