Gentleman's recipe for authentic Hungarian goulash
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Why I Love This Recipe
This is the favorite goulash recipe from Laszlo.
Ingredients You'll Need
2 large onions
About 1 kg beef (preferably shanks), cut up into ca. 2x2 cm pieces
Cooking oil (olive oil preferred)
2 large tablespoons of dry red paprika (ideally Hungarian)
4-5 large potatoes
2 tomatoes
4-5 carrots
1 bell pepper
4-5 cloves of garlic, pressed
A bunch of Italian parsley
Other spices: bay leaves, black pepper, rosemary
Ca. 1-1.5 tablespoon salt
Directions
Cut up onions into small pieces and fry on oil until light brown – needs almost constant stirring, ca. 10 minutes
Add red paprika and stir for ca. 1 minute
Add beef
Add garlic
Stir and simmer under cover on low heat for about an hour until meat is tender; add half a glass of water if needed
Pour in water in a ratio of ca. 1 part meat and broth already in the pot and 2 parts water; you may need to fill up evaporated water at the end
Add other spices
Increase heat to high and once starting to boil reduce to low and simmer under cover for about an hour
Add vegetables, except potatoes. Add salt
Simmer for another 30 minutes on low heat
Add potatoes; continue to simmer another 20-30 minutes
If desired, you can add hand-made dumplings; just break 2 eggs, mix white and yolk, add pinch of salt and enough flour to make a solid dough, then using a teaspoon make small (ca. 2 cm long) dumplings one at a time, adding them one by one to the soup; immersing the spoon in the hot broth will prevent the dough from sticking to the spoon. Simmer additional 10-15 minutes.
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