Authentic Hungarian Beef Goulash MarhapÖrkÖlt Food

HUNGARIAN BEEF GOULASH - AUTHENTIC HUNGARIAN GOULASH RECIPE

Steps:

• Cut the beef chuck into small cubes, about 2 cm/ 0.7 inches. Place them onto paper towels and pat them dry with more paper towels. Chop the onions very finely. Chop the pepper and the tomatoes as well.
• Melt some of the lard (or oil) in a Dutch oven or heavy-bottomed stewing pot. Fry the beef cubes in 2 or 3 batches, depending on the size of your Dutch oven. Fry for about 5 minutes per batch or until nicely browned on all sides. Add more of the lard before each batch. Transfer the fried beef cubes to a plate and set them aside.
• Add about 1 teaspoon more lard to the pot and fry the chopped onions until very lightly colored, about 5 minutes, stirring often and keeping an eye on them. If they threaten to catch, add a splash of water and continue cooking.
• Add the garlic, chopped peppers, tomatoes, and bay leaves and cook for about 3-4 minutes, stirring a few times in between.
• Add the paprika and caraway. Stir well for about 1 minute, add the tomato paste and stir well again. Add the meat cubes and the beef broth, stir well.
• Cover the pot, bring to a boil, lower the heat and simmer the Hungarian beef goulash until the meat is very tender about 1 ½ - 2 hours. Check to make sure that the meat is really tender.
• Uncover the pot and continue cooking the goulash for another 10-15 minutes until the sauce reduces and thickens slightly. Adjust the taste with salt and pepper.

AUTHENTIC HUNGARIAN GOULASH

Steps:

• Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
• Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.

HUNGARIAN BEEF GOULASH AKA "PORKOLT"

Steps:

• Saute beef, onions, bell pepper, and ground cumin in oil until onion is near falling apart over medium-low heat, adding water if needed. Blend in paprika, and add enough water to cover beef.
• Cover and reduce heat to low.
• Cook for 1 1/2 hours, or until beef can be separated with wooden spoon, stirring and adding water occasionally.
• Add "Vegeta," or beef buillion, tomato sauce, pressed garlic and wine. Blend and let simmer for another 5-10 minutes.

AUTHENTIC HUNGARIAN GOULASH

Steps:

• Cut beef into 1-inch squares. Add 1/2 teaspoons salt.
• Chop onions and brown in shortening. Add beef and paprika.
• Let beef simmer in its own juice along with salt and paprika for 1 hours on low heat.
• Add water, diced potatoes and remaining salt.
• Cover and simmer until potatoes are done and meat is tender.
• Prepare EGG DUMPLING BATTER.
• Add flour to unbeaten egg and salt; mix well.
• Let stand for 1/2 hour for flour to mellow.
• Drop by teaspoonful into goulash.
• Cover and simmer 5 minutes after dumplings rise to surface.
• Serve hot with dollops of sour cream.