If there’s one dish that never fails to bring me comfort, it’s Hungarian Goulash. This classic dish is a staple in Hungary and has been warming hearts and bellies for centuries. Originating from the medieval Hungary, this hearty stew is named after the herdsmen, or ‘gulyás’, who crafted the dish while out on the plains. Over time, this humble meal has evolved into the comforting bowl of goodness we know and love today. One of the things I adore about Hungarian Goulash is its simplicity. It’s proof that you don’t need a laundry list of fancy ingredients to create something truly delicious. With tender beef, a handful of veggies, and a blend of spices that’s just right, this dish is a symphony of flavors that never fails to satisfy. But what truly sets Hungarian Goulash apart is its rich and savory sauce, brought to life by the star of the show – paprika. This vibrant spice gives the dish its distinctive color and a depth of flavor that’s truly irresistible. And the best part? This dish is incredibly easy to make, making it perfect for both weeknight dinners and special occasions. So, if you’re looking for a meal that’s comforting, flavorful, and steeped in history, look no further than Hungarian Goulash. I promise, one bite, and you’ll be hooked!
Ingredients
- 2 lb. beef for stew, cubed
- 1 medium onion, sliced
- 1 small clove garlic
- 1/4 c. shortening
- 1 1/2 c. water
- 3/4 c. catsup
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. packed brown sugar
- 2 tsp. salt
- 2 tsp. paprika
- 1/2 tsp. dry mustard
- dash of cayenne red pepper
- 1/4 c. cold water
- 2 Tbsp. flour
Cooking Method
- Cook and stir beef, onion and garlic in shortening until beef is brown; drain.
- Stir in 1 1/2 cups water, catsup, Worcestershire sauce, brown sugar, salt, paprika, mustard and red pepper.
- Heat to boiling.
- Reduce heat.
- Cover and simmer until beef is tender, 2 to 2 1/2 hours.
- Can also put in crock-pot on low for 8 to 9 hours. Shake 1/4 cup cold water and flour in tightly covered container. Stir gradually into beef mixture.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Serve over hot noodles.
Calorie: 600
Total cooking time: 3 hours
Difficulty level: Medium
The Prelude to a Hungarian Symphony
Hello there, fellow culinary explorers! Today, we’re taking our taste buds on a journey to the heart of Europe, without the eye-watering airfare. We’re making Hungarian Goulash, a dish so hearty it could serve as a fluffy blanket on a cold winter’s night.
Now, before we begin, let me tell you, this isn’t just your run-of-the-mill beef for stew. It’s a 2 lb. hunk of deliciousness that’s about to be transformed into a symphony of flavors. But enough chit-chat, let’s get cooking!
The Initial Sauté & the Great Onion Tears
We start by tossing our beef, a medium onion (sliced, not diced, because who wants to cry more than necessary?), and a small clove of garlic into a pot sizzling with 1/4 c. of shortening. The goal here is to let the beef brown, like the perfect tan you never got last summer. Remember to stir, unless you fancy burnt beef (no judgment here, just a raised eyebrow).
Adding the Saucy Suspects
Once our beef is browned (and not a moment too soon), we drain and get ready for the saucy stage. This is where the magic really starts to happen. In goes 1 1/2 c. water, followed by a generous helping of catsup (3/4 c. to be precise, no ketchup discrimination here), 2 Tbsp. Worcestershire sauce (try saying that five times fast), 1 Tbsp. packed brown sugar, 2 tsp. salt, 2 tsp. paprika, 1/2 tsp. dry mustard, and a dash of cayenne red pepper for that kick.
Now, if your kitchen isn’t filled with a heavenly aroma by now, I suggest you check your nose.
The Simmering Symphony
Next, we crank up the heat until our goulash-in-the-making is bubbling like a witch’s cauldron. Then, we reduce the heat, let it simmer until the beef is tender, about 2 to 2 1/2 hours. If you’re more into “set it and forget it,” you can also toss it in the crock-pot on low for 8 to 9 hours. Just be ready for the mouth-watering torture of smelling it cook all day.
The Flour Power Finale
The last act in our culinary concert involves shaking 1/4 c. cold water and 2 Tbsp. flour in a tightly covered container. This mixture is then gradually stirred into our beef concoction. We turn up the heat again, stirring constantly (like a whirlwind, if you’re feeling dramatic). After boiling and stirring for a minute, voila! The goulash is ready to serve over hot noodles.
The Aftermath (aka The Eating)
And there you have it, folks! A delicious Hungarian Goulash that’ll make your taste buds do a happy dance. So, grab a spoon, pull up a chair, and dig in! After all, the best part about cooking is the eating, am I right?
Remember, cooking is like life. Sometimes you follow the recipe, and sometimes you throw in a dash of this and a splash of that, hoping for the best. Here’s to hoping your Hungarian Goulash turns out as hilarious and tasty as mine!
