Authentic Hungarian Goulash is a wonderful example of Old World cuisine! Tender chunks of beef slowly stewed in a smoky paprika wine sauce, perfect for drenching German Bread Dumplings aka Semmelknoedel. Sometimes seemingly antiquated dishes are still worth cooking in the 21st century and this one is a keeper!
Sweet, spicy, and smoky are the paprika flavors I’ve seen. I stumbled upon a really smoky Hungarian paprika from a place called Pat’s Bulk Food. If you find more than one kind of paprika, mix and match in this dish until you find the combination that tastes the best to you.
Some day I hope to have a cool cauldron just like this one and try my recipe in it. I have a feeling it’ll be a lot of work, but I bet very much worth it. 😃
Authentic Hungarian Goulash
- 1-2 lbs. chuck or arm roast, cut into 1″ cubes (for a shortcut, buy prepackaged stew meat)
- 1 large onion, diced
- 1 stick butter
- 1 tbsp. smoky Hungarian paprika
- 1 cup of your favorite red wine
- 2-4 cups of Water
- 1 small can of tomato paste
- 2 heaping tsp. jarred minced garlic (or 3 cloves crushed)
- Salt & pepper to taste
- Optional: Cornstarch slurry
Melt the butter on medium-high heat in a Dutch oven or stew pot then brown the meat in batches. Transfer meat to a dish and set aside.
Saute diced onion in the same pot until it begins to caramelize.
Stir in paprika and cook for a minute or two.
Add wine and meat. Cook, stirring frequently, until most of the liquid is gone.
Add water just to cover meat. Stir in tomato paste, garlic, salt, and pepper.
Bring to a boil, reduce heat, cover, and let simmer over very low heat for 90 minutes.
For a thicker gravy: Corn starch slurry = 2 heaping tbsp. cornstarch dissolved in 1 cup cold water. Stir into boiling sauce at the very end of cooking. Turn down to simmer and cook for an additional 5 minutes until sauce is slightly thickened.
Happy eating! 😊