Approximate values estimated by AI
Traditional Hungarian Goulash (Marhapörkölt)
Traditional dish · Hungarian
A rich and hearty beef stew, slow-cooked with onions, paprika, and caraway seeds. This is the quintessential Hungarian Goulash, a comforting and deeply flavorful dish.
Ingredients
- Beef chuck roast1 kg
- Yellow onions3 large
- Sweet Hungarian paprika4 tbsp
- Caraway seeds1 tsp
- Garlic4 cloves
- Beef broth500 ml
- Tomatoes2 medium
- Green bell pepper1 large
- Lard or vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Dice the beef into 2-3 cm cubes. Finely chop the onions and mince the garlic.
- 2
Heat lard or oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and cook until softened and translucent, about 10-15 minutes. Do not brown.
- 3
Remove the pot from the heat and stir in the sweet Hungarian paprika. Stir quickly to prevent burning, then immediately add the beef cubes and minced garlic.
- 4
Return the pot to medium-high heat. Sear the beef on all sides until browned. Season with salt and black pepper.
- 5
Add the caraway seeds, diced tomatoes, and beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2-3 hours, or until the beef is very tender. Add water if the stew becomes too thick.
- 6
Add the chopped green bell pepper during the last 30 minutes of cooking.
- 7
Adjust seasoning with salt and pepper before serving.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
