Goulash
09/12/2024
A thick, savory, and deeply comforting stew that originated in Hungary, perfect for a cozy meal.
A hearty combination of tender protein, rich Hungarian paprika, and aromatic caraway seeds, slowly simmered to create a deep, flavorful gravy. Pair it traditionally with Czech knedlíky (bread dumplings), spätzle, or simply a crusty loaf of fresh bread.
Serves 4 - 6
Ingredients
MAIN
- 3 tablespoons oil
- 2 large onions (chopped)
- 5 garlic cloves (chopped)
- 90 g tomato paste
- 2 teaspoons caraway seeds
- 3 teaspoons granulated sugar
- 3 teaspoons Hungarian paprika powder
- 1/4 tsp ground black pepper
- 1/2 tsp chili flakes/powder (to taste)
- 1.2 L water or beef stock
- 2 teaspoons marjoram
- 600g potatoes cubed
- 200g carrots cubed
- 1 - 2 tsp cornstarch + water (if necessary)
PROTEIN & MARINADE
- 1 kg pork/beef (cubed, bite-size)
- 2 tbsp Chilli salt (salt, chilli, garlic, onion powder mix)
- 150ml water
- 1/2 tsp baking soda
- 1 - 2 tsp cornstarch
GARNISH
- Onion (sliced/chopped) raw
Directions
PROTEIN PREPARATION
- Chop protein into bite-size cubes
- Add marinade and mix until the water is absorbed
- Allow to marinate 30min at room temperature
AT THE STOVE
- Add oil to a pot over medium-high heat
- Sear the beef cubes (in batches) till brown, do not cook through
- Remove the beef cubes and set aside in a bowl
- Fry onions in the same pot on medium-high until lightly brown and tender
- Add tomato paste, caraway seeds, granulated sugar and garlic
- Combine and cook for about 3 minutes
- Add Hungarian paprika, pepper and chilli flakes
- Return seared protein to the pot along with cubed potatoes and carrots
- Fill with water/beef stock till it just covers the ingredients
- Combine and simmer on medium-low with the lid on for 2 hours, stirring occasionally
- Add marjoram
Bring to a boil, check the consistency
Add cornstarch slurry if necessary
Salt and pepper to taste
SERVE
- Serve in a bread bowl, with Knedlíky, Spätzle, rice or bread
- Garnish with finely sliced/chopped raw onion