For an American when we think of goulash, it's usually with a tomato, meat-based dish with macaroni. Hungarian Goulash is more similar to an American beef stew. Pay attention to the ingredients to make a more authentic dish from Hungary. This is a wonderful comfort food, which can be served with some warm bread on the side. You can use any red meat, beef, lamb, venison, or even pork. This recipe uses chuck roast, cut into cubes. The most important part is good quality paprika (Hungarian can be bought online or at a specialty store). Cook it in a Dutch oven or heavy pan. You can also use a crockpot, but brown ingredients before placing them in the crockpot.Visit our "Top 10 Christmas Markets in Europe (Start Planning Your Holiday Trip to Europe!)" post – https://thecultureties.com/christmas-markets-in-europe
- 2 ½ lbs. of trimmed and cubed chuck roast. Cubes should about an inch.
- salt and pepper
- 2 tablespoons bacon fat or bacon lard
- 2 tablespoons unsalted butter
- 2 large yellow onions, diced
- 6 garlic cloves, minced
- ¼ cup sweet paprika
- 2 teaspoons caraway seeds
- 1 teaspoon dried thyme
- 1 ½ cups carrots, cut into 1 1/2-inch pieces (reserved for later)
- 1 large peeled potato, cut into 1 inch pieces (reserve for later, place in cold water until ready)
- 1 red bell pepper, chopped into ½-inch pieces
- 1 14 ounce can chopped tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 ½-3 cups beef broth
- 2 bay leaves
- Toss the cubed meat with salt and pepper.
- Heat the Dutch oven over medium heat and melt the fat, add the seasoned meat in batches and brown. Don’t overcrowd the pot. Lift out browned meat and place on a plate.
- Melt the butter in the pan and add the onions, lower the heat to low and cook until translucent.
- Add the red pepper and toss with the onion, cook for another 5 minutes, stirring making sure not to burn.
- Add the garlic and paprika, and continue to stir. Don’t burn the paprika as it will turn bitter.
- Add the caraway, thyme and tomato paste along with the canned tomatoes and beef broth. Also add the Worcestershire sauce and bay leaves.
- Stir well, cover and lower heat to simmer for about an hour – the sauce should start to thicken as it reduces.
- Drain the potatoes and add them along with the chopped carrots. Cook for another 30 – 40 minutes or until the potatoes and carrots are tender.
- Serve in bowls and enjoy with a side of warm bread.
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