👩🍳 Instructions
- Sauté the onions:
- Heat lard/oil in a large pot over medium heat.
- Add chopped onions and cook until translucent and soft (about 8 minutes).
- Stir in minced garlic.
- Add paprika and beef:
- Remove the pot briefly from heat, stir in the sweet paprika.
- Return to heat, add beef, salt, pepper, and caraway seeds. Brown the meat lightly on all sides.
- Add vegetables:
- Stir in tomato, pepper, carrots, parsnip, celery root.
- Pour in broth or water to cover everything by about an inch.
- Bring to a simmer and cook uncovered for 45–60 minutes, or until beef is nearly tender.
- Add potatoes and finish:
- Add potatoes and more broth or water if needed.
- Simmer for another 20–30 minutes until potatoes and beef are tender.
- Taste and adjust seasoning.
- Add noodles (optional):
- If using csipetke, pinch small pieces from a flour-and-egg dough and drop them into the simmering goulash in the final 10–12 minutes of cooking.
🍽️ Serving Suggestions
- Serve hot in a bowl, with rustic crusty bread on the side.
- Garnish with fresh parsley or a dollop of sour cream (though purists may skip it).
- Some Hungarians enjoy a hot chili pepper on the side for extra kick.
💡 Tips
- Paprika quality matters: Always use fresh, authentic Hungarian paprika — sweet, not smoked.
- Don’t rush the simmering — slow cooking brings out the depth of flavor.
- For a spicier version, add a bit of hot paprika or Erős Pista (Hungarian chili paste).
Would you like the csipetke (pinched noodle) recipe too? Or maybe a rustic dessert to pair with your goulash?
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