Beef Goulash

Beef Goulash: A Hearty Hungarian Classic

The Rich History of Beef Goulash

Beef goulash, a traditional Hungarian dish, has been warming hearts and filling stomachs for centuries. This hearty stew traces its roots back to the 9th century, when Hungarian shepherds, known as gulyás, would prepare a simple yet flavorful meal during their long cattle drives across the Great Hungarian Plain. The word "goulash" itself comes from the Hungarian "gulyás," meaning herdsman.

Originally, goulash was a rustic dish made with dried meat and other preserved ingredients that could withstand long journeys. Over time, it evolved into the rich, savory stew we know today, becoming a national symbol of Hungarian cuisine and gaining popularity worldwide.

Key Ingredients That Define Beef Goulash

At its core, beef goulash is a harmonious blend of simple ingredients that come together to create a complex and satisfying flavor profile. The key components that give this dish its distinctive character include:

Beef: Typically chuck or shin, cut into hearty chunks
Paprika: The soul of goulash, providing both color and depth of flavor
Onions: A generous amount, forming the base of the stew
Caraway seeds: Adding a subtle, earthy note

The Magic of Hungarian Paprika

Hungarian paprika is the star ingredient in beef goulash, setting it apart from other beef stews. This spice comes in various varieties, ranging from sweet to hot, and is prized for its rich, fruity flavor and vibrant red color. The quality and quantity of paprika used can make or break a goulash, highlighting its importance in the dish.

Cooking Techniques That Elevate Beef Goulash

While the ingredients are simple, the cooking process is where beef goulash truly shines. The slow-cooking method allows the flavors to meld and intensify, resulting in tender meat and a rich, velvety sauce. Key techniques include:

Browning the meat to develop a deep flavor base
Slow-cooking to tenderize the beef and meld the flavors
Allowing the stew to rest, enhancing its taste and texture

Regional Variations and Cultural Significance

Beef goulash has transcended its humble origins to become a beloved dish across Central Europe. While the Hungarian version remains the most well-known, regional variations can be found in countries like Austria, Germany, and the Czech Republic. Each puts its own spin on the classic, reflecting local tastes and ingredients.

In Hungary, goulash is more than just a meal; it's a cultural icon. It represents the country's culinary heritage and is often served during festivals, family gatherings, and national celebrations. The dish embodies the warmth and hospitality of Hungarian culture, making it a must-try for anyone exploring the country's gastronomy.

A Comforting Classic for All Seasons

Beef goulash's enduring popularity lies in its versatility and comforting nature. Whether served on a cold winter's night or as a hearty meal after a long day, this flavorful stew never fails to satisfy. Its rich history, combined with its delicious taste, makes beef goulash more than just a meal – it's an experience that connects diners to centuries of culinary tradition.

A Taste of Hungary in Every Bite

Beef goulash stands as a testament to the power of simple ingredients and time-honored cooking techniques. Its journey from a shepherd's sustenance to an internationally recognized dish showcases the enduring appeal of hearty, flavorful cuisine. Whether you're sampling it in a Budapest café or preparing it in your own kitchen, beef goulash offers a delicious way to experience Hungarian culture and culinary expertise. So why not embark on a gastronomic adventure and savor the rich flavors of this classic stew?

Prep Time 30 mins

Cook Time 150 mins

Total Time 3 hrs

Cooking Method: Stovetop

Cuisine: Hungarian

Courses: Dinner, Lunch

Difficulty: Intermediate

Cooking Temp: 160 C

Servings: 6

Estimated Cost: $ 25

Calories: 450

Best Season: Suitable throughout the year, Winter, Fall

Description

Beef goulash is a beloved Hungarian classic that has captured hearts and taste buds around the world. This hearty stew combines tender chunks of beef with a rich, flavorful sauce infused with the distinctive warmth of paprika. Slow-cooked to perfection, the meat becomes incredibly tender, absorbing the complex flavors of the sauce. Onions, carrots, and potatoes add depth and texture, creating a satisfying one-pot meal. The thick, velvety broth is perfect for sopping up with crusty bread or serving over egg noodles. Originating from Hungarian shepherds, this comforting dish has evolved into a culinary icon, representing the essence of Eastern European cuisine with its bold flavors and rustic charm.

Main Ingredients

1 kg beef chuck roast (cut into 2-inch cubes)
2 tablespoons vegetable oil (30 ml)
2 large onions (diced, 300 grams)
3 cloves garlic (minced, 15 grams)
3 tablespoons Hungarian sweet paprika (21 grams)
1 teaspoon caraway seeds (5 grams)
2 bay leaves
4 medium carrots (sliced, 240 grams)
2 medium parsnips (sliced, 200 grams)
4 medium potatoes (cubed, 800 grams)
2 tablespoons tomato paste (30 grams)
4 cups beef broth (960 ml)
1 cup red wine (optional, 240 ml)
Salt and freshly ground black pepper to taste

