Hungarian Goulash Is Trickier Than You'd Think | Food Secrets Ep. 18
Hungarians are proud of their delicious goulash. But many people have a completely wrong idea about the traditional dish. And besides that it is REALLY tricky to master it. Meet some experte in all things goulash and you will learn how to make the perfect one.
#goulash #hungarianfood #foodsecrets
Report: Hendrik Welling
Camera: Józef Havasi
Edit: Caro Haberland, Leonie Schließing, Klaudia Begic
Supervising Editor: Ruben Kalus
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Hungarian Beef Goulash feat. my MOM!
After #SpagBolGate this week I should note this is MY family's version of Hungarian beef goulash, so might be a little different from a traditional version! Growing up my mom often made this for a family dinner, although she has no Hungarian links that I know of, this was a staple recipe which she handed down to me. The addition of paprika spiced dumplings are mine and can be left out but I think they’re perfect for soaking up all the great flavours in this stew. Check out the recipe:
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Crockpot Goulash
In this delicious crockpot goulash recipe, tender chunks of beef are simmered in a rich, paprika-infused sauce. It’s the ultimate comfort food!
Easy Slow Cooker Hungarian Beef Goulash Recipe
Learn how to make a beef goulash recipe in the slow cooker. A Hungarian beef goulash recipe that is kicked up a notch with a cup of sour cream! Enjoy.
Easy Slow Cooker Hungarian Beef Goulash Recipe
INGREDIENTS
2-3 pound chuck roast cut into 1 cubes
1 - 14oz can stewed tomatoes
1 - 28oz can tomato sauce or puree
1 cup finely diced red bell pepper
1 cup finely dice green bell pepper
1 cup finely dice carrot
1 cup finely dice yellow onion
1 tbsp minced garlic
1/8 tsp kosher salt
1/4 tsp black pepper
2 tbsp Hungarian paprika
1 tbsp sugar
1 bay leaf
1/2 tsp thyme
1 cup sour cream
Sprinkle paprika, salt, black pepper, sugar
and thyme over the meat cubes. Mix well with
your hands making sure all sides of meat are
coated thoroughly. Refrigerate for 1 hour.
This recipe is to slow cook on high for 4 hours
or on low for 8 hours
Add vegetables to bottom of crock pot.
Add minced garlic, bay leaf and salt to taste.
Add meat , stewed tomatoes and tomato sauce or
puree. Give it a big stir to combine well.
Cover and slow cook on high for 4 hours or on
low for 8 hours.
Stir occasionally throughout the day.
Serve over rice, beans or the traditional elbow
macaroni.
Garnish with parsley.
Enjoy.
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HUNGARIAN GOULASH
Slow Cooked Hungarian Beef Goulash is a delicious and simple way to prepare your main meal and is perfect for the crock pot. With only 10 minutes of prep time, it’s ready for the crock pot then just go about your daily business while it’s cooking. Simple! The beef is combined with crushed tomatoes, green bell peppers, onion, garlic, sweet paprika and al dente elbow macaroni to make a mildly spiced, slightly sweet classic dish which is served over elbow macaroni.
Shopping list:
1 Lb. cubed stew meat
10 oz. can of crushed or diced tomatoes
1 cup beef broth or stock
1 tbl. Worcestershire
1 tbl. soy sauce
2 cloes chopped garlic
½ cup diced sweet onion
½ cup diced green bell pepper
1 bay leaf
12 oz. bag of large elbow macaroni
1 tbls. butter
1 tbl. Corn starch
1 tsp. dried oregano
1 tbl. Sweet paprika
Kosher salt to taste (be careful with adding salt since the beef stock and soy sauce contain a lot of sodium)
Ground black pepper to taste
Instructions:
Place your stew meat in the crock pot and season with ground black pepper, oregano, sweet paprika, and Kosher salt. Mix to coat. In a sauce pan, combine the tomatoes, garlic, onion, Worcestershire, soy sauce and beef broth. Bring to a simmer then pour that mixture over the stew meat in the crock pot. Add the bay leaf and stir to combine. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours. When done, add the corn starch to 1 tablespoon of cold water and mix until it’s dissolved. Then pour it over your goulash in the crock pot and mix; cook for 15 to 20 more minutes on high to thicken the sauce. During that last 15-20 minutes bring a pot of salted water to boil and add the elbow macaroni and cook until al dente. Drain the macaroni and add the butter for richness then add to the crock pot and mix with the goulash. Serve and enjoy!!!
