How to make Hungarian Goulash? (Warm and Comforting)

The flavorful beef soup or stew known as “Hungarian Goulash” has a rich paprika-seasoned liquid. This delectable recipe is cozy and soothing, ideal for a chilly day.

Serve Hungarian goulash with handmade noodles (or potatoes), along with toast or biscuits on the side to mop up any broth that may remain in your bowl.

The only genuine way to remain warm now that it’s October is with this delectable goulash (gulyás) from Hungary. Our family loves homemade goulash, and there is nothing cozier as the sun fades to snow.

Soft beef chunks, onions, and tomatoes are cooked to tender perfection in a flavorful beef broth for this simple Hungarian recipe.

YUM! You may bake this simple Hungarian Goulash in the oven, however, I like to boil it on the stove. The most soothing way for me to say goodbye to my patio until next summer is definitely for the house to fill with the fragrances of this stew!

Goulash: What Is It?

Starting with the fact that it is among the most delectable comfort foods ever created (it ranks right up there with my oldest daughter’s preferred snack, jalapeno popper dip).

A typical filling for a traditional Hungarian is tender meat and onions flavored with paprika.

Other vegetables such as potatoes, carrots, onions, celery, peppers, and tomatoes are frequently added in many variants.

It has been created for ages and was first made by shepherds who dried the meat to keep it and then combined it with water to make a soup or stew.

Everyone tends to prepare this dish differently and add different vegetables. The American Goulash Recipe, which is more of a tomato, meat, and macaroni meal, is considerably different from the Hungarian (and also sometimes known as American Chop Suey).

Paprika, fragrant spices like caraway seeds, and occasionally even cajun are used to season goulash.

A Hungarian nearly usually contains red meat, and since it is boiled at a lower temperature for a longer period, it is the ideal method to use a less expensive piece of meat and save money!

Creating Goulash

You’ll need enough of Hungarian paprika, onions, and beef as the base for the ideal Hungarian. The onions should be transparent after being fried in butter.

Sear the meat in the pan, adding it afterward. After that, deglaze the pan by gradually adding beef broth. Deglaze the surface first, then add the tomatoes and broth.

Hungarian is prepared by bringing it to a boil, lowering the heat, covering it, and simmering it for about an hour and a half (this is where it starts to smell like heaven throughout your house).

Serve the goulash alone, over spaetzle, or with mashed potatoes on the side! To mop up any extra gravy, we always serve it with bread or 30 Minute Dinner Rolls.

What is paprika from Hungary?

Peppers that have been dried are ground to make paprika. Paprika varies from place to region because peppers can range in heat from intense to mild. Paprika is mostly used as a garnish in a lot of American cuisines, such as deviled eggs.

It is typically used in Hungarian cookery as a flavoring rather than a garnish. Some paprika is smoked, while others could be sweet, mild, or have a stronger flavor. Typically, moderate to sweet paprika is used in Hungarian food.

Making lots of Hungarian goulash for the winter is the best option because it freezes beautifully. For a quick lunch or dinner, I prefer to quickly reheat a single serving of this goulash recipe.

Hungarian Goulash

Paprika-seasoned beefy broth with tender beef and potatoes.

Ingredients

• 2 medium onions
• 2 teaspoons butter or lard (preferred)
• 1 teaspoon caraway seeds
• 2 tablespoons paprika
• ¼ cup flour
• 1 ½ pound stewing beef trimmed and cut into 1″ cubes
• 2 cups beef broth or water
• 1 cup diced tomatoes canned
• 1 teaspoon salt
• ¼ teaspoon pepper

optional

• 1 ½ cup carrots optional
• 3 cups potatoes optional

Instructions

1. Melt butter in a big pot, then adds onion. until translucent, cook. Caraway seeds and paprika are then thoroughly mixed in.
2. Put the stew beef in a bowl and coat it with flour. Cook the meat for two to three minutes after adding it to the onion mixture.
3. To remove the browned parts from the pan’s bottom, pour approximately 14 cups of the beef stock slowly. The remaining stock, diced tomatoes (and, if desired, potatoes and carrots), salt, and pepper are then added.
4. Stir, bring to a boil, cover, and simmer for about 1 1/2 to 2 hours, or until the vegetables are soft.

Nutrition information

Calories: 427 | Carbohydrates: 26g | Protein: 25g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 84mg | Sodium: 662mg | Potassium: 1188mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6585IU | Vitamin C: 20.5mg | Calcium: 92mg | Iron: 7mg