cold weather comfort food: hungarian goulash

Name: Cold Weather Comfort Food: Hungarian Goulash
Prep time: 30 min
Cook time: 3 h
Yield: 6
Cuisine: Hungarian
Ingredients: ## PLAN/PURCHASE; 1/2 cup(s) flour, all purpose variety; 3 pound(s) chuck roast, boneless, and cut into cubes (1/2 inch/1.2cm); 8 tablespoon(s) grapeseed oil, for sautéing; 2 medium yellow onions, thinly sliced; 3 tablespoon(s) paprika, hungarian sweet variety; 1 teaspoon(s) ground cumin; 1 teaspoon(s) caraway seeds; 2 clove(s) garlic, minced; 3 tablespoon(s) apple cider vinegar; 8 ounce(s) tomato sauce; - salt, kosher variety, to taste; - black pepper, freshly ground, to taste; 1 pinch(es) cayenne pepper, or to taste; 4 cup(s) beef stock, not broth; 1 pound(s) small red potatoes, quartered; 3 medium carrots, peeled and cut into thin rounds, about 1 cup

(4 RATINGS)

101 Pinches 32 Photos

Andy Anderson !

Wichita, KS

Updated on Nov 3, 2015

One thing about Hungarian Goulash is that every town you visit has their own specific version of this comfy dish. The binding factor of a good goulash is the inclusion of good sweet paprika, and meat so tender that you can cut it with a sharp look. Oh, and one other thing: In Hungary, this is not referred to as a stew; it’s a soup, and it is traditionally eaten with a spoon. This is my version of a good goulash that includes all the best of the recipes that I have tasted, and a few other personal touches. So, you ready… Let’s get into the kitchen.

Rate

prep time 30 Min

cook time 3 Hr

method Bake

yield 6-8 serving(s)

Ingredients

PLAN/PURCHASE
1/2 cup flour, all purpose variety
3 pounds chuck roast, boneless, and cut into cubes (1/2 inch/1.2cm)
8 tablespoons grapeseed oil, for sautéing
2 medium yellow onions, thinly sliced
3 tablespoons paprika, hungarian sweet variety
1 teaspoon ground cumin
1 teaspoon caraway seeds
2 cloves garlic, minced
3 tablespoons apple cider vinegar
8 ounces tomato sauce
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
1 pinch cayenne pepper, or to taste
4 cups beef stock, not broth
1 pound small red potatoes, quartered
3 medium carrots, peeled and cut into thin rounds, about 1 cup

How To Make cold weather comfort food: hungarian goulash

Step 1

PREP/PREPARE

Step 2

Gather your ingredients.
Step 3

Add the flour to a small bowl, and season with a bit of salt and pepper.
Step 4

Take 1/3 of the beef, spread it out, and dust with the flour.
Step 5

Chef’s Tip: I dust by putting the flour into a fine-mesh strainer.
Step 6

Chef's Note: In Hungary you will typically be served this as a soup, in a bowl, with a spoon. I wanted mine to have a bit more texture, so I added the flour. It's still a soup, but just with a bit more body.
Step 7

Add 2 tablespoons of grapeseed oil to a large cast iron pot, or Dutch oven, and set the heat to medium high.
Step 8

Add 1/3 of the flour-dusted beef to the pot
Step 9

Brown on all sides, 5 to 7 minutes. It does not have to be cooked through... just slightly browned.
Step 10

Remove from the pot and reserve.
Step 11

Chef's Note: Repeat for batches 2 and 3 of the beef (dust, oil, sauté).
Step 12

Remove and reserve with the other beef.
Step 13

Add the final 2 tablespoons of grapeseed oil to the pot, and lower the heat to medium.
Step 14

Add the onions.
Step 15

Cook, stirring frequently, until they begin to soften, about 4 minutes.
Step 16

Chef's Note: As the onions begin to release their moisture, use a wooden spoon to scrape up all those tasty fonds that developed on the bottom of the pan while cooking the beef.
Step 17

Add the garlic and caraway seeds, and stir until the garlic becomes fragrant, about 1 minute.
Step 18

Add the paprika to the onions.
Step 19

Stir, for an additional minute, and no more.
Step 20

Chef’s Tip: Never allow the paprika to scorch or burn… It will taste bitter if you do.
Step 21

Chef's Note: To make this work, you need to get Hungarian Sweet Paprika... DO NOT use smoked paprika... it's too strong and will throw the dish way off.
Step 22

Add the apple cider vinegar, and the tomato sauce to the pot.
Step 23

Stir for an additional 2 minutes.
Step 24

Add the meat, and any juices back into the pot.
Step 25

Stir to combine.
Step 26

Add the cayenne pepper, and cumin, and then stir to combine.
Step 27

Place a rack in the middle position, and preheat the oven to 250f (120c).
Step 28

Add the beef stock, and bring up to a simmer. Allow the liquid to simmer for 5 minutes.
Step 29

While the liquid is simmering, season and taste with some salt, and pepper.
Step 30

Chef’s Note: If you want it a bit hotter, add more cayenne.
Step 31

Place the covered pot in the oven, for 90 minutes, or until the meat is tender.
Step 32

Add the carrots, and potatoes, and then place back into the oven for an additional hour.
Step 33

PLATE/PRESENT
Step 34

Serve it in a nice bowl with some good crusty bread. Enjoy.
Step 35

Chef's Note: Traditional Hungarian Goulash is not served with egg noodles, or sour cream... That's the Americanized version.
Step 36

Keep the faith, and keep cooking.
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