Goulash Recipe
The best classic Hungarian goulash recipe – amazingly delicious beef stew/soup that is seasoned with paprika and more. This soup/stew is perfect for cold winter days to fill your stomach and your soul.
Goulash Recipe
Ingredients
- 1-2 tablespoons Oil
- 1½ 700g Stewing beef, cut into chunks
- Salt to taste
- Pepper to taste
- 2 Onions roughly chopped
- 1 Red bell pepper diced
- 3 Tomatoes chopped
- 3 garlic cloves minced
- 1 tablespoon Hungarian sweet paprika
- 1 teaspoon Cumin
- 1 teaspoon caraway seeds optional
- 1 teaspoon Dried thyme
- 1 tablespoon Tomato paste
- 1 cup 240ml red wine (optinal)
- 4-5 cups Beef stock/chicken stock/water
- 2 Bay leaves
- 1 Celery stalk chopped
- 3 Carrots cut into chunks
- 2 Potatoes cut into chunks
Instructions
- DIRECTIONS
- In a large pot heat oil, add beef chunks, season with salt and pepper and brown them, about 6-7 minutes. Remove the beef from the pot and add chopped onions. Cook and golden. Add bell pepper and cook for 3-4 minutes. Add chopped tomatoes, minced garlic and cook for 3-4 minutes.
- Put the beef back into the pot, add tomato paste, season with the spices and mix well.
- Pour in red wine and deglaze (cook until reduced by half). Add beef stock and bay leaves.
- Cover the pot, reduce the heat to low and cook for 90 minutes.
- After 90 minutes add celery, carrots and potatoes and cook for another 20-30 minutes.
- Serve!
- If you prefer thinner goulash, add more liquids. If you prefer thicker goulash, add less liquids.
- Instead of wine you can use beef stock/chicken stock/water.
I made this for My grandfather and then he sadly passed away an hour later:(. it was the best goulash ive ever tasted though 10/10. its bussin