HUNGARIAN GOULASH

There are so many recipes and variations of Hungarian Goulash, and everyone seems to have their own way of making it. I received this recipe from a friend (who had family members who own an Austrian/Hungarian restaurant) and used it as the base for my version. One thing that was strongly emphasized was the generous amount of onions, black pepper, and paprika—and I quickly learned that these are what give this goulash its wonderful depth of flavour.

While there are a few spices and ingredients involved, this is actually a very easy recipe to make. The key is simply to take your time browning the onions and then let the goulash simmer slowly, allowing all those delicious flavours to develop. With a little patience, you’ll have a rich, hearty, and wonderfully comforting pot of goulash to enjoy.

Serve it with a generous dollop of sour cream and a slice of buttered rye bread for the perfect finishing touch.

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Hungarian Goulash

Ingredients

• olive oil for browning/sauteeing
• 2 large onions chopped small
• 2 lb stewing meat
• 2 tablespoons concentrated tomato paste
• 4 cups beef stock
• 2 teaspoons Dasida beef bouillion powder
• 2 large roasted red peppers chopped small
• 1 398ml can fire-roasted tomatoes
• 3/4 cup flour for dusting meat

Spice Mix

• 2 tablespoons smoked parika
• 1 tablespoon sweet smoked paprika
• 1 tablespoon hungarian paprika
• 1 tablespoon cumin
• 1 teaspoon Clubhouse Herb & Pepper Seasoning
• 1 tablespoon oregano
• 2 tablespoons black pepper
• 1 tablespoon caraway seeds
• 1/2 tablespoon salt or salt to taste
• 1/2 teaspoon cayenne optional

Instructions

• Combine all spice mix ingredients.
• Heat oil in a large pan and add the onions. Sprinkle with a bit of the spice mix. Cook onions on medium-low heat, until browned. Remove from the pan and place into a crockpot.
• Cube the meat into 1-inch pieces.
• Put the flour in a baggie, add 2 tablespoons of the spice mix, and blend. Dust the meat chunks with the flour mixture, and brown in the pan in batches. Put each batch in the crockpot when browned. (Keep the remaining flour mixture!)
• Deglaze the pan with a splash or two of the stock.
• Add the stock, the rest of the spice mix, Dasida bouillon powder, tomato paste, fire-roasted tomatoes, and the roasted red peppers to the crockpot.
• Cook on low for 6 hours.
• Make a slurry of the reserved seasoned flour and a bit of cold water and add to the goulash if you would like it thicker.

Notes

If you don't have a slow cooker, feel free to use a large soup pot. Bring the contents up to a soft boil, then turn down the heat and simmer for about an hour.