Hungarian Goulash - Carolyn Eckstein '22

Background

I tasted this kind of goulash for the first time in the Dolomites of Italy, and immediately fell in love with the deep paprika flavor and the tender beef. In that area, goulash is traditionally served with polenta, and it makes for a nice warm and hearty meal after a long day of hiking. This is a wonderfully easy meal and a good winter stew.

Equipment

    • Large pot and lid

    • Saucepan

    • Bowl

Ingredients

  • 2 medium white/yellow onions, diced

  • 2 tsp. butter or lard

  • 1 tsp. caraway seeds

  • 3 tbsp. paprika (but I usually add more)

  • 1/4 cup flour

  • 1-1.5 lbs. stew beef, in ~1 inch cubes

  • 2 cups beef broth

  • 1 cup tomatoes, diced

  • 1.5 cups carrots, chopped

  • 2 cups potatoes (sweet or normal), chopped

  • 1tsp. salt

  • 1/2 tsp. black pepper

  • 1 log polenta (you could also serve it with rice or pasta)

Instructions

1) In a large pot, add butter and onion. Cook at medium-high heat until onion is translucent. Stir in paprika and caraway seeds.

2) In bowl, dredge beef in flour and brown over medium heat in saucepan (2-3 minutes). Then add to pot.

3) Add broth, tomatoes, potatoes, carrots, salt, and pepper.

4) Stir and bring to boil. Cover and simmer for 1.5-2 hours, until meat is tender.

5) Optional: smush some of the carrots and potatoes to make the stew thicker.

6) Serve by itself or with polenta, pasta, rice, bread, etc.