When we traveled to Budapest we ate Goulash several times and were totally in love with it. Since we came back, we tried making it once or twice, but it was not the same.
But one of these days I was browsing some pictures of that trip and that really made me want to eat some Goulash again. That’s when I asked my husband to look for the perfect recipe!
Well, he did a pretty good job and found one from The Daring Gourmet.
After some adaptations, here is our version of the recipe.
Goulash
Prep time
Cook time
Total time
Author: Adapted from The Daring Gourmet
Serves: 8
Ingredients
- 3 tbsp butter
- 1 + ½ lb (700 g) onions, chopped
- ¼ cup sweet paprika
- 1 + ½ lb (700 g) beef, cut into medium pieces
- 4 cloves garlic, minced
- 1 red bell pepper, seeded and cut into ½ inch chunks
- 1 yellow bell pepper, seeded and cut into ½ inch chunks
- 2 tomatoes, cubed
- 2 carrots, diced
- 2 medium potatoes, cut into ½ inch chunks
- 5 cups beef broth (we used 5 cups water + 2 beef stock cubes)
- 1 - 2 bay leaves
- 2 tsp salt
- 1 tsp black pepper, freshly ground
Instructions
- In a pan, melt butter and add onions until they turn golden brown.
- Remove from heat and add paprika.
- Place pan back on the heat and add the beef and garlic. Cook until beef is cooked and a little brown.
- Add the bell peppers and cook for around 5 minutes. Add remaining ingredients.
- Bring to a boil and then let goulash simmer for around 1 hour. Stir from time to time.
- Add more salt if necessary.
You can make this dish a few hours ahead and let the flavors get more intense.
Oh, we miss Budapest!
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