How to Make Yummy Are You Hungarian (?) Goulash

Are You Hungarian (?) Goulash. Hungarian goulash should be a flexible recipe, and you should taste it and adjust it when it is almost cooked, to suit your own taste. I am of Hungarian origin and these changes come close to my grandma's goulash: there is no need to separate the onions from the meat, stir fry the onion, then add the meat, stir fry again, the add all other. Traditional Hungarian goulash is a prime example of how a few simple ingredients, cooked properly, can yield an incredible flavor.

This Hungarian Goulash is a hearty dish that works best for chilly days. Hungarian Goulash is a delicious beef stew (or soup) with a rich paprika seasoned broth. This delicious dish is warm and comforting, perfect for a cold weather day. You can cook Are You Hungarian (?) Goulash using 13 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Are You Hungarian (?) Goulash

1. You need of butter.
2. Prepare of oil.
3. It's of onion, chopped (I like mine pretty much pureed).
4. You need of garlic, minced.
5. Prepare of caraway seeds, ground (I use my coffee grinder, makes for really interesting coffee the next go around if I forget to clean it).
6. Prepare of Hungarian hot paprika.
7. You need of grated lemon zest.
8. You need of tomato paste.
9. It's of red wine vinegar (I had apple cider, just use a lil less).
10. You need of beef broth.
11. Prepare of pork or veal cut into bite size pieces.
12. Prepare of salt and pepper to taste.
13. You need of peewee potatoes or Yukon gold potatoes peeled and diced.

Serve this over homemade noodles (or add potatoes) or with a side of bread or Biscuits to sop up any of the broth left in your bowl. Now that it's autumn, the only real way to stay warm is this delicious Hungarian Goulash (gulyás). You can add potatoes, the Hungarian goulash will be less authentic, but very good as well. Check that the potatoes are soft before turning off the heat.

Are You Hungarian (?) Goulash step by step

1. In a large pan, (I use extra deep , heat butter and oil on medium high until butter has melted..
2. Add onion to pan and sauteé until soft and golden brown, about ten minutes..
3. Add your garlic and caraway to the onion and butter. Cook for approximately one minute..
4. Time to add the paprika and lemon zest to the mix and stir that in well for about a minute or until aromatic..
5. Now it's time to add your tomato paste..
6. Add your vinegar and broth..
7. Scrape up any tasty lil brown bits that have collected on the bottom of your pan..
8. Add your pork or veal now and bring it all to a slow boil.
9. Now is when you can season lightly with salt and pepper if you like, then lower heat to a medium low..
10. Cover and simmer until your meat is very tender, stirring occasionally. This takes approximately an hour and a half..
11. At this point you add your potatoes and cook them until they are fork tender, 20-30 mins. longer.
12. You are now ready to dish up all your hard work, maybe sprinkle on some sharp cheddar and some red pepper flakes.... crusty French bread dipped in the gravy is amazing!.

Top Tips and FAQs for Authentic Hungarian Goulash. Not all paprikas are created equal. For this recipe, you'll want to use only the sweet Hungarian paprika (this is the specific brand that we always use). That's not to say that you absolutely cannot use a regular or smoky paprika, but it will alter the taste somewhat, as it is the base of the flavor. Goulash is a stew or soup filled with meat and vegetables, and this Hungarian Goulash gets its flavor punch from paprika - a spice made from ground sweet peppers, that ranges in flavor from sweet to mild or hot.