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Hungarian Goulash

Serves 4 to 6 Entree meat

Hungarian Goulash

Hungarian Goulash hails from the heart of Budapest, where the art of stew-making is a cherished craft. Traditionally simmered in large cauldrons, this dish is a staple of home kitchens, prepared with a generous hand when seasoning with salt and using fat liberally. It is a dish meant for sharing, reflecting the communal spirit of Eastern European dining, where family and friends gather around the table to partake in its comforting warmth.

The goulash should be a robust blend of tender beef chuck, sweet paprika, and the gentle bite of onions and bell peppers, all melded together with ripe tomatoes and rich beef broth. Each spoonful offers a hearty, savory experience, with the sweetness of paprika rounding out the flavors. Serve it steaming hot, inviting everyone to savor its depth of taste and texture.

Ingredients

  • 800 gbeef chuck — cubed
  • 2 tbspsweet paprika
  • 2onions
  • 2bell peppers
  • 400 gtomatoes
  • 500 mlbeef broth
  • to tastefine sea salt

Method

  1. Start by cutting the 800 g beef chuck into 2-inch cubes. Season the meat generously with fine sea salt and 2 tablespoons of sweet paprika, ensuring each piece is evenly coated. This step infuses the beef with flavor and begins the tenderizing process.
  2. Heat a large, heavy-bottomed pot over medium-high heat and add a generous amount of oil to coat the bottom. Once the oil shimmers, add the beef cubes in batches, making sure not to overcrowd the pot. Brown each piece deeply on all sides until a rich, dark crust forms, then remove them to a plate. This browning step is crucial for developing the deep flavors characteristic of a good goulash.
  3. While the beef is browning, finely chop 2 onions and 2 bell peppers. After all the beef is browned, reduce the heat to medium and add the chopped onions to the pot. Cook, stirring occasionally, until the onions are soft and translucent, picking up the browned bits from the bottom of the pot.
  4. Add the chopped bell peppers to the pot with the onions and continue to cook until the peppers are softened and the onions are lightly caramelized. This adds a sweet, aromatic base to the goulash.
  5. Dice 400 g of tomatoes and add them to the pot, stirring well to combine with the onions and peppers. Allow the mixture to cook until the tomatoes break down and release their juices, creating a thick, fragrant sauce.
  6. Return the browned beef to the pot, along with any juices that have collected on the plate. Pour in 500 ml of beef broth, stirring to combine everything thoroughly. Bring the mixture to a gentle simmer.
  7. Cover the pot with a lid and reduce the heat to low, allowing the goulash to braise slowly. Cook until the beef is tender and can be easily pierced with a fork, which should take about 1.5 to 2 hours. The sauce should be rich and thick, clinging to the meat.
  8. Taste the goulash and adjust the seasoning with more fine sea salt if needed. Serve the goulash hot, accompanied by rice, fresh bread, or a simple salad, inviting everyone to share in this hearty, comforting dish.
Cover of Authentic Eastern European Cuisine
From the cookbook

Authentic Eastern European Cuisine

This recipe is from Authentic Eastern European Cuisine by Yassine Sbiti — the Eastern European volume in the ComidaTime International Cuisines series.

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