Teresa's Recipes
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
- 2 lbs, cut into 1-inch cubes Beef
- 2, chopped Onions
- 4 cloves, minced Garlic
- 2, sliced Carrots
- 3, peeled and cubed Potatoes
- 1 teaspoon Caraway seeds
- 2 tablespoons (preferably Hungarian sweet paprika) Paprika
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 4 cups Beef broth
- to taste Salt
- to taste Black pepper
- 2 tablespoons (for browning the beef) Vegetable oil
Dietary Notes
- 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
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.