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.
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.
With a hammer or meat tenderizer, tenderize the meat
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.
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.
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.
Ingredients
Directions
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.
With a hammer or meat tenderizer, tenderize the meat
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.
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.
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.