My mother often prepared this Hungarian Goulash for dinner. However, it wasn’t until many years later that I learned there were many variations of goulash. I have to admit this is more of a beef stew than what others might consider traditional goulash.
I am giving you a heads-up, this is slightly time-consuming. The prep work does take a while and you have to commit to letting the goulash simmer for 2 1/2 hrs. This might seem to be asking a lot but the end result is worth it.
I’ve tried taking short cuts. I bought frozen vegetables trying to save myself the time and aggravation of all the prep work. Trust me, if you want the authentic taste, there are no shortcuts. I also attempted to shorten the simmering time and again, it won’t work out as well. In order for the meat to be tender, you have to be extremely patient.
I hope I didn’t scare you off with all the warnings because you’ll be missing out on a Delicious meal.
Serve with Rye Bread.
- 1 lb beef cubes cut in quarters
- 5 potatoes peeled and diced
- 3 carrots peeled and diced
- 1 medium size onion diced
- 2 stalks celery diced
- 3 tablespoons vegetable oil
- 2 teaspoons salt divided
- 1 teaspoon paprika
Using a dutch oven or large pot, saute the onion in 3 Tablespoons of oil until it wilts.
Remove to a side dish
Pat the meat dry and brown it
Remove the meat to a side dish
Pour 1/2 cup of water into the pot, scrape up the juices and stir in the paprika and 1 teaspoon of salt. Stir
Put the beef and onions back in the pot and add enough water to cover the meat by 2 inches
Cover and simmer for 1 hour
Add the carrots and celery
Simmer for 1/2 hour. Keep adding enough water to cover meat and vegetables.
Add the potatoes and 1 teaspoon of salt
Simmer on low for an hour
Dish into bowl and serve with rye bread
Simmering on low heat makes the meat extra tender.