Grandma Agnes's Hearty Hungarian Goulash
Alright, let's dive into this goulash recipe ! ever crave something properly comforting? something that reminds you of being tucked up on the sofa while it's chucking it down outside? honestly, this is it.
The Magic of Grandma Agnes's Goulash
Grandma agnes's hearty hungarian goulash (seriously comfort food!) is the real deal. it's not just any stew. this is nagymama -level cooking.
It's a taste of hungary. a proper slow cooked hug in a bowl.
This home-made goulash has some serious roots. goulash comes from hungary. it was originally a herdsman's dish. it is now a staple across central europe.
This version takes about 3 hours and 30 minutes. it makes 6-8 servings, perfect for a family get-together or batch cooking.
Why You'll Love This Goulash Recipe
This recipe is a winner because of the paprika . it gives the goulash with corn recipes a rich, deep flavour.
Plus, it’s packed with protein. it also has plenty of vitamins from the veggies. this grandmas goulash ground beef version is ideal for a chilly evening.
Think sunday dinner vibes. or a mid-week pick-me-up! it has that soul warming quality that is so hard to beat.
Ready to get cooking? Let's move onto the ingredients, then!
Alright, let's talk goulash! you know, proper goulash, the kind that sticks to your ribs. not that watery stuff some people try to pass off.
We're diving into grandma agnes's hearty hungarian goulash . it's seriously the best comfort food. this recipe is the real deal.
Ingredients & Equipment
Let's get organized. This isn't rocket science, even if it tastes out of this world!
Main Goulash Ingredients
First, the stars of the show. Precise measurements are key, yeah?
- Olive oil: 2 tablespoons (30 ml).
- Beef chuck: 3 pounds , cut into 1 inch cubes (1.36 kg). Get a good quality chuck. Look for marbling, that's where the flavour is.
- Yellow onions: 2 large , chopped (about 400g).
- Red bell peppers: 2 , seeded and chopped (about 300g).
- Garlic: 3 cloves , minced (about 15g).
- Hungarian sweet paprika: 4 tablespoons (about 60 ml). Seriously, get the Hungarian stuff. It makes a difference.
- Hungarian hot paprika: 1 tablespoon (about 15 ml). Adjust this to your spice preference. If you like it hot, go for it. If you are making Goulash For Two People , cut the quantities in half
- Caraway seeds: 1 teaspoon (5 ml).
- Dried marjoram: 1 teaspoon (5 ml).
- Crushed tomatoes: 1 can (14.5 ounce) (411g).
- Beef broth: 6 cups (1.42 liters).
- Bay leaf: 1.
- Salt and pepper: To taste.
- All-purpose flour: 2 tablespoons (30 ml) mixed with 1/4 cup cold water (60 ml). This is our thickening slurry.
- Optional: Potatoes and carrots: 1 pound each, peeled and cubed/sliced (approximately 450g each).
Seasoning Notes: Spice It Right!
Paprika is essential. use a mix of sweet and hot. it's a simple goulash recipes ground beef trick. caraway and marjoram add that authentic touch.
If you want it proper spicy, the kind that makes you sweat a bit, add more hot paprika or a pinch of cayenne.
You can even find recipes that use goulash recipes with spaghetti sauce , but i don't really recommend it. the crushed tomatoes are much better for home-made goulash .
And hey, if you don't have caraway seeds, fennel seeds can work in a pinch.
Equipment Needed: The Basics
Don't need fancy gadgets.
- Dutch oven. It's your best friend for this recipe.
- Cutting board.
- Sharp knife.
- Measuring spoons and cups.
- Wooden spoon.
You can use a regular large pot if you don't have a dutch oven. just make sure it's heavy bottomed. honestly, that's it.
This goulash with corn recipes is so easy to make, you don't need to break the bank.
So, there you have it. the ingredients and gear you need to whip up this amazing goulash. now, let's get cooking.
This goulash recipes small batch is all about using what you have and making it amazing. and don't forget, real hungarian paprika is a must!
Alright, let's chat about my grandma agnes's hearty hungarian goulash recipe it's like a warm hug in a bowl, honestly! if you are looking for quick goulash recipes , well, this isn't exactly that, but trust me, the slow simmer is totally worth it.
You could even use goulash recipes with spaghetti sauce in a pinch (i won't tell grandma!), but try to stick with crushed tomatoes for the real deal.
It's perfect on a cold tuesday and you just can't be arsed to cook something difficult. it will keep you going for days.
Let's Get This Goulash Gig Going!
Prep Steps: Mise en Place Magic!
First, get your mise en place sorted. that's fancy chef talk for "get your stuff ready!" chop 3 pounds of beef chuck into 1 inch cubes.
Dice 2 large yellow onions and 2 red bell peppers . mince 3 cloves of garlic . it's so worth it doing it before, you know? this bit can take 30 minutes , so put on some tunes.
Remember to wash your hands after handling raw meat. safety first!
step-by-step: Goulash Goodness
- Brown the beef : Heat 2 tablespoons of olive oil in a Dutch oven. Brown the beef in batches. Don't overcrowd the pot!
- Sauté aromatics : Add the onions and bell peppers. Cook for 5- 7 minutes . Add garlic and cook for 1 minute .
- Spice it up : Stir in 4 tablespoons of sweet paprika, 1 tablespoon of hot paprika, 1 teaspoon of caraway seeds, and 1 teaspoon of dried marjoram. Cook for 1 minute . Watch that paprika; it burns easily!
