Hungarian Goulash

Hungarians are world-renowned for preparing hearty, spoonable meat dishes, which of course must include spicy red paprika, giving the dishes their signature red color.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 152 minutes
  • Difficulty: 2
  • Spiciness: 2
  • Number of Servings: 6

Ingredients

  • 3 spoons Oil, plant, coconut

  • 750 g Meat, beef, side

  • 50 g Meat, pork, smoked bacon

  • 750 g Onion, raw

  • 2 spoons Spices, paprika

  • 3 pods Garlic, fresh

  • 0.25 teaspoons Spices, cumin, seeds

  • 500 ml Water

  • 2 piece Tomato, red

  • 1 piece Bell pepper, green, fresh

  • 2 piece Carrot, fresh

  • 500 g Potatoes, white

  • 5 pieces Chili peppers, red chili, fresh

  • 1 teaspoon Salt, table

  • 0.5 teaspoons Spices, pepper, black

Steps

  1. Dice the smoked bacon into smaller cubes. Peel, clean, wash, and finely chop the onion. Rinse the beef under running water and dry it with paper towels. Then, cut it into 4 cm cubes with a sharp knife. Trim any tendons and fat from the meat. Peel the garlic, slightly crush it with a knife, and finely chop it. Wash the tomatoes and bell peppers under running water, clean them, remove the seeds, and dice them into small pieces. Wash, peel, and slice the carrots into rounds. Wash, peel, and cut the potatoes into approximately 2.5 cm cubes. Wash the chili peppers, remove the seeds, and finely chop them.

  2. Place a large pot (which can later be moved into the oven) on the stove and heat the oil well. Add the bacon to the hot oil and lightly fry it, just enough to render some fat and slightly brown the bacon. Add the chopped onion and cover the pot. Reduce the heat and simmer the onion, stirring occasionally, for 20 minutes.

  3. Preheat the oven to 175 °C. Add the ground paprika to the onion and bacon, mix well, and simmer for another 2 minutes. Then, add the meat, chopped garlic, and cumin to the pot. Pour water over everything and cover. Place the pot in the oven for about 1 hour and 45 minutes. Stir the goulash several times during cooking. If the onion starts to stick, add a bit more water.

  4. Remove the pot from the oven and stir in the tomatoes, bell peppers, potatoes, and chili peppers. Season with salt and freshly ground pepper to taste. Mix well and place the pot back on the stove over moderate heat. Cook for another 25 minutes until the potatoes are cooked and the meat is very tender. Stir the goulash several times during cooking.

  5. Just before serving, taste the goulash and adjust the seasoning with salt and pepper if needed, then serve.

Nutrition Information (Per 100g)

  • Calories: 83.94 kcal
  • Fat: 2.65 g
    • Saturated Fat: 1.38 g
  • Carbohydrates: 6.89 g
    • Sugars: 2.05 g
  • Protein: 6.29 g
  • Fiber: 0.99 g