Hungarian Goulash

 GoulashGuru: Treasures of Hungarian Cuisine

Serves 4

Ingredients:

• 600 g beef (you can choose chuck, thigh, or shoulder)
• 2 tablespoons lard or oil
• 2 medium onions, finely chopped
• 2 cloves of garlic, finely chopped or pressed
• 2 tablespoons paprika (spicy or sweet, depending on how hot you like it)
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 2 bay leaves
• 2 medium potatoes, diced
• 2 medium carrots, sliced
• 1 small green pepper, finely chopped (optional)
• Salt and freshly ground pepper to taste
• About 1 liter of beef broth or water
• Fresh parsley or dill, chopped, for serving

Instructions:

1. Cut the prepared beef into cubes about 2.5 cm in size.
2. Heat the lard or oil in a large pot over medium heat. Add the finely chopped onions and sauté for 5-6 minutes until golden brown.
3. Add the garlic and sauté for another 1-2 minutes.
4. Mix in the paprika and cumin, then immediately mix with the meat. This prevents the spices from burning.
5. Sauté the meat for 4-5 minutes until both sides are browned.
6. Pour in the hot beef broth or water enough to cover the meat, then add the bay leaves and vegetables (potatoes, carrots, green pepper).
7. Cook covered over low heat for about 1.5-2 hours until the meat and vegetables are tender.
8. Check the seasoning and add salt and pepper to taste if necessary.
9. Once everything is tender, remove the bay leaves and serve garnished with freshly chopped parsley or dill.

The preparation time is generally around 2.5-3 hours, as both the beef and vegetables need to cook until completely tender. This includes preparation time such as cutting the meat and vegetables, chopping the onions and garlic, etc. It's important to cook it over low heat to ensure the meat becomes tender and the flavors meld well together.

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