I must admit, it’s been a long while since I made Hungarian Goulash. I know it has 2 main ingredients: beef and paprika. I searched the internet and came across a multitude of recipes. I was inspired and decided to make one with my spin on it. I am not claiming it’s the most traditional, but I think it’s very close to it. I noticed some recipes called for some veggies, but I wanted the meat to be the main focus without any distractions. So, follow me in the kitchen for my own version of Hungarian Goulash. I usually cook for a crowd and always have leftovers. This recipe can easily be divided in half. This dish starts out on the stove and continues to cook in the oven. You will need a Dutch Oven or a large pan with a lid that can withstand the heat in the oven.
Serves: 10 -12 Level of difficulty: Medium – prep time: about 1 hour including searing the meat. Cooking time: 1.5 hours – Allow a minimum of 2.5 hours from start to finish. This recipe can be done in a slow cooker. I recommend you research this method of cooking on Google.
- 5 lbs. beef for stew, cut-up in cubes
- 6 tbsp. flour for drenching
- 1 tbsp. sea salt
- Freshly ground black pepper to taste
- 1 tsp. + 2 tbsp. Hungarian Paprika
- 3 tbsp. olive oil + 3 tbsp. vegetable oil
- 1 tsp. tomato paste
- 1 container of chopped tomatoes, 26.46 Pomi brand*
- 32 oz. 50% reduced-sodium beef broth
- 1 cup chopped onion
- 4 garlic cloves, chopped
- 4 bay leaves
- Sour cream 1/3 less fat for garnish
- Flat leave parsley for garnish
- 1.5 lb. egg noodles
Preparation:1) Pre-heat oven to 350 degree F.2) In a large plastic or stainless-steel bowl, season the meat with sea salt, 1 tsp. paprika, and pepper to taste. Mix well. Add the flour, mix until all the meat is coated. Shake off the excess.
3) in a Dutch oven on medium-high heat, heat up 3 tbsp. olive oil and 3 tbsp. vegetable oil. Start searing the meat. Make sure you hear that sizzling sound. Do this in batches, three minutes on one side, and two minutes on the other side. Remove, and repeat the process. Set aside in a large clean bowl.
4) In the same pan, using the same oil, add the onions, saute’ for 2 minutes, add the garlic, 1 minute, tomato paste, and stir well until it’s caramelized. Deglaze with the beef broth while stirring. Add chopped tomatoes, 2 tbsp. paprika, meat and bay leaves. Bring it to a full boil and the turn the stove off. Cover and place it in the preheated oven. Cook for at least 1.5 or until the meat is fork-tender. While the meat is the oven, cook your egg noodles, as per package directions.
5) Serve the Goulash over egg noodles, garnish with fresh parsley and a dollop of sour cream.
Cook’s note: Shake off the excess of flour to avoid a dirty pan.
At the halfway point, check the meat, give it a good stir.
This is one of the most soul-warming dishes on a cold winter day. Enjoy!
Bon Appetit from My Kitchen to Yours!
Gina Martino Zarcadoolas – Foodiewinelover
My Food, Wine & Travel Lifestyles
Culinary Aficionado and WSET-Level 2 certified wine connoisseur