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Hungarian Goulash: A Journey to the Heart of Hungary

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Ingredients

Adjust Servings:
500g beef (preferably from the shank or shoulder), cut into cubes
2 medium-sized onions, finely chopped
3 cloves of garlic, crushed
2 tablespoons sweet red paprika
1 teaspoon ground black pepper
1 teaspoon cumin
2 medium-sized carrots, cut into cubes
2 medium-sized potatoes, cut into cubes
1 red bell pepper, sliced into strips
2 tomatoes, peeled and chopped (or 1 small can of chopped tomatoes)
1 liter beef broth or water
2 tablespoons vegetable oil
Salt to taste
Fresh parsley, finely chopped

Hungarian Goulash: A Journey to the Heart of Hungary

Cuisine:

Ingredients

Directions

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The most popular dish in Hungary is goulash. This traditional Hungarian soup or stew is usually made with beef, onions, red bell peppers, and potatoes. Goulash is flavored with paprika, a key ingredient that gives the dish its characteristic color and taste. The soup is very popular not only in Hungary, but also in other parts of Central and Eastern Europe.

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Steps

1
Done

Meat Preparation:

Heat the vegetable oil in a large pot over medium heat.
Add the onions and cook until translucent. Add the garlic and cook for another 1-2 minutes.

2
Done

Adding the Meat:

Add the meat to the onions and cook until golden brown on all sides.

3
Done

Seasoning:

Remove the pot from the heat and quickly stir in the red paprika. It's important not to burn the paprika.
Return the pot to the stove and add the cumin, black pepper, and a little salt.

4
Done

Adding Vegetables and Liquid:

Add the carrots, potatoes, red bell pepper, and tomatoes.
Pour in the broth or water until all ingredients are covered.

5
Done

Cooking:

Let the dish simmer gently under a lid for about 2 hours, until the meat is very tender.

6
Done

Finalizing:

Check if the dish needs more salt. If the sauce is too thin, you can thicken it by mixing a little flour with water and adding it to the goulash, letting it boil for a few more minutes.

7
Done

Serving:

Serve the goulash hot, sprinkled with fresh parsley.

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