Authentic Hungarian Goulash Recipe (Gulyás)

Ingredients

• 2 tablespoons vegetable oil ((or use 2 tablespoons pork lard))
• 2 pounds stew beef (cut into 1/2 inch cubes (bite-sized pieces))
• Salt and pepper to taste
• 1 large yellow onion (chopped)
• ¼ cup Hungarian paprika
• 2 bell peppers (chopped (can use green, red, yellow, or orange))
• 4 cloves garlic (chopped)
• 2 medium tomatoes (diced)
• 3 cups beef broth (or use water for more traditional - can use up to 5 cups for soupier goulash)
• 2 bay leaves
• 1/2 teaspoon caraway seeds
• 3 large potatoes (chopped (peeled, if desired - other root vegetables are good too, such as parsnip, celery root, or rutabaga))
• 2 large carrots (scrubbed and chopped)

Steps

1. 1

   Heat the oil in a large pot or Dutch oven to medium heat. (If using bacon, cook it down for 3 minutes to render the fat).

2. 2

   Season the chopped stew beef with salt and pepper. Add to the pot and brown the meat on each side, about 5 minutes. Remove and set aside. (NOTE: Browning this way isn’t necessarily traditional, but it works for so many other recipes and I love the way it seals in the juices of the meat, prepping it for low and slow cooking).

3. 3

   Add the onion and cook 5-6 minutes to soften.

4. 4

   Reduce the heat (or pull the pot away from the burner) and stir in the paprika. Stir it off heat for 1 minute to let the paprika bloom. Removing it from the heat will avoid burning the paprika, which turns it bitter.

5. 5

   Return the pot to medium heat and add the reserved beef, bell peppers, garlic, tomatoes, beef broth (or water), and bay leaves (and caraway seeds, if using). Bring to a boil, then reduce heat. Simmer for 1.5 hours. The liquid should reduce a bit.

6. 6

   Add the potatoes and carrots. Add more water or beef stock for a soupier goulash (1-2 cups, as desired). Cover and simmer another 30 minutes, or until the vegetables are tender and the meat is done to your liking.

7. 7

   Adjust for salt and pepper, and serve.