• February 22, 2023

Hungarian Goulash

Hungarian Goulash

Hungarian Goulash 1024 798 Cooking Aboard with Jill

A Hungarian Goulash is a stew that is rich and meaty. It is the national dish of Hungary, but it is also famous in many other European countries. What sets this dish apart from other stews are the seasonings which includes a fair amount of paprika along with caraway, rosemary and thyme. I serve it with bread, but other versions include potatoes or eating this over noodles. The goulash saves very well for leftovers and gets even more tasty with time.

 4 tablespoons Olive Oil (or butter)
 1 yellow onion
 ¼ cup Hungarian sweet paprika
 6 ounces tomato paste
 1 pound of mushrooms, sliced
 1 pound of beef tenderloin (or your choice of beef)
 3 cloves garlic
 1 red bell pepper
 2 cans of Campbells Beef Consume or 3 cups Beef stock
 1/3 cup red wine or ¼ cup balsamic vinegar
 Salt and pepper to taste
 1 teaspoon each of caraway seeds, rosemary and thyme
 Sour cream and fresh chopped parsley for garnish
 10 cup pot or slow cooker
 1 meat tenderizer
1

2

Dice the red pepper and onion. Mince the garlic.
Place oil or butter in a pan over medium high heat. Add the red pepper, onion and garlic. Season with salt and pepper. Sauté for 5 to 10 minutes until tender.

3

With a hammer or meat tenderizer, tenderize the meat

4

Add the meat and season with salt and pepper. Brown for 5 minutes while stirring the whole mixture together. Add the mushroom and stir until all ingredients are combined.

5

Add the beef stock, tomato paste, paprika, caraway seed, rosemary and thyme. Stir well. Cover with a lid and reduce heat to low. Allow the goulash to cook for an hour or more as this will further tenderize the meat. Before serving, add the red wine or balsamic vinegar.

6

Ladle the goulash into soup bowls and garnish with a big scoop of sour cream and a good pinch of chopped parsley. I like to serve this with crusty bread. Serves 6.

Category

Ingredients

 4 tablespoons Olive Oil (or butter)
 1 yellow onion
 ¼ cup Hungarian sweet paprika
 6 ounces tomato paste
 1 pound of mushrooms, sliced
 1 pound of beef tenderloin (or your choice of beef)
 3 cloves garlic
 1 red bell pepper
 2 cans of Campbells Beef Consume or 3 cups Beef stock
 1/3 cup red wine or ¼ cup balsamic vinegar
 Salt and pepper to taste
 1 teaspoon each of caraway seeds, rosemary and thyme
 Sour cream and fresh chopped parsley for garnish
 10 cup pot or slow cooker
 1 meat tenderizer

Directions

1

2

Dice the red pepper and onion. Mince the garlic.
Place oil or butter in a pan over medium high heat. Add the red pepper, onion and garlic. Season with salt and pepper. Sauté for 5 to 10 minutes until tender.

3

With a hammer or meat tenderizer, tenderize the meat

4

Add the meat and season with salt and pepper. Brown for 5 minutes while stirring the whole mixture together. Add the mushroom and stir until all ingredients are combined.

5

Add the beef stock, tomato paste, paprika, caraway seed, rosemary and thyme. Stir well. Cover with a lid and reduce heat to low. Allow the goulash to cook for an hour or more as this will further tenderize the meat. Before serving, add the red wine or balsamic vinegar.

6

Ladle the goulash into soup bowls and garnish with a big scoop of sour cream and a good pinch of chopped parsley. I like to serve this with crusty bread. Serves 6.

Hungarian Goulash

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