This is a classic dish that is slowly cooked and its got a tender piece of meat with a really fantastic flavour from smoked paprika and one that you will be naming all the time. This dish is a traditional Hungarian dish that is usually filled with tender beef and onions spiced with paprika.
Paprika is made from grinding up dried peppers and the peppers can range from hot to mild, so paprika will vary from region to region. To make the perfect Hungarian goulash you’ll want to start with onions and beef as the base and plenty of Hungarian paprika. Fry the onions in butter until they are translucent.
Add the beef to the pan and sear it on all sides. Next, deglaze the pan by slowly adding the beef broth to it. Once deglazed, add the tomatoes and broth and season to taste.
Bring the Hungarian goulash to a boil, then reduce the heat, cover it, and simmer it for about an hour and a half. Serve the goulash on its own or over spaetzle or spooned over mashed potatoes. This beef goulash freezes perfectly, making it ideal to make in batches for the winter.
- 1 1/2 pound stewing beef trimmed and cut into 1″ cubes
- 2 medium onions
- 2 teaspoons butter or lard (preferred)
- 2 tablespoons paprika
- 2 bell peppers
- 1/4 cup flour
- 2 cups beef broth or water
- 1 cup diced tomatoes canned
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cup carrots optional
- 3 cups potatoes optional
- In a large pot, melt butter and add the onion. Cook till translucent. Stir in caraway seeds and paprika and mix well.
- In a bowl, dredge the stew beef with flour. Add beef to the onion mixture and cook for about 2-3 minutes then add bell peppers.
- Slowly add about 1/4 cup of the beef broth to lift the brown bits off the bottom of the pan.
- Add remaining broth, diced tomatoes (potatoes and carrots if using), salt and ground pepper.
- Stir and bring to a boil, cover, then reduce to a simmer for about one and a half to two hours or until tender.