Hungarian Goulash | The Best Sunday Stew Recipe
Hungarian goulash is a delicious and warming dish packed with flavorful ingredients. It features tender beef, fresh vegetables, and an incredibly tasty stew base. Plus, it's super easy to make and requires very little hands-on effort!
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Seriously, the best beef stew recipe ever, with slow-braised beef, chunky mushrooms, potatoes, carrots and peas. This soup recipe is so aromatic and delicious, it's bound to become a family favorite!
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This is my Beef Goulash Recipe - SUPER TASTY!
This beef goulash is a hearty, warming stew of slow-cooked, fall-apart beef in a rich and slightly smoky tomato and paprika sauce. You can make it in the oven or the slow cooker. I love to use two different types of paprika for extra layers of flavour. This is my version, passed down to me from my dad and it's the best I've ever had.
I'll happily admit - this isn't a 100% authentic Hungarian goulash. Traditional goulash, I'm told, is more of a soup that doesn't rely on flour for thickening. Tomato is also a fairly modern addition.
My version (passed down from my Dad, with a few little tweaks) is a rich, slightly smoky, tomato-based version. I like to add slices of red bell pepper, then serve with pappardelle pasta and lots of sour cream.
Full recipe Inc Hints and tips here:
Oven Temp: 170C/325F (fan oven)
Ingredients:
3 tbsp vegetable oil
2 lb (900g) beef braising steak, cut into bite-size chunks
2 tbsp plain (all-purpose) flour
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 brown onions - peeled and diced
2 fat cloves garlic - peeled and minced
2 tbsp tomato puree
2 tbsp paprika
1 tbsp smoked paprika - just use regular if you don't have smoked
large pinch of salt and pepper
28 oz (800g/two tins) canned chopped tomatoes in juice
2 1/4 cups (600ml) hot beef stock (water plus 2 stock cubes is fine)
1 tbsp honey - optional - this is just to neutralize some of the acidity from the tomatoes
2 red bell peppers - deseeded and sliced
1 cup (225ml) sour cream
To Serve:
Cooked pasta - such as pappardelle, tagliatelle or penne
handful of chopped parsley
Extra sour cream
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Hungarian Beef Stew - Marha Pörkölt
Welcome to my channel!
Today I am making one of my favorite dish Hungarian Beef Stew (Marha pörkölt)
Tips: Depending on the age of the beef the cooking time is long. Meat tenderizer is a good tool to use, it can make the cooking less. I forgot to use mine. I use my meat tenderizer but today I did not.
The cooking process took about 2 1/2 hour on medium heat with the lid on, stirring frequently. I added more water every time when the stew started to get tick. When the meat soft enough I finish the cooking process without lid until I get a nice thick stew consistency.
Ingredients:
80 dkg about 1 lb 10 oz Beef chuck roast or any beef stew meat will work fine ( if available, beef with bone can be use too, which will add more flavor to the dish.
5 Tbsp Pork lard or oil
2 large onion diced
1 large tomato about 35 dkg I used campari tomatoes (cut into slices)
1 large or two medium anaheim pepper (unfortunately yellow hungarian pepper is not available here )
1/2 tsp Red pepper flakes for a little heat (optional)
2 1-2 Tbsp Hungarian paprika
Salt
Black pepper
water (used 6 1/3 cup until the meat got softer) but it is depending about the age of the meat.
For a side can be used any type of pasta, Hungarian dumpling, boiled potatoes, creamy bean stew, savoy cabbage stew, green peas stew, creamy potato stew or with a slice of fresh bread.
Hungarian yellow wax bean stew
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Hungarian Goulash: The Ultimate comfort food
Hungarian goulash how my family has always been making it. With just a few simple ingredients, you can even make less expensive cuts of meat shine in this hearty, comforting stew.
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Hungarian Beef Goulash Recipe
This delicious Hungarian Goulash Recipe is jam-packed with roasted vegetables and beef in an amazing spice-filled broth that is loaded with flavor.
Goulash is a traditional Hungarian stew that has origins all the way back to Magyar shepherds in the 9th century. The stew back then was dried out and held in sheep stomachs which were the olden day's version of a plastic container. When it was time to eat they would rehydrate it with water and feast.
Fast forward several centuries and goulash finally made its way to a big pot or kettle where meat, vegetables, and of course paprika, were stewed for hours over a fire until everything was tender. We take the same approach nowadays, but my guess is it’s on your stovetop.
Some very basic ingredients for goulash include beef, onions, carrots, potatoes, peppers, caraway seeds, paprika, cumin, salt, and pepper.
Ingredients for this recipe:
• 6 strips of chopped bacon
• 2 pounds of beef shanks cut into 1” cubes
• 2 peeled and medium diced yellow onions
• 3 finely minced garlic cloves
• 1 seeded and medium diced red bell pepper
• 1 banana or cubanelle pepper cut into rings or medium diced
• 3 cored and medium diced vine ripe tomatoes
• 1 ½ teaspoons ground cumin
• 1 tablespoon sweet Hungarian paprika
• 1 cup red wine
• 4 cups beef stock
• 2 bay leaves
• 2 peeled russet potatoes cut into 1” chunks
• 3 peeled and large diced or thickly sliced carrots
• optionally add 1 cup each of large diced peeled celeriac root and turnips
• salt and pepper to taste
Serves 10
Prep Time: 25 minutes
Cook Time: 3 ½ hours
Procedures:
1. Start by cooking some bacon in a large pot over medium heat until it is browned. Set the crisp-cooked bacon lardons aside.
2. Add the beef to the pot with rendered bacon fat and cook over high heat until they are well browned on all sides and then set them aside, which takes about 10-12 minutes. The beef drippings will absorb after 5-6 minutes and the beef will be brown much better after that.
3. Next, add the onions to the same pot and cook over low heat until they are browned and caramelized, which takes about 20-25 minutes.
4. Pour in the garlic and peppers and sauté over medium heat for 4 to 5 minutes while occasionally stirring.
5. Place in the tomatoes and stew for 6-8 minutes or until a lot of the liquid has been absorbed.
6. Next, add back in the beef and bacon, along with the cumin, paprika, and optional caraway seeds, and cook for 4-5 minutes. The flavor and color should really intensify.
7. Deglaze with the red wine and cook for an additional 4 to 5 minutes or until the amount of liquid is reduced by one-half.
8. Pour in the beef stock along with bay leaves, salt, and pepper, and place a lid on the pot and cook over low to medium heat for about 90 minutes or until the beef is tender.
9. Add your desired root vegetables to the stew and cook for 20-25 minutes or until the vegetables are tender.
10. Serve in a bowl with a garnish of chopped parsley.
Chef Notes:
Make-Ahead: You can make this up to 4 to 6 hours ahead of time. Keep the goulash warm over low heat until ready to serve.
How to Store: Cover and keep in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating. You may also need to add more beef stock and re-season.
How to Reheat: Add the desired amount to a small saucepot and heat over low heat until it is warmed. You can also reheat in the microwave until warm.
Serve the goulash with some homemade bread.
Caraway seeds are classically used, but I personally am not a fan of using them in this recipe.
Feel free to adjust the seasonings with more cumin, caraway, or paprika.
I almost always use cabernet sauvignon when cooking with red wine.
You can additionally add celeriac root, turnips, and parsnips.