匈牙利Beef Goulash

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介绍: Hungarian Beef Goulash

About: Hello, I'm Matej, husband and a father of 3 sons. I love to cook for my family and finally decided to share some of my recipes with the world. I'm all about simple cooking, no fancy high level culinary creatio…

匈牙利goulash is one of my favorite dishes that I cook really often.It's the perfect choice for parties, gatherings or anytime you need to feed a bigger crowd since it's easy to cook a goulash in large quantities. All you need is a proper big pot :)

NOTE: I'm not claiming this to be the mostAUTHENTICrecipe out there. I did modify it to my likings and wanted to share my version with you.

For a more detailed recipe with additional tips, check out my blog:匈牙利Beef Goulash

Scroll down for a bit simplified version of the recipe and you can also check out a video of the cooking process.

Step 1: Let's Start With the Video.

Step 2: Prepare Your Ingredients

This goulash requires quite a few ingredients but all of them are very common, nothing special or exotic is needed.

2kg (4.5 pounds) beef shank
5 larger onions
3 large ripe tomatoes
3 green peppers
1 large carrot
1 large root parsley
1-1.5kg(2.5 - 3磅)土豆
100g (1/2 cup) lard (or vegetable oil)
4汤匙橄榄油
4 tablespoons of soy sauce
3 tablespoons of mild mustard
2 teaspoons ground caraway seeds
2 teaspoons of salt or to taste
1-2 teaspoons of black pepper
4 teaspoons of sweet paprika
1-2 teaspoons of dried marjoram
1品脱(500-600ml)的啤酒
1.5 liter (6 cups) beef broth or stock
5 cloves garlic
flat leaf parsley
chilli to taste

Step 3: Start With the Onions.

Chop the onions, no need to go for a very fine cut. The onions will dissolve during cooking anyways. Brown them with lard, oil works too but lard is better.

Step 4: Prepare the Meat.

In my opinion, beef shank is the best cut for a Hungarian goulash. Look for one without the bone. Cut the meat into cubes, about half an inch big (1.5 cm).

Step 5: Marinade Your Meat.

Add all spices and seasonings into a bowl along with the meat and mix properly. Let it is for a few minutes, until the onions are ready.

第6步:开始烤肉。

Once the onions are browned nicely, add the meat and roast it for a few minutes. Mix frequently or else the meat might stick to the bottom of the pot. After about 10 minutes, cover the pot and keep braising the meat on low temperature.

Step 7: Prepare the Vegetables.

Finely chop the green pepper and tomatoes (peel them first). Clean the carrot and parsley.

Step 8: Meat Is Soft, Time for the Next Step.

Once the meat becomes somewhat soft, it's time to add beer and beef stock/broth.

Step 9: Vegetables In.

Add all the chopped vegetables and about 1/3 of the potatoes. We want this batch of potatoes to overcook and break apart, so they make the goulash thicker.

第10步:大蒜和平叶欧芹。

Once the potatoes start to break apart, add crushed garlic and finely chopped flat leaf parsley. Also add the remaining potatoes.

Step 11: Time to Taste.

Once the meat is fully cooked and tender and the second batch of potatoes is almost cooked too, it's time to give our goulash a taste. You might need to add more salt or pepper. Those who prefer spicy food can add some chilli.

This is the right time to add crushed marjoram, which will give the goulash a nice and fragrant smell.

Step 12: We Are Done!

About 10 minutes after adding the marjoram, the goulash should be ready. Give it a final taste and add more salt of needed.

Server in bowl, topped with fine slices of purple/red onion, parsley and some chilli flakes.

Enjoy!

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    25 Comments

    0
    ELECTRONFLYER1

    10 hours ago

    I JUST REALIZED I HAVE BEEN MAKING GOULASH ALL MY LIFE AND DID NOT KNOW IT. WE JUST CALLED IT BEEF STEW WITH VEGETABLES .

    1
    Lionall

    17 hours ago

    有趣的食谱,我相信最终结果也很好。我不会称之为经典,但是,例如腌制牛肉在制作垃圾桶时并不是一件事,绝对不是酱油。啤酒也是一个奇怪的烹饪液选择,我大部分时间为猪肉储备啤酒(辣椒除外),正如亨格所指出的那样,干红葡萄酒更为“传统”。而且我也错过了一个关键的成分,湾叶,他们对我的经验中的味道贡献。几个小树枝的芹菜叶也是一个很好的补充。还有一件事,猪油是一个非常好的点,但如果你能找到最好的,只需立方体它就能弄清楚脂肪,剩余的培根比特是厨师的待遇;)

    0
    cookwewill

    14小时前回复

    If I was to upload the recipe again, I would likely drop the word classic from the name :) My intention never was to claim this is the RIGHT classic or authentic recipe and it just creates unnecessary emotions with people.

