Are You Hungarian (?) Goulash. Hungarian goulash should be a flexible recipe, and you should taste it and adjust it when it is almost cooked, to suit your own taste. I am of Hungarian origin and these changes come close to my grandma's goulash: there is no need to separate the onions from the meat, stir fry the onion, then add the meat, stir fry again, the add all other. Hungarian Goulash is one of these awesome recipes that require slow coking, so either stove, crockpot or Instant Pot would work depending on the time you want to spend in the kitchen.

Not all paprikas are created equal. For this recipe, you'll want to use only the sweet Hungarian paprika (this is the specific brand that we always use). That's not to say that you absolutely cannot use a regular or smoky paprika, but it will alter the taste somewhat, as it is the base of the flavor. You can have Are You Hungarian (?) Goulash using 13 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Are You Hungarian (?) Goulash

It's 2 tbsp of butter.
Prepare 1 tbsp of oil.
You need 2 medium of onion, chopped (I like mine pretty much pureed).
It's 3 clove of garlic, minced.
Prepare 3 tsp of caraway seeds, ground (I use my coffee grinder, makes for really interesting coffee the next go around if I forget to clean it).
You need 2 tbsp of Hungarian hot paprika.
Prepare 2 tsp of grated lemon zest.
You need 2 tbsp of tomato paste.
You need 2 tbsp of red wine vinegar (I had apple cider, just use a lil less).
Prepare 4 cup of beef broth.
It's 2 1/2 lb of pork or veal cut into bite size pieces.
Prepare 1 of salt and pepper to taste.
It's 1 1/2 lb of peewee potatoes or Yukon gold potatoes peeled and diced.

Cooking Up Hungarian Goulash - As Told By My Hungarian Grandmother! If there is a recipe that sparks joy and warm feelings of European comfort in people, it's Hungarian goulash. A national dish of Hungary, goulash or gulyás is a soup/stew - depending on who you ask and how you prepare it - made with hearty but simple ingredients like. You can add potatoes, the Hungarian goulash will be less authentic, but very good as well.

Are You Hungarian (?) Goulash step by step

In a large pan, (I use extra deep , heat butter and oil on medium high until butter has melted..
Add onion to pan and sauteé until soft and golden brown, about ten minutes..
Add your garlic and caraway to the onion and butter. Cook for approximately one minute..
Time to add the paprika and lemon zest to the mix and stir that in well for about a minute or until aromatic..
Now it's time to add your tomato paste..
Add your vinegar and broth..
Scrape up any tasty lil brown bits that have collected on the bottom of your pan..
Add your pork or veal now and bring it all to a slow boil.
Now is when you can season lightly with salt and pepper if you like, then lower heat to a medium low..
Cover and simmer until your meat is very tender, stirring occasionally. This takes approximately an hour and a half..
At this point you add your potatoes and cook them until they are fork tender, 20-30 mins. longer.
You are now ready to dish up all your hard work, maybe sprinkle on some sharp cheddar and some red pepper flakes.... crusty French bread dipped in the gravy is amazing!.

Check that the potatoes are soft before turning off the heat. My grandmother made this Hungarian goulash recipe for my mother when she was a child, and Mom made it for us to enjoy. Paprika and caraway add wonderful flavor and sour cream gives it a creamy richness. It's simply scrumptious! —Marcia Doyle, Pompano, Florida Hungarian Goulash is a delicious beef stew (or soup) with a rich paprika seasoned broth. This delicious dish is warm and comforting, perfect for a cold weather day.