Chill Banishing Hungarian Beef Goulash

Winter Scene


If you’ve raked leaves or shovelled snow and your hands are cold and your nose is numb, then revive your frozen soul with a bowl of goulash. It’s splendid on Day One but even better (like all stews) the Day After.

1/4 cup Olive Oil
2 Large Onions
1 1/2 lbs. Beef Chuck, cubed 1”
2 Tbsps. Paprika (Hungarian Sweet or Smoked)
1 Clove of Garlic, minced
6 cups Beef Stock (Homemade or low sodium) Chicken Stock will do in a pinch.
2 Large Potatoes, peeled and cubed
2 Large Tomatoes, chopped roughly
1/2 tsp. Salt & 1 tsp. Pepper

Heat the oil in a large cook pot. Add onions, cook til nearly soft. Remove and set aside. Add beef to pot and brown. Browning the meat is essential in creating those super flavor molecules. Stir in paprika and garlic for a minute. Add the onions back and pour in beef stock. Bring to a boil and reduce to a simmer.

It will take 1 to 1 ½ hours (depending on the toughness of your meat). We want the meat to nearly fall apart when testing with a fork.

Add salt and pepper, potatoes and tomatoes. Simmer for a further 20 minutes, until the potatoes are tender. Taste and season with additional salt and pepper (if needed).

Serve steaming with hearty bread or crusty rolls and butter. Serves 4. If you want to be naughty, plonk a dollop of sour cream on each bowl of goulash.

Luxe it up; Pour in a splash of red wine when adding the tomatoes.

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