Hungarian Meat-Vegetable Stew AKA Goulash

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1. 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.

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   *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!

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