Recipes Hungarian Meat-Vegetable Stew AKA Goulash 5 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Recipe: Thai fish cakes with fragrant sweet chilli sauce admin April 5, 2021 New Recipe: Holi 2021: Shilpa Shetty Shares Healthy Coconut-Peanut Bar Recipe For The Festive Fare – Try It admin March 26, 2021 Creamy Polar Express Hot Chocolate February 16, 2022 New Recipe: 420 Cannabis Feast – 3-Course Meal Recipe to Celebrate 420 admin April 20, 2021 New Recipe: Cooks’ Exchange: A review of Irish recipes reveals some sweet treats | Madison.com Recipes, Food and Cooking Tips admin March 16, 2022 New Recipe: Insomnia Cookies Has A Cookie Speakeasy Location Where You Can Try Their Exclusive Offerings admin April 26, 2021 About The Author More from this Author One Response unitedcuisines December 29, 2021 Hungarian Goulash (Gulyás) is a nutritious stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country. **Enjoy the recipe and the** [**latest episode of United Cuisines on Youtube!**](https://youtu.be/q6m5z7uF-so) *INGREDIENTS* * stewing beef (e.g. shin or chuck) [1 lb / 450 g] * butter [1 tbsp / 20 g] * onion [1 large / 170 g] * caraway seeds [1 tsp / 2 g] * Hungarian sweet paprika [1.25 tbsp / 10 g] * beef broth [2 cups / 500 ml] * diced canned tomatoes [1 cup / 250 g] * 2 garlic cloves * 1 bay leaf * vegetables of your choice (e.g. bell pepper, potatoes, carrots) *METHOD* 1. Detach the meat from the bone (if you’re using shin) and cut it into small cubes of around one inch, or 2 cm. Leave the fat and tissue on 2. Cut the onion into small cubes, the washed vegetables of choice into bite size pieces 3. Sprinkle some vegetable oil into a stainless pan and sear the meat over high heat. **Salt the meat right before frying** and don’t overcrowd the pan. Sear from two sides till nicely browned and fond starts building up on the pan’s surface. Transfer the browned meat into a big enough pot, in which you will cook the Goulash, set aside 4. Reduce the heat of the pan to medium, add the butter and sauté the onions for a few minutes 5. Coarsely ground the caraway seeds in a mortar & pestle ground, make some space in the pan and dry fry (“wake them up”), together with the sweet paprika. They should turn fragrant after a minute or so 6. Combine with the onions and deglaze with a little bit a of beef broth 7. Scrape the good stuff off the bottom of the pan and mix well before transferring everything into the pot. Add the remainder of the broth, cubed tomatoes, carrots, a bay leaf and crush in the garlic. Put on the lid, reduce the heat to low and let simmer for around 75-90 minutes, occasionally stirring every 15 minutes or so 8. Add potatoes and peppers around 20 minutes before the meat is expected to get tender, which, depending on the cut, might take up to 3 hours. So best ask you butcher here 9. Top up with some hot water, if necessary, cover and let cook till the potatoes are done and the meat is fork tender 10. Season with salt and pepper to taste, turn off the heat and let sit for a few minutes before serving 11. Enjoy! Folks, join me in my mission to cook delicious dishes from around the world and **share your favorite winter dish from your home region with me!** Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.