Authentic Hungarian Goulash (Gulyás)

Name: Authentic Hungarian Goulash (Gulyás)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Ingredients: 3 tablespoons pork lard; 1 1/2 pounds yellow onions; 1/4 cup quality genuine imported Hungarian sweet paprika; 1 1/2 pounds stewing beef; 5 cloves garlic; 2 red bell peppers; 1 yellow bell pepper; 2 tomatoes; 2 carrots; 2 medium potatoes; 5 cups beef broth; 1 bay leaf; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon crushed caraway seeds

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Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings
4 servings
Calories
673 kcal
Course
Main Course
Cuisine
Hungarian

Authentic Hungarian Goulash (Gulyás)

Nevaeh Sloan

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A thoroughly authentic Hungarian Goulash with a richness of flavor that will satisfy both body and soul!

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Ingredients

Servings

3 tablespoons pork lard , or butter or bacon grease (pork lard is traditionally used and imparts a great flavor)
1 1/2 pounds yellow onions chopped
1/4 cup quality genuine imported Hungarian sweet paprika
1 1/2 pounds stewing beef , cut into 1/2 inch pieces
5 cloves garlic ,minced
2 red bell peppers ,seeded/membranes removed, cut into 1/2 inch chunks
1 yellow bell pepper ,seeded/membranes removed, cut into 1/2 inch chunks
2 tomatoes ,diced
2 carrots ,diced
2 medium potatoes ,cut into 1/2 inch chunks
5 cups beef broth (traditionally just water is used but beef broth adds so much more flavor)
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed caraway seeds (optional, not traditional in all regions)

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Instructions

Melt the pork lard or butter/oil in a Dutch oven or other heavy soup pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Add the beef and cook until the beef is just starting to brown, 7-10 minutes. Add the bell peppers, tomatoes, and garlic and cook for another 6-8 minutes. Remove the pot from the heat and stir in the paprika, salt, pepper and caraway (if using) (note: paprika becomes bitter if at all scorched). Add the beef broth, bay leaf, return to the stove and bring to a boil. Reduce the heat to medium, cover and simmer for 40 minutes. Add the carrots and potatoes. Return to a boil, reduce the heat to medium, cover, and simmer for another 30-40 minutes or until the beef is nice and tender. Add salt to taste. Remove the bay leaf.

Nutrition Information

Show Details

Serving 1serving Calories 673kcal (34%) Carbohydrates 32g (11%) Protein 37g (74%) Fat 46g (71%) Saturated Fat 17g (85%) Polyunsaturated Fat 3g Monounsaturated Fat 20g Trans Fat 2g Cholesterol 130mg (43%) Sodium 1708mg (71%) Potassium 1474mg (42%) Fiber 9g (36%) Sugar 14g (28%) Vitamin A 10861IU (217%) Vitamin C 155mg (172%) Calcium 135mg (14%) Iron 6mg (33%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 673 kcal

% Daily Value*

Serving	1serving
Calories	673kcal	34%
Carbohydrates	32g	11%
Protein	37g	74%
Fat	46g	71%
Saturated Fat	17g	85%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	20g	100%
Trans Fat	2g	100%
Cholesterol	130mg	43%
Sodium	1708mg	71%
Potassium	1474mg	31%
Fiber	9g	36%
Sugar	14g	28%
Vitamin A	10861IU	217%
Vitamin C	155mg	172%
Calcium	135mg	14%
Iron	6mg	33%