Goulash is a hearty meat-based soup or stew that every Hungarian chef knows how to cook to perfection. Goulash can be made with beef, pork, lamb, or veal, or any combination of these flavorful meats. If you want to learn how to make typical Hungarian goulash, just follow these steps.
Steps
Method 1 of 6: Ingredients for Beef Goulash
- 500 g diced beef (stew type)
- 120 g chopped carrots
- 120 g chopped turnips
- 60 g chopped parsley
- 500 g peeled and diced potatoes
- 1 chopped onion
- 15 g paprika
- 30 g vegetable oil
- 2 bay leaves
- Salt to taste.
- Chilli pepper to taste
- Cumin seeds to taste
Method 2 of 6: Hungarian Beef Goulash
Step 1. Heat 30g of oil in a skillet over medium heat
Heat the oil for about a minute.
Step 2. Add the chopped onion
Brown it until it is golden. Then, remove the pan from the heat.
Step 3. Add the 15 g of paprika
Stir to mix the ingredients.
Step 4. Add the cubes of meat, a pinch of salt, and 45 ml of water
Mix the ingredients well.
Step 5. Put the pan on medium heat
Mix.
Step 6. Cook until the mixture is thick but still has the consistency of a soup
Keep checking the doneness of the ingredients and stirring. You can add more water if it is too thick, but little by little. Wait for the poem to be tender before moving on to the next step. It will take about 6-8 minutes.
Step 7. Add the turnips, carrots and more water
The more water you add, the less thick the goulash will be, so it's up to you.
Step 8. Add cumin seeds and chilli for flavor
Step 9. Add the two bay leaves
Simmer until the meat is almost cooked.
Step 10. Add the potato cubes
Lower the heat, cover and cook until the meat is tender and the vegetables are cooked through. It will take about 20 minutes.
Step 11. Serve
Enjoy this hearty dish as a main course.
Method 3 of 6: Ingredients for Pork Goulash
- 1.5 kg boneless pork
- 60 ml of olive oil
- 3 chopped blonde onions
- 60 g of Hungarian sweet paprika
- 2 minced garlic cloves
- 5 g cumin seeds
- 30 ml apple cider vinegar
- 30 g tomato paste
- Salt to taste.
- 1 chopped red pepper
- 1 chopped green pepper
- 500 ml pork broth
Method 4 of 6: Hungarian Pork Goulash
Step 1. Heat 2 tablespoons of olive oil in a large pot
You can use a cast iron one or any heavy saucepan.
Step 2. Cook 1/2 pound of pork at a time
Cook the pork three times, removing it from the heat when it is golden brown. It does not have to be completely cooked, only browned on the outside.
Step 3. Heat another 2 tablespoons of oil, the three blond onions and the Hungarian sweet paprika in the pot
Stir in the onions and cook them for about 5 minutes.
Step 4. Add the two chopped garlic cloves and cumin seeds
Step 5. Add the apple cider vinegar and tomato paste
Cook these ingredients for 1 minute, continuing to mix.
Step 6. Place the minced meat, salt, red and green pepper in the pot
Step 7. Add the pork broth to the mixture
The meat must be completely covered with the liquid. If it is not, add about 125 m of water and mix. If it is not yet completely submerged, add another 125 ml of water. Be careful not to add too much or the stew won't be full-bodied enough.
Step 8. Slowly bring to a boil
Step 9. Simmer the ingredients for an hour and a half
Place a lid on the pot and stir occasionally until the meat is well cooked and tender. If you want less broth in the stew, remove the lid halfway through cooking.
Step 10. Serve
Serve this savory pork goulash on its own or lightly sautéed with striped cabbage or cauliflower rice.
Method 5 of 6: Ingredients for the Veal Goulash
- 60 ml of olive oil
- 1 kg of veal stew
- 1 large sliced onion
- 1 crushed clove of garlic
- 180 g ketchup
- 30 ml Worcestershire sauce
- 15 g brown sugar
- 10 g salt
- 10 g Hungarian paprika
- A pinch of mustard powder
- 1 pinch of cayenne pepper
- 450 ml water
- 30 g flour
- Cooked noodles
Method 6 of 6: Hungarian Veal Goulash
Step 1. Heat 60ml of oil in a large saucepan
Step 2. Add 1 kg of veal, 1 large sliced onion and the crushed garlic clove to the pan
The veal stew should be cut into cubes of about 2.5 cm.
Step 3. Cook everything
Cook until the meat is well browned and the onion is tender.
Step 4. Add the other ingredients
Add the ketchup, Worcestershire sauce, brown sugar, salt, Hungarian paprika, mustard powder and cayenne pepper, in addition to the 450 ml of water.
Step 5. Cover and simmer for an hour
Cooking time may vary slightly based on the tenderness of the meat.
Step 6. Add 30 g of flour and 60 ml of water to the stew
Stir well to mix the water and flour into the stew.
Step 7. Leave the pot on the stove until it boils
Keep stirring.
Step 8. Serve
Serve the veal goulash with the noodles.
Advice
- Add a pinch of salt.
- Knead enough flour to form a firm but malleable dough.
- You can also serve it with small ravioli (called `csipetke` in Hungarian, Spätzle in Germany and Austria)
- Simmer the goulash over low heat.
- In a bastardella, beat an egg with a fork.
- Add 500 ml of water
- Knead until you get a smooth dough
- Roll out the dough to a thickness of about 1 cm.
- Cut the dough into strips about 1 cm wide
- Cut them into small pieces (the size of a bean) and shape into balls with your hands.
- Add them to the goulash.
- When they rise to the surface, boil everything for another 5 minutes.