- Combine everything : Add 1 (14.5 ounce) can of crushed tomatoes and 6 cups of beef broth. Return the beef to the pot. Add 1 bay leaf , 1 teaspoon of salt, and ½ teaspoon of black pepper.
- Simmer, simmer : Bring to a simmer, then reduce heat and cover. Simmer for 2. 5 hours . The beef should be super tender.
- (Optional) Veggie power : Add 1 pound of potatoes and 1 pound of carrots during the last 30 minutes .
- Thicken (if needed) : Mix 2 tablespoons of flour with 1/4 cup of cold water. Stir into the goulash and simmer for 5- 10 minutes .
Pro Tips: Secret Goulash Skills
Honestly, don't skimp on the paprika! get the good stuff. it makes all the difference. and here's a secret: make it a day ahead.
Seriously, day-old goulash is even better. flavours meld and magic happens. avoid using lean beef; you need that fat for flavour! my home-made goulash sometimes includes goulash with corn recipes , depending on what's in the fridge.
Don't be afraid to experiment! if you need goulash for two people half the recipe, it will be perfect!
Alright, let's dive into the nitty gritty of this gorgeous goulash recipe ! It's not just about the cooking, is it? It's about making it yours .
Recipe Notes: Let's Get Personal
Honestly, this is where the magic happens. This section's all about making this home-made goulash truly you .
Serving it Up Right
Presentation matters, doesn't it? Imagine scooping this rich, red macaroni goulash beef into a bowl. A swirl of sour cream? A sprinkle of fresh parsley? It's art, innit?
Consider serving it with some crusty bread for mopping up all that delicious sauce. or, if you're feeling fancy, try some spaetzle.
A cold beer or a robust red wine goes down a treat too.
Storage Secrets
Right, so you've got leftovers of this Grandmas goulash ground beef . No problem. Once it's cooled, pop it in an airtight container in the fridge. It'll happily keep for 3-4 days.
Want to freeze it? Go for it! It freezes brilliantly for up to 3 months. Just thaw it out in the fridge overnight, then reheat it gently on the stove.
Tweaking Time: Variations on a Theme
Feeling adventurous? Let's play around. Need a Goulash for two people ? Halve the ingredients, easy peasy.
Want a lighter version? try using chicken or turkey mince instead of beef. for my vegan mates, switch out the beef for some hearty mushrooms and use vegetable stock.
Delicious! how about goulash with corn recipes ? throw in a can of sweetcorn during the last 30 minutes of cooking.
It adds a lovely sweetness.
Nutrition Nuggets
Okay, let's be real. this simple goulash recipes ground beef is comfort food, not a kale smoothie. but it's packed with protein from the beef, and veggies too! remember, everything in moderation, yeah? it depends of the size you eat of this goulash recipes small batch .
Conclusion: You've Got This!
Cooking should be fun, not stressful. don't be afraid to experiment with this quick goulash recipes and make it your own.
Honestly, you can't really mess it up. so, grab your apron, crank up the tunes, and get cooking! i just know you're going to smash it.
Frequently Asked Questions
What's the best cut of beef to use for this goulash recipe?
Beef chuck is the champion here! It's got a good amount of connective tissue that breaks down during the long simmer, resulting in super tender, fall apart beef and a rich, flavourful gravy. Stewing beef also works in a pinch, but chuck is the gold standard, like having a proper cuppa with biscuits.
Can I make this goulash recipe in a slow cooker or Instant Pot?
Absolutely! For a slow cooker, brown the beef and sauté the veggies as instructed, then transfer everything to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
For the Instant Pot, use the sauté function to brown the beef and veggies, then add the remaining ingredients and cook on high pressure for 45 minutes, followed by a natural pressure release. Easy peasy, lemon squeezy!
How can I adjust the spice level of this goulash recipe?
Spice is a personal thing, innit? Our goulash recipe uses both sweet and hot paprika for a balanced flavour. If you're spice averse, start with just the sweet paprika and add a pinch of cayenne pepper or a small amount of the hot paprika at the end to taste.
Remember, you can always add more spice, but it's hard to take it away, like a bad tattoo!
What if I can't find Hungarian paprika for this goulash recipe? Is there a good substitute?
Ah, sourcing ingredients can be a right pain sometimes! If you can't find Hungarian paprika, you can use a combination of regular sweet paprika and a pinch of smoked paprika to add some depth of flavour. It won't be exactly the same, but it'll still be a delicious goulash.
Think of it as a decent cover version of your favourite song!
How long does leftover goulash last, and how should I store it?
Properly stored, leftover goulash will keep in the fridge for 3-4 days. Make sure to let it cool completely before transferring it to an airtight container. And guess what? Goulash is often even better the next day, as the flavours have had a chance to meld and deepen, a bit like a fine wine, eh?
Can I freeze this goulash recipe?
You bet! Goulash freezes beautifully. Let it cool completely, then transfer it to freezer safe containers or bags. It can be stored in the freezer for up to 3 months. When you're ready to eat, thaw it overnight in the fridge and reheat gently on the stovetop, adding a little broth or water if needed.
A batch cooked and popped in the freezer is ideal to have on standby in your own ready meals section!
Grandma Agnes S Hearty Hungarian Goulash
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450-550 |
|---|---|
| Fat | 25-35g |
| Fiber | 3-5g |
