Traditional Hungarian Beef Goulash
Ingredients
- 800 gBeef chuck (cut into 3cm cubes)
- 3 pcYellow onion (finely sliced)
- 30 gDuck fat (for cooking)
- 2 pcGarlic (minced)
- 2 tbspSweet paprika (powdered)
- 1 tspCaraway seed (whole)
- 200 mlRed wine
- 2 pcRed bell pepper (sliced into strips)
- 500 gPotato (large cubes)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 mlBeef stock
- 1 tbspTomato paste
Method
Beef chunks that pull apart with a fork, coated in a dark red, velvety sauce. The powerful aroma of toasted paprika and caraway fills the kitchen as soon as the pot is opened.
- 1
Heat duck fat in a cast-iron pot. Sear the beef cubes over high heat until a brown crust forms on all sides. Remove the meat.
- 2
Lower the heat. Add sliced onions to the cooking fat. Let them sweat gently until translucent and lightly golden.
- 3
Add pressed garlic, paprika, and caraway. Stir for 1 minute to release aromas without burning the paprika, which would make it bitter.
- 4
Return meat to the pot. Deglaze with red wine, scraping the brown bits from the bottom. Add beef broth and tomato paste. Cover and simmer over very low heat.
- 5
Stir in bell pepper strips and potatoes. Continue cooking until vegetables are tender and the sauce coats the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Don't skip searing the beef: that's where the flavor is built.
- If the sauce reduces too fast, add a bit of hot water along the way.
- Goulash is even better reheated the next day when flavors have fully infused.
How long does this dish keep?
Keeps for 3 to 4 days in the refrigerator in an airtight container. Freezes very well.
