Imen Dridi Joy Of Cooking Hungarian Goulash recipe uses vegetable oil, onions, sweet paprika, salt, black pepper, beef stew meat, water, tomato paste, and garlic. It serves 6 and takes about 2 to 2.5 hours to prepare and cook. This hearty stew combines tender beef and rich flavors, perfect for a comforting meal.
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𧥠Why Youâll Love This Hungarian Goulash Recipe:
- Rich and Comforting Flavors: Hungarian Goulash is renowned for its deep, comforting flavors, combining tender beef, sweet paprika, and a rich tomato base.
- Hearty and Satisfying Meal: With its robust combination of beef and savory sauce, this goulash serves as a filling meal that satisfies hunger and pleases the palate.
- Simple Ingredients, Complex Taste: The recipe uses straightforward, accessible ingredients that work together to create a complex flavor profile.
- Perfect for Batch Cooking: This recipe is ideal for making in large quantities. It freezes well and tastes even better the next day as the flavors develop more depth, making it perfect for meal planning and ensuring you have a delicious option on hand.
- Cultural Culinary Experience: Cooking and enjoying Hungarian Goulash allows you to explore and appreciate Hungarian cuisine.
â What Is Joy Of Cooking Hungarian Goulash Recipe?
Joy of Cooking Hungarian Goulash recipe is a traditional stew made with beef stew meat, onions, sweet paprika, garlic, tomato paste, and spices, slowly simmered to create a rich, flavorful dish that embodies the essence of Hungarian cuisine.
đ§ Joy Of Cooking Hungarian Goulash Ingredients
- â cup vegetable oil
- 3 onions, sliced
- 2 tablespoons Hungarian sweet paprika
- 3 teaspoons salt, divided
- ½ teaspoon ground black pepper
- 3 pounds beef stew meat, cut into 1 1/2 inch cubes
- 1 ½ cups water
- 1 (6 ounce) can tomato paste
- 1 clove garlic, minced
đĽ How To Make Joy Of Cooking Hungarian Goulash
- Gather all the ingredients listed. Make sure your beef stew meat is cut into 1 1/2 inch cubes, and your onions are sliced.
- In a large pot or Dutch oven, heat the â cup of vegetable oil over medium heat.
- Add the sliced onions to the pot. Cook, stirring occasionally, until the onions are soft and translucent, about 5-8 minutes.
- Stir in 2 tablespoons of Hungarian sweet paprika, 2 teaspoons of salt, and ½ teaspoon of ground black pepper with the onions. Cook for another minute until the spices are fragrant.
- Add the beef stew meat to the pot. Cook, stirring occasionally, until the meat is browned on all sides.
- Pour in 1 ½ cups of water and add the 6 ounce can of tomato paste to the pot. Stir well to combine and dissolve the tomato paste into the liquid. Mix in 1 clove of minced garlic.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1 ½ to 2 hours, or until the beef is tender. Stir occasionally and add more water if necessary to prevent sticking.
- After the beef is tender, taste the goulash and adjust the seasoning if needed, adding up to 1 teaspoon more salt.
đ Recipe Tips
- Bloom the Paprika: Heat the paprika with the onions and oil for a minute before adding the beef. This helps release its flavors without burning it. Be careful not to overheat, as paprika can become bitter if burnt.
- Brown the Beef Well: Take your time browning the beef in batches if necessary. This step adds a deep flavor to the goulash through the Maillard reaction.
- Simmer Gently: Once all ingredients are added, ensure the goulash simmers gently. A slow and low cook makes the beef tender and allows flavors to meld together beautifully.
- Adjust Liquid: The consistency of goulash should be thick but not dry. Add more water during cooking if it seems too thick, but aim for a hearty stew consistency.
- Taste and Adjust Seasoning: Before serving, taste your goulash and adjust the seasoning if necessary. Sometimes a pinch more salt or a bit more paprika can make a big difference.
đ What Pairs Nicely With Hungarian Goulash?
Hungarian Goulash pairs nicely with egg noodles, boiled potatoes, or crusty bread to soak up the rich sauce a side of pickled vegetables or a simple green salad complements the hearty stew, balancing its robust flavors with a refreshing crunch.
đ How To Store Leftovers Hungarian Goulash?
- Refrigerate: Cool Leftovers Hungarian Goulash to room temperature, then transfer it to an airtight container and refrigerate it can be stored like this for up to 3-4 days.
