Gulyás (Hungarian Goulash)
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Did you know?
Authentic Hungarian Gulyás is more of a thick soup or stew, not a sauce. It was originally prepared by herdsmen ('gulyás') in large cauldrons over open fires, giving it a smoky depth of flavor.
Method
Brown chopped onions in oil in a large pot until translucent.
Add beef chunks and sear until browned on all sides.
Stir in sweet paprika powder, tomato paste, and caraway seeds.
Pour in beef broth or water, ensuring the meat is mostly submerged.
Add green bell pepper and chopped tomato.
Bring to a simmer, then cover and cook for 1.5 hours, or until beef is tender.
Add sliced carrots and cubed potatoes, continue to cook until vegetables are tender (about 30 minutes more).
Adjust seasoning and serve hot, often with fresh bread or small dumplings.
Nutrition per serving
Approximate values, not medical advice.
