TRADITIONAL GOULASH RECIPE
written by @juliarecipes
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Have you ever heard of Goulash? I bet you did! This Central European stew delicacy is probably well know worldwide now. And if you only heard about it, I will show you now how to make it. There are many recipes written on the internet. Most of the time you will find it under the name of Hungarian goulash. This meal really originates from Hungary or should we say Austria-Hungarian empire, which at the time included many Central and Eastern European countries we know these days, including Czech Republic, Austria, Hungary, Croatia, Romania, Poland and many others. So yes, if I am about to tell you, that Goulash is a national dish of Czech Republic, I would not be lying and neither Polish people or Austrian people…or any other people, who’s country were part of Austria-Hungarian empire.
All right, I got you little of the history of goulash, now I will tell you, what kind of ingredients we need for goulash. Most of the time, it is made from beef meat, inexpensive beef cut, such as chuck roast or shoulder. Long cooking of beef cubes will result in tender pieces of meat. Always buy a beef as a roast in large piece instead of cut up stew. It is cheaper in price and you want to keep the fat on the meat, it will give more flavor. What kind of meat do I use? I always opt for beef roast and pork roast. When you combine those two meats together, you will get the most flavorful goulash ever. Trust me, I have been cooking goulash for nearly 20 years and it’s one of my first meals I was able to prepare before my twenties.
These are the 3 most important ingredients and you wanna get the highest quality of…is yellow onion, tomato paste and good quality of Hungarian sweet paprika in powder. These three ingredients will give to a goulash the best and original taste..in my opinion 😋 I almost forgot “garlic”…yes garlic is also important, buy the one which comes from Spain, that’s my favorite, it has a stronger and more pronounced flavor. Don’t buy these Chinese dry cookies. Get ready, you will cry a lot, but I mean really a lot. You will need to cut plenty of onion, I use at least 4 -6 medium onions or 3 large onions. Onion is very important,, gives so much flavor…”cry me a River”for this amazing goulash 😂 Meat has to be cut in smaller cubes, I go for smaller then one inch, something around one inch should be fine. Garlic needs to be crushed, not cut. Again , for more flavor.
Spices: 5 main spices are: good quality Hungarian sweet paprika, caraway seeds (not in powder) dried marjoram, bay leaf and all spice (Jamaican pepper). Another ingredient which I use when making goulash, it might sound a bit weird, but it’s an amazing trick how to thicken the goulash. My father thought me to use older bread, toast or even baguette to thicken the goulash. It doesn’t necessarily needs to be old bread, my recipe calls for any piece of bread, so if you just bought fresh loaf, it will work perfectly fine, it’s just, if you have and older piece of bread, use it instead of the fresh one👍 Bread needs to be cut in small pieces and could be roasted on a pan to add extra flavor 😋but it’s not an obligation for this recipe, it is an optional choice.
What pot to use for goulash? Use the biggest pot or casserole or Dutch oven ( enamel iron cast is best). 6-quart or 6 liters pot should be fine. Get ready a large wood spoon your casserole and you are ready. Well I think I have got you all the tricks and tips, so we can start the recipe here below 👇.
TRADITIONAL GOULASH RECIPE
Preparation time: 15 minutes⭐ cooking time: 1 hr & 15 minutes⭐ servings: 4 personnes
- 1 lb of roast beef (cut in small cubes)
- 1 lb of roast pork (cut in small cubes)
- 2 tsp Hungarian sweet paprika in powder
- 6 tbs vegetable oil
- 3 large yellow onions, coarse chopped
- 5 cloves of garlic, crushed
- 3 tbs tomato paste
- 2 bay leaves
- 4 balls of all spice (optional)
- 2 tsp marjoram
- 3 cups of water or beef stock
- 2 toasts or 2 pieces of bread
- Heat oil in a heavy bottom pot or dutch oven, over low heat. Add onion, cook over medium heat until golden brown, about 6 minutes.
- Add tomato paste, sweet paprika powder and bay leaves and let it cook for a few seconds. Make sure you don’t burn the sweet paprika.
- Heat the pot now at medium-high heat and add both meats, salt and pepper. Roast the meat from all sides, turn it to cover it in the paprika mixture and add water or beef stock.
- Cut your toasts in small cubes and add it to your goulash, cover the pot and cook on medium heat for 45 minutes, stirring occasionally.
- If you water evaporates quickly add some more, add enough water to cover the meat.
- Add now crushed garlic, marjoram and cook on medium heat for another 30 minutes.
- Take out a piece of meat to try out the tenderness and season if needed. Be careful meat will be very hot.
- Before serving it, remove bay leaves and all spice balls. Serve with your preferred piece of loaf or try to make your own loaf of bread recipe is over here EZ BREAD.
- Enjoy it as well as with nice chilled beer.