Authentic Hungarian Goulash (Gulyás)

• 분량: 4 servings
• 활동 시간: 20 minutes
• 총 시간: 1 hour 50 minutes

재료

3 tablespoons pork lard (, or butter or bacon grease, pork lard is traditionally used and imparts a great flavor)

1 1/2 pounds yellow onions (chopped)

1/4 cup quality genuine imported Hungarian sweet paprika

1 1/2 lbs fatty marbled stewing beef (cut into small 1/2” pieces)

5 cloves garlic (,minced)

3 red / yellow bell peppers (seeded/membranes removed, cut into 1/2” chunks)

2 tomatoes (diced) OR 2 Tbsp tomato paste

2 carrots (diced)

2 medium potatoes (,cut into 1/2 inch chunks)

5 cups beef broth (traditionally just water is used but beef broth adds so much more flavor)

1 bay leaf

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon crushed caraway seeds (optional, not traditional in all regions)

Optional:

2 tbsp Sour Cream

Freshly Chopped Parsley to garnish

방향

1. Melt the pork lard or butter/oil in a Dutch oven or other heavy soup pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes.

2. Add the beef and cook until the beef is just starting to brown, 7-10 minutes.

3. Add the bell peppers, tomatoes, and garlic and cook for another 6-8 minutes.

4. Remove the pot from the heat and stir in the paprika, salt, pepper and caraway (if using) (note: paprika becomes bitter if at all scorched). Add the beef broth, bay leaf, return to the stove and bring to a boil.

5. Reduce the heat to medium, cover and simmer for 40 minutes.

6. Add the carrots and potatoes. Return to a boil, reduce the heat to medium, cover, and simmer for another 30-40 minutes or until the beef is nice and tender.

7. Add salt to taste. Remove the bay leaf.

INSTANT POT VERSION:

1. Set Instant Pot to sauté setting. Once it's warmed up, add butter and onions, then sauté the onions for about 5 min (until translucent and soft). Add garlic and cook for another minute.

2. In the meantime, cut up beef into small cubes. Add them to the Instant Pot and sauté for ~10 min.

3. Add paprika, flour, tomato paste, and caraway seeds. Mix it all up (tip: you don't want paprika to cook and burn, it will become bitter).

4. Add broth + carrots + potatoes. Cover & set pressure-cooker for 20 min on high. Once done let it depressurize naturally (20-40 min). This ensures the meat stays tender.

5. Once the pressure is released, open the Instant Pot and add chopped peppers. Set to sauté setting and cook for another 10-15 min, until peppers are soft.

6. while cooking prepare the roux: Mix 1 Tbsp flour with sour cream and a splash of water, mix well until thoroughly combined (ie, no lumps).

7. Once your goulash is all cooked, add salt & pepper to taste. Temper the roux (adding slowly): Add half a ladle of hot stew liquid to the roux and mix well. You will continue adding the hot liquid until you have a full cup filled, then you will pour it into the goulash and mix well. Let cook for a minute, to thicken up. Then serve with a sprinkle of fresh parsley

영양 정보

• 칼로리: 673 kcal
• 지방 전체: 46 g
• 포화 지방: 17 g
• 불포화 지방: 23 g
• 트랜스 지방: 2 g
• 콜레스테롤: 130 mg
• 나트륨: 1708 mg
• 탄수화물 전체: 32 g
• 식이섬유: 9 g
• 총 당류: 14 g
• 단백질: 37 g