Sharing this recipe step by step on how to prepare the original Hungarian Goulash, a traditional dish of Hungarian origin similar to a stew or meat casserole with the addition of onions and lard. Like all old recipes passed down through generations, goulash has been transformed and evolved with the incorporation of other ingredients such as red peppers, tomatoes, and a variety of spices, not forgetting paprika, which gives the dish its special flavor and...
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Trim all the fat from the meat and cut it into 2-3 cm cubes. Season with salt and pepper, then lightly coat the pieces in flour. Set aside.
In a heavy-bottomed pot, melt the lard over medium-high heat.
Once the lard has melted, add the meat and sear it on high heat for a couple of minutes, stirring to ensure even browning. This step seals the meat to retain its natural juices.
Remove the meat and place it on a plate to collect any juices it releases. Set aside.
In the same fat used to cook the meat, sauté the onions, finely sliced into thin strips, over medium heat until they become tender.
Add the peeled and chopped tomatoes and the water or beef broth to the pot.
Once the mixture is hot, return the meat to the pot along with any juices it released.
Add the sweet paprika, hot paprika, and the diced red bell pepper.
Bring the mixture to a boil, cover, and let it simmer over low heat for two hours, or until the meat is very tender.
Halfway through cooking, add the peeled and roughly diced potatoes.
Serve the goulash in individual small pots or bowls.
Use high-quality paprika for the best flavor.
Ensure the meat is well-browned to seal in its juices.
Simmer the goulash on low heat to allow the flavors to develop fully.
You can adjust the consistency by adding more or less broth, depending on your preference.
Can I use a different type of meat for this recipe?
Yes, you can use pork, chicken, lamb, or even hare instead of beef. However, the cooking time may vary depending on the type of meat.
What type of paprika should I use?
Use high-quality sweet and hot paprika for the best flavor. Hungarian paprika is highly recommended for authenticity.
Can I make this dish vegetarian?
Yes, you can substitute the meat with mushrooms or other vegetables and use vegetable broth instead of beef broth.
How can I thicken the goulash if needed?
You can thicken the goulash by adding a slurry of flour and water or by mashing some of the potatoes into the broth.
Can I prepare this recipe in advance?
Yes, Hungarian goulash tastes even better the next day as the flavors meld together. Store it in the refrigerator and reheat before serving.
