Hungarian Goulash
A hearty and flavorful Hungarian stew made with beef, onions, paprika, and tomato paste.
A hearty and flavorful Hungarian stew made with beef, onions, paprika, and tomato paste.
- Carbohydrate 10.1044093758247 g
- Cholesterol 112.264111575 mg
- Fat 36.580336804497 g
- Fiber 2.91784380199214 g
- Protein 33.7125148937184 g
- Saturated Fat 12.3685779132954 g
- Serving Size 1 1 Serving (288g)
- Sodium 271.405590477006 mg
- Sugar 7.18656557383253 g
- Trans Fat 3.89621596374986 g
- Calories 503 calories
Step-by-step
- Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
- In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.
Choosing the Right Heavy-Bottomed Vessel
Standard aluminum stockpots create hot spots that scorch thick tomato pastes and ground spices during long simmers. Heavy cast iron or enameled Dutch ovens distribute thermal energy evenly across the base. Slicing three large onions requires a sharp chef knife to ensure uniform thickness so they soften uniformly in vegetable oil. Thin walls demand constant stirring during the initial 15-minute onion softening phase to prevent burning.
Managing Paprika and Meat Searing
Hungarian sweet paprika burns easily if added directly to dry, screaming-hot oil without moisture. Coating three pounds of cubed beef stew meat in the spice and salt mixture creates a protective layer before it hits the pot. Brown the meat thoroughly on all sides to develop deep Maillard compounds. Crowding the Dutch oven releases excess moisture, so sear the beef in two separate batches if necessary.
Determining Doneness Without a Thermometer
Collagen breakdown signals readiness rather than internal temperature readings. Simmer the covered stew on low heat for 90 to 120 minutes until individual cubes yield completely to slight pressure from the back of a wooden spoon. Stir occasionally during this braise to integrate the tomato paste and water into a cohesive sauce. Rest the cooked goulash off the heat for 10 minutes before serving to allow the lipids to settle.