American Goulash Recipe:
Boo’s Block Cutting Board:
johnboos.com/
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Hungarian Beef Goulash Recipe
This delicious Hungarian Goulash Recipe is jam-packed with roasted vegetables and beef in an amazing spice-filled broth that is loaded with flavor.
Goulash is a traditional Hungarian stew that has origins all the way back to Magyar shepherds in the 9th century. The stew back then was dried out and held in sheep stomachs which were the olden day's version of a plastic container. When it was time to eat they would rehydrate it with water and feast.
Fast forward several centuries and goulash finally made its way to a big pot or kettle where meat, vegetables, and of course paprika, were stewed for hours over a fire until everything was tender. We take the same approach nowadays, but my guess is it’s on your stovetop.
Some very basic ingredients for goulash include beef, onions, carrots, potatoes, peppers, caraway seeds, paprika, cumin, salt, and pepper.
Ingredients for this recipe:
• 6 strips of chopped bacon
• 2 pounds of beef shanks cut into 1” cubes
• 2 peeled and medium diced yellow onions
• 3 finely minced garlic cloves
• 1 seeded and medium diced red bell pepper
• 1 banana or cubanelle pepper cut into rings or medium diced
• 3 cored and medium diced vine ripe tomatoes
• 1 ½ teaspoons ground cumin
• 1 tablespoon sweet Hungarian paprika
• 1 cup red wine
• 4 cups beef stock
• 2 bay leaves
• 2 peeled russet potatoes cut into 1” chunks
• 3 peeled and large diced or thickly sliced carrots
• optionally add 1 cup each of large diced peeled celeriac root and turnips
• salt and pepper to taste
Serves 10
Prep Time: 25 minutes
Cook Time: 3 ½ hours
Procedures:
1. Start by cooking some bacon in a large pot over medium heat until it is browned. Set the crisp-cooked bacon lardons aside.
2. Add the beef to the pot with rendered bacon fat and cook over high heat until they are well browned on all sides and then set them aside, which takes about 10-12 minutes. The beef drippings will absorb after 5-6 minutes and the beef will be brown much better after that.
3. Next, add the onions to the same pot and cook over low heat until they are browned and caramelized, which takes about 20-25 minutes.
4. Pour in the garlic and peppers and sauté over medium heat for 4 to 5 minutes while occasionally stirring.
5. Place in the tomatoes and stew for 6-8 minutes or until a lot of the liquid has been absorbed.
6. Next, add back in the beef and bacon, along with the cumin, paprika, and optional caraway seeds, and cook for 4-5 minutes. The flavor and color should really intensify.
7. Deglaze with the red wine and cook for an additional 4 to 5 minutes or until the amount of liquid is reduced by one-half.
8. Pour in the beef stock along with bay leaves, salt, and pepper, and place a lid on the pot and cook over low to medium heat for about 90 minutes or until the beef is tender.
9. Add your desired root vegetables to the stew and cook for 20-25 minutes or until the vegetables are tender.
10. Serve in a bowl with a garnish of chopped parsley.
Chef Notes:
Make-Ahead: You can make this up to 4 to 6 hours ahead of time. Keep the goulash warm over low heat until ready to serve.
How to Store: Cover and keep in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating. You may also need to add more beef stock and re-season.
How to Reheat: Add the desired amount to a small saucepot and heat over low heat until it is warmed. You can also reheat in the microwave until warm.
Serve the goulash with some homemade bread.
Caraway seeds are classically used, but I personally am not a fan of using them in this recipe.
Feel free to adjust the seasonings with more cumin, caraway, or paprika.
I almost always use cabernet sauvignon when cooking with red wine.
You can additionally add celeriac root, turnips, and parsnips.