Hungarian Goulash (Gulyás)
After visiting my extended family in Hungary, I was inspired to make authentic Goulash here in the States.
Equipment
- 1 Large Pot or Slow cooker
Ingredients
- 3 tbsp Butter
- 2 small yellow or sweet onions
- 3 large bell peppers I like red, orange, or yellow. Remove the seeds and cut into 1/2inch chunks
- 5 cloves garlic You can always add more
- 2 large roma tomatoes diced
- 2 carrots sliced
- 2 medium Yukon Gold Potatoes Cut into chunks
- 1 1/2 lbs Stew Beef (or Venison) 1/2 inch pieces
- 5 cups beef broth
- 1/4 cup Hungarian Sweet Paprika Try to use sweet; I sometimes mix sweet with a bit of smokey.
- 1 bay leaf
- Salt to taste
Instructions
- Melt the butter in the pot and cook the onions until translucent. Add the beef and brown.
- Add the bell peppers & tomatoes. Stir the mixture. Add the garlic. Cook it all down a bit until peppers are getting soft and tomatoes are blending with the mixture.
- Remove the pot from the heat. You will add the paprika & stir. DO NOT cook the paprika with direct heat as it will scorch.
- Add the potatoes and carrots.
- Add the broth, salt, and bay leaf. Bring to a boil. Reduce heat and cook for 1 - 2 hours. You will want the beef to be cooked but tender and the potatoes to be soft. When serving, add a dollop of sour cream.
Notes
This recipe is good with egg noodles or even Hungarian Noodles (Nokedli).