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Hungarian Goulash (Gulyás)

After visiting my extended family in Hungary, I was inspired to make authentic Goulash here in the States.
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Prep Time 45 minutes
Cook Time 1 hour
Course Main Course
Cuisine Hungarian
Servings 8 People

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).