Hungarian goulash is a delicious meat stew or soup that can be cooked to perfection by Hungarian chefs. Hungarian goulash can be made with beef, pork, mutton, veal, or a mixture of these. If you want to learn how to make Hungarian goulash, then follow these steps.
Ingredients
Hungarian Goulash with Beef
- 450 g diced beef
- 110 g chopped carrots
- 110 g chopped radish
- 55 g chopped parsley
- 450 g peeled and diced potatoes
- 1 onion that has been chopped
- 1 tablespoon paprika powder
- 2 tablespoons vegetable oil
- 2 bay leaves
- Salt to add flavor
- Chili powder for added flavor
- Cumin seeds for added flavor
Hungarian Goulash with Pork
- 1, 3 kg boneless pork, diced
- 60 ml olive oil
- 3 onions, chopped
- 3 tablespoons sweet paprika powder
- 2 cloves garlic, chopped
- 1 teaspoon cumin seeds
- 2 tablespoons apple cider vinegar
- 2 tablespoons of tomato paste
- 1/2 teaspoon salt
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 cups (1 L) pork stock
- 450 g beef, diced
- 110 g carrots, chopped
- 110 g radish, chopped
- 55 g parsley, chopped
- 450 g potatoes, peeled and diced
- 1 onion, chopped
- 1 tablespoon paprika powder
- 2 tablespoons vegetable oil
- 2 bay leaves
- Salt to add flavor
- Chili powder for added flavor
- Cumin seeds for added flavor
Hungarian Goulash with Veal
- 60 ml olive oil
- 900 grams of veal stew
- 1 large white onion, sliced
- 1 clove garlic, finely chopped
- 180 ml tomato sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 2 teaspoons Hungarian paprika powder
- 1/2 teaspoon dry mustard
- 1/8 teaspoon red cayenne pepper
- 1 3/4 cups (420 ml) water
- 2 tablespoons of flour
- Cooked noodles
Step
Method 1 of 3: Making Hungarian Goulash with Beef
Step 1. Heat 2 tablespoons of vegetable oil in a saucepan over medium heat
Allow the oil for one minute to heat up.
Step 2. Add one chopped onion to the oil
Saute onions until brown. After that, turn off the fire.
Step 3. Add a tablespoon of paprika powder to the onions
Stir to mix the ingredients.
Step 4. Add 450 grams of diced beef, one pinch of salt, and 3 tablespoons of water into a saucepan
Stir again to mix the ingredients.
Step 5. Heat the skillet again over medium heat
Stir the ingredients again.
Step 6. Cook the mixture until it has a thick, but gravy texture
Make sure that you keep an eye on the ingredients being cooked and keep stirring them. You can add a little water if the mixture isn't gravy enough, but make sure that you're only adding a little water at a time. Wait until the meat is tender before you move on to the next step. This process will take 6 - 8 minutes.
Step 7. Add 110 g of radish, 110 g of carrots and a little water to the mixture
The more water you add, the thinner the goulash will be, so it all depends on your taste.
Step 8. Add cumin seeds and chili powder for added flavor
Step 9. Add 2 bay leaves to the mixture
Let the mixture simmer until the meat is almost done.
Step 10. Add 450 g of diced potatoes to the mixture
Reduce the heat, cover the pot, and cook until the meat is tender and the potatoes and vegetables are cooked through. This process will take approximately 20 minutes.
Step 11. Serve
Enjoy this delicious dish as a main dish.
Method 2 of 3: Hungarian Goulash with Pork
Step 1. Heat 30 ml of olive oil in a thick and deep saucepan
You can use a Dutch oven or another deep, thick pan.
Step 2. Cook 450 g of pork at a time
Divide the pork into three groups, and remove each batch of cooked pork once it has browned. The pork doesn't need to be thoroughly cooked -- you just need to cook it until the outside of the pork is browned.
Step 3. Heat 30 ml of olive oil, 3 chopped onions and 3 teaspoons of sweet paprika powder in a saucepan
Stir in the onions while you cook them for 5 minutes.
Step 4. Add 2 chopped garlic cloves and 1 teaspoon cumin seeds to the pot
Step 5. Add 2 tablespoons of apple cider vinegar and 2 tablespoons of tomato paste to a saucepan
Cook the ingredients for 1 minute, stirring constantly.
Step 6. Place the pork, 1/2 teaspoon salt, 1 chopped red bell pepper, and 1 chopped green bell pepper in a saucepan
Step 7. Add 4 cups (1 L) of pork stock to the mixture
The meat should be submerged in the broth. If the meat is not submerged, add half a cup of water and stir to mix the broth and water. If the meat is still not submerged, add another half cup of water. Be careful not to add too much water or the stew will become too runny.
Step 8. Let the mixture come to a boil
Step 9. Let the mixture simmer for an hour and a half
Cover the pot and let it simmer a little. Stir occasionally until the meat is well textured and tender. If you want the stew to have less gravy, then open the lid halfway through cooking.
Step 10. Serve
Serve this delicious Hungarian goulash with pork alone or with rice and cabbage or sautéed cauliflower.
Method 3 of 3: Hungarian Goulash with Veal
Step 1. Heat 60 ml of olive oil in a large skillet
Step 2. Add 900g of the veal stew, 1 sliced white onion, and 1 finely chopped garlic clove to the pan
The veal stew should be cut into 1-inch (2.5 cm) pieces.
Step 3. Cook the ingredients
Cook all the ingredients until the meat is browned and the onions are soft.
Step 4. Add ingredients to the mixture
Add 3/4 cup (180 ml) tomato sauce, 2 tablespoons Worcestershire sauce, 1 tablespoon brown sugar, 2 teaspoons salt, 2 teaspoons Hungarian paprika flour, 1/2 teaspoon dried mustard, 1/8 teaspoon pepper red cayenne, and 375 ml of plain water into the mixture.
Step 5. Cover and let it simmer for an hour
You can let it simmer for a shorter or longer time depending on when the meat is tender.
Step 6. Add 2 tablespoons of flour and 1/4 cup of water (60 ml) to the meat mixture
Stir in the flour and water, then add to the mixture.
Step 7. Heat the mixture to a boil
Stir constantly.
Step 8. Serve
Serve Hungarian goulash with veal with cooked noodles.
Tips
- Add 2 cups (500 ml) of water.
- Roll out dough to about 1/2 inch (1.25 cm) thick.
- Heat the curry to a small boil.
- In a mixing bowl, beat one egg with a fork.
- Add a pinch of salt.
- Mix in enough all-purpose flour to form a firm, yet flexible dough.
- You can also serve the goulash with flour dumplings (called csipetke in Hungarian, and called spätzle in German and Austrian).
- Stir the dough with a wooden spoon until smooth.
- Cut the dough that has been rolled lengthwise with a width of 1.25 cm
- Pinch small pieces (about the size of a pea) and grind with both palms of your hands.
- Put the flour balls into the curry
- When the dumplings have floated, let them simmer for 5 minutes.
