Making a simple meat stew is a no-brainer. Whether you are planning for a dinner party or special celebration, or simply want to whip up a delicious dinner for your loved ones, a comforting winter stew never go out of style. It’s so easy to make and only requires minimal hands-on work. Classic Hungarian goulash. This ultra delicious stew is the epitome of Hungarian cuisine. Spiced with local Hungarian sweet paprika, the rich base sauce of the stew complements really well with the tender meat and vegetables. The best way to create the perfect version of this recipe – use a slow cooker.
How To Make Hungarian Goulash
Traditionally, this meat stew is made with beef. Chuck steak, to be exact. However, you can replace it with lamb. When cooked in delicious paprika sauce, the meat turns into tender bites of deliciousness. To make this stew, start with browning the meat in lard that’s used in the traditional recipe. But, I’ve substituted it with vegetable oil for a healthier version. Remove the meat from the pan and add in onions and garlic. Once the onions turn soft, stir in paprika. Make sure you remove the pan from heat just before adding the paprika. Now, stir the mixture and add chopped tomatoes. When the tomatoes start to turn mushy, add browned meat, caraway seeds and bay leaf. Simmer for about 1 hour and stir in potatoes and carrots. Simmer for about 30 minutes. You can also cook this goulash in slow cooker or instant pot.
More Stew Recipes:
Brazilian Fish Stew | Moqueca Kerala Chicken Stew Fish Molee | Kerala Fish Stew Kerala Vegetable Stew
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Cook this in slow cooker:
After step 5, transfer the stew to slow cooker. Add browned meat, stock (broth), bay leaf, caraway seeds, potatoes and carrots. Season with salt and pepper. Cover with lid. Cook for 4 hours on high or 8 hours on low.
In the classic version of the recipe, lard is used instead of oilClassic goulash is made with beef (chuck roast). However, you can replace it with lambThe key spice used is Hungarian sweet paprika Stock can be substituted with water if you like The vegetables used in this recipe include carrots cut into rolls and potatoes into quarters. You can also add red bell peppers (capsicum)Apart from crusty bread, you can also serve this with mashed potatoes, rice, pasta and noodlesRefrigerate goulash for 3-4 days and freeze for about a month
