By Angelika Hanna
Goulash has its roots in Hungary (Eastern Europe). Its origin traces back to 9th century Hungarian shepherds who simply boiled their meat in water. It was only in the 16th century that paprika and onions were added by Hungarians, and Goulash stew became the national dish of Hungary. ‘The authentic’ Hungarian Goulash has only three ingredients: meat cubes, onions, and plenty of paprika.
The idea of a Goulash stew or soup has spread throughout the globe and has evolved to countless variations.
In this post I introduce my own version, albeit, it may overlap with other cooks’ recipes. Therefore, I can’t claim it as unique.
Prep Time: 20 min
Cook Time: approx. 2 hrs 30 min
Yield: 3 servings
Cuisine: Hungarian inspired
Author: Angelika Hanna / Zest4Food
- 1 1/2 pound stewing beef, cut into 1 1/2 inch chunks
- 1 1/2 cup dried wild mushroom mix (yellow Boletes, Oyster mushrooms, Porcini, Portobello)
- 2 large cooking onions, diced
- 1 green Bell pepper, diced
- 1 cup baby carrots
- 1 small parsnip root
- 3 Roma tomatoes, diced
- 1 tbsp tomato paste
- 2 tbsp canola oil
- 1/4 cup sweet Hungarian paprika
- 1 tsp cayenne pepper
- 1 tsp salt
- 1 tsp black ground pepper
- 2 bay leaves
- Fill a small pot with water and half with dried wild mushroom mix. Bring to boil, reduce heat, let simmer for to 1 1/2 to 2 hours. (Dried wild mushrooms are tough and take a long time to boil tender; check occasionally on the tenderness and add water if it boils off)
- In a large bowl, combine paprika, cayenne pepper, salt, and black pepper.
- Coat beef chunks with the spice mix.
- In a large pot, heat canola oil and roast your coated beef chunks until brown. (The paprika coat will give it a dark brown look when roasted).
- Take the beef chunks out on a plate, and pour excess oil out of the pot but leave a thin coat in the pot to roast your onions in.
- When onions are slightly browned return beef chunks in the pot.
- Have your mushrooms cooked soft by the time the beef and onions are roasted. The water in which the mushrooms were boiled should have taken on a dark brown color.
- Add some of the mushroom water in the large pot with meat and onions, add the bay leaves, and let simmer for an hour or a bit longer (depending on your meat) until meat is nearly tender. (The water from the mushrooms is full of flavor and greatly enhances the stew broth.)
- Add the vegetables (tomatoes, Bell pepper, and baby carrots, parsnip) and cook for an additional 20 min. until meat super tender and vegetables are ‘al dente’ to soft. If water has boiled off and stew seems too dry, add more of the mushroom water. Add mushrooms.
This version of Goulash stew does not need any side dish with such a variety of vegetables cooked in one pot. When cooked the ‘authentic Hungarian’ way – beef meat, onions, and paprika – goulash stew is often served with broad noodles (Bandnudeln) or boiled potatoes in Europe.