The best classic Hungarian goulash recipe – amazingly delicious beef stew/soup that is seasoned with paprika and more. This soup/stew is perfect for cold winter days to fill your stomach and your soul.
INGREDIENTS FOR YIELDS
1-2 tablespoons Oil
1½ (700g) Stewing beef, cut into chunks
Salt to taste
Pepper to taste
2 Onions, roughly chopped
1 Red bell pepper, diced
3 Tomatoes, chopped
3 garlic cloves, minced
1 tablespoon Hungarian sweet paprika
1 teaspoon Cumin
1 teaspoon caraway seeds (optional)
1 teaspoon Dried thyme
1 tablespoon Tomato paste
1 cup (240ml) red wine (optinal)
4-5 cups Beef stock/chicken stock/water
2 Bay leaves
1 Celery stalk, chopped
3 Carrots, cut into chunks
2 Potatoes, cut into chunks
In a large pot heat oil, add beef chunks, season with salt and pepper and brown them, about 6-7 minutes. Remove the beef from the pot and add chopped onions. Cook and golden. Add bell pepper and cook for 3-4 minutes. Add chopped tomatoes, minced garlic and cook for 3-4 minutes.
Put the beef back into the pot, add tomato paste, season with the spices and mix well.
Pour in red wine and deglaze (cook until reduced by half). Add beef stock and bay leaves.
Cover the pot, reduce the heat to low and cook for 90 minutes.
After 90 minutes add celery, carrots and potatoes and cook for another 20-30 minutes.
If you prefer thinner goulash, add more liquids. If you prefer thicker goulash, add less liquids.
Instead of wine you can use beef stock/chicken stock/water.
I made this for My grandfather and then he sadly passed away an hour later:(. it was the best goulash ive ever tasted though 10/10. its bussinReply
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