Hungarian Goulash (Gulyás)
From Food, Family and Tradition: Hungarian Kosher Family Recipes and Remembrances by by Lynn Kirsche Shapiro (The Cherry Press, LLC)
Prep Time: 25 minutes Cook Time: 2 hours
This is “...authentic goulash, made with only meat, potatoes, and onions. For this recipe I have added optional mushrooms and carrots. The secret to making a good goulash is, first, sautéing the meat without any liquid, and second, adding authentic Hungarian paprika. Liquid is only added later with the potatoes. Non-kosher Hungarian goulash also calls for sour cream; however, we do not mix meat and dairy.”—Lynn Kirsche Shapiro
2 tablespoons vegetable oil
1½ pounds boneless beef stew meat, cut into 1½-inch chunks
1½ cups chopped onions
2 cloves garlic, minced
1 teaspoon sweet Hungarian paprika
⅛ teaspoon fresh ground black pepper
1½ tablespoons all-purpose flour
Water, as needed
4 russet potatoes, cut in large chunks
½ teaspoon salt, or to taste
8 ounces sliced white mushrooms, optional
1 carrot, thinly sliced, optional
- Film the bottom of an 8-quart pot with oil. Add the beef, onions, garlic, paprika and pepper. Sauté, on low, stirring frequently, until the meat is browned; then cover and cook on low, stirring often, until the liquid from the beef and onions has mostly evaporated, about 1 hour. If the liquid has not sufficiently evaporated at the end of cooking, uncover and cook until ½ inch of liquid remains.
- After the liquid has evaporated, add the flour and stir. Cook to brown, stirring, about 10 minutes, being careful not to burn. Add enough water to cover the meat, stirring until smooth.
- Add the potatoes and salt. Add the carrots and mushrooms if using. Bring to a boil. Cover, decrease the heat to low, and simmer until the potatoes are cooked and the meat is tender, about 30 to 45 minutes. Serve ladled into large bowls, and accompany with fresh bread.
Photo by Nicki Ulivieri Photography