Google+ Cave Food Kitchen: Hungarian Goulash

Hungarian Goulash

During a recent visit to Budapest, we tried some of the delicious foods Hungary has to offer, with of course, the Goulash. Goulash (or Gulyรกsleves) is mainly eaten as a soup, but can also be made as a thicker stew.
Since we brought back some hot paprika, we couldn't wait to make our own!

Goulash can be made with various types of meat, in the old days, people just used whatever was at hand. The cuts are usually shank, shoulder & shin and are a bit higher in fat than other cuts, so the meat can get really nice and tender.

This dish can be made with various "equipment", a slow cooker, a home cooker (what we did) or just in a deep pan. For all the options the cooking time in total is 180 minutes.


2 lbs of stew beef
2 tsp of paprika powder
2 red chillies
2 tsp caraway seeds
1 can of tomatoes
1 litre of beef stock
2 onions
2 tbsp of red wine vinegar
olive or coconut oil
salt & pepper
1 head of broccoli, chopped
fresh parsley

First, cut the onion and brown this in some oil with the caraway seeds, chillies & paprika powder.

Next, add in the beef, tomatoes, vinegar, stock, salt & pepper (to taste) Bring to a boil, stirring well, then lower the heat to a slow simmer and cook for 180 minutes. Stir occasionally. In the last 30 minutes, add in the broccoli.

Serve optionally with rice, potatoes and a scoop of sour cream.

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