Authentic Hungarian Goulash: A Rich & Hearty Beef Stew
Authentic Hungarian Goulash: A Rich & Hearty Beef Stew
Slow-cooked Beef, Tomato, and Wine Stew: ‘Goulash’, a Rich Hungarian Classic
Goulash is a quintessential traditional Hungarian dish, loved for its warming and satisfying nature. Unlike typical brothy stews, this recipe is crafted to a thicker, curry-like consistency, perfect for dipping crusty bread. This versatile dish also doubles as an exceptional sauce base for pasta dishes! It’s the ideal meal to warm you up on a chilly day or to fill you with hearty goodness. Get ready to create this delicious Goulash!
Main Ingredients- 170g Hanwoo beef (shank or similar cut)
- 400ml Tomato sauce
- 200ml Water
- 1/4 Onion
- 1 piece Carrot
- 1 Tbsp Stevia (or 1 Tbsp sugar)
- Pinch of black pepper
- Pinch of herb salt
- 60ml Red wine
- 10g Butter
- 1 Tbsp Olive oil
- 1 Tbsp Minced garlic
- Dried basil
- Dried oregano
- Chicken stock (for consistency and seasoning)
- Peperoncino (optional, for a spicy kick)
- Baguette bread (for serving)
Cooking Instructions
Step 1
First, we’ll prepare the beef by removing its blood. In a bowl of cold water, dissolve 1 tablespoon of stevia (or sugar) and soak the beef for about 30 minutes to an hour. This process not only removes excess blood but also subtly infuses the meat with a hint of sweetness, enhancing the overall flavor of your Goulash. If you don’t have stevia, regular sugar works perfectly well.
Step 2
After soaking, drain the beef and rinse it gently under fresh running water. Pat it thoroughly dry with paper towels. Removing excess moisture is key to achieving a beautiful sear and rich flavor when cooking the beef.
Step 3
Season the dried beef with a pinch of black pepper, herb salt, and a sprinkle of dried basil and oregano. Gently rub the seasonings into the meat to ensure even flavor distribution.
Step 4
Peel and dice the onion and carrot into roughly 1cm cubes. These vegetables will soften and meld into the stew, adding a natural sweetness and tender texture.
Step 5
Heat a pot or deep pan over medium heat. Add 10g of butter and 1 tablespoon of olive oil. Combining butter and olive oil creates a richer, more flavorful base for sautéing.
Step 6
Add the seasoned beef to the hot pan and sear it on all sides until nicely browned. Searing the beef first locks in its juices, ensuring a tender and flavorful result.
Step 7
Once the beef is browned, add 1 tablespoon of minced garlic and sauté for about a minute until fragrant. Be careful not to burn the garlic.
Step 8
Add the diced onion and carrot to the pan. Sauté with the beef and garlic until the vegetables begin to soften and turn slightly translucent.
Step 9
Pour in 60ml of red wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer and reduce slightly, infusing the dish with its complex flavor and helping to tenderize the meat.
Step 10
Stir in 400ml of tomato sauce. This forms the rich, savory base of our Goulash.
Step 11
Add 200ml of water and a splash of chicken stock to season and adjust the consistency. The chicken stock adds an extra layer of savory depth. You can add more water or stock as needed to reach your desired thickness.
Step 12
Add more dried basil and oregano to taste for an enhanced herbaceous aroma. If you like a bit of heat, you can also crumble in a peperoncino at this stage.
Step 13
Once all ingredients are combined, cover the pot with a lid and reduce the heat to low. Let the Goulash simmer gently for at least 30 minutes to an hour, or until the beef and vegetables are fork-tender. Slow cooking is key to developing the deep flavors.
Step 14
Check for doneness by ensuring the carrots are completely tender when pierced with a fork. The beef should be melt-in-your-mouth tender, and the sauce should have thickened nicely.
Step 15
Serve the warm Goulash in bowls. It’s traditionally enjoyed with crusty baguette bread for dipping into the rich sauce. This hearty stew is also delicious served over rice!