    I'm using several different goulash recipes, all of them are similar in many ways, but with some differences... so I wanted to show one of those that people I served it to enjoyed a lot. Yes, it's not the most authentic one... just as the pizza that I make at home is not authentic Italian pizza, but I'd still call it "pizza" :)

    0
    Lionall

    Reply 12 hours ago

    Don't get me wrong, I like your recipe a lot, I'm considering making it, even tho I haven't made goulash in ages ( it's impossible to make a small batch :D and since I live on my own I usually only cook one or two servings, but I digress). I have to concur, words like "classic" and "traditional" while attention-grabbing they tend to rub ppl in the wrong direction. I found that out the hard way, when I served a cream based Carbonara to a friend who lived in Rome, and got a pretty thorough wigging about it :D Anyway, the recipe is good, as I mentioned earlier I would add bay and celery leaves to the dish, could make it even tastier. I've saved your channel and will check out your other recipes ;)

    0
    cookwewill

    Reply 11 hours ago

    No hard feelings Lionall, totally get what you are saying.

    1
    Lionall

    Reply 17 hours ago

    Oh, I almost forgot, in country side it's traditional to put csipetke into goulash which is a very basic dumpling. Mix an egg, 3/4 cup of flour and a tsp of salt in a mug, and 10 minutes before the end tear small dumplings from the mug into the soup with the edge of spoon.

    0
    cookwewill

    Reply 13 hours ago

    Oh yes, this is great, I'm using this as a side with several dishes that come with a lot of sauce. For thin soups, I'm making a bit bigger dumplings, like a half of teaspoon and instead of flour I'm using semolina that's not as finely grained.

    0
    Lionall

    Reply 12 hours ago

    Hmm, semolina sounds and interesting alternative. I assume it makes the dumplings more hardy, chewy? Definitely worth a try on my part.

    1
    cookwewill

    Reply 12 hours ago

    Actually quite the opposite. Probably because of the bigger size of the grain, the "dough" doesn't stick together so tightly. If you add to much water, the dumplings will actually fall apart while getting cooked. A little trick to prevent this from happening: let the "dough" sit for a few minutes so the water gets absorbed and it will tighten. It's hard to describe the right consistency, but I'm sure you will be able to get it right :)

    1
    I MP

    15 hours ago

    我的匈牙利辣椒粉是热的不甜蜜,必须明智地使用。我刚遇到甜辣椒粉的唯一一次Gulaschsuppe在德国服务。

    0
    cookwewill

    14小时前回复

    Doing it because of the kids, when cooking for myself I'm using hot paprika too.

    0
    GáborL

    16 hours ago on介绍

    Besides the not traditional ingredients you used (oil, soy soauce, mustard, beer) there is one important thing regarding gulash (or gulyás) that you missed: when you put the meat up to cook first you don’t add water but let the meat fry it’s water content out. Then you add the paprika and just a little water to cover the meat. Then you almost boil that water away. You can repeat this several times before filling up with the final amount of water. The result will be a not-transparent soup full of tiny fried-off meat particles. This is when you add the vegetables.

    0
    cookwewill

    14小时前回复

    实际上,从视频也许不是足够清晰eo, but that's exactly what I did. The meat cooked in its own sauce for a good while. I only added the broth and water once the meat was soft.

    0
    MimArt

    15 hours ago

    我认为你所谓的欧芹根实际上是一个欧洲防风草吗?形状像胡萝卜,但用胡椒,味道味道?

    2
    Huncut

    1 day ago

    伟大的描述和图片!但啤酒和芥末在匈牙利甘肃尼斯?那是新的。尝试1/3 - 1/2杯红酒。

    0
    cookwewill

    1天前回复

    是的,这绝对不是最“真实”的版本。我喜欢在烹饪时尝试,所以我正在尝试各种修改。红葡萄酒也很棒,我也烹饪了这样的变化。

    我爱的另一个人只是辣椒粉,没有其他蔬菜甚至土豆,所以它非常厚,我用一个大的切片面包饺子服务。

    I've seen dozens of various goulash recipes already, looks like every region has their own typical ones.

    0
    Huncut

    1天前回复

    Interesting. Might try it! You are right, each region has their own variant. I have even seen one recipe adding sauerkraut... I guess there are as many variants as there are chefs :) I always add small homemade fresh dumplings for instance...

    Anyways, great pics and easy-to-follow presentation. Thanks!

    0
    cookwewill

    1天前回复

    Adding Sauerkraut sounds like an interesting idea, I might actually give it a go :)

    0
    Huncut

    1天前回复

    It should work out fine. I made Hungarian Pörkölt the other day and ate it with delight with sauerkraut.

    此外,还有一个匈牙利菜,酸菜和肉丸或肉,它很好吃。谷歌为“SavanyúkáposztaHúsgombócal”:-)