Goulash

Description

This comforting Central European classic traces back to herdsmen who simmered their midday meal slowly over embers, building deep flavor from humble pantry staples and patient technique. Over generations it became a signature of the region, celebrated for its brick-red color, gentle warmth, and a texture that lands somewhere between a hearty soup and a rustic stew. The version below keeps the spirit of the original while staying straightforward for home kitchens.

Ingredients

• 2 lb cubed beef
• 3 large diced onion
• 3 cloves minced garlic
• 2 tbsp sweet paprika
• 1 tsp lightly crushed caraway seeds
• 2 tbsp tomato paste
• 1 diced bell pepper
• 2 medium cubed potatoes
• 4 cups warm beef broth
• 2 tbsp lard
• 2 bay leaves
• 1½ tsp salt, plus more to taste

Prep

1. Pat the beef dry and toss with a generous pinch of salt.
2. Dice the onion, mince the garlic, dice the bell pepper, and cube the potatoes.
3. Measure the sweet paprika, lightly crush the caraway seeds, and stir the tomato paste so it’s smooth.
4. Warm the beef broth so it’s ready to deglaze.

Cooking

1. Set a heavy pot over medium heat and melt the lard. Sear the beef in batches until browned on several sides; transfer to a bowl, leaving the flavorful fat in the pot.
2. Lower the heat. Add the onion and cook, stirring, until softened and glossy. Add the garlic and cook briefly until fragrant.
3. Pull the pot off the heat and stir in the sweet paprika so it blooms gently in the warm fat. Return to low heat and add the caraway seeds, stirring to coat.
4. Scrape in the tomato paste and cook, stirring, until it deepens slightly in color and smells sweet-savory.
5. Pour in the beef broth, add the bay leaves, and return the seared beef with any juices. Bring to a gentle simmer, adjusting heat to maintain tiny bubbles, and cook until the beef is fork-tender. Season with a pinch of salt to balance the stew.
6. Stir in the bell pepper and the potatoes. Continue simmering until the potatoes turn tender and lightly thicken the liquid. Taste and add a final pinch of salt if needed. Remove the bay leaves.

Serving

Ladle into warm bowls and serve with crusty bread or buttered noodles. Let the pot rest a few minutes before serving so the flavors harmonize. If you like a slightly richer finish, stir a spoonful of the glossy surface fat back into each bowl just before bringing it to the table.

Notes and Variations

• Prefer extra richness? Bloom the sweet paprika in an additional spoon of lard.
• For a looser, soupier style, add more beef broth and skip the potatoes.
• Toast the caraway seeds briefly in the pot before adding liquids for a nuttier aroma.
• Season in layers with salt to build a round, balanced flavor from start to finish.

Storage

Cool completely and refrigerate in a covered container. The stew tastes even deeper the next day; reheat gently over low heat, adding a splash of liquid if needed to loosen.