Classic Hungarian goulash is often called Hungarian Stew in the United States. When Americans typically think of goulash, they imagine a macaroni ground beef stew similar to Hamburger Helper. Hungarian goulash, however is a rich, yet simple beef stew made with onions and paprika without a lot of fuss.
Hungarian goulash is a simple beef stew with minimal ingredients and tougher cuts of meat. By cooking the stew for a long time at a low simmer, you not only get a great flavor, you will also tenderize the meat. In addition, paprika really helps bring out the flavor of the meat. Do not rush making this and resist buying expensive cuts of beef as it won't do you any good. Instead, buy a good quality Hungarian paprika if you are going to splurge.
And of course, there are about 5 billion ways to make this dish as it is one of Hungary's national dishes. Hungarian goulash is the equivalent of our own beef stew. There are literally hundreds of ways to make it and they are all delicious. This is perhaps the most basic way. Feel free to modify it as you learn how to make it. It's truly a versatile stew. Also, if you like, try it with these homemade egg noodles. They are actually quite delicious together.
Once you learn how to make Hungarian goulash, you'll likely never look at the America version the same way again. And you'll be explaining to everyone else how this isn't beef stew but a classic dish of Hungary that makes you hungry. See what I did there?
Classic Hungarian Goulash
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Ingredients
- 2 lbs stew meat
- 2 large (2 lbs) onions
- 2 cups (480mL) water or beef stock
- 1 can (6oz) tomato paste
- 3 tbs (18g) paprika
- 2 tbs (30mL) oil
- 1 tbs (3g) flour
- 1 tsp (5g) salt*
Instructions
- Slice or cube onions into small pieces. Next, cube steak into 1 - 2" (2.5 - 5 cm) pieces. Set aside.
- In a large stock pot, sauté onions in 1 tbs (15mL) of oil on medium heat until translucent. Remove onions.
- Add an addition 1 tbs (15mL) of oil to pot. Add cubed meat, a little bit at a time in order not to crowd pan. Cook until sides are browned, about 2 - 3 minutes per side. Continue to cook until most of the moisture evaporates.
- Add the flour and toss the meat until well coated. Repeat with the paprika. Cook for 1 - 3 minutes on low heat until there is no more water in the pan.
- Add in the tomato paste and water or broth. Stir and cover. Simmer on low heat for 1/2 hour. Remove lid carefully and stir.
- Continue to simmer for 2 1/2 - 5 hours or until meat is tender and sauce thickens. If desired, add salt in the last 1/2 hour of cooking.
- Served over plain noodles or potatoes.
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