Goulash Recipe: The Classic Warm, Hearty, And Comfy Food From Hungary

Goulash is a type of soup or stew from Hungary. The Goulash recipe can be traced back as far as the 10th century. This tasty and warm dish consists of meat, vegetables, and spices. The hearty flavor of goulash has transcended borders and found its way into kitchens worldwide, becoming a beloved comfort food for many.

In this article, we will share our classic goulash recipe for you to try at home. We will also share some easy tips to help you master this dish like a pro cook. We collected the recipe and tips from various sources, Monday (20/11/2023). This recipe and tips will help to bring comfort and warmth to your home, even during the cold winter days.

1. Choose the Right Meat: Choose a well-marbled cut of beef, such as a chuck or shoulder. It will make the goulash tastier, juicier, and more tender.

2. Brown the Meat: Before simmering, sear the meat in batches. This step enhances the flavor by creating a golden crust on the surface of the meat.

3. Onion Magic: Take the time to sauté onions until they're golden brown. This caramelization adds a rich sweetness to the Goulash.

5. Mindful Spice Blending: Balance is key. Use a blend of sweet and hot paprika for an authentic Goulash flavor. Don't forget a touch of caraway seeds for that extra depth.

6. Tomato Variations: Some traditional recipes call for tomatoes. You can use fresh tomatoes, tomato paste, or a combination, depending on your preference.

7. Low and Slow Cooking: Goulash benefits from slow cooking over low heat. Allow the flavors to meld together by simmering until the meat is fork-tender.

8. The Right Pot: Use a heavy, thick-bottomed pot to distribute heat evenly and prevent burning. A Dutch oven works exceptionally well.

9. Rest and Reheat: Like many stews, Goulash tastes even better the next day. Allow it to cool, refrigerate overnight, and gently reheat for an intensified flavor.

10. Serve with Care: Traditionally, Goulash is served with simple sides like crusty bread, noodles, or potatoes. Consider these options to complement the dish.

• 2 pounds (about 1 kg) beef chuck or shoulder, cut into bite-sized cubes
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 3 tablespoons sweet paprika
• 1 teaspoon hot paprika (adjust to taste for spiciness)
• 1 teaspoon caraway seeds
• 1 can (14 oz/400g) diced tomatoes or 2 large tomatoes, diced
• 2 tablespoons tomato paste
• 3 cups (710 ml) beef broth
• Salt and pepper to taste
• 1 bay leaf
• 2 large potatoes, peeled and diced (optional)
• Chopped fresh parsley for garnish

1. Start by preparing the meat. Pat the beef cubes dry and season with salt and pepper.

2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the meat in batches until each side is well-seared. After that, set it aside for a moment.

3. In the same pot, add chopped onions and cook until they become translucent. Add minced garlic and cook for an additional minute.

5. Add diced tomatoes or tomato paste to the pot, stirring well to combine. Let it cook for a few minutes until the tomatoes break down.

6. Return the seared meat to the pot, mixing it with the onion and tomato mixture.

7. Pour in the beef broth. Make sure that the meat is well-covered. Add a bay leaf for extra flavor.

8. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for at least 1.5 to 2 hours or until the meat is tender. If using potatoes, add them in about 30 minutes before the end of the cooking time.