Hungarian Goulash
4 servings
60 minutes
Hungarian goulash is a fragrant, hearty dish that is a hallmark of Hungarian cuisine. Its history dates back to medieval times when Hungarian shepherds cooked meat in cauldrons over an open fire. The main secret of goulash is its rich flavor created by the combination of tender veal, sweet paprika, and aromatic caraway. Vegetables like onion, garlic, carrot, potato, and juicy tomatoes add depth to the dish and make it truly homey and warming. Goulash is perfect as a main course and can be served with bread or traditional Hungarian dumplings. It is great in cold weather, providing warmth and comfort while beautifully revealing the depth of flavors over time as the aromas fully infuse the meat and vegetables.
1
Cut the veal into 2 cm cubes. Peel, chop, and sauté the onion, garlic, and carrot in melted fat in a pot for 6-7 minutes.
- Veal: 600 g
- Onion: 2 pieces
- Garlic: 3 cloves
- Carrot: 1 piece
- Lard (rendered pork fat): 2 tablespoons
2
Add meat, cook for 10 minutes. Add paprika, cumin, 1 cup of water, and simmer on low heat for 25 minutes, gradually adding water up to 1 liter.
- Veal: 600 g
- Ground paprika: 1 teaspoon
- Caraway: pinch
3
Scald the tomatoes with boiling water, rinse with cold water, and peel them. Cut the flesh into pieces. Dice the potatoes the same size as the meat. Season the goulash with salt and pepper, add the potatoes, tomatoes, and bay leaf, and cook for another 20 minutes until the potatoes are done.
- Tomatoes: 4 pieces
- Potato: 5 piece
- Bay leaf: 1 piece
- Salt: to taste
- Ground black pepper: to taste
