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Hungarian Goulash
Hungarian Goulash

Hungarian Goulash
Step into the rustic kitchens of Hungary, where hearty stews simmer slowly on the stove and savory aromas fill the air. Here, amidst the rolling hills and picturesque landscapes, one dish reigns supreme: Hungarian Goulash. This iconic…
Hungarian Goulash
Source
Ingredients:
1
Servings
  • 2
    lb
     beef (such as chuck or stew meat), cut into cubes
  • 2
    item
     onions, finely chopped
  • 2
    clove
     garlic, minced
  • 2
    tbsp
     hungarian sweet paprika
  • 1
    tbsp
     tomato paste
  • 2
    item
     tomatoes, diced
  • 2
    item
     carrots, diced
  • 2
    item
     potatoes, diced
  • 1
    item
     bell pepper, diced
  • 480
    ml
     beef broth
  • 1
    item
     salt and pepper to taste
Hungarian Goulash
Instructions:
  1. In a large pot or Dutch oven, heat some oil over medium-high heat.
  2. Add the onions and garlic, and sauté until softened and translucent.
  3. Add the beef cubes to the pot and brown them on all sides.
  4. Stir in the Hungarian sweet paprika and tomato paste, coating the meat and onions evenly.
  5. Add the diced tomatoes, carrots, potatoes, bell pepper, and beef broth to the pot.
  6. Season with salt, pepper, and any additional herbs or spices you desire.
  7. Bring the stew to a boil, then reduce the heat to low and let it simmer, covered, for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
  8. Adjust seasoning if necessary, then serve hot with crusty bread or dumplings.
  • 2
    lb
     beef (such as chuck or stew meat), cut into cubes
  • 2
    item
     onions, finely chopped
  • 2
    clove
     garlic, minced
  • 2
    tbsp
     hungarian sweet paprika
  • 1
    tbsp
     tomato paste
  • 2
    item
     tomatoes, diced
  • 2
    item
     carrots, diced
  • 2
    item
     potatoes, diced
  • 1
    item
     bell pepper, diced
  • 480
    ml
     beef broth
  • 1
    item
     salt and pepper to taste
1
Servings
0

In a large pot or Dutch oven, heat some oil over medium-high heat.

Add the onions and garlic, and sauté until softened and translucent.

Add the beef cubes to the pot and brown them on all sides.

Stir in the Hungarian sweet paprika and tomato paste, coating the meat and onions evenly.

Add the diced tomatoes, carrots, potatoes, bell pepper, and beef broth to the pot.

Season with salt, pepper, and any additional herbs or spices you desire.

Bring the stew to a boil, then reduce the heat to low and let it simmer, covered, for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.

Adjust seasoning if necessary, then serve hot with crusty bread or dumplings.

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