How to make Tender Juicy Hungarian Goulash
Hungarian Goulash is a yummy tomato-ey beef and potato stew traditionally flavoured with paprika. This goulash is such a favourite in our household – it is healthy, very cheap to make, and luxuriously thick and rich. The slow-cooked beef is fall-apart tender, stull juicy and full of flavour.
What Is Hungarian Goulash?
Hungarian Goulash, also known as “gulyás” in Hungarian, is a traditional and iconic dish that originated in Hungary. It is a hearty, savory stew made with chunks of beef (often shin or shoulder) or other meats, cooked together with onions, garlic, and a rich blend of spices, including paprika. The distinctive flavor of Hungarian Goulash comes from the generous use of sweet or hot Hungarian paprika, which gives the dish its characteristic red color and robust taste.
Typically prepared as a one-pot dish, the ingredients are slow-cooked until the meat becomes tender and flavorful. Potatoes, carrots, and bell peppers are common additions to the stew, contributing to its heartiness and nutritional value. Hungarian Goulash is often served with a side of egg noodles, potatoes, or bread, providing a satisfying and comforting meal that reflects the culinary heritage of Hungary.
Praises For the Humble Stew
Goulash is the exotic cousin of Stew. Let us take a few moments to show our appreciation for the humble stew, for it is wonderful in so many ways:
Stew is a budget-friendly way to have meat
Normally made from the cheaper, tougher cuts, stew transforms an underwhelming portion of meat into something that is a succulent and flavourful meal. We are ALL about low-cost happiness here, and it is SO satisfying to me to make a “blah” cut of meat into something that is a real treat, while not dipping too deeply into my pocket.
Stew is an effective way to make meat go further
Meat + liquid is naturally going to go further than plain meat. That is just simple maths. You do eat less meat, but because it has been stewing in the broth for so long, the broth takes on that meaty deliciousness, disguising the fact you are actually eating less meat.
The broth will also carry other things such as lentils, beans and vegetables which are also flavoured by the meat. Then it can be spread out over rice, or potatoes, or even toast.
Stew is an Delicious way to hide vegetables
Things which would normally be a challenge for your children to eat, are more palatable when they have been stewing in a flavourful, meaty broth. It softens and flavours them, making them a bit more appealing than in their bare form.
the secret to a good stew
I would define a good stew as a deeply rich, umami broth that is thick and hearty with tender, succulent beef that is slipping apart.
This kind of stew cannot be rushed. The beef needs time to break down and for the fats to melt down and flavour the broth. The broth then needs to be thickened, which condenses and enriches the flavour.
The best way to achieve this is to use a slow cooker, and cook on low for as long as you can. This Hungarian Goulash was in my slow cooker for almost 24 hours, on low. Therefore, you would need to know long in advance when the stew is needed by, so you can have it ready in time.
Once the beef is nice and tender, the broth will need to be thickened. Do NOT do this with added thickener, such as cornstarch. The best way to thicken the broth is to remove it from the slow-cooker and let it reduce in a pan on the stove top.
This allows all the water to evaporate, condensing the flavour and making it an umami party in your mouth!
How much time do you need for Hungarian Goulash?
Though this Goulash takes a long time, it involves very little hands-on time. Give the beef a quick flash-fry, but don’t even bother cutting it up – you can have the pleasure of forking it apart at the end. Then, add it and all the other ingredients to the slow cooker and let the meat and broth do its thang for 24 hours.
As you can see, the broth is still quite thin after the slow-cooking time, so it does need to be reduced in a large pan. But, this involves very little hands-on work – just a further hour spent reducing the broth.
What ingredients do you need for Hungarian Goulash?
This stew does not use particularly foreign ingredients, as the name would suggest. All you need are:
- tinned tomatoes
- tomato paste
- onions
- capsicum
- Worcestershire sauce
- stewing beef
- paprika
- sage
- thyme
- salt
- pinch sugar
Tomatoes make for a luscious and tasty sauce, which I prefer over the classic beef stew. The paprika gives it that exotic flavour. The capsicums lend a wonderful sweetness, as does the Worcestershire sauce. I left out the traditional potatoes, but they would release starches, which would help to keep the sauce thick.
You could add any vegetables or grains you desire. Mushrooms would be amazing! I would make this again with those. A splash of wine would also help to deepen the flavour, but we left it out and didn’t actually miss it.
I hope you will enjoy this recipe as much as our family did!
Conclusion
I hope this recipe gives you inspiration to bring a taste of Hungary to your own kitchen. Whether you’re a seasoned chef or a kitchen novice, this hearty and flavorful dish offers a warm embrace that transcends borders. So, gather your ingredients, fire up the stove, and embark on a delicious adventure. May your kitchen be filled with the savory aroma of Hungarian Goulash, creating not just a meal but a memorable experience for you and your loved ones. Here’s to savoring the joy of cooking and the delightful flavors of a well-crafted Hungarian Goulash!
