🍴 Instructions
1. Sauté the Aromatics
- Heat oil in a large pot.
- Add onions and cook until soft and golden.
- Add garlic and cook 1 minute.
2. Brown the Beef
- Add beef cubes to the pot.
- Season with salt and pepper.
- Cook until lightly browned on all sides.
3. Add the Spices
- Sprinkle paprika and caraway seeds over the beef.
- Stir well so the spices coat the meat.
- Cook for 1 minute — don’t burn the paprika.
4. Build the Stew
- Add carrots, bell pepper, tomatoes, and bay leaf.
- Pour in beef broth or water.
- Bring to a boil, then reduce to low heat.
5. Simmer
- Cover and cook gently for 1½ to 2 hours, until beef is tender.
6. Add Potatoes
- Add cubed potatoes.
- Cook 20–30 minutes more, until soft.
7. Final Taste Adjustments
- Season with salt and pepper to taste.
🍽️ Serve
Serve hot with:
- Crusty bread
- Egg noodles
- Dumplings
- Sour cream
Top with fresh parsley if you like!
💡 Tips for Authentic Flavor
- Use sweet Hungarian paprika, it’s the key flavor
- Beef chuck works best for tenderness
- Don’t rush the simmering — low and slow is magic
- Add more broth if you want a soupier goulash
🧊 Storage
- Lasts 3–4 days in the fridge
- Freezes up to 3 months
- Tastes EVEN BETTER the next day!
📝 Variations
- Add celery, parsnips, or mushrooms
- Swap potatoes for noodles
- Add a pinch of chili for heat
💬 Engage Your Audience
Ask them:
“What do you serve your goulash with — bread, noodles, or potatoes?”
If you’d like, I can add:
✔ SEO title + meta description
✔ Pinterest caption
✔ Facebook/Reel script
✔ A Darija intro
Just tell me, Ashley!
Related Posts:
Pages: 1 2