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cold weather comfort food: hungarian goulash

(4 ratings)
Recipe by
Andy Anderson !
Wichita, KS

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.

(4 ratings)
yield 6 -8
prep time 30 Min
cook time 3 Hr
method Bake

Ingredients For cold weather comfort food: hungarian goulash

  • 1/2 c
    flour, all purpose variety
  • 3 lb
    chuck roast, boneless, and cut into cubes (1/2 inch/1.2cm)
  • 8 Tbsp
    grapeseed oil, for sautéing
  • 2 md
    yellow onions, thinly sliced
  • 3 Tbsp
    paprika, hungarian sweet variety
  • 1 tsp
    ground cumin
  • 1 tsp
    caraway seeds
  • 2 clove
    garlic, minced
  • 3 Tbsp
    apple cider vinegar
  • 8 oz
    tomato sauce
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • 1 pinch
    cayenne pepper, or to taste
  • 4 c
    beef stock, not broth
  • 1 lb
    small red potatoes, quartered
  • 3 md
    carrots, peeled and cut into thin rounds, about 1 cup

How To Make cold weather comfort food: hungarian goulash

  • 1
  • 2
    Gather your ingredients.
  • 3
    Add the flour to a small bowl, and season with a bit of salt and pepper.
  • 4
    Take 1/3 of the beef, spread it out, and dust with the flour.
  • 5
    Chef’s Tip: I dust by putting the flour into a fine-mesh strainer.
  • 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.
  • 7
    Add 2 tablespoons of grapeseed oil to a large cast iron pot, or Dutch oven, and set the heat to medium high.
  • 8
    Add 1/3 of the flour-dusted beef to the pot
  • 9
    Brown on all sides, 5 to 7 minutes. It does not have to be cooked through... just slightly browned.
  • 10
    Remove from the pot and reserve.
  • 11
    Chef's Note: Repeat for batches 2 and 3 of the beef (dust, oil, sauté).
  • 12
    Remove and reserve with the other beef.
  • 13
    Add the final 2 tablespoons of grapeseed oil to the pot, and lower the heat to medium.
  • 14
    Add the onions.
  • 15
    Cook, stirring frequently, until they begin to soften, about 4 minutes.
  • 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.
  • 17
    Add the garlic and caraway seeds, and stir until the garlic becomes fragrant, about 1 minute.
  • 18
    Add the paprika to the onions.
  • 19
    Stir, for an additional minute, and no more.
  • 20
    Chef’s Tip: Never allow the paprika to scorch or burn… It will taste bitter if you do.
  • 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.
  • 22
    Add the apple cider vinegar, and the tomato sauce to the pot.
  • 23
    Stir for an additional 2 minutes.
  • 24
    Add the meat, and any juices back into the pot.
  • 25
    Stir to combine.
  • 26
    Add the cayenne pepper, and cumin, and then stir to combine.
  • 27
    Place a rack in the middle position, and preheat the oven to 250f (120c).
  • 28
    Add the beef stock, and bring up to a simmer. Allow the liquid to simmer for 5 minutes.
  • 29
    While the liquid is simmering, season and taste with some salt, and pepper.
  • 30
    Chef’s Note: If you want it a bit hotter, add more cayenne.
  • 31
    Place the covered pot in the oven, for 90 minutes, or until the meat is tender.
  • 32
    Add the carrots, and potatoes, and then place back into the oven for an additional hour.
  • 33
  • 34
    Serve it in a nice bowl with some good crusty bread. Enjoy.
  • 35
    Chef's Note: Traditional Hungarian Goulash is not served with egg noodles, or sour cream... That's the Americanized version.
  • 36
    Keep the faith, and keep cooking.