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| We add fresh diced tomatoes to our Goulash or paste |
Hungarian goulash, also known as "gulyás" in Hungarian, is a traditional stew that is rich in flavor and usually includes beef, onions, paprika, and other seasonings. Here's a basic recipe for making Hungarian goulash:
Ingredients:
2 lbs (about 1 kg) beef stew meat, cut into cubes
2 large onions, finely chopped
2 cloves garlic, minced
2 tablespoons vegetable oil
2 tablespoons Hungarian sweet paprika (make sure it's fresh for the best flavor)
1 teaspoon caraway seeds
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 bay leaves
2 tablespoons tomato paste
2 large carrots, peeled and sliced
2 large potatoes, peeled and diced
4 cups beef broth
1 cup red wine (optional)
Chopped fresh parsley for garnish
Instructions:
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the onions and cook until softened.
Add the minced garlic and cook for another minute until fragrant.
Add the beef cubes to the pot and brown them on all sides.
Stir in the paprika, caraway seeds, salt, black pepper, and dried thyme. Cook for a couple of minutes to toast the spices.
Add the tomato paste and mix well to coat the meat and vegetables.
Pour in the beef broth and red wine (if using). Add the bay leaves. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the meat is tender. Stir occasionally.
Add the sliced carrots and diced potatoes to the pot. Continue simmering until the vegetables are tender and the flavors meld together.
Adjust the seasoning if necessary and remove the bay leaves before serving.
Garnish with chopped fresh parsley and serve the goulash hot.
Hungarian goulash is often served with crusty bread, noodles, or rice. Enjoy your hearty and flavorful meal!
