Gulasch Recipe – Hungarian Special
Gulasch, also known as goulash, is a hearty and flavorful stew originating from Hungary. It’s made with tender chunks of meat, usually beef or pork, slow-cooked with onions, paprika, and other spices. This dish is perfect for a comforting meal, especially during colder months.
- Prep Time20 min
- Cook Time2 hr
- Total Time2 hr 20 min
Gulasch Ingredients:
- 2 tablespoons vegetable oil
- 2 large onions, finely chopped
- 2 cloves garlic, minced
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons sweet paprika
- 1 teaspoon caraway seeds
- 1 tablespoon tomato paste
- 1 bell pepper, chopped
- 2 large tomatoes, chopped
- 4 cups beef broth
- 2 bay leaves
- Salt and pepper to taste
- 1/2 cup sour cream (optional, for serving)
- Fresh parsley, chopped (for garnish)
Sauté the Onions and Garlic:
Heat the vegetable oil in a large pot over medium heat.
Add the onions and cook until they are soft and translucent, about 5-7 minutes.
Add the garlic and cook for another minute.
Brown the Meat:
Add the beef cubes to the pot and brown them on all sides.
Stir in the paprika and caraway seeds, ensuring the meat is well-coated.
Add the Vegetables and Broth:
Stir in the tomato paste, bell pepper, and tomatoes.
Pour in the beef broth and add the bay leaves.
Bring the mixture to a boil, then reduce the heat to low and let it simmer.
Simmer:
Cover the pot and let the gulasch simmer for about 2 hours, or until the meat is tender.
Stir occasionally and add more broth if needed.
Season and Serve:
Season with salt and pepper to taste.
Serve hot, optionally with a dollop of sour cream and a sprinkle of fresh parsley.
Recipe Notes:
For a richer flavor, you can add a splash of red wine to the broth.
Gulasch can be served with a variety of sides such as potatoes, noodles, or bread.
Leftovers taste even better the next day as the flavors continue to meld.
