Absolutely! 🍲 Let’s dive into the delightful world of Authentic Hungarian Goulash, a recipe that’s been passed down through generations, originating from a cherished ethnic cookbook. This isn’t just any goulash; it’s a savory masterpiece that beckons you to the table with its rich aroma and hearty flavors. Crafted with care and tradition, this Hungarian gem is a true delight for the senses.
Authentic Hungarian Goulash
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours
- Servings: 6
Description:
Got the original recipe for this fifteen years ago from an ethnic cookbook. The author’s Hungarian grandmother taught her how to make it so I’m sure it’s one authentic way to make goulash. It’s so good it’s worth the effort it takes to make and much of the time you can be doing other things while it simmers. Just keep an eye on it and stir once in a while. I like to serve it with steamed beet greens or spinach dressed with a bit of butter, salt/pepper, and vinegar.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 tbsp | Olive oil |
| 6 | Onions |
| 2 1/2 cups | Water |
| 1/2 cup | Flour |
| 1/2 tsp | Thyme |
| 1/2 tsp | Marjoram |
| 1 1/2 lbs | Beef stew meat |
| 1/2 cup | White wine |
| 1 | Bay leaf |
| 1 tbsp | Hungarian paprika |
| To taste | Salt and pepper |
| Optional | Sour cream |
Instructions:
-
Caramelize the Onions:
- Saute the onions in a Dutch oven with 2 tablespoons of olive oil over medium-low heat until they are golden and caramelized, about 45 minutes.
-
Create the Base:
- Put the onions in a bowl and add 1/2 cup of water to the pot, scrape up all the brown bits, and then pour it into the bowl of onions.
-
Coat the Beef:
- In a plastic bag, shake the flour, thyme, marjoram, and beef until coated.
-
Brown the Beef:
- Brown beef in the Dutch oven with 1 tablespoon of olive oil, and save the extra flour mixture for later use.
-
Build the Flavor:
- Add the onions back to the pot along with 2 cups of water, white wine, bay leaf, and Hungarian paprika.
-
Simmer to Perfection:
- Cover the Dutch oven, simmer over low heat, and stir occasionally for 3 hours or until the beef is tender and the flavors meld together.
-
Thicken the Sauce:
- Put 2 cups of the sauce in a saucepan. Pour a little warm water into the reserved flour mixture until it is the consistency of cream. Add it to the saucepan and cook, stirring, until thickened.
-
Combine and Finish:
- Pour the contents of the saucepan back into the Dutch oven and cook for another 5 minutes to marry the flavors.
-
Season and Serve:
- Season with salt and pepper to taste. Serve the goulash over a bed of noodles, and if desired, top with a dollop of sour cream just before serving.
Serving Suggestions:
This Authentic Hungarian Goulash is a meal in itself, but it pairs wonderfully with steamed beet greens or spinach dressed with a bit of butter, salt, pepper, and vinegar. The earthy sweetness of the greens complements the rich flavors of the goulash, creating a balanced and satisfying meal.
Nutritional Information (per serving):
- Calories: 576.1
- Total Fat: 36.3g
- Saturated Fat: 12.6g
- Cholesterol: 118mg
- Sodium: 81.2mg
- Total Carbohydrates: 25.3g
- Dietary Fiber: 3g
- Total Sugars: 7.2g
- Protein: 32.9g
So there you have it, a journey into the heart of Hungarian cuisine with this Authentic Hungarian Goulash recipe! From the slow caramelization of onions to the tender beef simmered in a flavorful broth, each bite is a taste of tradition and comfort. Whether it’s a cozy weeknight dinner or a special occasion, this goulash is sure to impress with its depth of flavor and rich history. 🥄 Enjoy the warmth and satisfaction of a homemade meal that’s been cherished for generations! 🌟
