Traditional Hungarian Goulash Stew (Pörkölt)
Introduction:
Experience a taste of Hungary with this traditional goulash stew, or Pörkölt! This hearty and flavorful dish is a staple of Hungarian cuisine, known for its rich paprika-infused sauce and tender beef. It’s perfect for warming up on a chilly day or impressing guests at a cozy dinner. With just a few ingredients and a bit of patience, you’ll have a stew that’s both comforting and delicious. Let’s dive into the recipe and bring a bit of Hungarian tradition to your table!
Ingredients:
- 2 tablespoons lard or vegetable oil
- 2 large onions, finely chopped
- 2 cloves garlic, minced
- 2 pounds (900g) beef chuck or shin, cut into 1-inch cubes
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon hot Hungarian paprika (optional, for a spicier stew)
- 1 teaspoon caraway seeds
- 2 medium tomatoes, chopped (or 1 cup canned diced tomatoes)
- 1 green bell pepper, chopped
- ½ cup (120ml) dry red wine (optional)
- 2-3 cups (480-720ml) beef broth or water
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Heat the Fat:
- In a large pot or Dutch oven, heat the lard or vegetable oil over medium heat.
- Sauté the Aromatics:
- Add the finely chopped onions and cook until they are golden and softened, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Brown the Beef:
- Increase the heat to medium-high and add the beef cubes to the pot.
- Brown the beef on all sides, which should take about 5-8 minutes.
- Add Spices and Vegetables:
- Sprinkle in the sweet Hungarian paprika, hot paprika (if using), and caraway seeds.
- Stir well to coat the beef evenly with the spices.
- Add the chopped tomatoes and green bell pepper, cooking for about 5 minutes.
- Deglaze and Simmer:
- Pour in the dry red wine (if using) and cook for 2 minutes to deglaze the pot, scraping up any browned bits from the bottom.
- Add the beef broth or water, enough to cover the beef by about 1 inch.
- Bring the mixture to a boil, then reduce the heat to low.
- Simmer the Stew:
- Cover the pot and let the stew simmer gently for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally, adding more broth or water if needed to maintain the desired consistency.
- Season and Serve:
- Taste and adjust seasoning with salt and pepper.
- Garnish with freshly chopped parsley before serving.
Serve this traditional Hungarian goulash stew with crusty bread or over egg noodles for a complete meal. Enjoy a bowl of this comforting stew and savor the rich flavors of Hungarian cuisine!