How to Make Traditional Goulash: A Step-by-Step Guide

Looking for a hearty and delicious meal that’s perfect for colder months? Look no further than goulash! This classic dish hails from Hungary, and typically features tender beef, a flavorful broth, and a mix of vegetables and spices. Different versions of goulash exist all over the world, from Germany to the United States, and each recipe has its own unique twists and flavors.

If you’re ready to try your hand at making your own goulash, you’re in luck! This satisfying dish is easy to make and can be customized to suit your own tastes and preferences. Whether you’re a seasoned cook or a beginner in the kitchen, our step-by-step guide will walk you through how to make goulash from scratch, so you can enjoy a comforting and filling meal that’s perfect for any occasion. So grab your pot and let’s get cooking!

Ingredients for Goulash

Goulash is a hearty dish that traditionally hails from Hungary. This classic stew is similar to a beef stew, but with a unique balance of flavors and texture. Goulash is a perfect comfort food for colder days, and it’s easy to make in large batches for leftovers. But before we get to the recipe, let’s go over the essential ingredients for goulash.

Meat

The traditional meat for goulash is beef, and there are many different cuts you can choose from. Chuck roast is a popular option, as it is a flavorful and affordable cut that becomes tender after a long simmer. However, you can also use stew meat or any other beef cut that you prefer.

Vegetables

Onion is a must-have ingredient for goulash, as it gives a sweet and rich flavor to the stew. Garlic is also a great addition for more depth and savory taste. For the vegetables, you can add bell peppers, tomatoes, carrots, and potatoes. The vegetables will add flavor and texture to the stew, and the potatoes will also act as a thickener.

Spices

To achieve the signature taste of goulash, you need to use a blend of spices that includes paprika, caraway seeds, and marjoram. Paprika is the most important spice in goulash, and you need to use a high-quality sweet paprika for the best flavor. The caraway seeds give a unique earthy taste, while the marjoram adds a slightly sweet and citrusy note.

Stock

Stock is the base liquid for goulash, and it’s important to use a rich and flavorful broth. You can use beef broth or chicken broth, or even vegetable broth if you prefer. You can also add a splash of red wine for more depth and complexity.

Browning the Meat

Before adding the meat to the pot, it’s important to brown it first. This will create a flavorful crust on the meat and also help to render the fat. Heat some oil in a Dutch oven or heavy-bottomed pot, and add the beef in batches. Don’t crowd the pot, or the meat will release water and steam instead of brown.

Sautéing the Vegetables

After the meat is browned, remove it from the pot and set it aside. Add the onions and garlic to the pot and sauté until softened and fragrant. Then add the vegetables and spices and sauté for a minute or two until the spices are fragrant.

Adding the Stock

Pour the stock over the vegetables and bring it to a boil. Then add the browned meat back to the pot and give it a stir. Lower the heat to a simmer, cover the pot, and let it cook for at least 2 hours. Check the pot occasionally and give it a stir to make sure nothing is sticking to the bottom.

Adjusting the Seasoning

After the goulash has simmered for a while, taste it and adjust the seasoning if needed. You may need to add more salt or paprika to balance the flavors. If the stew is too thin, you can add some mashed potatoes or flour to thicken it. If it’s too thick, you can add some more stock or water.

Serving Goulash

Goulash is traditionally served with a side of bread or dumplings. It’s also delicious with rice or mashed potatoes. Garnish the stew with some fresh parsley or sour cream for extra flavor and texture. Goulash also tastes better after it sits in the fridge overnight, so it’s perfect for meal prep or leftovers.

What You Need to Make Goulash

Goulash is a hearty and filling meal that is perfect for cold weather. Before you start cooking, you’ll need to gather some ingredients. Here is a list of what you’ll need:

1. Meat: The traditional goulash is made with beef, but you can use any kind of meat. Pork, lamb, and even chicken will work.

