Goulash (Hungarian beef stew)🇭🇺

👩‍🍳 Instructions

1. Sauté the Base:
   • In a large pot, heat lard/oil over medium heat.
   • Add onions and cook until golden brown. This is key for the flavor base.
2. Add Paprika:
   • Remove pot from heat briefly (to avoid burning paprika), stir in sweet paprika, then return to heat.
3. Brown the Beef:
   • Add beef cubes, stir well to coat in paprika-onion mixture, and cook until beef is no longer raw on the outside.
4. Build the Stew:
   • Add garlic, caraway seeds, bay leaf, carrots, parsnip, tomatoes, and peppers.
   • Pour in enough broth or water to cover everything. Bring to a boil, then reduce to a gentle simmer.
5. Simmer Slowly:
   • Cover partially and cook on low for about 1.5–2 hours, stirring occasionally, until beef is tender.
6. Add Potatoes:
   • Add cubed potatoes in the last 30 minutes of cooking so they don’t overcook.
   • If making csipetke, pinch small pieces of dough and drop them into the stew during the last 10–15 minutes.
7. Adjust & Serve:
   • Taste and season with salt and pepper.
   • Serve hot with fresh bread or rustic rolls to soak up the flavorful broth.

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🍽 Tips for Authentic Gulyás

• Use good-quality Hungarian sweet paprika — it’s the soul of this dish.
• For a little heat, add a touch of hot Hungarian paprika or a sliced hot pepper.
• Goulash is traditionally more of a soup-stew hybrid, not a thick gravy — don’t reduce the liquid too much.

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Would you like me to also share a slow cooker version so you can set it and forget it while it develops deep flavor?