I’ve mentioned my love for Hungarian cuisine here on my blog before, and while I may have already said it, trust me when I say I will say it again. And again. And probably again.
If you’re Hungarian like myself, or have sampled Hungarian food at any point in time, you know what I’m talking about.
I have my favourite Hungarian dishes, and while, surprisingly, I wouldn’t necessarily say goulash is one of them, it deserves an honourable mention. Goulash is a central component of Hungarian cuisine, and it’s a fan favourite. In case you’re unfamiliar with Goulash, it is a dish strongly associated with several European countries and is, in simple terms, a delightful stew with a medley of riveting flavours. Hungarian goulash is known for its incorporation of paprika, and I wanted to share a recipe with all of you. This particular one comes from spendwithpennies.com.
- 2 medium onions
- 2 teaspoons butter or lard (preferred)
- 1 teaspoon caraway seeds
- 2 tablespoons paprika
- ¼ cup flour
- 1 ½ pound stewing beef trimmed and cut into 1″ cubes
- 2 cups beef broth or water
- 1 cup diced tomatoes canned
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cup carrots optional
- 3 cups potatoes optional
- In a large pot, melt butter and add onion. Cook till translucent. Stir in caraway seeds and paprika and mix well.
- In a bowl, dredge the stew beef with flour. Add beef to the onion mixture and cook for about 2-3 minutes.
- Slowly add about ¼ cup of the beef broth to lift the brown bits off the bottom of the pan. Then add remaining broth, diced tomatoes (potatoes and carrots if using), salt and pepper.
- Stir and bring to a boil, cover, then reduce to a simmer for about 1 ½ -2 hours or until tender,” the recipe explains.
Now do yourself a favour and make this masterpiece of a dish. I’m willing to bet your tastebuds will thank you, and your stomach.