Goulash is a traditional Hungarian dish that has gained popularity worldwide for its rich flavors and hearty ingredients. This classic comfort food combines tender beef, aromatic vegetables, and a blend of spices to create a warming and satisfying meal. Perfect for cold nights or family gatherings, goulash is easy to make and sure to please even the pickiest eaters. Follow this detailed recipe to bring a taste of Hungary to your kitchen with a delicious pot of homemade goulash.
Ingredients for Classic Hungarian Goulash
For the Goulash:
- 2 tablespoons vegetable oil
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and pepper to taste
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 teaspoon caraway seeds
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup water
- 2 large carrots, sliced
- 2 large potatoes, peeled and diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried oregano
- 1/4 cup chopped fresh parsley (for garnish)
How to Make Classic Hungarian Goulash
Step 1: Prepare the Beef
- Season and Sear: Season the beef cubes with salt and pepper. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef in batches, searing until browned on all sides. Remove the beef and set aside.
Step 2: Cook the Aromatics
- Sauté Onions and Garlic: In the same pot, add the chopped onions and cook until they become translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Step 3: Build the Flavor Base
- Add Spices and Tomato Paste: Stir in the sweet paprika, caraway seeds, and crushed red pepper flakes. Cook for 1 minute, allowing the spices to release their aromas. Add the tomato paste and mix well, cooking for an additional 2 minutes.
Step 4: Combine Ingredients
- Deglaze and Simmer: Return the seared beef to the pot. Pour in the beef broth and water, scraping the bottom of the pot to deglaze any browned bits. Add the carrots, potatoes, red and green bell peppers, bay leaves, Worcestershire sauce, thyme, marjoram, and oregano. Stir to combine.
Step 5: Cook the Goulash
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
Step 6: Finish and Serve
- Adjust Seasoning and Garnish: Remove the bay leaves. Taste the goulash and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with chopped fresh parsley.
About the Main Ingredients
Beef Chuck
Beef chuck is an excellent choice for goulash due to its rich flavor and marbling. When slow-cooked, it becomes tender and juicy, absorbing the flavors of the spices and broth. Be sure to cut the beef into uniform pieces to ensure even cooking.
Sweet Paprika
Paprika is the cornerstone of Hungarian cuisine, and sweet paprika adds a deep, rich color and a mildly sweet flavor to the goulash. It’s important to use Hungarian sweet paprika for an authentic taste. This spice not only enhances the flavor but also gives the dish its signature vibrant hue.
Caraway Seeds
Caraway seeds add a unique, slightly nutty flavor with hints of citrus and anise. They complement the paprika and deepen the overall flavor profile of the goulash. Toasting the seeds slightly before adding them can enhance their aroma.
Vegetables
Onions, garlic, carrots, potatoes, and bell peppers are essential vegetables in goulash. They add natural sweetness, texture, and color to the dish. The potatoes help to thicken the stew slightly as they cook down, creating a heartier consistency.
Beef Broth
Using beef broth as the base liquid infuses the goulash with a rich, savory depth. It’s important to use a high-quality beef broth for the best flavor. The broth, combined with water, helps to tenderize the beef and meld the flavors of the ingredients.
Bay Leaves and Herbs
Bay leaves, thyme, marjoram, and oregano add aromatic depth to the goulash. These herbs balance the rich flavors of the beef and spices, creating a harmonious blend. Be sure to remove the bay leaves before serving, as they can be tough and bitter if eaten.
Worcestershire Sauce
Worcestershire sauce adds a touch of umami and a subtle tanginess to the goulash. It enhances the savory flavors and adds complexity to the dish. Just a tablespoon is enough to make a significant difference in the overall taste.
Fresh Parsley
Chopped fresh parsley is used as a garnish to add a burst of color and a fresh, herbal note. It brightens up the dish visually and flavor-wise, making it more appealing and well-rounded.
By following this comprehensive recipe, you’ll create a classic Hungarian Goulash that is sure to become a favorite in your household. This dish is perfect for sharing with family and friends, offering a taste of traditional Hungarian cuisine that is both comforting and satisfying. Enjoy the rich, hearty flavors of this timeless dish!
