Authentic Hungarian Goulash Delight
Transport yourself to Hungary with this traditional goulash that captures the essence of my childhood. Passed down through generations, this hearty stew is perfect for chilly winter days, filling your kitchen with rich aromas. The secret lies in using authentic Hungarian paprika, which adds a unique depth of flavor that elevates the dish to new heights. Versatile and budget-friendly, this goulash can be made with beef, pork, lamb, or chicken, allowing you to enjoy it in various ways. Thick and savory, it pairs perfectly with creamy mashed potatoes, making it a beloved family favorite. To top it off, don't forget about the leftover mashed potatoes, which can give you a delightful twist in my famous 'Potato Fake Out' recipe!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Yellow onions
3 cups (Roughly chopped)
Bell peppers
3 cups (Roughly chopped)
Cooking oil
1/4 cup (For sautéing)
Hungarian paprika
2 tablespoons (For flavoring)
Salt
1 teaspoon (To taste)
Black pepper
1 teaspoon (To taste)
Water
4 cups (Gradually added)
Boneless beef cubes
4 cups (Cut into bite-sized pieces)
Cayenne pepper
1/2 teaspoon (Optional, for heat)
Flour
1 tablespoon (For thickening)
Instructions
1
Begin by cutting your choice of meat (beef, pork, lamb, or chicken) into bite-sized pieces and set aside.
2
Roughly chop the yellow onions and bell peppers.
3
In a large pot, heat the cooking oil over medium heat and add the chopped onions and bell peppers. Sauté until the vegetables are soft and fragrant.
4
Add the meat to the pot, browning it slightly on all sides. Stir in the Hungarian paprika and cayenne pepper (if using).
5
Sprinkle in the flour and stir until fully coated and combined with the meat and vegetables.
6
Gradually add enough water to just cover the meat, ensuring you don’t drown the dish. Avoid adding all 4 cups of water at once.
7
Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to medium-low to allow it to simmer gently for about 1.5 hours. This slow cooking process ensures that the flavors meld beautifully and the meat becomes tender.
8
Stir occasionally to prevent sticking on the bottom and add small amounts of water as needed to maintain a thick consistency.
9
To check for doneness, pierce the meat with a fork. It should be tender and cut easily.
10
Season with salt and black pepper to taste before serving.
11
Serve hot over creamy mashed potatoes, cooked noodles, or rice, enjoying the thick, flavorful sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Hungarian Goulash Delight?
It is a traditional, hearty Hungarian stew passed down through generations, perfect for chilly winter days.
What types of meat can be used in this goulash?
You can use beef, pork, lamb, or chicken cut into bite-sized pieces.
What is the secret to the authentic flavor?
The secret lies in using authentic Hungarian paprika for a unique depth of flavor.
Is this recipe budget-friendly?
Yes, it is described as a versatile and budget-friendly meal.
How should the onions and peppers be prepared?
They should be roughly chopped before being sautéed in the cooking oil.
How much cooking oil is required?
The recipe calls for 1/4 cup of cooking oil for sautéing.
What kind of onions are recommended?
Three cups of yellow onions are used in this recipe.
When do I add the Hungarian paprika?
Stir in the paprika after browning the meat slightly on all sides.
How do I make the goulash spicy?
You can add 1/2 teaspoon of optional cayenne pepper for extra heat.
What is the purpose of adding flour?
One tablespoon of flour is sprinkled in to help thicken the sauce.
How much water should I add?
Add water gradually to just cover the meat; do not add all 4 cups at once.
How long should the goulash simmer?
It should simmer gently for about 1.5 hours.
What temperature should the stove be set to for simmering?
After bringing the mixture to a boil, reduce the heat to medium-low.
How do I know when the meat is done?
The meat is ready when it can be easily pierced and cut with a fork.
What should I do if the goulash starts sticking to the pot?
Stir occasionally and add small amounts of water as needed to maintain consistency.
What are the best side dishes for Hungarian goulash?
It pairs perfectly with creamy mashed potatoes, cooked noodles, or rice.
Can I use leftover mashed potatoes?
Yes, they can be used in a follow-up 'Potato Fake Out' recipe.
How many cups of bell peppers are needed?
The recipe requires 3 cups of roughly chopped bell peppers.
How much beef is used in the standard version?
The recipe calls for 4 cups of boneless beef cubes.
What is the total cooking time for the meat to become tender?
The slow simmering process takes approximately 90 minutes.
Should I cover the pot during cooking?
Yes, cover the pot when bringing it to a boil and while it simmers.
How much salt and pepper is added?
One teaspoon each of salt and black pepper are added, or seasoned to taste.
What is the texture of the final dish?
The final dish should have a thick and savory sauce.
What category of food does this fall into?
It is categorized as a traditional stew and comfort food.
Do I need to brown the meat before adding water?
Yes, the meat should be browned slightly on all sides before adding liquids.
How many ingredients are in this recipe?
There are 10 main ingredients listed in the recipe.
Can I use any type of paprika?
While you can use others, authentic Hungarian paprika is recommended for the best flavor.
Is the goulash served hot?
Yes, it should be served hot over your choice of base.
What is the first step of the instructions?
Cut your choice of meat into bite-sized pieces and set them aside.
Why is water added gradually?
Adding water gradually ensures you don't drown the dish and helps maintain a thick consistency.