Authentic Hungarian Goulash
Equipment
- Large pot (soup pot)
- stirring spoon
Ingredients
- 2 pounds flank steak cubed
- 2 tablespoons butter
- 2 large onions diced
- 1 clove garlic minced
- 5 tablespoons paprika preferably Hungarian sweet paprika
- 2 cups water
- 4 large potatoes peeled and cubed
- ⅛ teaspoon caraway seeds
- Salt and pepper to taste
- ¼ teaspoon dried marjoram
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced onions and sauté until softened.
- Add the cubed flank steak to the pot and brown it on all sides.
- Stir in the minced garlic, paprika, dried marjoram, and caraway seeds, coating the meat and onions evenly with the spices.
- Pour in the water, then reduce the heat to low.
- Cover the pot and simmer for approximately 2 1/2 hours, stirring occasionally.
- After the meat has simmered for the specified time, add the cubed potatoes to the pot.
- Continue cooking for an additional 45 minutes to 1 hour, or until the potatoes are tender, stirring occasionally.
- Season the goulash with salt and pepper to taste, adjusting as needed.
- Serve the authentic Hungarian goulash hot, garnished with a sprinkle of fresh parsley if desired.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this rich and hearty Hungarian Goulash with a full-bodied red wine such as Bull’s Blood (Egri Bikavér), which is traditional in Hungary. The wine’s bold flavors will complement the depth of the goulash. Alternatively, you can enjoy it with a glass of Cabernet Sauvignon or Syrah. Remember to drink responsibly and in moderation.Nutritional Information
Calories: 470 kcal | Carbohydrates: 25 g | Protein: 30 g | Fat: 25 g | Fiber: 4 g | Sugar: 4 g