- Cooking Time:
- Preparation Time:
- Approximately 3 pounds of cubed chuck
- 6 - 8 medium onions diced
- 1/2 cup of sweet Hungarian paprika
- 1 19 ounce can diced tomatoes
- Home made chicken or beef stock
- 6 - 8 cloves garlic minced fine
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons sugar
- 1/2 teaspoon marjoram (optional)
- 2 or 3 bay leaves (optional)
- oil to brown meat
- In an appropriate sized pot heat oil to brown the meat.
- Place meat in hot oil and brown on all sides.
- Once meat is browned add paprika and stir to get all the meat coated and to fry the paprika to enhance it's flavour.
- Remove meat from pot with slotted spoon and set aside.
- In the pot we put the diced onion and saute until transparent.
- Add the minced garlic and give it a stir.
- Return the meat to pot and add tomatoes, salt, sugar, bay leaves, and marjoram.
- Cover with enough stock to submerse everything; you may have to add some later.
- Cover and simmer for at least 2 hours stirring occasionally(also adding stock if necessary).
- You can let it cook down until it looks like a thick sauce or to your likings.
- Traditionally it is served over a bed of noodles and a dollop of sour cream is added.
NotesThis is one of those meals where you will get so many variations on what the original dish is supposed to be like. Being of Yugoslavian descent we would make what most consider a goulash but it was called Paprikas. The way I was taught to make Goulash was that it required tomato. That is a faux pas to some; that is when you make it without and call it Paprikas, lol. This way you have all the angles covered.
As I mentioned before, if you prefer to make it without the tomato it is called Paprikas and tastes very similar but less acidic because of the omission of tomato. You can add potato to either version; however my advice would be to make it without tomato if you choose to prepare it this way. I usually add about 4 or 5 potatoes and it will have consistency of a thick stew when cooked. Other root vegetables can be added as well(carrots, parsnip etc...). Try serving over spaetzle or grating it right into the goulash. Even dumplings work well in it. Crusty bread for soaking up the extra juices is a must.
Makes a great slow cooker recipe. Use less stock if you want to cook it this way.
For an authentic feel to making goulash; break out the cast iron pot and cook over a campfire with good friends and family and a little wine (occasionaly splash into the goulash and some in the glass).