There are so many recipes and variations of this dish. So my main goal was to make it with paprika, black pepper, bit of tomato, and meat. I received a family recipe from a friend that was for a Hungarian style goulash. It was missing just a bit of something, but I used it as the base to my recipe.
There are a few spices and ingredients, but its an easy recipe and just takes time to brown the onions and let it simmer, and then you’ll have a wonderful pot of goulash!
Serve with a dollop of sour cream and a slice of buttered rye bread.
Hungarian Goulash
Ingredients
- 3 tbsp olive oil
- 2 large onions chopped small
- 2 lb of meat I like using 1 klb of ground meat, and either sausage or brisket for the other half
- 2 tbsp concentrated tomato paste
- 1 tbsp paprika paste
- 4 c beef stock
Spice Mix of
- 2 tbsp smoked parika
- 1 tbsp hungarian paprika
- 1 tbsp cumin
- 1 tbsp oregano
- 2 tbsp black pepper
- 1 tbsp caraway seeds
- 1/2 tbsp salt or salt to taste
- 1/2 tsp cayenne
Instructions
- Heat oil in large soup pot and add the onions. Sprinkle with salt and pepper. And cook onions on medium low heat and slowly brown the onions.
- Deglaze the pan with a splash or two of the stock.
- Remove onions from the pot and put in the meat.
- Sprinkle the meat with half of the spice mix and brown the meat.
- Add the onions, stock, rest of the spices, the tomato and paprika paste.
- Cover with a lid and bring to a simmer, letting simmer for an hour or so.
HUNGARIAN GOULASH