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Instructions
1. Brown the Beef:
Start by heating the vegetable oil in a large pot or Dutch oven over medium-high heat. Once hot, add the beef cubes in batches (so you don’t overcrowd the pan) and brown them on all sides. This should take about 5-7 minutes. Remove the beef and set it aside on a plate. Repeat until all the beef is browned.
2. Sauté the Onions and Garlic:
In the same pot, reduce the heat to medium. Add the chopped onions and sauté until they become soft and translucent, about 5 minutes. Add the minced garlic and sauté for another 1-2 minutes, until fragrant.
3. Add the Spices:
Stir in the sweet paprika, caraway seeds (if using), thyme, bay leaf, black pepper, and cayenne pepper (if you want a bit of heat). Stir the spices into the onions and garlic to toast them slightly for about 1 minute. This step is essential to bring out the full depth of flavor in the goulash.
4. Deglaze the Pot:
Add the tomato paste to the pot and stir it into the mixture. Let it cook for about 1-2 minutes, then pour in the red wine (if using). Stir to scrape up any brown bits stuck to the bottom of the pot—these bits are packed with flavor and will enrich your goulash.
5. Add the Beef and Broth:
Return the browned beef to the pot and stir it with the onion and spice mixture. Pour in the beef broth, making sure the beef is mostly covered. Bring the mixture to a simmer, then lower the heat to medium-low. Cover and let it cook for 1 1/2 to 2 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
6. Add the Vegetables:
Once the beef is tender, add the diced potatoes, sliced carrots, and chopped red bell pepper to the pot. Stir to combine and ensure the vegetables are submerged in the broth. Continue to cook, uncovered, for another 30-40 minutes, until the vegetables are tender.
7. Final Seasoning and Adjustments:
Taste the goulash and add salt as needed. If you prefer a thicker consistency, you can let the goulash simmer uncovered for a few more minutes to reduce the broth. The goulash should be rich and flavorful, with the beef melting in your mouth and the vegetables perfectly tender.
8. Serve:
Ladle the goulash into bowls and garnish with freshly chopped parsley for a pop of color and freshness. If desired, serve with a dollop of sour cream on top to add extra creaminess and balance the spices.
Tips and Variations
- Paprika: The quality of paprika is crucial to a great goulash. Try to use Hungarian sweet paprika for the most authentic flavor. If you want a bit of heat, you can use Hungarian hot paprika or add cayenne pepper.
- Slow Cooker Option: If you prefer to use a slow cooker, brown the beef and sauté the onions and garlic as instructed, then transfer everything to the slow cooker. Add the spices, broth, and vegetables, and cook on low for 6-8 hours, or until the beef is tender.
- Vegetable Variations: While potatoes, carrots, and bell peppers are traditional, you can add other root vegetables like parsnips or turnips for added variety.
- Serving Suggestions: Goulash is traditionally served with rustic bread, dumplings, or a side of creamy mashed potatoes. You can also enjoy it with a simple green salad.
Why You’ll Love This Authentic Hungarian Beef Goulash
This Authentic Hungarian Beef Goulash is a dish that brings warmth and comfort, packed with savory spices and tender beef. The slow simmering process allows the flavors to meld together, creating a rich, satisfying stew that will fill your home with an irresistible aroma. The depth of flavor from the paprika and caraway seeds, combined with the richness of the beef and the heartiness of the vegetables, makes this dish both filling and comforting.
Whether you’re new to Hungarian cuisine or already a fan of goulash, this recipe will take your taste buds on a flavorful journey. It’s the perfect dish for a cozy family dinner, a special gathering, or simply a cold day when you need something that’s both hearty and soul-warming.
Give this recipe a try, and experience the authentic taste of Hungarian comfort food in your own kitchen!
