Hungarian Beef Dish (Print Version)
# Ingredients:
01 -
2 medium carrots, sliced thinly
02 -
2 large onions, diced really small
03 -
2 medium tomatoes, chopped up (or 2 tablespoons of tomato paste)
04 -
2 teaspoons of salt, but you can adjust to taste
05 -
2 bay leaves
06 -
1 teaspoon ground black pepper
07 -
1 medium red bell pepper, chopped
08 -
4 cups (1 liter) water or beef broth
09 -
3 tablespoons sweet Hungarian paprika
10 -
2 tablespoons lard or vegetable oil
11 -
2 cloves garlic, finely chopped
12 -
2 pounds (900 g) brisket or beef chuck cut into cubes about an inch in size
13 -
3 medium potatoes, peeled and diced into cubes
# Instructions:
01 -
Chop your onions, dice the beef into chunks, and prepare your carrots and potatoes by peeling and cutting them to size.
02 -
Put your oil into a big pot or Dutch oven and heat it on medium. Sauté the diced onion until they turn a golden color. Toss in the beef chunks and get them browned on all sides.
03 -
Stir in the paprika to coat the beef while it’s in the pot. Pour a tiny bit of broth in to deglaze the pan, scraping up all the tasty bits stuck to the bottom.
04 -
Pour in the rest of the broth. Let it heat until it starts bubbling, then lower it to a gentle simmer. Toss in potatoes, carrots, tomatoes, garlic, bay leaves, salt, and pepper.
05 -
Put a lid on your pot and let it slowly cook over low heat for 1.5 to 2 hours. Stir it from time to time to make sure it doesn’t stick.
06 -
When the meat and veggies are soft and tender, spoon the goulash into bowls. Top it with some parsley if you like and serve with bread or noodles.