Traditional Hungarian Beef Goulash (Gulyás)
25min
2h 20min
4
540
Chef's Note
The secret to the silken texture is the 'Holy Trinity' of lard, a massive amount of onions, and the blooming technique. By removing the pot from the heat before adding the paprika, you ensure the high sugar content of the spice doesn't hit the 'Bitter Point' discussed in the blog post.
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Ingredients
1.5 pounds Beef chuck roast, cut into 1-inch cubes
2 tablespoons Pork lard (or high-quality beef tallow)
3 large Yellow onions, finely diced
3 tablespoons Hungarian Sweet Paprika (Édesnemes)
3 cloves Garlic, minced
1 teaspoon Caraway seeds, lightly crushed
4 cups Beef broth or water
1 medium Roma tomato, diced
1 medium Italian green pepper (wax pepper), chopped
2 large Potatoes, peeled and cubed
2 medium Carrots, sliced into rounds
to taste none Salt and freshly ground black pepper
Instructions
- 1
In a heavy-bottomed Dutch oven, melt the pork lard over medium-low heat.
- 2
Add the diced onions and a pinch of salt. Sauté slowly for 20 minutes, stirring occasionally, until the onions are soft, translucent, and have reached a jam-like consistency. Do not brown them heavily.
- 3
Crucial Step: Remove the pot from the heat entirely. Wait 30 seconds for the temperature to drop slightly, then stir in the Hungarian paprika. Stir constantly for 1 minute to 'bloom' the spice in the fat without burning it.
- 4
Return the pot to medium heat and add the beef cubes. Stir to coat the meat thoroughly in the onion-paprika mixture. Cook for 5 minutes until the meat releases some of its juices.
- 5
Add the minced garlic, caraway seeds, diced tomato, and green pepper. Pour in the beef broth or water until the meat is just submerged.
- 6
Bring to a very gentle simmer, then cover and reduce heat to low. Let it cook for 90 minutes, or until the beef is starting to become tender.
- 7
Add the cubed potatoes and carrots to the pot. If the liquid has reduced too much, add a half cup of water. Cover and simmer for another 25-30 minutes until the vegetables are tender and the sauce has thickened naturally from the potato starch.
- 8
Taste and adjust seasoning with salt and pepper. Serve hot in deep bowls, ideally with a side of crusty bread or Hungarian pinched noodles (csipetke).
Nutrition Information (per serving)
540
38g
28g
32g
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