Hungarian Goulash

Hungarian Goulash

Goulash—the dish itself is quite simple and makes the perfect meal if you’re craving cool-weather comfort food and you love clean eating. Onions, beef, and paprika simmer slow and low to create a thick, saucy stew rich with tender pieces of meat. But the name? Well, it’s a bit strange, yes. It turns out, however, there’s quite a quaint little history there.  Goulash was born in the grassy Hungarian fields where cow herders—gulays—would drive cattle across the land. The cow herders would make a stew over the campfire in large steel kettles. Our vessels and access to heat may have changed since the days when this dish was born, but the warming quality of this meal has not.



3 ½ Lbs Beef Shoulder Roast

¼ C Hungarian Paprika

¼ C Kosher salt

½ t Ground Caraway Seed

3 T Lard or Olive oil

4-5 small Yellow Onions, julienned

1 T Tomato Paste

¼ C pepper vinegar

4 cloves garlic, minced

2 C Chicken or Beef Broth

1 Bay leaf

1 T Fresh Thyme, Chopped

2 T Fresh Parsley, Chopped

1 Lb Cooked Egg Noodles or Spaetzle



1. Combine the salt, paprika and caraway in a bowl to make a rub.

2. Coat the shoulder roast in the rub and refrigerate for at least 6 hours, and up to overnight.

3. Cut the beef into 1 inch cubes.

4. Place braising dish on the stove over medium/low heat and add the lard and onions, cooking them slow and until they are caramelized, about 30 minutes.

5. Once the onions have reached a deep brown color, add the tomato paste and cook for a couple of minutes.

6. Deglaze the pan with the vinegar.

7. Turn up the heat on the pan to medium/high and add the beef. Let it cook for several minutes, making sure to stir often.

8. When the beef is browned, stir in the garlic and bay leaf as well as the chicken or beef broth.  Bring the liquid to a boil, then cut it back to a simmer and put the lid on. The Goulash will be ready when the beef is really tender, after about 1.5–2 hours.

9. Cook some egg noodles or spaetzle when ready to serve and cover them with the fresh goulash and fresh chopped herbs.

*To make this recipe in a crock pot—Follow steps 1–7, then combine the remaining ingredients in a slow cooker and cook on low heat for about 8 hours or until the beef is tender.


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