Goulash serves as the national dish of Hungary. The dish is flavor-packed and delicious, and has a final consistency that lies somewhere between a soup and a stew.
Ingredients
3Tbspvegetable oil
24ozchuck roast or other beef suited for stewing(cut into 1.25” chunks)
4Tbspwhole butter
3large white onions(large dice)
4cloves garlic(minced)
3red bell peppers(large dice)
3ripe tomatoes(large dice)
5TbspHungarian sweet paprika
2quarts beef broth
2bay leaves
1Tbsp coarse kosher salt
2carrots(large dice)
3small-to-medium Yukon Gold potatoes(cut into bite-sized chunks)
Salt, & freshly ground black pepper( to taste)
Instructions
Pat your beef cubes dry with paper towels.
Add 3 Tbsp vegetable oil to very hot large saute pan and wait until the oil is nearly smoking.
Season your beef cubes with salt, and add some of the beef cubes to saute pan.
Do not overcrowd the pieces of meat by adding too much beef at once.
If the meat is overcrowded, it will likely steam instead of brown.
When the beef cubes are brown, remove from heat and allow to rest on a plate.
Deglaze the saute pan by turning off the heat and pouring in a few tablespoons of beef stock.
Use a wooden spoon to scrape off the browned bits of beef from the pan and incorporate them into the beef stock.
Pour this deglazing liquid into your large soup pot for use later.
Clean off the saute pan, and repeat the cooking process until all of the meat is browned.
Place the large soup pot on medium-low heat and add 4 Tbsp butter.
Add onions and stir on medium-low heat for 20 minutes, or until the onions are translucent.
Add garlic cloves, red bell peppers, tomatoes, and the Hungarian sweet paprika and stir to combine.
Continue to cook while stirring for an additional five minutes.
Add the beef stock, bay leaves, browned beef, and 1 Tbsp kosher salt and increase heat to medium-high.
Bring soup to just below a simmer and allow the beef to gently cook in the hot liquid for roughly 50-60 minutes.
Add carrots and potatoes and cook the soup for an additional 40 minutes, or until the beefs, potatoes, and carrots are all completely fork-tender.
Adjust seasoning with salt and freshly ground black pepper.
Serve hot, with crusty slices of buttered, toasted bread.
Notes
This recipe can feed a large family. The soup also tastes great re-heated the next day.