Stews are effortlessly prepared and incredibly delicious. They are particularly enjoyable on cold autumn and winter days because they warm you up and really fill you up. Today we'll show you how to cook a classic Hungarian goulash with tender beef and a thick, delicious sauce. Delicious, aromatic and perfect for the whole family!
Hungarian goulash is a soup or stew made from meat, seasoned with lots of sweet paprika and other spices. Although there are many versions of this dish, contrary to popular belief, it is never made with minced meat. The big difference between a traditional stew and Hungarian stews is that Hungarian stews do not use flour or roux to thicken them. That's why it usually looks like soup. With a thick sauce, it can be served with side dishes such as pasta, mashed potatoes or spaetzle. Many versions of the recipe also contain potatoes, carrots or beets. This easy Hungarian goulash recipe shows that you can achieve incredible flavor with just a few simple ingredients.
Ingredients:
Olive oil for frying
300 grams of lean beef
Salt (as desired)
Pepper (to taste)
1 onion
2 cloves of garlic
1 teaspoon sweet paprika powder
1 tsp cumin (ground)
1 TL Oregano
2 pcs. bay leaves
½ tsp brown sugar
50 ml tomato sauce
½ EL Balsamic-Essig
200 ml beef broth
2-3 stalk(s) of parsley
Preparation:
1. Heat a large Dutch oven over high heat and add enough olive oil to cover the bottom.
2. Cut beef into large pieces. When the oil is hot, add the meat.
3. Season with salt and pepper and sauté the beef until browned.
4. Add the onions and garlic and sauté until translucent, about 5 minutes.
5. Reduce the temperature to medium.
6. Season with paprika, cumin, oregano and bay leaves. Add 1 sugar cube. Stir everything together and cook for 30 seconds.
7. Add tomato sauce, balsamic vinegar, beef broth and stir. Bring to a boil, cover and cook for about 2 hours or until meat is tender. Stir occasionally. The liquid will reduce significantly as it cooks. So you can add more water as needed.
8. Garnish with chopped parsley and serve over pasta or mashed potatoes.
