Authentic Hungarian Goulash
This Authentic Hungarian Goulash is a rich and hearty dish made with beef, sweet paprika, and vegetables, embodying traditional flavors.
Equipment
- Dutch oven
Ingredients
- 3 tablespoons pork lard or butter or bacon grease
- 1.5 pounds yellow onions chopped
- 0.25 cup Hungarian sweet paprika quality genuine imported
- 1.5 pounds stewing beef cut into ½ inch pieces
- 5 cloves garlic minced
- 2 units red bell peppers seeded/membranes removed, cut into ½ inch chunks
- 1 unit yellow bell pepper seeded/membranes removed, cut into ½ inch chunks
- 2 units tomatoes diced
- 2 units carrots diced
- 2 medium potatoes cut into ½ inch chunks
- 5 cups beef broth traditionally just water is used but beef broth adds more flavor
- 1 unit bay leaf
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 0.5 teaspoon crushed caraway seeds optional, not traditional in all regions
Instructions
- Melt the pork lard or butter/oil in a Dutch oven or other heavy soup pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes.
- Add the beef and cook until the beef is just starting to brown, 7-10 minutes.
- Add the bell peppers, tomatoes, and garlic and cook for another 6-8 minutes. Remove the pot from the heat and stir in the paprika, salt, pepper and caraway (if using).
- Add the beef broth and bay leaf, return to the stove and bring to a boil.
- Reduce the heat to medium-low, cover and simmer for 40 minutes.
- Add the carrots and potatoes. Return to a boil, reduce heat to medium-low, cover, and simmer for another 30-40 minutes or until the beef is nice and tender.
- Add salt to taste and remove the bay leaf.
Nutrition
Serving: 1servingCalories: 679kcalCarbohydrates: 32gProtein: 39gFat: 45gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gCholesterol: 130mgSodium: 1285mgPotassium: 1915mgFiber: 9gSugar: 14gVitamin A: 10862IUVitamin C: 155mgCalcium: 119mgIron: 6mg
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