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.
large yellow onions
Trim the meat and cut the meat into bite-sized cubes (or purchase pre-cut stew meat).
lb beef stew meat
On medium heat, melt butter in a large pot, then add the onion and sauté until golden.
oz butter
Remove 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.
fl oz beef broth
tbsp Hungarian spicy paprika powder
tbsp Hungarian mild paprika powder
tsp dried marjoram
tsp salt
In 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.
waxy potatoes
bell peppers
tomatoes
clove garlic
Remove the stew from heat and stir in the red wine. Season to taste with salt and pepper.
fl oz red wine
Garnish with a spoonful of sour cream before serving and cut up some nice bread.
sour cream
bread
