Hungarian Goulash (Authentic)

Updated at: Thu, 17 Aug 2023 05:08:33 GMT

Step 1

Note: These stock steps can be omitted if you're short on time by using 4 pork or beef bullion cubes for 8 cups of water instead of pork stock in the goulash.

Step 2

In a large stock pot, place the pork neck bones and cover with cold water. Instead of pork neck bones, you can use pork hocks or side ribs.

Step 3

Bring to a rolling boil for 10 minutes and then discard water and rinse bones in cold water.

Step 4

While that's boiling, peel and rough chop the onion and the rutabaga. Scrub the potatoes and carrot with a brush under running water and rough chop them along with the cabbage.

Step 5

Add the vegetables to pot with the bones and fill with cold water. Add salt and pepper to taste and the bay leaf.

Step 6

Bring back to a boil then reduce heat and simmer for 3+ hours or until the stock reduces by an inch or more. Skim any scum that floats to the surface with a slotted spoon.

Step 7

Strain the stock through a sieve into a clean pot or bowl and allow to cool. Eat the meat off the bones and the vegetables. When cool, pour the stock into containers and freeze for future use. Keeps 3 months.

Step 8

Dice the pork chops into roughly one-inch cubes. Break any of the longer bones into smaller pieces with a cleaver. Salt and pepper the meat.

Step 9

Add 1 Tbsp of lard to a large pot and heat to medium-high. When shimmering, sear the diced pork and bones in batches until nicely browned on all sides and transfer to a clean plate.

Step 10

Dice the onions, garlic, tomatoes and peppers.

Step 11

Using the lard and the rendered fat in the bottom of the pot, over medium heat, sauté the onions and garlic until translucent. Add the tomatoes and peppers and sauté until wilted.

Step 12

Add the thyme, paprika, caraway seeds, salt and pepper and sauté until fragrant, about 2 minutes. Deglaze the pot with a little of the stock and then add the meat back to the pot along with any juices.

Step 13

Peel and chop the carrots, parsnips and potatoes.

Step 14

Add the vegetables minus the parsley to the pot and cover with stock, 8 cups or more or until pot is nearly full. You can add water here if you need to.

Step 15

Bring to a boil and then reduce to a simmer and allow it to cook for at least 2 hours until vegetables are tender and the soup broth has come together. If soup is reducing too quickly, your cooking it at too high a heat.

Step 16

Before serving, add the chopped parsley or celery greens and serve with caraway rye or crusty bread and butter.

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