Delicious Hungarian Goulash
 |
| Hungarian Goulash |
In this easy recipe for Hungarian Goulash, tenderly sliced beef, onions, and tomatoes for tender perfection in a savory beef broth. Even though I heat it most often on the stove, you can also make this easy Hungarian curry in the oven. A house full of the aroma of stews is probably the most convenient way to say goodbye to the terrace until next summer!
How to make Goulash
To make the perfect Hungarian Goulash, you want to start with onions and beef as a base and lots of Hungarian peppers! Fry the onion in butter until translucent.
Add beef to the skillet and burn on all sides. Next, the deglazed pan slowly adds the beef broth into it. After deglazed, add tomatoes and broth and season to taste.
Bring the Hungarian curry to a boil, then reduce the heat, cover, and simmer for about one and a half hours (this starts to smell like heaven in your entire house). Serve your own goulash or at spaetzle or spoon over the Mashed Potatoes! We always serve it with bread or the 30 Minute Dinner Roll to add the remaining sauce.
Is that Hungarian Paprika
Paprika is made from grinding dried paprika. Paprika can range from heat to light, so paprika will vary from one region to another. In many American dishes such as deviled eggs, paprika is mainly used as decoration.
In Hungarian cooking, paprika is usually used to flavor dishes, not decorations. Some peppers are smoked, some may be sweet, some may be light, and some may have a stronger taste. In Hungarian cooking, usually light to sweet peppers are used. Hungarian curry completely freezes, making it ideal for batching in winter. I like to quickly warm up one portion of this curry recipe for lunch or a quick dinner! Hungarian goulash
PREP TIME 30 minutes
 |
| Delicious Goulash |
COOK TIME 1 hour 30 minutes
TOTAL TIME 2 hours
For 6 servings
COURSE Main Course, Soup
CUISINE Hungary
Tender beef and potatoes in a fleshy broth seasoned with paprika.
material :
- 2 medium onions
- 2 teaspoons of butter
- 1 teaspoon of cumin seeds
- 2 tablespoons of paprika
- 1/4 cup of flour
- 1 ½ pound of boiled beef is cut and cut into 1 "cube
- 2 cups of beef broth or water
- 1 cup of tomato dice in a can
- 1 teaspoon of salt
- 1/4 teaspoon of pepper
Selection :
- 1 1/2 cups of optional carrots
- 3 cups of optional potatoes
Instructions :
- In a large pan, melt the butter and add the onion. Cook until translucent. Stir the cumin seeds and peppers and mix well.
- In a bowl, steamed beef stew with flour. Add the beef to the onion mixture and cook for about 2-3 minutes.
- Slowly add about 1/4 cup of beef broth to remove the chocolate pieces from the bottom of the pan. Then add the remaining broth, diced tomatoes (potatoes and carrots if you use them), salt and pepper.
- Stir and bring to a boil, cover, then reduce for 1 1/2 -2 hours or until soft. and serve.