- Freeze: For longer storage place Leftovers Hungarian Goulash in freezer-safe bags or containers, removing as much air as possible freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
𼾠How To Reheat Leftovers Hungarian Goulash?
- On The Stovetop: Transfer Leftovers Hungarian Goulashto a pot and reheat gently over medium-low heat, stirring occasionally for up 5-7 minutes.
- In The Microwave: Place Leftovers Hungarian Goulash in a microwave-safe dish cover loosely and reheat on medium power, stirring occasionally until hot for up 3-5 minutes.
FAQs
What kind of meat is best for Hungarian Goulash?
The best meat for Hungarian Goulash is a tough cut that benefits from slow cooking, such as chuck, brisket, or shin beef. These cuts break down over the cooking process, becoming tender and flavorful, which is ideal for the stew’s texture and taste.
How important is paprika to Goulash?
Paprika is essential to Goulash, providing its signature flavor and color hungarian sweet paprika is preferred for its unique taste, which is both sweet and mildly spicy. The quality of the paprika significantly influences the dish’s authenticity and flavor depth.
Can Hungarian Goulash be made in a slow cooker?
Yes, Hungarian Goulash can be adapted for a slow cooker this method is excellent for tenderizing the meat and developing flavors over time. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and the sauce has thickened.
Is Hungarian Goulash spicy?
Traditional Hungarian Goulash has a mild to moderate level of heat the primary spice, Hungarian paprika, offers more flavor than heat, but you can adjust the spiciness by adding hot paprika or chili peppers according to your preference.
How do you thicken Hungarian Goulash?
If your Goulash is too liquid, you can thicken it by simmering it uncovered to reduce the sauce or by mixing in a small amount of flour or cornstarch slurry (mix of cornstarch and water) towards the end of cooking.
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Joy Of Cooking Hungarian Goulash Nutrition Facts
Amount per Serving
- Calories: 427
- Carbohydrates: 26g
- Protein: 25g
- Fat: 24g
- Saturated Fat: 9g
- Cholesterol: 84mg
- Sodium: 662mg
- Potassium: 1188mg
- Fiber: 5g
- Sugar: 4g
- Vitamin A: 6585IU
- Vitamin C: 20.5mg
- Calcium: 92mg
- Iron: 7mg
Joy Of Cooking Hungarian Goulash Recipe
Description
Joy Of Cooking Hungarian Goulash recipe uses vegetable oil, onions, sweet paprika, salt, black pepper, beef stew meat, water, tomato paste, and garlic. It serves 6 and takes about 2 to 2.5 hours to prepare and cook. This hearty stew combines tender beef and rich flavors, perfect for a comforting meal.
Ingredients
Instructions
- Gather all the ingredients listed. Make sure your beef stew meat is cut into 1 1/2 inch cubes, and your onions are sliced.
- In a large pot or Dutch oven, heat the â cup of vegetable oil over medium heat.
- Add the sliced onions to the pot. Cook, stirring occasionally, until the onions are soft and translucent, about 5-8 minutes.
- Stir in 2 tablespoons of Hungarian sweet paprika, 2 teaspoons of salt, and ½ teaspoon of ground black pepper with the onions. Cook for another minute until the spices are fragrant.
- Add the beef stew meat to the pot. Cook, stirring occasionally, until the meat is browned on all sides.
- Pour in 1 ½ cups of water and add the 6 ounce can of tomato paste to the pot. Stir well to combine and dissolve the tomato paste into the liquid. Mix in 1 clove of minced garlic.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1 ½ to 2 hours, or until the beef is tender. Stir occasionally and add more water if necessary to prevent sticking.
- After the beef is tender, taste the goulash and adjust the seasoning if needed, adding up to 1 teaspoon more salt.
Notes
- Bloom the Paprika: Heat the paprika with the onions and oil for a minute before adding the beef. This helps release its flavors without burning it. Be careful not to overheat, as paprika can become bitter if burnt.
- Brown the Beef Well: Take your time browning the beef in batches if necessary. This step adds a deep flavor to the goulash through the Maillard reaction.
- Simmer Gently: Once all ingredients are added, ensure the goulash simmers gently. A slow and low cook makes the beef tender and allows flavors to meld together beautifully.
- Adjust Liquid: The consistency of goulash should be thick but not dry. Add more water during cooking if it seems too thick, but aim for a hearty stew consistency.
- Taste and Adjust Seasoning: Before serving, taste your goulash and adjust the seasoning if necessary. Sometimes a pinch more salt or a bit more paprika can make a big difference.
