Are You Hungarian (?) Goulash. Hungarian goulash is my favorite way to stay warm! It is a staple in our family, and homemade goulash could not be more comforting as the sun turns to snow! To make the perfect Hungarian goulash you'll want to start with onions and beef as the base and plenty of Hungarian Paprika!
My grandmother made this Hungarian goulash recipe for my mother when she was a child, and Mom made it for us to enjoy. Seriously, those of you with your panties in a wad because this isn't a recipe for gulyas embarrass yourselves. Authentic Hungarian Goulash recipe with step-by-step photos and cooking tips, spiced up with history and facts about Hungary's most popular dish. You can have Are You Hungarian (?) Goulash using 13 ingredients and 12 steps. Here is how you cook that.
Ingredients of Are You Hungarian (?) Goulash
- It’s 2 tbsp of butter.
- You need 1 tbsp of oil.
- Prepare 2 medium of onion, chopped (I like mine pretty much pureed).
- Prepare 3 clove of garlic, minced.
- It’s 3 tsp of caraway seeds, ground (I use my coffee grinder, makes for really interesting coffee the next go around if I forget to clean it).
- You need 2 tbsp of Hungarian hot paprika.
- You need 2 tsp of grated lemon zest.
- You need 2 tbsp of tomato paste.
- It’s 2 tbsp of red wine vinegar (I had apple cider, just use a lil less).
- You need 4 cup of beef broth.
- Prepare 2 1/2 lb of pork or veal cut into bite size pieces.
- Prepare 1 of salt and pepper to taste.
- Prepare 1 1/2 lb of peewee potatoes or Yukon gold potatoes peeled and diced.
From the country's varied culinary repertoire Hungarian goulash is the most famous and often cooked dish outside the borders of Hungary. An authentic Hungarian goulash recipe is definitely made with lard. If you cannot find it or don't want to buy it only for making just one dish, you can use a neutral vegetable oil instead. You can add potatoes, the Hungarian goulash will be less authentic, but very good as well.
Are You Hungarian (?) Goulash step by step
- In a large pan, (I use extra deep , heat butter and oil on medium high until butter has melted..
- Add onion to pan and sauteé until soft and golden brown, about ten minutes..
- Add your garlic and caraway to the onion and butter. Cook for approximately one minute..
- Time to add the paprika and lemon zest to the mix and stir that in well for about a minute or until aromatic..
- Now it's time to add your tomato paste..
- Add your vinegar and broth..
- Scrape up any tasty lil brown bits that have collected on the bottom of your pan..
- Add your pork or veal now and bring it all to a slow boil.
- Now is when you can season lightly with salt and pepper if you like, then lower heat to a medium low..
- Cover and simmer until your meat is very tender, stirring occasionally. This takes approximately an hour and a half..
- At this point you add your potatoes and cook them until they are fork tender, 20-30 mins. longer.
- You are now ready to dish up all your hard work, maybe sprinkle on some sharp cheddar and some red pepper flakes…. crusty French bread dipped in the gravy is amazing!.
If you ask somebody what he knows about Hungary, the most common answer you've got is Goulash 🙂 Although we have several great Hungarian dishes, this one. The most traditional Hungarian goulash is made from beef. The main ingredients are meat, onion and paprika. It is worth to mention the more goulash you cook, the This recipe is the so called "official" recipe of Hungarian goulash, but after this I will tell you which way we found the best to cook it. If you've never tried Goulash before, you are in for a treat!