Hungarian Goulash

Traditional Hungarian goulash is a prime example of how a few simple ingredients, cooked properly, can yield an incredible flavor.  Though many variations of Hungarian goulash exist, and every cook makes it just a bit differently, this is a traditional, authentic recipe from the heart of Hungary.

You already know how much I love Hungary from previous Hungarian recipes I’ve posted so I’ll spare you some of the sentimentality this time.  Needless to say, Hungary holds a special place in my heart, in my family’s hearts.  My brother lived there for 2 years as a young man, regularly wrote home to us about his experiences there, the beautiful scenery and breathtaking buildings, his love for the Hungarian people.  When I visited Budapest I immediately fell in love with it.  It has become one of my most favorite European cities.  Its name comes from the two sides of the city (Buda and Pest) separated by the Danube River running through it.  I don’t know that any city has a more breathtaking site than Budapest’s famous chain bridge, its parliament building, and the incredible Buda Castle.

Hungary’s history has been one of hardship and heartbreak.  But the passion and stamina of soul has remained in the hearts of the Hungarian people.  I’ve always been touched by Hungary’s national anthem, Himnusz, or “hymn”, written by the poet Kölcsey.  Their anthem is a poetic prayer and unlike most anthems that focus on an expression of national pride, the Hungarian anthem is a direct, heartfelt plea to God.  In the mid-20th century, during the years of strongest communist rule in Hungary, the words were not song, only the music was played.  The communist government asked two of the most acclaimed artists of that time, a poet and composer, to rewrite the national anthem.  Both refused.  The next communist leader also tried, unsuccessfully, to have it changed.  Hungary’s national anthem remains Himnusz. 

Ingredients

• 3 tablespoons pork lard or butter (pork fat is traditionally used)
• 1½ pounds yellow onions, chopped
• ¼ cup good quality sweet imported Hungarian paprika
• 1½ pounds beef (see note), cut into ½ inch pieces
• 5 cloves garlic, minced
• 2 red bell peppers, seeded/membranes removed, cut into ½ inch chunks
• 1 yellow bell pepper, seeded/membranes removed, cut into ½ inch chunks
• 2 tomatoes, diced
• 2 carrots, diced
• 2 medium potatoes, cut into ½ inch chunks
• 5 cups beef broth
• 1 bay leaf
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

Instructions

1. Melt the butter in a Dutch oven over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Remove from heat and stir in the paprika. Add the beef and garlic, return to the heat, and cook for about 10 minutes, or until the beef is no longer pink.
2. Add the bell peppers and cook for another 7-8 minutes. Add the carrots, tomatoes, potatoes, beef broth, bay leaf, salt and pepper. Bring to a boil, cover, reduce the heat to medium, and simmer for 40 minutes (see note). Add salt to taste.
3. Serve with a dollop of sour cream, some crusty bread, and a cool cucumber salad.

Notes

If you're using a tougher cut of beef, cook the beef first, without the carrots, tomatoes, potatoes and bell peppers, for 30-45 minutes, then add the vegetables and cook for another 40 minutes until the beef is tender.

source: https://www.daringgourmet.com