Classic Goulash

In the rolling hills of Hungary, where the air is crisp and the landscape dotted with rustic villages, the tantalizing aroma of simmering beef and paprika fills the air. Classic Goulash, a dish steeped in history and tradition, has been the centerpiece of family meals for centuries. Originally a humble shepherd’s stew, it has evolved into a rich, flavorful dish that brings warmth and comfort. Imagine a gathering around a communal table, sharing stories and savoring each spoonful of this hearty stew. Let’s bring a piece of this timeless culinary heritage into your kitchen with a classic goulash recipe.

Key Considerations, Tips, and Tricks

Attention to Detail

  1. Quality Beef: Use well-marbled cuts like chuck roast for tenderness and flavor.
  2. Authentic Paprika: Hungarian sweet paprika is essential for the authentic flavor profile.
  3. Slow Cooking: Low and slow simmering ensures the beef is tender and flavors meld beautifully.

Tips and Tricks

  • Brown the Beef: Searing the beef adds depth and richness to the stew.
  • Layer Flavors: Add ingredients in stages to develop a complex flavor profile.
  • Use Fresh Spices: Fresh paprika and caraway seeds enhance the authenticity and taste.
  • Simmer Gently: Avoid boiling the stew, which can toughen the beef.


  • Beef Chuck Roast: 2 pounds, cut into 1-inch cubes
  • Onion: 2 large, finely chopped
  • Garlic: 3 cloves, minced
  • Carrots: 2, sliced
  • Red Bell Pepper: 1, chopped
  • Tomato Paste: 2 tablespoons
  • Hungarian Sweet Paprika: 3 tablespoons
  • Caraway Seeds: 1 teaspoon
  • Beef Broth: 4 cups
  • Tomatoes: 2 large, chopped (or 1 can diced tomatoes)
  • Potatoes: 2 large, peeled and diced
  • Salt and Pepper: To taste
  • Olive Oil: 2 tablespoons
  • Bay Leaf: 1
  • Fresh Parsley: Chopped, for garnish
  • Sour Cream: For serving (optional)
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