Hungarian Goulash is a thick and delicious beef soup (like a stew), warm and comforting, perfect for a cold weather day. Traditionally it is made with meat and vegetables and usually seasoned with paprika and other spices. The basic Hungarian goulash recipe calls only for meat (beef or veal), onions, bell pepper and spices (especially paprika). I prefer a rich and nourishing soup and I add diced potatoes. They provide starch as they cook, which makes the goulash thicker and smoother.
I also add carrots, celery root and csipetke, those tiny pinched dumplings.
A few tablespoons of red wine may also be added near the end of cooking to round the taste,
This dish can be made as a soup or as a stew. If you prefer a soup, add more water and less veggies. If you prefer a stew, add less water and more veggies. Mine is more like a stew :).
To make this delicious Hungarian beef goulash you should start by cooking the beef. You should cook the beef foe about 1.5-2 hours or until tender, then add the veggies and continue to cook till the veggies are done. Then you should add the garlic and the dumplings near the end of cooking.
This Hungarian beef goulash is my husband’s favorite and you definitely have to give it a try! It totally worth the effort!
You can serve this delicious goulash with a dollop of sour cream and crusty bread.
You should also try:
– 1 kg (2.2 lbs) beef or veal
– 2-3 tablespoons vegetable oil
– 1-2 onions
– 5-6 medium potatoes
– 3-4 carrots
– 1 slice celery root (optional)
– 1-2 red bell peppers
– 1 tin diced tomatoes
– 5-6 garlic cloves
– 1 bunch fresh parsley
– 2 tablespoons sweet paprika
– 1 tablespoon ground cumin
– salt and pepper to taste
– 1 egg
– 80 gr (2/3 cup) flour
– a pinch of salt
– a pinch of pepper
How to make Hungarian beef goulash
Place into a large skillet (or pot) diced onions and 2-3 tablespoons vegetable oil. Cook, stirring occasionally, until glossy.
Add diced beef. Continue to cook, stirring occasionally, for about 10 minutes. Then add the spices. Stir and continue to cook for about 2-3 minutes. Pour in hot water, just enough to cover the meat. Cover with a lid and cook for about 1.5-2 hours (or until tender). If needed, add more water.
Meanwhile you should make the pinched noodles – full recipe here
Csipetke – Hungarian pinched noodles (video)
When the meat is tender, add the veggies (tomatoes, potatoes, red bell pepper, carrots and celery root).
Pour just enough water to cover the veggies and continue to cook till the veggies are tender.
Near the end of cooking add crushed garlic and csipetke (csipetke need about 8 – up to 15 minutes cooking time).
Remove from heat then add fresh parsley.
Cover with a lid and let rest for about 30 minutes.
Serve warm, with a dollop of sour cream and crusty bread.
Reteta in limba romana: https://www.absolutdelicios.ro/2019/12/gulas-unguresc-reteta-traditionala-video.html