Hungarian Beef Goulash

Hungarian goulash is one of my favorite dishes that I cook really often. It's the perfect choice for parties, gatherings or anytime you need to feed a bigger crowd since it's easy to cook a goulash in large quantities. All you need is a proper big pot :)

NOTE: I'm not claiming this to be the most AUTHENTIC recipe out there. I did modify it to my likings and wanted to share my version with you.

For a more detailed recipe with additional tips, check out my blog: Hungarian Beef Goulash

Scroll down for a bit simplified version of the recipe and you can also check out a video of the cooking process.

This goulash requires quite a few ingredients but all of them are very common, nothing special or exotic is needed.

2kg (4.5 pounds) beef shank
5 larger onions
3 large ripe tomatoes
3 green peppers
1 large carrot
1 large root parsley
1-1.5kg (2.5 – 3 pounds) potatoes
100g (1/2 cup) lard (or vegetable oil)
4 tablespoons of olive oil
4 tablespoons of soy sauce
3 tablespoons of mild mustard
2 teaspoons ground caraway seeds
2 teaspoons of salt or to taste
1-2 teaspoons of black pepper
4 teaspoons of sweet paprika
1-2 teaspoons of dried marjoram
1 pint (500-600ml) of beer
1.5 liter (6 cups) beef broth or stock
5 cloves garlic
flat leaf parsley
chilli to taste
water

Chop the onions, no need to go for a very fine cut. The onions will dissolve during cooking anyways. Brown them with lard, oil works too but lard is better.

In my opinion, beef shank is the best cut for a Hungarian goulash. Look for one without the bone. Cut the meat into cubes, about half an inch big (1.5 cm).

Add all spices and seasonings into a bowl along with the meat and mix properly. Let it is for a few minutes, until the onions are ready.

Once the onions are browned nicely, add the meat and roast it for a few minutes. Mix frequently or else the meat might stick to the bottom of the pot. After about 10 minutes, cover the pot and keep braising the meat on low temperature.

Finely chop the green pepper and tomatoes (peel them first). Clean the carrot and parsley.

Once the meat becomes somewhat soft, it's time to add beer and beef stock/broth.

Add all the chopped vegetables and about 1/3 of the potatoes. We want this batch of potatoes to overcook and break apart, so they make the goulash thicker.

Once the potatoes start to break apart, add crushed garlic and finely chopped flat leaf parsley. Also add the remaining potatoes.

Once the meat is fully cooked and tender and the second batch of potatoes is almost cooked too, it's time to give our goulash a taste. You might need to add more salt or pepper. Those who prefer spicy food can add some chilli.

This is the right time to add crushed marjoram, which will give the goulash a nice and fragrant smell.

About 10 minutes after adding the marjoram, the goulash should be ready. Give it a final taste and add more salt of needed.

Server in bowl, topped with fine slices of purple/red onion, parsley and some chilli flakes.

Enjoy!