Traditional Hungarian goulash is a prime example of how a few simple ingredients, cooked properly, can yield an incredible flavor. Though many variations of Hungarian goulash exist, and every cook makes it just a bit differently, this is an authentic recipe from the heart of Hungary.
3 tablespoons pork lard , or butter or bacon grease (pork lard is traditionally used and imparts a great flavor)
1 1/2 pounds yellow onions chopped
1/4 cup quality genuine imported Hungarian sweet paprika
1 1/2 pounds stewing beef , cut into 1/2 inch pieces
5 cloves garlic ,minced
2 red bell peppers ,seeded/membranes removed, cut into 1/2 inch chunks
1 yellow bell pepper ,seeded/membranes removed, cut into 1/2 inch chunks
2 tomatoes ,diced
2 carrots ,diced
2 medium potatoes ,cut into 1/2 inch chunks
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5 cups beef broth (traditionally just water is used but beef broth adds so much more flavor)
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed caraway seeds (optional, not traditional in all regions)
INSTRUCTIONS
Melt the pork lard or butter/oil in a Dutch oven or other heavy soup pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes.
Add the beef and cook until the beef is just starting to brown, 7-10 minutes.
Add the bell peppers, tomatoes, and garlic and cook for another 6-8 minutes. Remove the pot from the heat and stir in the paprika, salt, pepper and caraway (if using) (note: paprika becomes bitter if at all scorched).
Add the beef broth, bay leaf, return to the stove and bring to a boil. Reduce the heat to medium, cover and simmer for 40 minutes.
Add the carrots and potatoes. Return to a boil, reduce the heat to medium, cover, and simmer for another 30-40 minutes or until the beef is nice and tender.
Add salt to taste. Remove the bay leaf.
Serve with some crusty bread and, if desired, a dollop of sour cream.
Enjoy!
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