Hearty Chicken and Vegetable Stew Recipe

Introduction

Welcome to Love With Recipes, where culinary traditions are celebrated and shared to bring warmth and comfort to your dining table. Today, we delve into a recipe that embodies the hearty soul of Hungarian cuisine—Budapest Goulash. This dish, cherished by generations and passed down from a dear friend in British Columbia during the late 1970s, is a testament to the timeless appeal of simple, wholesome ingredients transformed through slow simmering into a rich, aromatic stew. The beauty of this goulash lies not only in its robust flavor profile but also in its versatility and ease of preparation, making it an ideal choice for family dinners, casual gatherings, or feeding a hungry crowd of garden helpers or friends.

Budapest Goulash is more than just a stew; it is a cultural experience encapsulated in a bowl. The combination of tender lean beef, fragrant paprika, earthy caraway seeds, and ripe tomatoes creates a symphony of flavors that evoke the bustling streets of Budapest. Whether you are a seasoned cook or a beginner eager to explore Hungarian cuisine, this recipe offers a rewarding culinary journey. As you prepare this dish, you’ll appreciate how each step builds layers of depth and richness, culminating in a comforting meal that can be enjoyed with crusty bread, fresh salads, or even over noodles or rice for variation.

Time

This Budapest Goulash requires approximately 2 hours and 15 minutes from start to finish, including prep time, cooking, and simmering. The active preparation involves about 20 minutes, while the slow simmering process ensures the beef becomes tender and the flavors meld perfectly. This extended cooking time is essential to achieve the authentic, melt-in-the-mouth texture associated with traditional Hungarian goulash.

Needed Equipment

• Large Heavy-Bottomed Pot or Dutch Oven—preferably cast iron or stainless steel for even heat distribution
• Wooden Spoon or Heat-Resistant Silicone Spatula—useful for stirring and scraping the bottom of the pot
• Measuring Spoons and Cups—accurate measurement ensures the perfect balance of flavors
• Chopping Board—sturdy surface for chopping onions, garlic, and potatoes
• Chef’s Knife—sharp and comfortable to handle for precise chopping
• Can Opener—needed to open canned tomatoes
• Stovetop—compatible with your pot for consistent heat control
• Optional: Ladle—useful for serving the hearty goulash

Tags

• Hungarian Cuisine
• Comfort Food
• Stew
• Beef
• Hearty
• Slow Cooker Friendly
• Family Dinner
• Easy Recipes
• Traditional

Serving Size

This recipe serves 8 generous portions, making it perfect for family dinners, potlucks, or entertaining guests. Each serving provides a nourishing balance of protein, vegetables, and spices, ensuring everyone leaves the table satisfied and warm. For smaller households or fewer servings, simply refrigerate leftovers or freeze for later enjoyment.

Difficulty Level

Intermediate—While the process involves straightforward steps, the key to a perfect Budapest Goulash lies in patience and attention to detail. Proper browning of the meat, gentle simmering, and strategic addition of ingredients are crucial to developing the authentic flavors. However, with a little preparation and timing, even novice cooks can master this dish with confidence.

Allergen Information

Dietary Preference

This recipe is naturally gluten-free and suitable for a low to moderate carbohydrate diet. To make it vegetarian or vegan, substitute the beef with hearty plant-based proteins such as tempeh or seitan and adjust the seasoning accordingly. For dairy-free diets, no additional dairy is involved in this recipe.

Course

Main Course—A satisfying and filling dish perfect for lunch or dinner, served hot with accompaniments.

Cuisine

Hungarian / Central European

Ingredients

Ingredient List in Detail

Instructions

Step 1: Preparing the Meat and Vegetables

Begin by selecting high-quality lean beef, such as sirloin or chuck roast, which are ideal for slow cooking due to their marbling and tenderness. Using a sharp chef’s knife, carefully cut the beef into evenly sized cubes, approximately 1 to 1.5 inches in size. Uniform cubes ensure even cooking and consistent texture throughout the dish.

Next, peel and chop the onions into medium-sized pieces. The onions serve as a foundational flavor base, providing sweetness and depth. Mince the garlic cloves finely to release their aromatic oils, which will infuse the stew during cooking.

Step 2: Browning the Meat

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the tablespoon of shortening or vegetable oil, allowing it to melt and heat evenly. The choice of fat impacts the richness; traditional recipes often use lard or beef fat, but vegetable shortening provides a stable, neutral base suitable for most kitchens.

Once the fat is shimmering, add the cubed beef in batches if necessary to avoid overcrowding. Sear the meat without moving it around too much, allowing each side to develop a deep brown crust. This Maillard reaction is crucial for unlocking complex flavors and creating a hearty, savory base. After the beef is browned on all sides, use a slotted spoon to transfer it to a plate temporarily.

In the same pot, add the chopped onions and cook until they become translucent and slightly caramelized, about 5-7 minutes. The caramelization adds sweetness and balances the spices in the goulash.

Step 3: Incorporating Garlic and Spices

Reduce the heat slightly and add the minced garlic to the onions, cooking for about 30 seconds until fragrant. Be cautious not to burn the garlic, as this can impart a bitter flavor. Stir well to combine.

Stir in the Hungarian paprika, ensuring the spice evenly coats the meat and vegetables. The paprika should be added early to allow its flavors to bloom and meld into the dish. Add the bay leaf and caraway seeds, pressing them into the mixture to release their aromatic oils.

