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I love Hungarian goulash! Goulash, the traditional dish of Hungary, refers to a beef stew cooked with the sweet powdered red pepper!:)
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Ingredients
- 2lbs beef chuck (cubed), 1 green and 1 red large bell pepper, 3 tomatoes, scallions (or leeks or onions), 4 cloves of garlic, 1 tablespoon of tomato paste, paprika, red pepper, ground black pepper, salt, caraway (ground is better), marjoram
Directions
- Here is what youâll need, but once again, I forgot a crucial item: cayenne pepper. Hungarian goulash is a spicy dish and this is a must!
- Heat up oil (olej) in a large frying pan. Then slowly add the meat (mäso). The oil may splatter so be careful. Brown on all sides. This will take 5 to 10 minutes. Meat is browned before cooking to create a hard shell to keep the juices in. I am not sure why meat is also browned before stewing. Perhaps it helps keep the chunks together.
- Next remove the meat, leaving behind the brewing sauce. In the next step, you will add various seasonings, including garlic (cesnak). One trick I learned from my grandma is that there is no need to peel garlic. Simply take an unpeeled clove, and mince it using a food grater. The hard shell will stay behind!
- Now add your chopped up veggies (zelenina) and brown them for a bit. Donât forget to add the spices: minced garlic, caraway (rasca, ground is better, but I used whole), salt (soľ), ground black pepper (mleté Äierne korenie), paprika (Hungarian dish without paprika? Impossible!) and a spoonful of tomato paste (paradajkový pretlak).
- Then the final spice: hot pepper (štiplavá paprika). When adding red pepper, remember that the concentration will increase as the water content evaporates. Put the meat back in and add enough water (voda) to cover it. Feel free to move everything to a bigger pot if you need to, as I did. Reduce the heat once the water starts to boil.
- This means that if you run a wooden spoon through it, it will take at least a second for the gap to close up. Just as the sauce is starting to get ready and the meat is nice and tender, add some marjoram (majorám).
- Serve on a dinner plate with 3 or 4 slices of the steamed dumpling (knedla). It was delicious! I offered a plate to my roommate and he pretty much licked the plate clean. This dish is almost always topped with a dried cayenne pepper, known in Slovak as baranà roh, meaning ramâs horn. Not having any, I chopped up some onions. Note, this photo was taken the following day (the first batch was eaten at 1am) and the sauce thickened overnight. So I added water to thin it, but slightly too much. Hence the slightly watery look to the sauce. Enjoy and dobrú chuÅ¥!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 771g | |
| Calories 1666 | |
| Calories from Fat 816 | 49% |
| Total Fat 90.45g | 113% |
| Saturated Fat 30.15g | 121% |
| Trans Fat 0.0g | |
| Cholesterol 470mg | 157% |
| Sodium 517mg | 22% |
| Potassium 2306mg | 66% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 198.4g | 317% |
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