Ultimate Hungarian-Style Beef Goulash: A Slow-Cooked Culinary Masterpiece

by

Introduction

Prepare to embark on a culinary journey that transforms simple ingredients into an extraordinary meal. This authentic beef goulash is a testament to the art of slow cooking, promising rich flavors, tender meat, and a dining experience that transports you straight to the heart of Central European cuisine.

Ingredients

For the Goulash:

  • 1 kg (2.2 lbs) beef goulash meat (sirloin or ham)
  • 800 g (28 oz) onions
  • 4 garlic cloves
  • 1 teaspoon caraway seeds, finely chopped
  • 1 tablespoon marjoram
  • 4 tablespoons sweet paprika
  • 1 tablespoon white wine vinegar
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon tomato paste
  • Pork lard or high-quality cooking oil
  • Beef broth (optional)

Detailed Cooking Instructions

  1. Preparation:
    • Peel onions and chop roughly
    • Cut beef into uniform pieces (approximately 1-2 inches)
    • Prepare all ingredients before cooking
  2. Onion Base:
    • Heat pork lard or oil in a large, heavy-bottomed pan
    • Slowly fry chopped onions over low heat
    • Cook until onions turn deep, dark brown (approximately 30-40 minutes)
    • Add tomato paste and fry briefly
    • Remove from heat
    • Puree onions completely using an immersion blender
  3. Flavor Development:
    • Return pan to low heat
    • Add minced garlic, chopped caraway seeds, marjoram
    • Stir in paprika and white wine vinegar
    • Add a small amount of water
    • Simmer for 30 minutes to develop paprika’s full flavor profile
  4. Slow Cooking:
    • Add prepared meat to the pan
    • Optional: Add a small amount of clear beef broth
    • Ensure meat remains visible and not completely submerged
    • Season generously with salt and pepper
    • Simmer gently on lowest heat for 2-3 hours
  5. Final Touch:
    • Look for a nice layer of fat developing
    • Sauce should turn a deep reddish-brown
    • Meat should be incredibly tender

Nutritional Information

Per Serving (Approximate):

  • Calories: 450-500
  • Protein: 40g
  • Carbohydrates: 15g
  • Fat: 25g
  • Preparation Time: 45 minutes
  • Cooking Time: 3-4 hours
  • Total Time: 4-5 hours
  • Servings: 4-6

Cooking Tips and Tricks

  • Meat Selection: Choose well-marbled beef cuts
  • Onion Technique: Patience is key when caramelizing onions
  • Paprika Matters: Use high-quality Hungarian sweet paprika
  • Low and Slow: Never rush the cooking process

Variations and Substitutions

  • Spice Level: Add hot paprika for extra kick
  • Vegetarian Alternative: Use mushrooms or plant-based meat
  • Dietary Modifications:
    • Use vegetable oil for lighter version
    • Substitute with gluten-free ingredients

Frequently Asked Questions

Q1: Can I use a slow cooker? A: Yes, complete initial steps in a pan, then transfer to slow cooker for 6-8 hours.

Q2: What’s the best meat cut? A: Chuck roast or beef shoulder work perfectly.

Q3: How to store leftovers? A: Refrigerate in airtight container for 3-4 days.

Q4: Can I freeze this goulash? A: Absolutely! Freezes excellently for up to 3 months.

Q5: What to serve with goulash? A: Recommended sides:

  • Egg noodles
  • Crusty bread
  • Mashed potatoes
  • Spätzle

Storage and Make-Ahead Tips

  • Cool completely before storing
  • Refrigerate in sealed containers
  • Flavors improve overnight
  • Reheat gently, adding splash of broth if needed

Pro Tip: Goulash tastes even better the next day after flavors have melded together!

Bon appétit and enjoy this incredible culinary tradition!