Description
Traditional Hungarian goulash is a prime example of how a few simple ingredients, cooked properly, can yield an incredible flavor. If you’re using a tougher cut of beef, cook the beef first, without the carrots, tomatoes and potatoes, for 30-45 minutes, then add the vegetables and cook for another 30 minutes until the beef is tender.
Ingredients
Scale
- 3 tablespoons lard or butter
- 1½ pounds yellow onions, chopped
- ¼ cup good quality sweet Hungarian paprika
- 1½ pounds beef (see note), cut into ½ inch pieces
- 5 cloves garlic, minced
- 2 red bell peppers, seeded/membranes removed, cut into ½ inch chunks
- 1 yellow bell pepper, seeded/membranes removed, cut into ½ inch chunks
- 2 tomatoes, diced
- 2 carrots, diced
- 2 medium potatoes, cut into ½ inch chunks
- 5 cups beef broth
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Melt the butter in a Dutch oven over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Remove from heat and stir in the paprika. Add the beef and garlic, return to the heat, and cook for about 10 minutes, or until the beef is no longer pink.
- Add the bell peppers and cook for another 7-8 minutes. Add the carrots, tomatoes, potatoes, beef broth, bay leaf, salt and pepper. Bring to a boil, cover, reduce the heat to medium, and simmer for 30 minutes (see note). Add salt to taste.
- Serve with a dollop of sour cream, some crusty bread, and a cool cucumber salad.
- Prep Time: 5 mins
- Cook Time: 1 hour
- Category: Main
- Cuisine: Hungarian