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Hungarian Gulasch
Transport yourself to the heart of Hungary with this rich and aromatic Gulasch, a traditional stew that warms the soul. This hearty dish is a delightful blend of tender beef, vibrant vegetables, and a medley of spices, particularly the iconic paprika that gives it a distinctive color and flavor. Perfect for chilly evenings, Gulasch is often served with crusty bread, making it a comforting centerpiece for family gatherings. The origins of Gulasch date back to the 9th century, when Hungarian shepherds would cook meat in a cauldron over an open fire, transforming simple ingredients into a dish that has become beloved across Central Europe.
Ingredients
- Beef
- 2 lbs, cut into 1-inch cubes
- Onions
- 2, chopped
- Garlic
- 4 cloves, minced
- Carrots
- 2, sliced
- Potatoes
- 3, peeled and cubed
- Caraway seeds
- 1 teaspoon
- Paprika
- 2 tablespoons (preferably hungarian sweet paprika)
- Tomato paste
- 2 tablespoons
- Red wine
- 1 cup
- Beef broth
- 4 cups
- Salt
- to taste
- Black pepper
- to taste
- Vegetable oil
- 2 tablespoons (for browning the beef)
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Once browned, remove the beef from the pot and set aside.
- In the same pot, add the chopped onions and minced garlic. Sauté until the onions are soft and golden, about 5 minutes.
- Stir in the sliced carrots, paprika, and caraway seeds. Cook for an additional 3-4 minutes to toast the spices and enhance their flavors.
- Add the tomato paste to the pot, stirring well to combine with the vegetables.
- Return the browned beef to the pot. Pour in the beef broth and red wine, stirring to combine. Season with salt and black pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour, covered.
- After an hour, add the cubed potatoes to the pot and continue to simmer for another 45 minutes to 1 hour, or until the beef and potatoes are tender.
- Taste and adjust the seasoning as necessary. Serve the Gulasch hot, garnished with fresh parsley if desired, alongside crusty bread or dumplings.
Tips
- For an extra depth of flavor, consider adding a bay leaf while simmering.
- If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and stir it into the Gulasch during the last 10 minutes of cooking.
- This dish is even better the next day, as the flavors continue to meld—make it ahead for an easy meal.
Dietary Information
Servings: 6 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 2 hours Calories: 450 Fat: 20g Carbs: 40g Protein: 35g Sodium: 600mg Sugar: 5g
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