Joe Roshkovsky
Hearty Hungarian Goulash: A Comforting and Savory Beef Stew
Hungarian Goulash is a traditional and hearty beef stew that combines rich flavors of tender meat, paprika, and root vegetables. This dish, known for its warming properties, hails from Hungary and is perfect for family gatherings or a cozy night in. The combination of beef, onions, peppers, and tomatoes melds beautifully to create a dish that is both flavorful and deeply satisfying.
Ingredients:
– 2 lbs beef chuck, cut into 1-inch cubes
– 2 tablespoons vegetable oil
– 2 large onions, finely chopped
– 3 cloves garlic, minced
– 2 tablespoons sweet paprika
– 1 teaspoon caraway seeds, crushed
– 1 bell pepper, diced
– 2 large tomatoes, peeled and chopped (or use 1 can of diced tomatoes)
– 2 cups beef broth
– 2 large potatoes, peeled and cubed
– 2 carrots, sliced
– Salt and pepper, to taste
– 1 tablespoon flour (optional, for thickening)
– Fresh parsley, chopped (for garnish)
Instructions:
1. Brown the Beef: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, careful not to overcrowd the pot, and brown them on all sides. Remove the beef and set it aside.
2. Sauté the Onions and Garlic: In the same pot, add the chopped onions and sauté until they are golden brown, about 8 minutes. Add the minced garlic and cook for another minute.
3. Season and Combine: Stir in the sweet paprika and crushed caraway seeds, cooking for another 2 minutes until fragrant. Return the browned beef to the pot. Add the diced bell pepper and chopped tomatoes, stirring to combine all ingredients well.
4. Add Liquid and Simmer: Pour in the beef broth, ensuring the meat is mostly covered. If not, add a bit of water. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the beef is tender.
5. Add Vegetables: Add the cubed potatoes and sliced carrots to the pot. Continue to simmer for an additional 30 minutes, or until the vegetables are tender.
6. Thicken the Stew (optional): If you prefer a thicker stew, mix the tablespoon of flour with a bit of water to create a slurry and stir it into the goulash during the last 10 minutes of cooking.
7. Serve: Once the stew is ready, taste and adjust the seasoning if necessary. Ladle the goulash into bowls and garnish with freshly chopped parsley. Serve warm, and enjoy!
This Hungarian Goulash is not only a nourishing and flavorful dish but also a wonderful way to explore the rich culinary traditions of Hungary.
