Originado como comida de pastores húngaros (gulyás) en el siglo IX, cocinado en calderos al aire libre, se convirtió en plato nacional de Hungría y se extendió por toda Europa Central.
international
Hungarian Goulash
Traditional Hungarian goulash with paprika, beef and potato, authentic step-by-step recipe.
- Hungary
- MAIN COURSES
- High protein
- medium
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 410 kcal
- Protein 30 g
- Carbohydrates 28 g
- Fat 18 g
Story behind the dish
Preparation
Hungarian Goulash is a preparation from Hungary with medium difficulty. Reserve about 140 minutes in total (20 for mise en place and preparation, 120 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 800 g of beef to stew.
- Have ready: 2 onions.
- Have ready: 2 red peppers.
- Have ready: 2 tomatoes.
- Have ready: 3 potatoes.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Sauté the onion in butter until lightly browned.
Sauté the onion in butter until lightly browned. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Remove from the heat for a moment and add the paprika (so it doesn't burn)
Remove from the heat for a moment and add the paprika (so it doesn't burn), stir quickly and return to the heat. Respect the instructions to stir or not: in rice and stews it marks the final texture. Respect the instructions to stir or not: in rice and stews it marks the final texture.
Respect the instructions to stir or not: in rice and stews it marks the final texture.
-
Add the diced meat and brown on all sides.
Add the diced meat and brown on all sides. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Add pepper
Add pepper, tomato, garlic and cumin, sauté for 5 more minutes. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Cover with broth
Cover with broth, cover and cook over low heat for 1h30, until the meat is tender. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the diced potatoes during the last 25 minutes of cooking and…
Add the diced potatoes during the last 25 minutes of cooking and adjust the salt. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
Chef's tips
- Remove the pan from the heat when adding the paprika so that it does not become bitter when burned.
- The goulash improves in flavor from one day to the next.
Variations
- Goulash as soup (brothier, with more liquid)
- Pörkölt (potato-free, thicker version)
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.