Hungary · Soups
Goulash
Beef chunks braised low and slow with sweet Hungarian paprika, onions, and caraway seeds until the meat falls apart into a thick, rust-colored broth.
Ingredients
- beef, cut into 3-4 cm cubes1 kg
- olive oil2 tbsp
- butter2 tbsp
- onions2 large
- garlic4 cloves
- red bell peppers2
- tomatoes2
- carrots2
- potatoes2
- sweet Hungarian paprika4 tbsp
- ground cumin1 tsp
- caraway seeds1 tsp
- bay leaf1
- beef broth1 liter
- salt and freshly ground black pepperto taste
- fresh parsley for garnishingoptional
Method
- 1Heat the olive oil and butter in a large saucepan over medium-high heat. Add the beef and fry until golden on all sides, about 5-7 minutes. Transfer the meat to a plate and set aside.
- 2In the same pot, add the chopped onion and roast until soft and golden, about 5 minutes. Add the garlic and stir-fry for 1 minute. Add paprika, cumin and caraway seeds and stir-fry for 1 minute to release their flavor.
- 3Return the beef to the pot. Add the bell peppers, tomatoes, carrots and potatoes. Stir all ingredients together.
- 4Pour in the beef broth and add the bay leaf. Bring to a boil, then reduce heat and braise over low heat under a lid for 1.5-2 hours, until the meat is soft and tender.
- 5Season with salt and pepper to taste. Serve hot, garnished with fresh parsley. Goes well with bread, egg noodles or dumplings.