Step-by-Step Instructions

1
Prepare the ingredients:Cut the beef chuck roast into 2-inch cubes.
2
Dice the onions, mince the garlic, and slice the carrots and parsnips.
3
Cube the potatoes, keeping them in cold water to prevent browning.
4
Brown the meat:Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
5
Working in batches, add the beef cubes and brown on all sides, about 3-4 minutes per batch.
6
Remove the browned meat and set aside.
7
Sauté the aromatics:In the same pot, reduce heat to medium and add the diced onions.
8
Cook until translucent, about 5 minutes, scraping up any browned bits from the bottom of the pot.
9
Add the minced garlic and cook for another minute until fragrant.
10
Add spices and return meat:Stir in the Hungarian sweet paprika and caraway seeds, toasting them for about 30 seconds.
11
Return the browned beef to the pot and combine with the onion mixture.
12
Build the stew:Add the tomato paste and stir to coat the meat and vegetables.
13
Pour in the beef broth and red wine (if using).
14
Add the bay leaves and bring the mixture to a simmer.
15
Slow cook:Reduce heat to low, cover the pot, and let it simmer for 1.5 hours, stirring occasionally.
16
Add vegetables:After 1.5 hours, add the sliced carrots, parsnips, and cubed potatoes to the pot.
17
Continue to simmer for another 30-40 minutes, or until the vegetables are tender and the meat is easily pulled apart with a fork.
For a thicker stew, you can combine 2 tablespoons of flour with 1/4 cup of cold water and stir this mixture into the goulash during the last 10 minutes of cooking.
18
Season and serve:Remove the bay leaves.
19
Taste and adjust seasoning with salt and freshly ground black pepper.
20
Serve hot, garnished with a dollop of sour cream and chopped fresh parsley if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 18g28%
Saturated Fat 6g30%
Cholesterol 95mg32%
Sodium 680mg29%
Potassium 1050mg30%
Total Carbohydrate 35g12%
Dietary Fiber 6g24%
Sugars 5g
Protein 38g76%

Vitamin A 4500 IU
Vitamin C 20 mg
Calcium 60 mg
Iron 5 mg
Vitamin E 1.5 IU
Vitamin K 15 mcg
Thiamin 0.3 mg
Riboflavin 0.4 mg
Niacin 9 mg
Vitamin B6 0.8 mg
Folate 45 mcg
Vitamin B12 2.5 mcg
Biotin 2 mcg
Pantothenic Acid 1.5 mg
Phosphorus 380 mg
Iodine 0.15 mcg
Magnesium 2 mg
Zinc 700 mg
Selenium 0.04 mcg
Copper 0.2 mg
Manganese 0.5 mg
Chromium 2 mcg
Molybdenum 0.01 mcg
Chloride 5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Choose the right cut of beef: Chuck roast or shoulder work best as they become tender with slow cooking.
Don't skimp on paprika: Use high-quality Hungarian sweet paprika for authentic flavor.
Brown the meat properly: Ensure each piece is well-browned for maximum flavor development.
Deglaze the pot: Use wine or broth to scrape up the flavorful brown bits after sautéing.
Simmer, don't boil: Keep the heat low for a gentle simmer to avoid tough meat.
Make ahead: Goulash tastes even better the next day as flavors meld overnight.
Freeze portions: This dish freezes well for up to 3 months.
Adjust thickness: Use flour slurry or reduce liquid for desired consistency.
Serve with sides: Crusty bread, egg noodles, or spaetzle complement goulash well.
Garnish creatively: Fresh parsley, a dollop of sour cream, or lemon zest can elevate the dish.

Tips & Tricks:

Toast spices: Briefly toast paprika and caraway seeds to enhance their flavors.
Use room temperature meat: This ensures even browning and cooking.
Don't overcrowd the pan: Brown meat in batches for better caramelization.
Add a splash of vinegar: A tablespoon of red wine vinegar at the end brightens flavors.
Experiment with peppers: Add bell peppers or Hungarian wax peppers for authenticity.
Try different root vegetables: Celery root or turnips can add interesting flavors.
Use homemade stock: For richer flavor, use homemade beef stock if available.
Add a touch of sweetness: A teaspoon of honey can balance the savory flavors.
Finish with fresh herbs: Stir in chopped fresh marjoram or thyme before serving.
Serve in bread bowls: For a fun presentation, serve in hollowed-out round bread loaves.

Serving Suggestions:

Crusty bread: Serve with a hearty sourdough or rye bread for soaking up the sauce.
Egg noodles: Wide egg noodles are traditional and perfect for holding the sauce.
Spaetzle: These small, irregularly shaped egg noodles are a classic German side.
Mashed potatoes: Creamy mashed potatoes make an excellent base for the goulash.
Steamed rice: For a lighter option, serve over steamed white or brown rice.
Roasted vegetables: Offer a side of roasted root vegetables for added nutrition.
Cucumber salad: A crisp cucumber salad provides a refreshing contrast.
Pickles: Tangy pickles or pickled vegetables complement the rich flavors.
Sour cream: A dollop of sour cream adds creaminess and balances the spices.
Red wine: Pair with a robust red wine like Hungarian Bull's Blood or Cabernet Sauvignon.

Dietary Restrictions:

This beef goulash recipe is naturally gluten-free and dairy-free. However, it contains red meat and is not suitable for vegetarians or vegans. Those with allergies to nightshades should be aware that paprika and tomatoes are key ingredients. For lower sodium diets, use low-sodium beef broth and adjust salt to taste. The dish is relatively high in protein and can be part of a balanced diet when portion sizes are considered.

Keywords: Hungarian cuisine, beef stew, paprika, slow-cooked, comfort food, one-pot meal, hearty dinner, Eastern European recipe

Read it online: https://deluxerecipe.com/recipe/beef-goulash/

Mack Wisniewski