Hearty Hungarian Goulash: A Thick and Flavorful Stew/Soup Recipe

Hungarian goulash is no doubt Hungary’s greatest food export. Is it a stew? Is it a soup? It sort of lies between the two in terms of the amount of broth and the stuff in it. The traditional goulash is served with mashed potatoes or bread dumplings. This recipe’s thickness falls between a soup and a stew.

Note:

Choose a High-Quality Paprika

When making Hungarian goulash, the quality of the paprika is crucial. Invest in high-quality Hungarian sweet paprika to ensure the best flavor. The paprika not only adds a beautiful color but also a depth of flavor that’s essential to the dish.

Paprika comes in various forms—sweet, smoked, and hot. For authentic Hungarian goulash, sweet paprika is the best choice. Hungarian paprika is known for its vibrant red color and sweet, mildly spicy flavor. You can find quality Hungarian sweet paprika at specialty stores.

Preparation time: 30 minutes

Cooking time: 2 ½ hour

Ingredients:

4 tablespoons Olive Oil
2.25 pounds Sirloin Roast, cut into small pieces
chorizo
2 tablespoons Hungarian Sweet Paprika
1 bottle of 200g Eros Pista Hungarian Crushed Paprika Paste – Hot (as option if you like it spicy)
1 tablespoon Salt
1 tablespoon Black Pepper
4 cloves Garlic, minced (1 tablespoon)
3 Tomatoes, chopped (or 1 can chopped tomatoes)
1 teaspoon Caraway Seeds
1 teaspoon Marjoram
2 sweet red tooth peppers, char over open flame to remove skin, chopped
3 Parsnips, chopped
3 Carrots, chopped
1 tablespoon Worcestershire Sauce
8 cups Beef Stock (or as much as needed to cover all ingredients)
3 large Potatoes cut into small cubes
2 tablespoons Butter (to make roux, for thickening)
4 tablespoons of flour (to make roux, for thickening)
Fresh Parsley for garnish

Instructions:

In a fry pan over medium-high heat 2 tablespoons olive oil. When the oil is about 365 F / 190 C, add the beef and cook until nicely browned, Season with salt and pepper and reserve. Deglaze with a glass of red wine.

In a Dutch oven add another 2 tablespoons olive oil. When hot add the onion and sauté until light golden brown. Add the Hungarian sweet paprika, Eros Pista Hungarian Crushed Paprika (add this spicy paprika only if you like it spicy) and sauté briefly, being careful not to burn it. Stir in the garlic and cook until fragrant. Add the chopped tomatoes and stir well. Sprinkle in the caraway seeds and marjoram and add the red bell pepper. Add the parsnips, carrots, and Worcestershire Sauce.
Deglaze the frying pan you sautéed the beef with 2 cups of beef stock (after the red wine) and pour stock and beef on top of the Dutch oven and all the vegetables. In that same pot, add one more cup of stock to cover all the ingredients. Bring to a boil, reduce the heat and let it simmer for about an hour. Add enough stock as needed and add the reserved potatoes and continue to cook for another hour or until the meat is tender and all the vegetables are cooked through. Adjust the seasoning with more salt and pepper if needed. Add chorizo and Worcestershire Sauce at the end.
Stir in roux to make the stew thicker, then turn off the heat. Let it cook in its own heat for another hour. (Best to keep it on stove top over night and eat it the next day) Garnish with fresh parsley before serving.
Enjoy your Hungarian Goulash as a comforting soup or a hearty stew!

To make a roux:

Put butter in a low mdeium heat pan, add flour and stir quickly until flour and butter are blend in together. Add to stew as thickening agent.