Hungarian Goulash

Hungarian Goulash

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.

Hungarian Goulash
Use only fresh vegetables

 

 

 

 

 

Print
Hungarian Goulash
Prep Time
45 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs 15 mins
 

Beef Stew

Course: Main Course
Cuisine: Hungarian
Servings: 6 people
Ingredients
  • 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
Instructions
  1. Using a dutch oven or large pot, saute the onion in 3 Tablespoons of oil until it wilts.

  2. Remove to a side dish

  3. Pat the meat dry and brown it

  4. Remove the meat to a side dish

  5. Pour 1/2 cup of water into the pot, scrape up the juices and stir in the paprika and 1 teaspoon of salt. Stir

  6. Put the beef and onions back in the pot and add enough water to cover the meat by 2 inches

  7. Cover and simmer for 1 hour

  8. Add the carrots and celery

  9. Simmer for 1/2 hour. Keep adding enough water to cover meat and vegetables.

  10. Add the potatoes and 1 teaspoon of salt

  11. Simmer on low for an hour

  12. Dish into bowl and serve with rye bread

Recipe Notes

Simmering on low heat makes the meat extra tender.

 

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