Hungarian Gulyas (Goulash) Recipe
Paprika was introduced to the Hungarians by the Turks in 16th century and is now considered the national spice of Hungary! No Hungarian Goulash would be complete without it.
Inspired by The Historian
Prep time: 15 minutes Cook time: 1 hour and 20 minutes Serves: 6
- 2 pounds beef chuck
- 1 teaspoon salt
- 2 tablespoons olive oil or bacon grease
- 2 white or yellow onions
- 3 tablespoons of Hungarian sweet paprika
- 1/4 teaspoon caraway seeds
- 2 garlic cloves, crushed
- 2 cups beef stock
- 2 cups water
- 1 pound of small thin-skinned potatoes (red, yellow, or fingerling), scrubbed
- 1/2 teaspoon coarse ground pepper
- Cut beef chuck into 1 inch cubes. Sprinkle meat with salt and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add onions and cook until browned. Add beef cubes, sweet paprika, caraway seeds, and garlic. Reduce heat to low, cover and allow meat cook for 1 hour.
- Add beef stock, water and scrubbed potatoes. Increase heat to medium-high and bring to boil. Reduce heat to medium and cook until potatoes are soft, about 15 to 20 minutes.
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