Hungarian Goulash (Gulyas)
A robust and flavorful Hungarian Goulash, showcasing the rich taste of paprika and tender beef in a hearty soup.
Contents (2 sections)▾
Ingredients
- 600 g beef chuck, cut into 2 cm cubes
- 2 large onions, finely chopped
- 3 tbsp sweet paprika
- 2 cloves garlic, minced
- 2 medium tomatoes, diced
- 2 medium potatoes, peeled and diced
- 1 bell pepper, diced
- 1 tsp caraway seeds
- 1 liter beef broth
- 2 tbsp vegetable oil
- salt to taste
- black pepper to taste
- fresh parsley, chopped for garnish
Steps
In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sweat them for about 10 minutes until they become translucent.
Remove the pot from heat and stir in the sweet paprika quickly to avoid burning. This step is crucial as burned paprika can turn bitter.
Return the pot to low heat. Add the beef cubes and cook for 5 minutes, stirring often until the beef is browned.
Add the minced garlic, diced tomatoes, bell pepper, and caraway seeds. Stir well and cook for another 2 minutes.
Pour in the beef broth and bring the mixture to a gentle simmer. Cover and allow it to cook for about 1.5 hours, or until the beef is tender.
In the last 20 minutes of cooking, add the diced potatoes. Season with salt and black pepper to taste, and continue to simmer until the potatoes are tender.
Serve hot, garnished with fresh parsley.
Why this works
The technique of sweating the onions develops a sweet base flavor which balances the rich and earthy tones of the paprika. By removing the pot from heat before adding paprika, you prevent it from burning, which would impart a bitter taste to the goulash. The long simmering process allows the beef to become tender while infusing the soup with the depth of flavors from the ingredients. If the soup seems too thick, you can adjust by adding more broth or water to achieve your desired consistency. Properly executed, this dish is a vibrant, hearty soup, not a stew, which is a common misunderstanding.