Hungarian goulash is often cooked outdoors in a kettle hanging by a tripod over coals! This low-fat stove top version tastes just as good; guests will rave.
When you want a real comfort food, you can count on the iconic Hungarian goulash soup. Being Hungarian, I frequently delighted many guests with my recipe. The dish will warm you up with its delicious sweet and hot paprika flavors.
Keyword authentic, Freezable, Hearty, iconic, Make Ahead, party food, Stove top
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 8
Calories 250kcal
Author Chief Desirist Dr Hanna
Equipment
Dutch Oven 6 Qt
Ceramic skillet 12
Ingredients
2TBSPolive oil
2medium onionsdiced small
½tspsalt
1 ½tspwhole caraway or cumin seeds
1lbbeef chuckfat trimmed, cut into half inch cubes
3garlic clovescrushed
1 ½TBSPHungarian sweet paprika
½TBSPHot Smoked Paprika
1carrotpeeled, sliced
1parsnippeeled, sliced
2green or red pepperssliced
2tomatoessliced
1TBSPVegeta
1tspred pepper chili flakes
1 ½lbRusset potatoespeeled, diced into approx. half inch pieces
1tspsalt
6cupswater
A handful of chopped parsley
Instructions
First cut the meat, veggies – except forpotatoes. You can cut the potatoes later, while the meat is cooking.
Heat 1 TBSP oil in a 6 Qt Dutch oven over medium heat. Add onion and ½ tsp salt, and sauté until onion gets to soften, about 6 minutes. Add caraway seed and sauté for 1 min. Then add garlic, Hungarian Sweet Paprika, and Smoked Paprika. Sauté for 30 sec. Set aside.
Meanwhile in a 12-inch ceramic skillet heat the other 1 TBSP oil with the cubed beef on medium heat. Stir constantly, till it produces water. Sauté on high until meat is brown on all sides, about 10 minutes total, stirring time to time.
Add carrots, green or red peppers, parsnips and sauté stirring for 2-3 minutes.
Add tomatoes, Vegeta, chili flakes. Bring to boil. Reduce heat to low; simmer until meat is just tender, about 30-40 minutes.
Meanwhile peel and dice the potatoes.
After the meat cooked 30-40 minutes, add the other 3 cups water, then the diced potatoes. Simmer until potatoes are tender, about 20 minutes. Season with salt as needed.
Pour meat-veggie mix to to the onions in the Dutch oven, and immediately cover the stew with half of the water (3 cups).
Adjust the liquid with water to consistency you like (soup or stew).
Serve with chopped parsley in bowls.
Notes
Hungarian Goulash on Tripod
Goulash originates from the 9th century Hungarian shepherds cooking. You could call it the first Hungarian instant “soup” or beef jerky! The shepherds cooked and spiced the meat, then sun-dried it. (Paprika of course only became the spice in the 16th century.) They used bags made from sheep's stomachs to store the food. Added water and voila – let them have soup! Serve the soup with “Csipetke” – easy handmade pinched fresh pasta –see in my Csipetke recipe.
Former PhD chemist turned to chocolatier. Now in New Hampshire USA starting a food business in my 3rd country, after NZ and AU. I’m very committed to sustainability, defined as buying locally, shunning preservatives & artificial ingredients, and using only natural fruits and herbs and highest cocoa content possible for chocolates
