Welcome to a culinary journey that will transport your taste buds straight to the heart of Hungary! Imagine a hearty, aromatic stew simmering on your stove, filled with tender chunks of beef and a medley of vibrant vegetables, all enveloped in a rich, flavorful broth. This is the magic of "Hungarian Goulash Mary Lou Lewis," a dish that promises warmth and comfort in every bite. Perfect for family gatherings or cozy nights in, this recipe is not just a meal; it’s an experience waiting to unfold. Dive into our article to uncover the secrets of this traditional dish and impress your loved ones with your newfound cooking skills!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Hungarian
Serves: 6 servings
Ingredients
- 2 pounds beef chuck, cut into cubes
- 2 onions, chopped
- 2 cloves garlic, minced
- 2 tablespoons paprika
- 1 teaspoon caraway seeds
- 4 cups beef broth
- 3 potatoes, diced
- 2 carrots, sliced
- Salt and pepper to taste
Instructions
- Prepare all ingredients by cutting beef chuck into 1-inch cubes, chopping onions, mincing garlic, and dicing potatoes and carrots.
- Season beef cubes generously with salt and pepper, ensuring even coating.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat with a small amount of oil.
- Brown beef cubes in batches, ensuring each piece develops a deep golden-brown crust. Remove browned meat and set aside.
- In the same pot, sauté chopped onions until translucent and slightly caramelized, approximately 5-7 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
- Sprinkle paprika and caraway seeds over the onions, stirring to combine and release their aromatic oils.
- Return browned beef to the pot and pour in beef broth, ensuring meat is mostly covered.
- Bring liquid to a gentle simmer, then reduce heat to low and cover. Cook slowly for approximately
- 5 hours, stirring occasionally.
- Add diced potatoes and sliced carrots during the last 30 minutes of cooking.
- Check meat for tenderness; it should be fork-tender and easily pull apart.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Let goulash rest for 10-15 minutes before serving to allow flavors to meld together.
- Serve hot, traditionally accompanied by crusty bread or egg noodles.
Tips
- Choose the Right Cut of Beef: Opt for beef chuck, as it becomes incredibly tender after slow cooking. Avoid lean cuts, as they may dry out.
- Don’t Rush the Browning: Take your time to brown the beef cubes properly. This step adds a depth of flavor that is essential for a rich goulash.
- Fresh Spices Matter: Use fresh paprika and caraway seeds for the best flavor. If possible, try to find Hungarian paprika for an authentic taste.
- Adjust the Consistency: If you prefer a thicker stew, you can mash some of the potatoes into the broth during the last 30 minutes of cooking.
- Rest Before Serving: Allow the goulash to rest for 10-15 minutes after cooking. This helps the flavors meld together beautifully.
- Pairing Suggestions: Serve your goulash with crusty bread or over egg noodles to soak up the delicious sauce. A dollop of sour cream on top can also enhance the flavors!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 30g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 95mg
