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On a midsummer evening in Budapest, we savored a bowl of authentic Hungarian goulash by the Danube. Rich with paprika and aromatic spices, it was a perfect blend of warmth and tradition. That experience taught me something important about real goulash – it’s not the American version with ground beef and macaroni, but a proper soup-stew that Hungarians call gulyás.
The secret to authentic goulash is Hungarian paprika, which isn’t just any paprika. This sweet, smoky spice transforms the entire dish, giving it that distinctive deep red color and complex flavor that makes goulash unmistakable. I’ve tried making this with regular grocery store paprika, and it’s just not the same. It’s worth seeking out the real Hungarian stuff – you can find it online or in specialty stores.
The technique is straightforward but requires patience. You brown the beef first to develop flavor, then slowly build layers with onions, garlic, and those crucial spices. The caraway seeds might seem like a small detail, but they add an earthy note that’s essential to the authentic taste. Some recipes include tomatoes or green peppers, but I prefer this simpler version that lets the paprika shine.
The long, slow cooking is non-negotiable. This isn’t a weeknight dinner unless you start it early – the beef needs those 2-3 hours to become fork-tender and for all the flavors to meld properly. The potatoes break down slightly during cooking, which naturally thickens the broth and makes it hearty enough to be a meal on its own.
Serve it with crusty bread or Hungarian dumplings, and you’ll understand why this humble stew has been feeding families for centuries. It’s comfort food at its finest – simple ingredients transformed through time and tradition into something that warms you from the inside out.
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Hungarian Goulash
A traditional Hungarian stew with tender beef, potatoes, carrots, and rich paprika-infused broth, slow-cooked to perfection for deep, comforting flavors.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Soups
Ingredients
- 2 lbs beef stew meat, cubed
- 2 large onions, chopped
- 3 cloves garlic, minced
- 2 tbsp Hungarian paprika
- 1 tsp caraway seeds
- 2 bay leaves
- 4 large potatoes, peeled and diced
- 4 carrots, sliced
- 4 cups beef broth
- Salt and pepper to taste
Instructions
- In a large pot, brown the beef cubes over medium heat.
- Add onions and garlic, sauté until translucent.
- Stir in paprika, caraway seeds, and bay leaves.
- Add potatoes, carrots, and beef broth. Season with salt and pepper.
- Simmer for 2-3 hours until meat is tender and flavors meld.
If you try this recipe for Hungarian Goulash, let me know what you think!
