Prepare to embark on a culinary journey that will whisk you away to the rustic countryside of Hungary with this authentic Gulyás Leves (Goulash) recipe. More than just a soup, this hearty dish is a rich tapestry of flavors that tells a story of tradition, comfort, and generations of home cooking. Imagine tender beef chunks swimming in a deeply aromatic broth, infused with smoky paprika and earthy caraway seeds – a single spoonful promises to warm your soul and ignite your senses like a cozy Hungarian grandmother's secret recipe.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Hungarian
Serves: 4 servings
Ingredients
- 2 lbs beef chuck, cubed
- 2 onions, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 potatoes, cubed
- 1 tbsp paprika
- 1 tsp caraway seeds
- 6 cups beef broth
- Salt and pepper to taste
- Fresh bread for serving
Instructions
- Prepare all ingredients by cutting beef chuck into 1-inch cubes, dicing onions, mincing garlic, slicing carrots, and cubing potatoes.
- Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add a small amount of oil and brown the beef chuck cubes in batches, ensuring they develop a deep golden-brown crust. Remove browned meat and set aside.
- In the same pot, reduce heat to medium and sauté diced onions until translucent and slightly golden, approximately 5-7 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Sprinkle paprika and caraway seeds over the onions, stirring quickly to prevent burning and to release their aromatic flavors.
- Return browned beef to the pot and pour in beef broth. Stir to combine, scraping any browned bits from the bottom of the pot.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for approximately
- 5 hours, or until beef becomes tender and starts to break down.
- Add sliced carrots and cubed potatoes to the pot. Continue simmering for an additional 30-40 minutes until vegetables are soft and beef is extremely tender.
- Season with salt and pepper to taste. If the stew is too thick, add a bit more broth; if too thin, allow to simmer uncovered to reduce.
- Let the goulash rest for 10-15 minutes before serving to allow flavors to meld together.
- Serve hot in deep bowls with fresh bread on the side for dipping and soaking up the rich, flavorful broth.
Tips
- Choose the right cut of beef: Chuck roast is ideal for its marbling and ability to become tender during slow cooking.
- Don't rush the browning process: Take time to develop a deep golden crust on the meat for maximum flavor development.
- Use authentic Hungarian paprika if possible – it makes a significant difference in the depth of flavor.
- Low and slow is the key: Gentle simmering helps break down the meat and blend the spices seamlessly.
- Let the goulash rest after cooking to allow flavors to fully meld and intensify.
- Serve with fresh, crusty bread to soak up the rich, flavorful broth – a traditional Hungarian accompaniment.
- For an even more authentic experience, consider cooking in a cast-iron pot or Dutch oven.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 15g
Protein: 35g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 110mg
