Hungarian Goulash

The recipe for this hearty, savory soup comes from Katalin B?nfalvi, author Carolyn B?nfalvi's mother-in-law, who lives in the village of B?ny, in northwestern Hungary. Hungarian sweet paprika confers a singularly deep, rich color and flavor.

Category: Main Dish

Cuisine: Eastern European

☆☆☆☆☆

2 reviews 
Ready in 1 hour
by mraguirre22

Ingredients

4 tbsp sunflower or canola oil

2 yellow onions chopped

1 1/2 lbs beef chuck trimmed and cut into 1/2" cubes

Kosher salt and freshly ground black pepper

1/4 cup sweet paprika

2 tsp dried marjoram

2 tsp. Caraway seeds

2 cloves garlic finely chopped

2 medium carrots cut into 1/2" cubes

2 medium parsnips cut into 1/2" cubes

1 1/2 medium new potatoes peeled and cut into 1/2" cubes

1 tomato cored and chopped

1 Italian frying pepper chopped


Directions

Heat oil in a 5-qt. dutch oven over medium heat. Add onions, cover, and cook, stirring occasionally, until soft and translucent, about 10 minutes. Increase heat to high. Add beef and season with salt and pepper. Cook, uncovered, stirring only once or twice, until the meat is lightly browned, about 6 minutes. Stir in paprika, marjoram, caraway, and garlic and cook until fragrant, about 2 minutes. Add carrots, parsnips, and 5 cups water. Bring to a boil; reduce heat to medium. Simmer, covered, until the beef is nearly tender, about 40 minutes. Add potatoes and cook, uncovered, until tender, about 25 minutes. Stir in tomatoes and peppers; cook for 2 minutes. Season with salt and pepper to taste and serve with rye bread, if you like.

Reviews

☆☆☆☆☆

This is the Hungarian Goulash I remember my parents making, I added csipetke ( Hungarian dumplings) and used lard in lieu of sunflower oil

gatekeeper124
☆☆☆☆☆

[I posted this recipe.]

mraguirre22

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