Gulyás, or Goulash, is a famous Hungarian stew, rich in color and flavor due to generous amounts of paprika (preferably Hungarian sweet paprika). It is traditionally served as a hearty soup rather than a thick stew.
Ingredients
| Component | Quantity | Notes |
| Beef Chuck | 2 lbs (about 1 kg) | Cut into 1-inch cubes. |
| Hungarian Sweet Paprika | 3 tbsp | High-quality paprika is crucial. |
| Yellow Onion | 2 large | Chopped. |
| Beef Broth | 6 cups | |
| Tomato Paste | 1 tbsp | |
| Caraway Seeds | 1 tsp | Crushed lightly. |
| Marjoram | 1 tsp | Dried. |
| Garlic | 3 cloves | Minced. |
| Potatoes | 2 medium | Cubed (optional, often added later). |
| Vegetable Oil or Lard | 2 tbsp | |
| Nokedli (Egg Noodles) or Bread | For serving. |
Instructions
- Sauté Aromatics: Heat the oil/lard in a large Dutch oven. Sauté the chopped onion until softened. Add the minced garlic and cook for 1 minute.
- Build Paprika Base: Remove the pot from the heat and immediately stir in the paprika and caraway seeds. This prevents the paprika from burning (which turns it bitter).
- Brown the Beef: Return the pot to the heat. Add the beef cubes and cook until browned on all sides. Stir in the tomato paste, salt, and pepper.
- Simmer: Pour in the beef broth, ensuring the meat is covered. Add the marjoram. Bring to a boil, then reduce the heat to low, cover, and simmer for 2 to 3 hours, or until the beef is very tender.
- Add Potatoes (Optional): If using, add the cubed potatoes during the last 30 minutes of cooking. The final consistency should be a rich, flavorful, brothy soup.
- Serve: Serve hot, accompanied by crusty bread or nokedli (small Hungarian dumplings/noodles).
Leave a Reply