Classic Hungarian Goulash Dish (Print Version)
# Ingredients:
01 -
2 tablespoons vegetable oil or lard
02 -
2 large onions, finely diced
03 -
2 pounds (900 g) beef chuck or brisket, cut into 1-inch cubes
04 -
3 tablespoons Hungarian sweet paprika
05 -
4 cups (1 liter) beef broth or water
06 -
3 medium potatoes, peeled and cubed
07 -
2 medium carrots, peeled and sliced
08 -
2 medium tomatoes, diced (or 2 tablespoons tomato paste)
09 -
2 cloves garlic, minced
10 -
2 teaspoons salt, or to taste
11 -
1 teaspoon black pepper
12 -
2 bay leaves
13 -
1 medium red bell pepper, diced
# Instructions:
01 -
Dice onions, cube beef, and peel and chop potatoes and carrots.
02 -
Heat oil in a large pot or Dutch oven over medium heat. Sauté onions until golden brown. Add beef cubes and sear until browned on all sides.
03 -
Sprinkle in paprika and quickly stir to coat the meat. Add a splash of broth to deglaze the pan, scraping up any flavorful browned bits.
04 -
Pour in the remaining broth, bring to a boil, and lower the heat to simmer. Add potatoes, carrots, tomatoes, garlic, bay leaves, salt, and pepper.
05 -
Cover the pot and let it simmer on low heat for 1.5 to 2 hours. Stir occasionally.
06 -
Once the beef and vegetables are tender, ladle the goulash into bowls. Garnish with fresh parsley and serve with crusty bread or egg noodles.