Hungarian goulash with beef
4 servings
60 minutes
Hungarian goulash with beef is a symbol of Hungarian cuisine, infused with traditions and aromas. This dish warms the soul and reminds one of cozy home evenings. Historically, goulash was the food of Hungarian shepherds who cooked it over an open fire in cauldrons using simple yet hearty ingredients. The rich flavor comes from the combination of tender beef, sweet paprika, spicy cumin, and fresh vegetables. The tender meat simmers slowly, absorbing all the spice aromas while potatoes add a special thickness to the dish. Goulash pairs perfectly with soft white bread that soaks up the juicy sauce. This dish is not only nutritious but also warming, making it a great choice for a cozy lunch or family dinner.
1
We cut the meat and potatoes into 2x2 cm cubes.
- Beef: 300 g
- Potato: 500 g
2
Sauté the onion in fat or lard, or in Hungarian bacon -- it's smoked and in paprika. Remove when the onion turns golden.
- Onion: 1 piece
- Fat: 2 tablespoons
3
Add paprika, meat, and salt - sauté a bit and pour in water. Add cumin and black pepper in a strainer or tea bag (to be removed before serving) and simmer everything on low heat.
- Ground paprika: 0.5 teaspoon
- Beef: 300 g
- Salt: 1 teaspoon
- Water: 1.5 l
- Caraway: 0.5 teaspoon
- Black peppercorns: 4 pieces
4
After 30 minutes, we add carrots, chopped parsnip, and sweet pepper.
- Carrot: 1 piece
- Parsnip: 1 piece
- Bell pepper: 2 pieces
5
When the meat becomes tender, we add the potatoes.
- Potato: 500 g
6
The dish is ready when all the vegetables are soft. Serve with fresh white bread.
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