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Stew Meat Comfort food Winter fare Family Festive

Goulash is the kind of dish you look forward to all day. The meat slowly simmers until tender, the paprika adds depth to the sauce and by the time you sit down, the whole kitchen smells amazing. For this, use a good Dutch oven with a thick bottom, because it distributes heat evenly and ensures the meat doesn't burn but becomes truly tender. This recipe is made for sharing and enjoying for a long time afterwards.

x_ckl_recipe_markerHungarian Goulash Hungarian goulash is the ultimate stew: tender beef, paprika and a rich sauce that has simmered for hours. Perfect for a cozy dinner. How to make Hungarian goulash? Main course Hungarian 4 servings 20 min 2 hr 30 min

Cut the beef into roughly 3 cm cubes. Pat them dry with kitchen paper and season with salt and pepper.
Heat a splash of oil in the Dutch oven over medium-high heat. Brown the meat in two or three batches on all sides until golden. Remove the meat from the pan and set aside.
Add the butter to the pan. Sweat the onions over low heat for 8 to 10 minutes until soft and lightly golden. Add the garlic and cook for another minute.
Sprinkle the paprika powder and cumin over the onions. Stir well and cook the spice mixture for 1 minute over low heat to release the flavors.
Add the tomato paste and stir through. Return the meat to the pan along with the diced peppers and carrots.
Pour in the beef stock until the meat is just covered. Bring to a boil, reduce the heat and put the lid on the pan.
Let the goulash simmer gently for at least 2 hours. Stir occasionally and add a splash of stock if the sauce becomes too dry.
Taste after 2 hours. The meat should be meltingly tender and fall apart. Season with salt, pepper and, if desired, an extra pinch of paprika powder.
Serve the goulash with wide egg noodles, potatoes or crusty bread. A spoonful of sour cream on top finishes it off.

Stew Meat Comfort food Winter fare Family Festive 1 kg beef for stewing (e.g. chuck), cut into 3 cm cubes 2 large onions, roughly chopped 3 garlic cloves, finely chopped 2 red peppers, diced 2 carrots, sliced 3 tbsp sweet paprika powder 1 tsp smoked paprika powder 1 tsp cumin 2 tbsp tomato paste 600 ml beef stock 2 tbsp oil 1 tbsp butter Salt and pepper to taste Sour cream, for serving Dutch oven with lid Cutting board Sharp knife Wooden spoon Measuring cup Casserole casserole Measuring cups measuring-cup Chopping Board chopping-board Knives knives Cosy & Trendy Casserole Fontestic Cast Iron Amber Gold Ø 28 cm / 6.8 Liter - Enamelled Cosy & Trendy Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Amber Gold Ø 20 cm / 2.7 Liter - Enamelled Cosy & Trendy Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Traditional Red Ø 28 cm / 6.8 Liter - Enamelled Cosy & Trendy Braadpan Carrot stamppot foodies-wortelstamppot Chicken stew with autumn vegetables foodies-kipstoof-met-herfstgroente Rindsrouladen met rode wijnsaus foodies-rindsrouladen-met-rode-wijnsaus Rice Pudding foodies-rijstepap

Recipe

Hungarian Goulash

Hungarian goulash is the ultimate stew: tender beef, paprika and a rich sauce that has simmered for hours. Perfect for a cozy dinner.

Course	Main course
Kitchen	Hungarian
Servings	4 servings

Preparation time

Preparation time	20 min
Total	2 hr 30 min

Equipment

Dutch oven with lid
Cutting board
Sharp knife
Wooden spoon
Measuring cup

Ingredients

1 kg beef for stewing (e.g. chuck), cut into 3 cm cubes
2 large onions, roughly chopped
3 garlic cloves, finely chopped
2 red peppers, diced
2 carrots, sliced
3 tbsp sweet paprika powder
1 tsp smoked paprika powder
1 tsp cumin
2 tbsp tomato paste
600 ml beef stock
2 tbsp oil
1 tbsp butter
Salt and pepper to taste
Sour cream, for serving

How to make Hungarian goulash?

Cut the beef into roughly 3 cm cubes. Pat them dry with kitchen paper and season with salt and pepper.
Heat a splash of oil in the Dutch oven over medium-high heat. Brown the meat in two or three batches on all sides until golden. Remove the meat from the pan and set aside.
Add the butter to the pan. Sweat the onions over low heat for 8 to 10 minutes until soft and lightly golden. Add the garlic and cook for another minute.
Sprinkle the paprika powder and cumin over the onions. Stir well and cook the spice mixture for 1 minute over low heat to release the flavors.
Add the tomato paste and stir through. Return the meat to the pan along with the diced peppers and carrots.
Pour in the beef stock until the meat is just covered. Bring to a boil, reduce the heat and put the lid on the pan.
Let the goulash simmer gently for at least 2 hours. Stir occasionally and add a splash of stock if the sauce becomes too dry.
Taste after 2 hours. The meat should be meltingly tender and fall apart. Season with salt, pepper and, if desired, an extra pinch of paprika powder.
Serve the goulash with wide egg noodles, potatoes or crusty bread. A spoonful of sour cream on top finishes it off.

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The secret of a good goulash is time. The longer the meat simmers, the more tender and flavorful it becomes. A heavy-bottomed Dutch oven with a tight-fitting lid really makes the difference: the heat stays steady and the sauce remains evenly moist. Feel free to make a big batch, because goulash tastes even better the next day.

Want to complete the dish? Serve the goulash with wide egg ribbon pasta or mashed potatoes for a full meal. A fresh green salad on the side keeps it light. And don't forget the sour cream, as it rounds and enriches the flavor. Enjoy.

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