Hungarian Beef Goulash Recipe

A Goulash Recipe is simply a Hungarian beef stew.

The word goulash comes from the Hungarian word gulyas, which is a form of their word meaning cow. The primary ingredients are beef and paprika.

"Beef Chuck is ideal for this recipe. No need for premium beef or gourmet beef!"

The word goulash has been transformed in the U.S. (and possibly world wide) to mean a hodgepodge of ingredients.

The following recipe is adapted from a restaurant in New York by a Hungarian chef and is as close to authentic as I can locate.

The only thickening agent for the beef stew is from the starch of the potatoes that are overcooked purposely. When a starch overcooks it adds thickness to whatever it is being cooked in.

Hungarian Beef Goulash Recipe

2 1/2 pounds beef chuck, large cube
1/2 cup Hungarian paprika
2 large onions, diced
1 head garlic, peeled and minced
1/2 cup fat
4 Idaho potatoes, peeled and diced
1 quart beef stock
Salt and freshly ground black pepper to taste

Preheat oven to 350 F.

Cut the beef into large cubes, as large as 2 inches square. In a large roasting pan, roll the beef in the paprika, generously coating all surfaces. Push the beef to one side.

Add the diced onions and the garlic, and coat them too. Add the melted fat and toss all to coat well. Everything should be just one layer deep, so that they can brown evenly.

Place in the oven and allow to brown, stirring from time to time so that all surfaces color. Adjust the oven heat as necessary to keep anything from burning, but don't let it be too cool or the meat will sweat out its juices. You should be able to hear the beef "singing softly in the pan." (A slight sizzling sound)

The paprika coated beef is browned in an oven instead of searing on top of the stove because paprika can burn.

When the beef is brown, transfer it to a heavy pot and add the peeled diced potatoes. Cover with beef stock, and bring it to the boil. As soon as it boils, cut to a simmer.

Stir gently from time to time and as fat and scum raises to the surface, skim it off.

When the beef in this Goulash Recipe is tender the potatoes will have rounded edges, where originally square. Whatever thickening has taken place is what you want.

More Beef Stew Recipes: