Hungarian Goulash

Name: Hungarian Goulash
Total time: 2 h 30 min
Yield: 6 servings
Ingredients: 900 g Beef chuck roast, cut into 2 cm cubes; 2 tbsp Vegetable oil; 2 Yellow onion, chopped; 3 cloves Garlic, minced; 2 tbsp Paprika, sweet; 150 g Roma tomatoes, chopped; 1 Green bell pepper, seeded and chopped; 2 Carrots, sliced; 2 Russet potatoes, medium; peeled and cubed; 2 tsp Table salt; ½ tsp Ground black pepper

2 hr 30 minServes 6$45.36

Cubes of beef chuck are browned with onions, then simmered with plenty of sweet paprika, garlic, tomato, and sweet green pepper until tender. Carrots and potatoes are added to finish it as a hearty soup. Caraway seeds, common in goulash, are left out because they are not a canonical ingredient.

Ingredients

900 gBeef chuck roastcut into 2 cm cubesBuy 1.99 lb
2 tbspVegetable oilBuy 1 bottle
2Yellow onionchoppedBuy 0.64 lb
3 clovesGarlicmincedBuy 1 head
2 tbspPaprikasweetBuy 1 jar
150 gRoma tomatoeschoppedBuy 0.34 lb
1Green bell pepperseeded and chopped
2CarrotsslicedBuy 0.27 lb
2Russet potatoesmedium; peeled and cubedBuy 0.94 lb
2 tspTable saltBuy 1 canister
½ tspGround black pepperBuy 1 jar

Substitution

Green bell pepper in place of “Hungarian sweet pepper (pale green lecsó pepper)”. Green bell pepper replaces the pale sweet Hungarian pepper, which is not a canonical ingredient; both are mild sweet peppers that soften into the sauce.

Method

Heat the oil in a heavy pot and cook the onions until golden, about 10 minutes; add the beef and brown it on all sides.
Off the heat, stir in the paprika and garlic, then add the tomato, pepper, salt, and 6 cups water.
Bring to a boil, cover, and simmer gently until the beef is nearly tender, about 1 1/2 hours.
Add the carrots and potatoes and simmer until tender, about 25 minutes; add more water if it gets too thick.
Season with the black pepper and more salt to taste and serve hot.