Beef Goulash Recipe

Beef Goulash

Beef Goulash

Beef goulash is a hearty and flavorful dish with origins in Hungary, where it is known as "gulyás." Traditionally, it was a simple soup or stew prepared by Hungarian shepherds, but over time, it evolved into a beloved staple in Central European cuisine.

The base of a classic beef goulash consists of chunks of tender beef, usually from cuts like chuck or shank, which are ideal for slow cooking. The beef is typically browned to develop a deep, savory flavor before being simmered in a rich, paprika-spiced broth.

Hungarian paprika is a key ingredient in goulash, providing not only a vibrant red color but also a unique sweetness and mild heat. Both sweet and hot varieties of paprika may be used to adjust the dish's spice level.

Onions are another essential component, often used in generous amounts, as they melt down during cooking to thicken the sauce. Garlic, caraway seeds, and bay leaves are common additional seasonings, contributing to the goulash's complex flavor profile. Some recipes also include tomatoes or tomato paste, adding acidity and depth to the broth.

Vegetables like bell peppers and potatoes are often included, making the dish more substantial. Carrots and celery can also be added for extra texture and sweetness. The stew is typically slow-cooked until the beef is meltingly tender and the flavors are well blended, creating a comforting and satisfying meal.

Goulash is traditionally served with a variety of accompaniments. In Hungary, it might be paired with csipetke, small hand-rolled pinched noodles, or served over egg noodles, dumplings, or rice. A dollop of sour cream on top adds a creamy contrast to the rich, spicy stew.

Beef goulash's popularity has spread beyond Hungary, becoming a cherished dish in countries like Austria, Germany, and the Czech Republic, each with its regional variations. Whether enjoyed as a soup or a stew, beef goulash remains a testament to the enduring appeal of simple, well-seasoned comfort food.

First, the story of goulash.

The history of goulash traces back to medieval Hungary, where it originated as a humble dish prepared by Hungarian shepherds, known as "gulyás." The term "gulyás" itself means herdsman or cowboy, reflecting its pastoral roots.

Originally, it was a simple meal made from meat and onions, cooked slowly in a cauldron over an open fire. This dish was practical for shepherds who spent long periods away from home, as it was easy to prepare and provided substantial nourishment.

The earliest versions of goulash did not include paprika, as the spice was not introduced to Hungary until the 16th century. When paprika became widely available in the 18th century, it quickly became an integral ingredient in Hungarian cuisine, transforming goulash into the distinctive red stew known today. The inclusion of paprika not only added a vibrant color but also enhanced the flavor profile, making the dish more flavorful and aromatic.

Goulash gained prominence beyond Hungary in the 19th century. During this period, the Austro-Hungarian Empire facilitated cultural exchanges, and Hungarian dishes, including goulash, spread throughout Central Europe. Each region adapted the dish to local tastes and available ingredients, resulting in numerous variations. For instance, in Austria, goulash often includes caraway seeds and is served with dumplings, while in Germany, it might be made with a thicker sauce and different spices.

In the 20th century, goulash continued to evolve, influenced by changing social and economic conditions. It became a popular family meal, appreciated for its versatility and ability to feed many people with relatively inexpensive ingredients. The dish also found a place in international cuisine, celebrated in various countries for its rich, comforting flavors.

Today, goulash remains a symbol of Hungarian culinary tradition and cultural heritage. It is enjoyed in many forms, from a simple soup to a hearty stew, each version reflecting the diverse history and regional influences that have shaped this beloved dish.

Paprika

Hungarian Paprika

Paprika is essential to goulash, a traditional Hungarian dish, for its unique flavor, color, and cultural significance. Introduced to Hungary in the 16th century, paprika became a staple by the 18th century, transforming goulash from a simple meat-and-onion stew into a vibrant, flavorful meal. Hungarian paprika, known for its rich, sweet, and mildly spicy profile, imparts a distinctive taste that defines authentic goulash.

The spice's deep red color gives goulash its characteristic hue, making the dish visually appealing and enhancing its overall flavor. Paprika's versatility allows cooks to balance sweetness and heat, creating a complex and satisfying dish. Additionally, the use of high-quality Hungarian paprika, particularly from regions like Szeged and Kalocsa, ensures the best flavor and aroma.

Thus, paprika is not just a seasoning but the soul of goulash, embodying the essence of Hungarian culinary tradition and elevating the dish to iconic status.

📖 Recipe

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5 from 6 votes

Beef Goulash Recipe

Prep Time30 minutes mins

Cook Time2 hours hrs 45 minutes mins

Total Time3 hours hrs 15 minutes mins

Course: Main Course

Cuisine: Hungarian

Servings: 12 servings

Ingredients

• 4 ounces lard or pork fat
• 3½ lbs chuck roast boneless, cut into 3 ounce pieces
• 2 large onions sliced into rings
• 3 cloves garlic crushed
• 2 tablespoons paprika mild Hungarian
• 1 smal bouquet garni
• 1 lb tomatoes peeled, de-seeded and cut into quarters
• 1 quart stock or water
• salt and pepper to taste

Instructions

• In a large stock pot, melt pork fat or lard over med-high heat.
• Add meat; turn heat to high and brown meat.
• Add onions; turn heat down to med-high and cook for 5 minutes.
• Add garlic, cook for 3 to 4 minutes.
• Add paprika cook for 3 to 4 minutes, stirring the whole time.
• Add the bouquet garni.
• Add the tomatoes cook for 5 minutes.
• Add stock or water, salt and pepper.
• Turn heat to high, when it starts to boil, lower heat to a simmer.
• Simmer for 2 hours.