Ah, Hungarian Goulash — a true comfort classic! 🍲 Let’s break it down:
What It Is
- A hearty stew from Hungary, traditionally made with beef, onions, and paprika.
- Often includes vegetables like carrots, potatoes, and bell peppers.
- Known for its rich, slightly smoky flavor and vibrant red color from paprika.
Key Ingredients
- Beef (preferably chuck or stew meat)
- Onions
- Paprika (sweet or smoked, the star spice!)
- Garlic
- Carrots, potatoes, bell peppers (optional)
- Tomato paste or diced tomatoes
- Beef broth or water
- Salt, pepper, and caraway seeds (traditional touch)
Basic Cooking Method
- Sauté onions and garlic in oil until soft.
- Add beef chunks and brown them lightly.
- Sprinkle in paprika and stir quickly to avoid burning.
- Add broth, tomatoes, and vegetables.
- Simmer for 1.5–2 hours until beef is tender and the sauce is rich.
- Adjust seasoning and serve hot — often with bread or dumplings.
Fun Facts
- Paprika is the defining flavor — Hungarian goulash without it isn’t authentic.
- Some recipes include a splash of wine for depth.
- Can be served as a stew (thicker) or soup (thinner), depending on preference.
If you want, I can make a super simple, foolproof Hungarian Goulash recipe that even beginners can follow and taste like a restaurant dish. Do you want me to do that?