2. Vegetables: Onions, garlic, carrots, and bell peppers are the most common vegetables used in goulash.

3. Tomatoes: Canned or fresh tomatoes can be used.

4. Tomato paste: This will help to thicken the sauce.

5. Paprika: This is the key spice in goulash. Hungarian sweet paprika is the best choice.

6. Broth: Beef, chicken, or vegetable broth can be used.

7. Red Wine: This will add a rich flavor to the dish. If you don’t want to use wine, you can use beef broth instead.

8. Flour: This will be used to coat the meat and thicken the sauce.

9. Noodles: Egg noodles or spaetzle are the most common type of pasta served with goulash.

10. Sour Cream: This is a traditional garnish for goulash.

How to Prepare the Meat

The first step in making goulash is preparing the meat. Cut the meat into bite-size pieces, and then season it with salt and pepper. Next, coat the meat with flour. This will help to thicken the sauce later on. Heat up some oil in a Dutch oven or a deep skillet, and then brown the meat on all sides. Don’t worry if the meat sticks to the bottom of the pot. This will help to create a flavorful crust.

How to Prepare the Vegetables

While the meat is browning, chop up the onions, garlic, carrots, and bell peppers. Heat up some more oil in a separate pan, and then sauté the vegetables until they are soft. Add the sautéed vegetables to the pot with the meat.

How to Add the Tomatoes and Paprika

Next, add the tomatoes, tomato paste, and paprika to the pot. Stir everything together, and then pour in the broth and wine. Bring the mixture to a boil, and then reduce the heat to a simmer. Put a lid on the pot, and let the goulash cook for at least 2 hours. The longer it cooks, the more flavorful it will be.

How to Serve Goulash

When the goulash is done cooking, it’s time to serve it. Serve with egg noodles or spaetzle, and a dollop of sour cream on top. You can also garnish the dish with a sprinkle of chopped fresh parsley. Goulash is best served hot, so make sure to have your guests ready to eat.

How to Store Goulash

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Goulash also freezes well, so you can make a big batch and store it in the freezer for up to 3 months. To reheat, simply microwave or heat up on the stove.

Conclusion

Goulash is a delicious and hearty meal that is perfect for cold weather. With a few simple ingredients and some time, you can easily make this dish at home. Whether you’re serving it for dinner or bringing it to a potluck, goulash is sure to be a crowd-pleaser. Try it out today and enjoy the warm and comforting flavors of this classic recipe.

Ingredients for Goulash

1. The Meat

The traditional cut of meat for goulash is beef, specifically a tougher cut with a lot of connective tissue, such as chuck or round. However, you can also use pork, lamb or even a combination of meats if you prefer. Depending on your preference, you can use bone-in or boneless cuts of meat. A good rule of thumb is to use around 1 ½ to 2 lbs of meat for a standard recipe that serves 4 to 6 people.

2. The Vegetables

A crucial part of goulash is a variety of vegetables that add texture and flavor. You can use onions, carrots, bell peppers, garlic, celery, or potatoes. Some recipes also include tomatoes or tomato paste, which gives the dish a slightly tangy flavor. You can also add other vegetables like mushrooms, green beans or peas depending on your preference. The key is to chop the vegetables into a uniform size so that they cook evenly with the meat.

3. The Spices

The spices used in goulash typically include paprika, caraway seeds and marjoram. Hungarian sweet paprika is the most commonly used, but you can also use hot paprika if you prefer a spicier dish. Caraway seeds add a slightly earthy, nutty flavor while marjoram gives a subtle herby taste. Other spices that can be added to goulash include bay leaves, thyme, and black pepper.

4. The Broth

The broth used in goulash is typically a combination of beef broth and red wine. However, you can use other types of broth like chicken or vegetable if you prefer. The broth provides added flavor and helps to tenderize the meat as it cooks. The red wine gives the dish a rich and robust flavor. You can substitute the wine with beef broth if you prefer to omit alcohol from the recipe.

5. The Thickener

Goulash can be thickened with various ingredients such as flour, cornstarch or sour cream. Flour is the most commonly used thickener in goulash. To use flour as a thickener, simply mix it with water or broth and add it to the goulash towards the end of the cooking process. Cornstarch is another common thickener used in goulash, just mix it with cold water or broth and add it to the goulash. If you prefer a creamier texture, sour cream can be added at the end of the cooking process.

Once you’ve gathered all of your ingredients, it’s time to begin cooking your goulash. Let’s move on to the next section where we’ll discuss how to prepare and cook the dish.

That’s All There is to It

Now, you know how to make goulash like a pro! I hope this article has been helpful and you’re inspired to try making some goulash for yourself. Remember, the key to good goulash is patience and a lot of love put into the preparation. Don’t forget to share your comments and feedback in the section below. Thanks for reading, and until next time, happy cooking!