Tuesday, March 1, 2016

Hungarian Goulash

Before the tomatoes and noddles were added.
One of my aunts, who lives in Hungary, shared a recipe with me awhile ago. Now I want to share it with you!

It's delicious and (gasp!) healthy, too. Enjoy!


  • 3 Tbsp. oil
  • 5 medium onions, diced
  • Salt
  • 2 1/2 quarts water
  • 1 1/2 Tbsp. Hungarian sweet paprika
  • 1/2 tsp. pepper
  • 1 Tbsp. caraway seeds
  • 3 1/4 lbs. beef, cut into bite-sized pieces
  • 2 cloves garlic, chopped
  • 5 medium carrots, sliced
  • 2 medium parsnip, sliced
  • 2 large potatoes, cubed
  • 2 tomatoes, diced, optional
  • Small pasta, optional 

  1. Heat the oil in a large pot and add the onions, along with a few spoonfuls of the water and a pinch of salt. Cook for 15 to 20 minutes, or until the onions are clear.
  2. Remove from the heat and quickly stir in the paprika, pepper and caraway seeds. Add some of the water to keep the paprika from burning.
  3. Add the meat and garlic. Turn the heat to high and cook until slightly browned.
  4. Turn down the heat, add a few more spoonfuls of the water and cook for 15 minutes, or until the meat is nearly done.
  5. Add the remaining water and continue cooking for several hours, or until the meat is fully cooked and tender.
  6. Stir in the carrots, parsnip and potatoes. Let the potatoes cook until ready.
  7. When you are nearly ready to eat the goulash, add the tomatoes and noodles. Cook the noodles in the stew.
  8. Salt to taste and enjoy! 

Adapted from The Hungarian Dish.

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