Hungarian Goulash


Hungarian Goulash

We’ve had our amazing Le Creuset Dutch Oven for over a month now, and this is only the second time we’ve used it. It seems buying a big piece of cookware that generally requires long period of heat in the spring… maybe not the best plan. We had a nasty heat wave in May, and the idea of leaving our stovetop cooking for over an hour just sounded awful. This past weekend brought a nice break from the heat, and we were spending quite the lazy weekend at home following Friday night’s Relay For Life, so it seemed like the perfect chance to try out a recipe Adam’s wanted to try for awhile: Hungarian Goulash.

I should preface this by saying we went with the Joy of Cooking version for this first attempt, rather than his Hungarian grandmother’s recipe. We will definitely be trying her recipe next time and will let you know how they compare. This one was a slightly simpler recipe in that it has fewer ingredients – and didn’t have any tomato base as hers does. That said, it turned out great. The gravy was awesome, and serving it over some simply cooked potatoes was the perfect way to soak up all of that awesome flavour.

Full recipe:Hungarian Goulash
Serves 6
Recipe courtesy of Joy of Cooking

  • 2lbs stewing beef
  • Seasoned flour (I made a full cup – 1 cup flour + 1 teaspoon salt + 1/2 teaspoon Hungarian paprika. You could probably make half the flour and have that be enough.)
  • 1/4 cup butter
  • 1 1/2 cup chopped onion
  • 1 cup beef broth
  • 1 green bell pepper, cored, seeded, and diced
  • 1 teaspoon salt
  • 3 teaspoons Hungarian paprika
  1. Melt the butter into a dutch oven.
  2. Pat the beef dry, and coat it with the seasoned flour. Drop into the butter (working in batches if you need to), and brown on all sides.
  3. Add the onions and stir – cook until translucent.
  4. Meanwhile, warm the beef broth to boiling.
  5. Add the boiling beef broth with the green peppers, salt, and paprika. Cook, covered, stirring occasionally for about 1 1/2 hours. Add more stock if it begins to get dry (not a problem for me).

Eat. Enjoy. And try to refrain from licking the bowl. Mmm, that’s a good gravy.


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One Response to “Hungarian Goulash”

  1. Persnickety Says:

    A great recipe I can’t wait to try out. I love Goulash and those adventurous enough to try it! I wish more would.

    I came up with my own version of a Hungarian Goulash. While different from your own, I think mine is a unique take on the dish. I’m new to the Food Blog scene and would love some feedback from a pro like you. Check out my recipe if have time.

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