Ingredients:

1 Tbsp butter

1 Tbsp Olive oil

2 medium yellow onions, chopped about 3 cups

1 large carrot, diced

1 celery stalk, chopped

2 Tbsp tomato paste

1 Tbsp Hungarian sweet paprika

1 cup red wine

3 cup beef broth

2 pounds stewing beef

¼ tsp ground black pepper

2 bay leaves

1 tsp salt

2 Tbsp water

2 Tbsp cornstarch

Instructions:

In a dutch oven or large stew pot heat butter and oil over medium-high heat. Add chopped onions, carrot, and celery and saute for about 4-5 minutes until lightly browned.

Add tomato paste and saute for one more minute, stirring constantly. Then add paprika powder and saute for a few more seconds, be careful not to burn the paprika.

Add red wine and beef broth. Scrape the bottom of the pot with a spatula to loosen any brown bits. Bring to a simmer.

When it is simmering add the stewing beef, bay leaf, and pepper. Bring back to a simmer over low heat. Let simmer uncovered for about 2 hours. Stir occasionally. If you want to add potatoes and bell peppers add them 30 minutes before the time is up.

The goulash is done when the meat is tender and the sauce has thickened. If the meat is not tender after two hours let cook for 30 more minutes.

Combine water and cornstarch in a small bowl and add it to the goulash. Bring to a simmer while stirring constantly until thickened.

Season with salt and pepper to taste, take out the bay leaves, and serve.

Nutrition Information:

Calories: 328kcal | carbohydrates: 9g | protein: 35g | fat: 12g | saturated fat: 4g | cholesterol: 98mg | sodium: 989mg | potassium: 797mg | fiber: 1g | sugar: 3g | vitamin a: 2415iu | vitamin c: 4.5mg | calcium: 55mg | iron: 4mg

Frequently Asked Questions:

What type of beef is best for Hungarian Goulash?

Stewing beef with good marbling is ideal for Hungarian Goulash.

It becomes tender during the slow cooking process.

Can I use a different type of paprika if I don’t have Hungarian sweet paprika?

While authentic Hungarian sweet paprika is recommended, you can use regular sweet paprika as a substitute.

Is it necessary to use red wine in the recipe?

Red wine adds depth of flavor, but if you prefer not to use it, you can replace it with beef broth.

Can I prepare Hungarian Goulash in a slow cooker?

Yes, you can adapt this recipe for a slow cooker.

Adjust the cooking time and follow your slow cooker’s instructions.

What can I serve with Hungarian Goulash?

Traditionally, it is served with crusty bread, noodles, or dumplings.

Mashed potatoes or rice are also good options.

Can I add vegetables like potatoes and bell peppers to the goulash?

Yes, you can add them 30 minutes before the end of the cooking time for extra flavor and texture.

What should I do if my goulash is not thickening as desired?

Mix water and cornstarch, add it to the goulash, and simmer while stirring until thickened.

How can I adjust the spiciness of the goulash?

Hungarian sweet paprika is mild. If you prefer more heat, you can use a combination of sweet and hot paprika.

Can I make Hungarian Goulash ahead of time?

Yes, the flavors often improve when made in advance.

Reheat gently before serving.

What should I do if the meat is not tender after the suggested cooking time?

Let it cook for an additional 30 minutes or until the meat reaches the desired tenderness.