Traditional Hungarian Goulash Recipe

Traditional Hungarian Goulash (Gulyás)
Ingredients:
2 lbs (900g) beef chuck or stewing beef, cut into 1-inch cubes
2 tablespoons lard or vegetable oil
2 large onions, finely chopped
3 cloves garlic, minced
2 tablespoons Hungarian sweet paprika
1 teaspoon caraway seeds, crushed
1 tablespoon tomato paste
4 cups beef broth
2 large carrots, sliced
2 medium potatoes, peeled and diced
1 bell pepper, chopped
2 medium tomatoes, chopped (or 1 cup canned tomatoes)
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Prepare the Beef: Pat the beef cubes dry with a paper towel to ensure they brown nicely.

Brown the Beef: In a large pot or Dutch oven, heat the lard or oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the beef and set it aside.

Cook the Onions: In the same pot, add the chopped onions and cook over medium heat until they become soft and golden brown, about 10 minutes.

Add Garlic and Spices: Stir in the minced garlic, caraway seeds, and sweet paprika. Cook for about 1-2 minutes, stirring constantly to prevent the paprika from burning.

Tomato Paste and Broth: Add the tomato paste and stir to combine. Pour in the beef broth, scraping up any browned bits from the bottom of the pot.

Add Vegetables and Beef: Return the browned beef to the pot. Add the sliced carrots, diced potatoes, chopped bell pepper, and chopped tomatoes. Stir to combine.

Season and Simmer: Add the bay leaf, salt, and pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.

Adjust Seasoning: Taste the goulash and adjust the seasoning with more salt, pepper, or paprika if needed.

Serve: Ladle the goulash into bowls, garnish with fresh parsley, and serve hot. It's traditionally enjoyed with crusty bread, but you can also serve it with egg noodles or dumplings.

Tips:
Paprika: Use high-quality Hungarian sweet paprika for the best flavor. You can also add a bit of hot paprika if you like a spicier goulash.
Cooking Time: The longer you simmer the goulash, the more tender the beef will be, and the more the flavors will develop.
Serving: Goulash is often served with a side of sour cream, which can be stirred into the soup for added creaminess.
This traditional Hungarian Goulash is a comforting and satisfying dish, perfect for cold days or whenever you crave a robust and flavorful meal.