Hungarian Goulash
Hungarian goulash, known for its rich flavors and hearty ingredients, has a fascinating history rooted in Hungary's culinary traditions. Originally a dish of Hungarian herdsmen, goulash evolved as a result of their nomadic lifestyle. They would cook chunks of meat in a cauldron over an open fire, stewing it with onions, paprika, and other spices readily available to them. Over time, as Hungary's cuisine became more refined, goulash gained popularity and became a staple in Hungarian households. The dish continued to evolve, incorporating various vegetables and spices, but always preserving its essence as a slow-cooked, comforting meal that symbolizes the heartiness of Hungarian cuisine. Today, Hungarian goulash stands as a beloved national dish, cherished for its history and cherished for the warmth and comfort it brings to the table.
Hungarian Goulash with Potato Dumplings
Hungarian Goulash
By Zosia Culinary Adventures | Date: October 03, 2023
Preparation Time: 30 minutes
Cook Time: 1.5 hours
Yield: 8 servings
Ingredients:
800 g beef or veal, boneless lean meats (veal: shank or shoulder; beef: chuck)
20 g flour
50 ml olive oil or sunflower oil
150 g onion, fine diced
2 tsp paprika powder
2 bay leaves
250 ml water or beef stock
2 juniper berries, crushed
1/4 tsp caraway seed powder
2 garlic cloves, chopped
1 teaspoon fresh hot pepper, fine diced
1 cup marinated in oil sweet red peppers, diced
2 fresh Hungarian yellow peppers, diced
1 can (398 ml) crushed tomatoes
salt and white pepper to taste
fresh thyme as a garnish
Instructions:
Cut the meat into 2x2 cm cubes. Season meat with salt and pepper. Dust with flour.
Heat the oil in a brazier or heavy saucepan. Add the meat and cook it in the fat, stirring occasionally , until seared on all sides and browned.
Add onion and garlic to the pan and continue to cook until onion is lightly browned.
Add water or broth, stir well and bring it to boil. Reduce the temperature and add paprika powder, bay leaves, juniper berries, caraway seed powder, diced sweet pepper and fresh Hungarian paprika.
Cover the pot and simmer for an hour or until meat is tender.
When the meat is tender, add crushed tomatoes and let it simmer for another 30 minutes.
Remove bay leaves and season to taste.
Serve with potato dumplings “kopytka” or semolina egg noodles garnished with fresh thyme.
Enjoy it! Jó étvágyat!
Nutrition Facts per One serving 🧡
Calories 265 | Fat 12.3 g \ Saturated Fat 3.2 g\ Cholesterol 98 mg\ Sodium 85 mg\ Total Carbohydrate 6.3g\ Dietary Fiber 0.9 g\ Total Sugars 1.8 g\ Protein 31.3 g \ Calcium 14 mg\ Iron 19 mg\ Potassium 503 mg
