Gulyás (Hungarian Goulash)

We blog about this recipe here.

Gulyás (Hungarian Goulash)

You can omit the potatoes and instead serve the stew over egg noodles, and it will still be something a Hungarian grandma would approve of. Adapted from The Hungarian Cookbook by Susan Derecskey.

  • 4 slices bacon, diced
  • 1 1/2 c chopped onion (about 3 medium sized onions)
  • 2 garlic cloves, minced
  • 1 1/2 lb boneless beef chuck roast, cut into 1 1/2″ cubes
  • 1 T (or a little more) Hungarian paprika (not Hot Paprika, unless you’re into hot)
  • 1 1/2 tsp Diamond kosher salt
  • 1/4 tsp pepper
  • 1 tsp marjoram
  • 1/4 c chopped green bell pepper
  • 2 apples, peeled, cored, and chopped (optional)
  • 2 c beef or chicken broth
  • 3/4 c dry white wine
  • 1 lb medium Yukon gold potatoes, left unpeeled, quartered (you want about 2″ chunks)
  • 4 carrots, peeled and thinly sliced

Over medium heat, brown the diced bacon in a Dutch oven or heavy 3 qt pan with a lid.  Stir and turn until the bacon is lightly browned.  Remove the bacon with a slotted spoon and set aside.

Add the chopped onion to the bacon fat and cook and stir until almost tender, then remove it with a slotted spoon and set aside (you can put it in with the fried bacon).

Add the beef to the bacon fat and slowly brown on all sides, stirring occasionally.  

Combine the paprika, salt, pepper, and marjoram, then add that mixture, along with the green bell pepper and apples (if you’re using them) to the beef in the Dutch oven and mix well.  Pour in the broth and white wine, and bring to a boil.  Reduce the heat, cover, and simmer for about 1 1/2 -2 hours or until the meat is almost tender when pierced with a fork.  Add the potatoes, cover, and cook until the potatoes are almost tender, about another 15 minutes, then add the thinly-sliced carrots, cover, and cook until they are tender – another 5 minutes or so.  Your total cooking time will be in the range of 2-2 1/2 hours.

Recipe brought to you by Aggie in SF and BigLittleMeals.com and Andy and Ann.

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