How To Make Braised Beef Goulash

Hungarian Goulash (Gujas :) ) is way different. There are a lot of different type of Hungarian goulash. Varies from the type of meat and the way to make it. For example the Hungarian fish soup or the bean soup are type of goulash. Ingredients: 50 dkg beef (leg is the best it should have some fat, what is important for the taste) 2 onions, 5-6 piece of potato (not sweet!), 2 carrots, 1 stick of parsley, 2 long green pepper (can be spicy, better, but be carrefull), 1 tomato, 1/2 celery (root, not the stick), 1/2 kohlrabi, 2 pice of garlic, 1-2 teaspoon of sweet paprika powder, 1 tea spoon of caraway - can be ground (type of cummin, but it has different taste), 1/2 teaspoon black pepper (fresh grounded better :) ), salt, vegetable oil (we use sunflower or corn, olive oil is way not recommended) or fat (this is recommended, will give better taste) Cut the meat to 1-2 cm slices. Cut the onion to small slices. Clean the garlic. Put into the pot the fat (or vegetable oil) on high put the onion and fry it until it's shining (not brown!). Put the garlic then the meat also fry a bit (until it becomes white). Take the pot from the fire and wait until it cools a bit. Then put the sweet paprika powder, mix it (BE CAREFULL: not to burn the paprika powder, it becomes very fast bitter - so once more remove the pot from the fire and wait a bit). Put water on it (approx 2-2,5 litter). Put the caraway, black pepper and a bit of salt. Put back to the fire and fast cut the tomato and the green pepper (if it is spicy you can put it without cutting - so if the soup becomes too spicy, you can remove it easily). Cook the soup on low fire (this is important). In the mean time while the meat getting cooked clean the vegetables and the potato. If the meat is semi cooked put the vegetables (carrots, celery, kohlrabi and the parsley - the parsley could stay together, it helps to bring the taste of the vegetables) . Only put the potato if the meat becomes soft and juicy. You are done if the potato is also soft. Taste on mean time and put more salt by taste. Salt can be used after you are done so be careful not to make it too salty. Be prepared the best if you cook it on low fire and for long time, it could go for 3-4 hours :). I mentioned there are different type of goulashes. From vegetables you can leave the celery or kohlrabi, you can use the root of the parsley… - it's will be still very tasty, also you can use more meat :) - I do.

I was suprised (me thinking goulash is brown) but it was tasty, ate it with spätzle, will make it again. (Germany)

sound good, thanks video jug, I will make this for tonight's sunday dinner.

l was memorably served goulash at school in Germany. It was my favourite. The cooks were Hungarian so l believed. However, it was always served with delicious dumplings.

the paprika should be added to the onions off the flame, then stirred and put back on flame. this eliminates any possible bitterness and is the hungarian way !