Joe Roshkovsky
Hearty Hungarian Goulash with a Dash of Zesty Flavors
Hungarian Goulash is a traditional dish from Hungary that combines succulent beef, vibrant vegetables, and a rich, paprika-infused broth. This dish is both warming and tantalizing, perfect for cozy dinners. The added zest of tomatoes and bell peppers elevates the flavors, making it a memorable meal for any occasion.
Ingredients:
Meat & Stock:
– 1 kg (2.2 lbs) beef chuck, cut into 1-inch cubes
– 3 tablespoons vegetable oil
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 4 cups beef broth
– 2 tablespoons sweet paprika
– 1 teaspoon caraway seeds (optional)
– Salt and pepper, to taste
Vegetables & Herbs:
– 3 medium potatoes, peeled and cubed
– 2 medium carrots, peeled and sliced
– 2 bell peppers (any color), chopped
– 2 medium tomatoes, diced
– 2 tablespoons tomato paste
– 1 teaspoon dried marjoram (or 1 tablespoon fresh)
– 1 bay leaf
To Serve:
– Fresh parsley, chopped (for garnish)
– Crusty bread or cooked egg noodles (optional)
Instructions:
1. Searing the Beef: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, searing them until browned on all sides. Remove the beef and set aside.
2. Sautéing the Aromatics: In the same pot, add the onions and cook until they are translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Building the Flavor: Add the sweet paprika and caraway seeds (if using) to the pot, stirring constantly to combine with the onions and garlic. Be cautious not to burn the paprika as it can become bitter.
4. Combining Ingredients: Return the seared beef to the pot. Pour in the beef broth, making sure there’s enough liquid to cover the meat. Stir in the tomato paste, diced tomatoes, bell peppers, carrots, potatoes, dried marjoram, and bay leaf.
5. Simmering: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally to prevent sticking and ensure even cooking.
6. Final Seasoning: Season the goulash with salt and pepper to taste. If the stew is too thick, add a bit more broth or water to achieve the desired consistency.
7. Serving: Ladle the Hungarian Goulash into bowls, garnish with freshly chopped parsley, and serve hot. Pairing with crusty bread or cooked egg noodles is highly recommended to soak up the delicious broth.
Enjoy your Hearty Hungarian Goulash with its Zesty Flavors!
