Prepare to embark on a culinary journey through the rustic landscapes of Hungary with this authentic Magyar Gulyas Goulash - a dish that's more than just a meal, it's a centuries-old story simmered to perfection! This legendary stew isn't just food; it's a rich, aromatic experience that transforms humble ingredients into a symphony of flavors that will transport you straight to the Hungarian countryside with every single bite.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Hungarian
Serves: 6 servings
Ingredients
- 2 pounds beef chuck, cubed
- 2 onions, chopped
- 2 cloves garlic, minced
- 2 tablespoons paprika
- 4 cups beef broth
- 2 carrots, sliced
- 2 potatoes, cubed
- Salt and pepper to taste
Instructions
- Prepare all ingredients by cutting beef chuck into 1-inch cubes, chopping onions finely, mincing garlic, and slicing carrots and potatoes into uniform pieces.
- Heat a large, heavy-bottomed Dutch oven or cast-iron pot over medium-high heat. Add a small amount of oil and begin browning the beef chuck cubes in batches, ensuring each piece develops a deep golden-brown crust. Remove browned meat and set aside.
- In the same pot, reduce heat to medium and sauté chopped onions until translucent and slightly caramelized, approximately 5-7 minutes.
- Add minced garlic and cook for an additional 30 seconds, being careful not to burn the garlic.
- Sprinkle Hungarian paprika over the onions and garlic, stirring quickly to prevent burning and to release the paprika's rich, deep flavor.
- Return browned beef cubes to the pot and pour in beef broth. Stir to combine, scraping any browned bits from the bottom of the pot.
- Bring the mixture to a gentle simmer, then reduce heat to low. Cover and let the goulash slowly cook for approximately
- 5 to 2 hours, or until the beef becomes tender and starts to break apart easily.
- About 30 minutes before serving, add sliced carrots and cubed potatoes to the pot. These will help thicken the stew and add additional texture.
- Season with salt and pepper to taste. Continue simmering until vegetables are tender and the sauce has reduced to a rich, thick consistency.
- Remove from heat and let the goulash rest for 10-15 minutes to allow flavors to meld together.
- Serve hot in deep bowls, traditionally accompanied by crusty bread or Hungarian-style egg noodles (nokedli).
Tips
- Choose the Right Cut: Always use beef chuck for the most tender, melt-in-your-mouth results. The marbling helps create a rich, deeply flavored stew.
- Paprika is King: Use authentic Hungarian paprika for genuine flavor. Sweet paprika works best, but a touch of hot paprika can add depth.
- Low and Slow is the Way: Patient cooking is crucial. Allow the goulash to simmer gently, which helps break down the meat and develop complex flavors.
- Don't Rush the Browning: Take time to properly brown the meat in batches. This creates a flavorful fond that becomes the base of your stew.
- Rest is Best: Let the goulash rest after cooking. This allows the flavors to meld and the sauce to thicken naturally.
- Serve Traditionally: Accompany with crusty bread or nokedli (Hungarian egg noodles) for an authentic experience.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 35g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 110mg
