🍲 Instructions:
1. Sauté the Base:
- Heat oil or lard in a large heavy pot.
- Add onions and cook slowly until golden and soft.
- Remove from heat and stir in paprika (this prevents burning).
2. Build the Flavor:
- Add beef cubes, stirring to coat in paprika and onion mixture.
- Return to heat and cook until meat browns on all sides.
3. Simmer:
- Add garlic, caraway, tomatoes, and green pepper.
- Pour in enough water or broth to cover the meat.
- Bring to a boil, reduce heat, and simmer covered for 1–1.5 hours until meat is tender.
4. Add Veggies:
- Add carrots, parsnip, celery (if using), and potatoes.
- Add more water if needed to keep everything just submerged.
- Simmer uncovered for another 30–40 minutes, until vegetables are tender and broth is rich.
5. Taste & Serve:
- Season with salt and pepper.
- Serve hot with csipetke (Hungarian pinched noodles), crusty bread, or just as is!
💡 Tips:
- Paprika is the heart of goulash — use good-quality Hungarian sweet paprika!
- For a thicker stew, reduce liquid in the last 20 minutes or mash a few potatoes into the broth.
- Leftovers taste even better the next day!
Would you like a csipetke (noodle) recipe, or a slow cooker version for busy days?
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