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Hungarian goulash is a beef soup / stew heavily seasoned with paprika. It’s a warming and comforting dish, perfect for cold days. This national dish of Hungary has many variations. Some say adding vegetables, such as tomatoes, is only a modernized way to cook the dish. Regardless, Hungarian goulash does have one key ingredient that cannot be omitted – paprika, the soul of the dish.
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My version of Hungarian goulash uses simple ingredients and is cooked in one pot. It might not be the most authentic one, but it’s absolutely delicious – melt in your mouth beef cooked in a rich, flavorful broth. You will love it.
Ingredients (serves 2):
- 200g beef stew meat
- 1/2 onion
- 2-3 cloves garlic
- 1 tbs paprika
- 150-250g tomatoes
- 1tsb tomato paste
- 1 carrot
- 300-400ml water/ stock
- 1 bay leaf
- 10g pancetta optional
- 1/2 tsb sugar/honey optional
Instructions:
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Heat about 1/2 tbs oil in a pot, add stewing beef (cut into 2-3 cm cubes). Cook over medium heat until beef is browned on all sides. Transfer to a plate.
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Add chopped onion, garlic, pancetta, saute until onion turns translucent.
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Add beef, carrot chunks, saute for 1 minute or so. Stir in paprika, mix well.
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Add chopped tomatoes, tomato paste, stir and mix.
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Pour in hot water/broth, add bay leaf and sugar/honey. Bring broth to a boil, cover with lid, simmer for about 1 ½ -2 hours or until beef is fork-tender.
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Taste and season goulash with salt and pepper, serve immediately. Hungarian goulash is more like a soup, but you can reduce sauce if you fancy a thicker stew.
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Serve goulash with bread, biscuits, rice, pasta, etc., the list goes on. I also recommend adding 1tsb sour cream on top, which adds another layer of flavor to the dish.
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Warming, flavorful, healthy and filling, Hungarian goulash is a perfect dinner option for winter!