Hungarian Goulash

Hungarian goulash falls somewhere in between a soup and a stew, but is a bit more on the brothy side.  For the ultimate authentic Hungarian flavor, the cooking method is important and lots of high quality Hungarian paprika is essential.


1/4 cup Hungarian Sweet Paprika or Hungarian Paprika, Hot
3 tablespoons butter
3 yellow onions chopped
1 pounds beef chunks, 1/2 inch cubed
5 cloves garlic, minced
3 red and yellow bell peppers, diced
2 tomatoes, diced
2 carrots, diced
2 potatoes, cut into 1/2 inch chunks
5 cups beef broth
1 bay leaf
Salt & pepper, to taste


1. In a Dutch oven, melt butter over medium high heat. Add onions and cook, 7-10 minutes, until brown.  Remove from heat.
2. Add paprika, beef and garlic, return to the heat, and cook 10-12 minutes, until the beef is cooked through
3. Add the bell peppers and cook, 5-6 minutes. Then add carrots, tomatoes, potatoes, beef broth, bay leaf, salt and pepper to taste. Bring to a boil, cover, reduce the heat to medium, and simmer, 35-40 minutes, to combine flavors.
4. Once cooked, serve in bowls with bread, rice, salad and greek yogurt or sour cream. Enjoy!


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