Hungarian goulash with beef
3 servings
90 minutes
Hungarian goulash with beef is a hearty dish rooted in the traditions of Hungarian cuisine. It features tender pieces of beef infused with the aroma of paprika, garlic, and cumin, creating a rich and deep flavor. Tomatoes and broth give the goulash an appetizing thick texture that pairs perfectly with potatoes or fresh bread. Historically, goulash was a shepherd's meal cooked over an open fire in a cauldron, but today it has become a symbol of home comfort. Its rich, spicy taste warms on cold days, and the long cooking process makes the meat surprisingly tender and juicy. Goulash is not only nutritious but also versatile: it can be served with various side dishes highlighting the richness of Eastern European cuisine.
1
Finely chop the onion and garlic.
- Onion: 3 pieces
- Garlic: 3 cloves
2
Heat a thick-bottomed pot, pour in oil, and sauté the onion until lightly golden.
- Vegetable oil: 60 ml
- Onion: 3 pieces
3
We add garlic, paprika, salt, pepper, and cumin seeds to the onion (I didn't have cumin, so I replaced it with oregano).
- Garlic: 3 cloves
- Paprika: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Caraway seeds: pinch
4
We mix well.
5
Mix the broth and tomato paste, add to the pot. Stir well.
- Broth (stock): 0.5 l
- Tomato paste: 100 g
6
Bring to a boil. Reduce the heat to the minimum.
7
Add the meat. Cook uncovered for about 1-1.5 hours until the meat is soft and tender.
- Beef: 1 kg
