Old Classic Fashioned Goullash

Old-fashioned goulash is a hearty, comforting dish that originates from Hungary. It’s typically made with meat (often beef), onions, and a variety of spices, most notably paprika, which gives it a rich flavor and distinctive color.

Here’s a basic overview of how it’s made:

1. Ingredients: Common ingredients include beef, onions, garlic, bell peppers, tomatoes, and sometimes potatoes or pasta. Spices like paprika, salt, pepper, and bay leaves are essential for flavor.
2. Cooking Method: The meat is usually browned in a pot, followed by the addition of onions and garlic until they’re softened. Then, the spices are added, along with any vegetables and liquids (like broth or water) to simmer everything together.
3. Serving: Goulash is often served with bread, noodles, or rice, making it a filling meal.

There are many variations of goulash, especially in different cultures, but the classic version is known for its rich, savory flavor and comforting qualities.

Here’s a traditional goulash recipe for you:

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 2 large onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons sweet paprika
• 1 teaspoon caraway seeds (optional)
• 1 bell pepper, chopped (red or green)
• 2 cups beef broth
• 1 can (14.5 ounces) diced tomatoes (with juice)
• 2 bay leaves
• Salt and pepper to taste
• 2 cups potatoes, diced (optional)
• 1 cup sour cream (for serving, optional)

Instructions:

1. Brown the Meat: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides. You may need to do this in batches to avoid overcrowding.
2. Add Onions and Garlic: Once the meat is browned, add the chopped onions and garlic to the pot. Cook until the onions are soft and translucent, about 5 minutes.
3. Add Spices: Stir in the paprika and caraway seeds (if using), mixing well to coat the meat and onions.
4. Add Vegetables and Liquid: Add the chopped bell pepper, beef broth, diced tomatoes (with their juice), bay leaves, and any optional potatoes. Bring the mixture to a boil.
5. Simmer: Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the meat is tender. Stir occasionally and check if more liquid is needed; you can add water or broth as necessary.
6. Season: Once the meat is tender, taste and adjust the seasoning with salt and pepper.
7. Serve: Remove the bay leaves before serving. Goulash is often served with a dollop of sour cream on top, along with crusty bread or noodles.

Enjoy your hearty goulash! If you have any questions or need variations, just let me know! 😊