By Wanderlust Flavors
Hungarian Goulash
17 steps
Prep:1h 45minCook:2h 30min
Goulash, or Gulyás (pronounced GOO-yash) in Hungarian, is a traditional Hungarian soup-like stew, made of beef or pork and veggies flavored with lots of paprika. It is considered one of Hungary’s national dishes, but it’s eaten in other parts of Europe as well.
My fresh spice collection comes from my friends @ world spice merchants (worldspice.com) - al
Updated at: Thu, 17 Aug 2023 04:42:14 GMT
Nutrition balance score
Great
Glycemic Index
56
Moderate
Glycemic Load
26
High
Nutrition per serving
Calories670.3 kcal (34%)
Total Fat36.5 g (52%)
Carbs46.1 g (18%)
Sugars8.1 g (9%)
Protein39.9 g (80%)
Sodium1192.1 mg (60%)
Fiber9.2 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2.5 poundschuck roast
trimmed from excess fat and cut into 1-inch chunks
Salt
Black Pepper
to taste
2 tablespoonsvegetable oil
3onions
large, chopped or sliced
2celery ribs
chopped
2red bell peppers
diced
6cloves garlic
minced
3 tablespoonsSweet Paprika
½ teaspoonCaraway Seeds
crushed or ground
½ cuptomato passata
pureed tomatoes
3Bay Leaves
6 cupsbeef broth
4Yukon Gold potatoes
large, peeled and cut into 1-inch cubes
2carrots
large, peeled and cut into 1-inch pieces
Instructions
Step 1
Season the beef chunks generously with salt and pepper.
Step 2
Heat the oil in a large Dutch Oven, over medium-high heat, and – working in batches, brown the beef on all sides, about 1-2 minutes per side. Remove to a plate and reserve.
Step 3
Lower the heat to medium. Add the onions and cook until translucent, 2-3 minutes. Then, stir in the celery and red bell peppers, cooking until softened, about 5 minutes. Finally, add the garlic and cook for a minute, until fragrant.
Step 4
Stir in the paprika and mix to combine, letting it cook for a few seconds so it can release its flavors and aroma.
Step 5
Pour in the beef broth and tomato sauce, and add the caraway seeds, bay leaves and a small pinch of salt and pepper. Return the beef and juices to the pot. Bring to a boil, then cover and lower the heat to a simmer. Simmer for 1 to 1 ½ hours or until the beef is tender but not eat falling apart when you cut into it with a fork.
Step 6
Stir in the potatoes and carrots, cover and continue cooking for 30 to 45 minutes, or until the root vegetables are tender and the beef is fall-apart tender. Add more broth if needed.
Step 7
Taste and add salt and pepper if needed.
Step 8
To serve, ladle into bowls and serve with a dollop of sour cream and some crusty bread!
NOTES
Step 9
a few known variations, and I thought I’d share them here with you.
Step 10
In Székely Gulyás, you don’t add any potatoes and you add sauerkraut and sour cream.
Step 11
In Mock Gulyás, also called Hamisgulyás, you substitute the beef for beef bones.
Step 12
Bean Gulyás is made with kidney beans instead of potatoes and caraway seeds.
Step 13
If you use sauerkraut and no pasta or potatoes, it is called Csángó Gulyás.
Step 14
Betyár Gulyás calls for smoked beef or smoked pork.
Step 15
In Likócsi Pork Gulyás, you will use pork and thin vermicelli. The broth is also flavored with lemon juice.
Step 16
Mutton Gulyás or Birkagulyás is made with mutton and red wine.
Step 17
Székely gulyás is a thicker and richer goulash, more like a stew than a soup. It is named after the Hungarian writer József Székely and is made with three kinds of meat.
Notes
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