Hungarian Goulash
Category:
Courtesy of Chef Wolfgang Murber, Fabi + Rosi
Goulash is best served with spaetzle, mashed potatoes or buttered noodles.
Super easy
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PrintIngredients
For 4 Person(s)
Cream
- 4 tablespoons vegetable oil
- 1 1/2 pounds flank steak or chuck, cut into 1½-in. cubes
- 4 medium-size onions, cut into fine dice
- 2 tomatoes, diced
- 1 red bell pepper, diced
- 2 bay leaves
- 4 juniper berries
- 1/2 teaspoons caraway seeds
- 2 tablespoons Hungarian paprika powder
- Salt and pepper to taste
- Water
Hungarian Goulash Directions
- In a large soup pot, heat the oil on high heat and sear the meat to caramelize.
- Add the onions, tomatoes and pepper and stir to caramelize, as well. Add the bay leaves, juniper berries, caraway seeds, paprika, salt and pepper (don’t add too much salt—the liquid has to reduce a bit). Add enough water so that the meat is submerged and bring to a boil.
- Reduce to a simmer, cover and cook for about two and a half hours or until the meat is tender and the sauce reaches the desired consistency (adding water if necessary).
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