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The Classic Comfort of Hungarian Goulash: A Hearty Recipe

Hungarian goulash, a beloved dish that embodies the spirit of Hungarian cuisine, is as rich in flavour as it is in history. This hearty stew has its roots in the 9th century, originating with the nomadic shepherds who cooked meat in large cauldrons over open fires. Over the centuries, the dish evolved, incorporating local ingredients and spices, particularly the essential paprika, which is synonymous with Hungarian cooking. This article will guide you through an authentic recipe for Hungarian goulash, ensuring you can bring a taste of Hungary to your kitchen.

Ingredients

To serve approximately 4-6 people, you will need the following ingredients:

• 800g beef (preferably chuck or stewing beef), cut into 2.5cm cubes
• 2 tablespoons vegetable oil or lard
• 2 large onions, finely chopped
• 3 cloves of garlic, minced
• 2 tablespoons sweet paprika (preferably Hungarian)
• 1 teaspoon caraway seeds
• 1 teaspoon dried thyme
• 2 large carrots, sliced
• 1 bell pepper (red or green), diced
• 2 medium potatoes, peeled and chopped into chunks
• 1 can (400g) of chopped tomatoes
• 1-2 tablespoons tomato purée
• 1.2 litres beef stock (or water)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: a splash of red wine for added depth

Instructions

1. Sear the Meat:
   In a large pot or Dutch oven, heat the oil or lard over medium-high heat. Once hot, add the beef cubes in batches, ensuring not to overcrowd the pot. Sear the meat until browned on all sides. Remove the browned beef and set it aside on a plate.

2. Cook the Onions:
   In the same pot, add the chopped onions. Sauté until they become translucent and soft, stirring occasionally to prevent sticking. This should take about 5-7 minutes. Add the minced garlic and cook for an additional minute, until fragrant.

3. Add Spices:
   Reduce the heat to medium-low. Sprinkle in the sweet paprika, caraway seeds, and dried thyme. Stir to coat the onions and garlic in the spices, cooking for about 1-2 minutes. This step releases the full flavour of the spices, so don’t rush through it.

4. Combine Ingredients:
   Return the browned beef to the pot, along with any juices that have accumulated. Stir in the diced bell pepper, carrots, potatoes, chopped tomatoes, and tomato purée. If using, add the splash of red wine at this stage.

5. Add Stock:
   Pour in the beef stock (or water) until all ingredients are well covered. Season the mixture with salt and pepper to taste. Bring to a gentle boil.

6. Simmer:
   Once boiling, reduce the heat to low and cover the pot. Allow the goulash to simmer gently for at least 1.5 to 2 hours. The longer you cook it, the more tender the meat will become, and the flavours will deepen. Stir occasionally and check the consistency; if it gets too thick, you can add a bit more stock or water.

7. Final Check:
   About 15 minutes before serving, taste the goulash and adjust the seasoning as necessary. If desired, you can remove the lid to thicken the sauce slightly.

8. Serve:
   Ladle the goulash into bowls and garnish with freshly chopped parsley. Traditionally, Hungarian goulash is served with crusty bread, dumplings, or even over egg noodles to soak up the delicious sauce.

Conclusion

Hungarian goulash is more than just a meal; it’s a warm, comforting experience that harkens back to its rustic origins. This delightful stew is perfect for family gatherings or a cosy dinner on a chilly evening. With its robust flavours and satisfying ingredients, it is no wonder that goulash has secured its place in kitchens worldwide. Gather your ingredients, don your apron, and enjoy a taste of Hungary from the comfort of your home!

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