Hungarian Gulyas (Goulash)

Beef, potatoes, tomato and sweet peppers make this a generous bowl of paprika-seasoned gulyás. Csipetke noodles go in near the end. Use beef stock for a richer broth or water, as the recipe allows, and give the beef the time it needs to become tender.

Hungarian Gulyas (Goulash)

A paprika-seasoned beef goulash with potatoes, carrots, tomato and sweet Hungarian peppers, finished with csipetke noodles.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

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• 3 tbsp Sunflower Oil
• 1 Medium Onion, diced
• 2 tbsp Sweet Hungarian Paprika
• 4 cups Beef stock or water
• 1 1/2 lb Beef, trimmed and cubed
• 1 tsp Salt
• 1/2 tsp Pepper
• 1 tsp Caraway Seed
• 3 Bay Leaves
• 1 Large Tomato, diced
• 1-2 Hungarian Sweet Yellow Peppers, seeded and diced
• 1 Carrot, peeled and diced
• 4 Medium potatoes, peeled and diced
• 2 Garlic Cloves, mashed
• 1 cup Csipetke Pasta

Method

 

1. In a large Dutch oven or heavy pot, heat the oil over medium heat. Add the diced onion and cook, stirring frequently with a wooden spoon, until the onion begins to soften, about 2 to 3 minutes. Remove from the heat and stir in the paprika. Mix well, then add a little of the measured beef stock or water and return to a simmer for a few minutes. Add more of the measured liquid as needed to prevent the mixture from drying out and to create a sauce.
2. Add the meat, salt, pepper, caraway seeds and bay leaves. Then add the diced tomato and sweet yellow Hungarian peppers. Stir to coat everything with the sauce, bring to a boil, then cover and simmer on medium-low heat, stirring occasionally, for one hour.
3. Add the potatoes, carrot and mashed garlic. Continue cooking for an additional 30 minutes, or until the meat is tender and the potatoes and carrot are cooked through. The longer you cook this on low, the more tender the stew meat will become.
4. Once the meat is fork-tender, nearly falling apart, add the remaining beef stock or water from the measured 4 cups. Bring the goulash back to a boil and add the csipetke noodles. Cook until the noodles float to the top and are cooked through, approximately five minutes. Serve with hearty bread, a dollop of sour cream or pogacsa.

Notes

Timing is an estimate based on the simmering stages in the method. The cut of beef and the size of the cubes can require longer cooking; check for tenderness before adding the potatoes. The 4 cups of stock or water are the total amount, added in stages. Remove the bay leaves before serving.

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Cooking notes

Treat the clock as a guide. The cut of beef and the size of the cubes affect the simmering time. Check the beef before moving on to the potatoes; allow longer if it is still firm.

Follow the liquid additions. The four cups of stock or water are the total for the recipe, added in stages. Keep track of what you have used so you do not add four more cups at the final step.

Before serving. Remove the bay leaves and taste the finished broth before adding more salt, especially if you used salted stock.

What to cook next

• Chicken Paprikash
• Hungarian Apple Strudel