Traditional Hungarian Goulash (Pörkölt)

• •1.5 lb beef chuck, trimmed and cut into 1.5-inch cubes
• •2 yellow onions, large, finely chopped
• •3 tablespoon pork lard or vegetable oil
• •4 garlic cloves, minced
• •3 tablespoon Hungarian sweet paprika
• •1 teaspoon Hungarian hot paprika (optional)
• •1 teaspoon caraway seeds, crushed
• •1 teaspoon dried marjoram
• •1 tablespoon tomato paste
• •1 large bay leaf
• •3 cup beef broth or water
• • to taste salt
• • to taste freshly ground black pepper
• •1 medium green bell pepper, chopped (optional)
• •1 medium potato, peeled and cubed (optional, for thickening)

Instructions

1. 1

   Heat the pork lard or vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped yellow onions and sauté slowly for 10-15 minutes, stirring occasionally, until they are very soft, translucent, and slightly golden. Do not rush this step, as the onions form the base of the goulash flavor.

2. 2

   Remove the pot from the heat. Add the Hungarian sweet paprika (and hot paprika, if using), crushed caraway seeds, and dried marjoram. Stir immediately and thoroughly to combine with the onions. The residual heat will toast the spices, but removing from direct heat prevents the paprika from burning and becoming bitter.

3. 3

   Return the pot to medium-high heat. Add the beef chuck cubes and brown them on all sides, stirring occasionally, for about 5-7 minutes. This helps to seal in the juices and develop flavor.

4. 4

   Add the minced garlic and tomato paste to the pot. Cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.

5. 5

   Pour in 3 cups of beef broth or water, ensuring the liquid just covers the meat. Add the bay leaf. Season generously with salt and freshly ground black pepper. Bring the mixture to a gentle simmer.

6. 6

   Reduce the heat to low, cover the pot tightly, and let the goulash simmer gently for at least 2 to 2.5 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking and ensure even cooking. If the liquid reduces too much, add a little more broth or water.

7. 7

   If using, add the chopped green bell pepper and cubed potato during the last 45-60 minutes of cooking. This prevents them from becoming overly mushy.

8. 8

   Once the beef is tender and the sauce has thickened, taste and adjust the seasoning as needed. Remove the bay leaf before serving.

Chef's Tips

• 💡Authentic Paprika: Always use high-quality Hungarian paprika (sweet and, if desired, hot). The quality of paprika is paramount to the flavor of traditional goulash.
• 💡Slow and Low: The key to tender beef and a rich, deep flavor is slow simmering. Don't rush the cooking process.
• 💡Onion Base: The long sautéing of the onions is crucial. They break down and create a natural sweetness and thickness for the sauce.
• 💡Prevent Paprika Burn: Always remove the pot from direct heat when adding paprika to prevent it from burning, which can make the dish bitter.
• 💡Serving Suggestions: Traditional Hungarian Goulash is often served with nokedli (small Hungarian dumplings), boiled potatoes, or simply with crusty bread to soak up the delicious sauce. A dollop of sour cream or a sprinkle of fresh parsley can be a nice garnish.