Hungarian Beef Goulash

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Traditional Hungarian Beef Goulash is a prime example of how a few simple ingredients, cooked properly, can yield an incredible flavor.  Though many variations of Hungarian goulash exist, and every cook makes it just a bit differently, this is an authentic recipe from the heart of Hungary.

WHAT IS HUNGARIAN GOULASH?

Goulash, or as Hungarians call it, gulyás, means “herdsman.”  Its origins date back to the 9th century Magyar shepherds as a simple meat and onion stew prepared in heavy iron kettles known as bogracs.  In the 15th century invading Ottoman Turks introduced a new spice to Hungary, paprika.  While the rest of Europe remained lukewarm towards this red chili pepper from the New World, Hungary embraced it and paprika has since become a defining element of Hungarian cuisine.

Goulash is kind of in between a soup and a stew.  Unlike some stews, Goulash is not overly packed full of beef and vegetables, it is a little more brothy.  But through the cooking process, the broth becomes thicker and more like a rich sauce.

INGREDIENTS YOU’LL NEED:

• Vegetable Oil
• Onions
• Beef Chuck
• Sweet Hungarian Paprika
• Marjoram
• Carrots
• Red Bell Pepper
• Yukon Gold Potatoes
• Tomato
• Garlic
• Salt
• Pepper

HOW DO YOU PREPARE HUNGARIAN BEEF GOULASH?

To a large Dutch oven set over medium heat add the oil and onions. Stir occasionally until they begin to soften, about 10 minutes. Turn heat to high, add the beef, and season generously with salt and pepper. Cook the beef, stirring frequently, until the beef is lightly browned, about 6 minutes.

Stir in paprika, marjoram, and garlic, and cook until fragrant about one minute. Add the red pepper, carrots, and 5 cups of water. When the liquid begins to boil turn the heat to medium-low and cover. Simmer for about one hour until the beef is tender

Uncover the pot, add the potatoes and tomato, and cook until tender about 25 minutes more.

Optional Slurry: At the end make a slurry. Mix together the 2 tbsp flour and 1/2 cup cold water. Pour this slurry into the Goulash a little bit at a time until the stew reaches the desired thickness.

WHAT DO YOU SERVE WITH HUNGARIAN BEEF GOULASH?

If you are craving comfort foods you might want to try a few of our other recipes. One of my favorite recipes is the French Onion Salisbury Steak!  We also have a great recipe for Chantilly Mashed Potatoes for a side dish. Another option is this easy Parmesan Crusted Ranch Chicken and the most amazing Balsamic Glazed Brussel Sprouts with Bacon! 

HOW TO STORE, REHEAT, AND FREEZE LEFTOVERS?

To store leftover goulash, transfer it to an airtight container and keep it in the refrigerator. The goulash will stay good for up to three days. Goulash can be reheated in the microwave or on the stovetop.

You can flat freeze the cooked and cooled goulash in labeled zip-seal bags or freezer-proof containers for up to 3 months. Thaw overnight in the fridge then reheats in the microwave or a large saucepan over medium heat, stirring, until piping hot.