Step 4: Adding Tomatoes and Simmering

Pour the canned tomatoes into the pot, stirring to incorporate them thoroughly. Use the back of a spoon to break down the tomatoes slightly if they are whole or diced, creating a rich, thick sauce. Bring the mixture to a gentle simmer, then return the browned beef to the pot, ensuring it is submerged in the sauce.

Reduce the heat to low, cover the pot, and let the goulash simmer gently for about 1.5 hours. During this period, the beef will become tender, and the flavors will meld into a cohesive, aromatic stew. Stir occasionally to prevent sticking and to ensure even cooking.

Step 5: Adding Potatoes and Final Cooking

About 30 minutes before the end of cooking, peel and dice the potatoes into 1-inch cubes. Add them to the simmering goulash, gently stirring to distribute evenly. The potatoes will absorb the flavors and thicken the sauce as they cook, adding heartiness to the dish.

Continue simmering uncovered or partially covered until the potatoes are tender when pierced with a fork, and the sauce has thickened to your desired consistency. If the stew appears too thick, add a splash of water or broth to loosen it; if too watery, increase the heat slightly to reduce it.

Preparation Tips

• Choosing the Right Beef: For optimal tenderness, select cuts with some marbling, such as chuck or sirloin. For a more economical option, use stewing beef, which benefits from slow cooking.
• Spice Quality: Use authentic Hungarian paprika for the best flavor. Smoked paprika can be used for a smoky variation, while sweet paprika offers a milder taste.
• Flavor Development: Toast the paprika briefly with the onions to enhance its aroma. This step elevates the flavor profile significantly.
• Slow Cooking: For an even richer flavor, consider transferring the stew to a slow cooker after browning and simmering on the stovetop for 4-6 hours on low.
• Seasoning Adjustment: Taste and adjust salt or spices at the end of cooking to suit your preference.

Nutritional Information

Tips and Tricks

• Using Fresh Spices: Freshly ground paprika and caraway seeds yield a more vibrant flavor than pre-ground versions.
• Layering Flavors: Sear the beef until deep brown before simmering to develop complex, savory notes.
• Acidity Balance: If the stew tastes too acidic from the tomatoes, a pinch of sugar can help balance the flavors.
• Texture Control: For a thicker stew, mash some of the cooked potatoes into the sauce or stir in a small amount of flour or cornstarch slurry at the end.
• Serving Hot: Serve the goulash piping hot to enjoy the full spectrum of flavors and aroma.

Add-ons

• Fresh parsley or dill sprinkled on top for added freshness
• Sour cream or Greek yogurt dollop for creaminess
• Crusty artisan bread or rye bread for dipping
• Cooked egg noodles or rice as a base alternative
• Spicy sausage slices for an extra flavor boost

Side Dishes

• Crusty French baguette or Hungarian rye bread
• Simple mixed green salad with vinaigrette
• Pickled vegetables for contrast
• Steamed or roasted seasonal vegetables
• Boiled or roasted potatoes as an alternative to diced potatoes in the goulash

Improvements

• Adding bell peppers or carrots for more texture and sweetness
• Incorporating a splash of red wine or beef broth during simmering for depth
• Using smoked paprika for a smoky flavor profile
• Enhancing the aroma with a touch of smoked sausage or bacon in the initial browning stage
• Adjusting spice levels to taste, from mild to spicy

Save and Store

Allow the goulash to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, gently warm on the stovetop over low heat, stirring occasionally. For best results, reheat in small portions to maintain texture and flavor.

FAQ

Can I make Budapest Goulash in a slow cooker?

Absolutely. After browning the beef and sautéing the onions and spices on the stovetop, transfer everything to a slow cooker. Cook on low for 4-6 hours until the beef is tender and flavors are well-developed. Add the potatoes during the last hour of cooking.

Can I substitute beef with chicken or turkey?

While traditional Hungarian goulash uses beef, you can experiment with chicken thighs or turkey breast for a leaner option. Keep in mind that cooking times will vary, and the flavor profile will change slightly.

Is it possible to make this dish vegetarian?

Yes, substitute the beef with hearty vegetables like mushrooms, eggplant, or plant-based proteins such as seitan or tempeh. Adjust cooking time accordingly and enhance with vegetable broth and additional spices for depth.

What kind of paprika should I use?

Authentic Hungarian sweet paprika is recommended for its rich, nuanced flavor. Smoked paprika can add a smoky dimension, while hot paprika provides extra spice. Use high-quality, freshly ground paprika for the best results.

How do I prevent the stew from becoming too thick or too watery?

If too thick, add a splash of broth or water. If too watery, increase the heat slightly and cook uncovered to reduce the liquid. Alternatively, stir in a small amount of flour or cornstarch slurry to thicken.

Conclusion

Creating authentic Budapest Goulash at home allows you to experience a piece of Hungarian culinary heritage, combining simple ingredients with slow cooking to produce a dish bursting with flavor and comfort. This recipe, shared on Love With Recipes, is a celebration of tradition, patience, and the joy of sharing a hearty, aromatic stew with loved ones. Whether served with crusty bread, a fresh salad, or over noodles, this goulash promises to satisfy and warm your soul, making it a timeless addition to your culinary repertoire.

References

• Hungarian Recipes & Food Culture, Hungarian Tourism Agency
• The New Hungarian Cuisine by George Lang