HUNGARIAN GOULASH
CATEGORIES
INGREDIENTS
  • Cooking Time: 2 hour simmer time
  • Servings: 4-6
  • Preparation Time: 15 minutes
  • 3 lbs. beef suitable for stewing cut in 1" cubes
  • 2 T. bacon fat
  • 4 onions, diced
  • 5 cloves garlic, minced
  • a sweet pepper, diced
  • 4 T. smoked paprika
  • 2 bay leaves
  • 6 oz. can tomato paste
  • 1 c. beef stock or more if needed
  • salt and pepper to taste
  • sour cream for serving, if desired
DIRECTIONS
  1. In heavy pan, heat bacon fat, add meat and brown slowly and very well. Add onions, garlic, and peppers and cook until translucent. Stir in paprika, bay leaves, salt and pepper. Stir well. Pour in tomato paste and beef broth, stir. Bring to boil, then simmer over low heat for 2 hour until tender. Uncover and cook to thicken sauce.
RECIPE BACKSTORY
My parents went to Germany to visit many times with their friends who had immigrated from Munich after WWII. The dish they most enjoyed in Germany (although Hungarian) was Goulash. They were given the recipe and our family has been enjoying it ever since. I made the change to smoked paprika in 2019, when I forgot I had run out of sweet paprika. We liked it so much, I now make it with smoked paprika all the time.