Easy Hungarian Goulash
Serves 6
30 mins prep
105 mins cook
135 mins total
This Hungarian goulash recipe (called Gulyás there) was looked over by my Hungarian friend Szilvia and she says it's authentic (she also loves my Hungarian Lángos recipe)! There are a few different variations of how to make it.
Growing up in Germany, we often made this hearty soup (Gulaschsuppe) with beef stew meat, loads of onions, roasted bell peppers and potatoes for cold winter days. It also makes for a great hangover cure on New Year's Day (or whenever you need it), given the nice spice from the Hungarian paprika powder.
So work ahead on the slow days between the holidays and have yourself a filling, nutritious meal waiting in the fridge or freezer!
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Start with the worst of all: peeling and medium dicing the onions.
1 ⅔ large yellow onionsTrim the meat and cut the meat into bite-sized cubes (or purchase pre-cut stew meat).
⅓ pound beef stew meatOn medium heat, melt butter in a large pot, then add the onion and sauté until golden.
33 ⅓ grams butterRemove the onion from the pot. Increase heat to medium high. Add the beef and sauté for 5 minutes or until all sides are browned.
Add the spices and broth, cover with a lid, and let simmer over medium low heat for 1 hour.
⅓ liter beef broth⅓ Tablespoon Hungarian spicy paprika powder⅔ Tablespoons Hungarian mild paprika powder⅕ teaspoon dried marjoram⅓ teaspoon saltIn the meantime, prep the bell peppers, potatoes and tomatoes. To remove the skin of the bell peppers, I put them under the broiler for about 10 minutes, rotating every few minutes or so.
Stir in the vegetables and let simmer for an additional 30 minutes.
⅔ waxy potatoes⅔ bell peppers1 ⅓ tomatoes⅓ clove garlicRemove the stew from heat and stir in the red wine. Season to taste with salt and pepper.
33 ⅓ milliliters red wineGarnish with a spoonful of sour cream before serving and cut up some nice bread.
sour creambread
