The Beef Goulash is a traditional Hungarian dish, rich in color and flavor. This very fragrant recipe can be served with potatoes and a green salad, or with pasta. You can also decorate your Beef Goulash with vegetables: Diced peppers, peeled tomatoes, or shredded cabbage incorporated into the casserole just before covering.Photo credit: © Eatwell101.com
For 4 to 6 people:
Ingredient list for the beef goulash recipe
- 2 1/2 lbs (1.2 kg) beef (hock, preferably)
- 1 3/4 lbs(800 g) of onions
- 3 cloves of garlic
- 4 tbsp oil
- 5 tablespoons sweet paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon of cumin
- 1 tablespoon vinegar
- Salt and pepper
Directions
1. Peel and finely chop the garlic and onions.
2. Cut meat into strips 1 1/2 inches (4cm) long and 3/4 inch (2cm) wide so the beef can release its full aroma when cooking. Thoroughly remove nerves and fat with a small, sharp knife.
3. Heat the oil in a heavy-bottomed pot over medium heat. Sauté the onions until they are translucent, barely browned.
4. Mix the paprika, garlic, oregano, thyme, and cumin. Pour 3 tablespoons of this spice mix into the pan with the onions. Sauté for a few minutes, then pour in the vinegar and add 8 to 10 tablespoons of water.
5. Add meat, preferably without mixing, so it does not stain. Do not let it burn, especially if it hardens.
6. Salt and pepper, stir, reduce the heat, and cover. Above all, do not add water. Onions and meat exude enough liquid for the dish to simmer longer without needing to add any. You can add a few drops of water if the juice is almost completely reduced, or just enough to prevent the goulash from boiling (it would dry out).
7. After 1h30 or a little more, the meat is almost cooked. Pour the remaining spices over the meat, cook for a few minutes, then cover the meat (barely) with cold water. Simmer for 15 minutes, adjust the seasoning, and serve your Beef Goulash.
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Beef Goulash
This Beef Goulash is very rich and flavorful. It can be served with potatoes and a green salad, or with pasta.
Ingredients
- 2 1/2 lbs (1.2 kg) beef (hock, preferably)
- 1 3/4 lbs(800 g) of onions
- 3 cloves of garlic
- 4 tbsp oil
- 5 tablespoons sweet paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon of cumin
- 1 tablespoon vinegar
- Salt and pepper
Instructions
- Peel and finely chop the garlic and onions.
- Cut meat into strips 1 1/2 inches (4cm) long and 3/4 inch (2cm) wide so the beef can release its full aroma when cooking. Thoroughly remove nerves and fat with a small, sharp knife.
- Heat the oil in a heavy-bottomed pot over medium heat. Sauté the onions until they are translucent, barely browned.
- Mix the paprika, garlic, oregano, thyme, and cumin. Pour 3 tablespoons of this spice mix into the pan with the onions. Sauté a few minutes, then pour vinegar added by 8 to 10 tablespoons water.
- Add meat, preferably without mixing, so it does not stain. Do not let it burn, especially if it hardens.
- Salt and pepper, stir, reduce the heat, and cover. Above all, do not add water. Onions and meat exude enough liquid for the dish to simmer longer without needing to add any. You can add a few drops of water if the juice is almost completely reduced, or just enough to prevent the goulash from boiling (it would dry out).
- After 1h30 or a little more, the meat is almost cooked. Pour the remaining spices, cook for a few minutes, then cover the meat (barely) with cold water. Simmer for 15 minutes, adjust the seasoning, and serve your Beef Goulash.
Nutrition
Nutrition information for this recipe.
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