goulash recipes

Recipe for traditional Hungarian Goulash:

Ingredients:

- 2 pounds (900g) beef stew meat, cut into 1-inch cubes

- 2 tablespoons vegetable oil

- 2 onions, chopped

- 4 cloves of garlic, minced

- 2 tablespoons sweet paprika

- 1 teaspoon caraway seeds

- 1 teaspoon dried thyme

- 2 bay leaves

- 2 bell peppers, sliced

- 4 medium-sized potatoes, peeled and cubed

- 4 medium-sized carrots, peeled and sliced

- 4 cups beef broth

- 1 cup crushed tomatoes

- Salt and pepper to taste

- Chopped fresh parsley for garnish

Instructions:

1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides. Do this in batches to avoid overcrowding the pot. Remove the beef from the pot and set it aside.

2. In the same pot, add the chopped onions and garlic. Sauté them until they become translucent and fragrant.

3. Add the sweet paprika, caraway seeds, dried thyme, and bay leaves to the pot. Stir everything together and cook for about a minute to release the flavors.

4. Return the browned beef cubes to the pot and mix them with the onion and spice mixture.

5. Add the sliced bell peppers, cubed potatoes, and sliced carrots to the pot. Stir everything together to combine the ingredients.

6. Pour in the beef broth and crushed tomatoes. Season with salt and pepper according to your taste.

7. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the goulash simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together. Stir occasionally and check for seasoning.

8. Once the goulash is done, remove the bay leaves. Taste and adjust the seasoning if needed.

9. Serve the goulash hot, garnished with freshly chopped parsley. It is traditionally served with crusty bread or dumplings.

Enjoy your hearty Hungarian Goulash.