GOULASH: AND ITS HISTORY. A true Hungarian classic

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: white vinegar

Grape juice adds sweetness without alcohol, while vinegar provides acidity.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often cheaper.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth, while cayenne offers heat.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add diced beef and brown on all sides, about 8-10 minutes.

Sprinkle paprika over the beef and stir well.

Mix in tomato paste and cook for 2 minutes to deepen flavor.

Pour in red wine and scrape the bottom of the pot to release browned bits.

Add beef broth, bay leaves, and salt; bring to a simmer.

Reduce heat to low, cover, and cook for 1.5 to 2 hours until beef is tender.

In the last 30 minutes, add diced carrots and potatoes.

Adjust seasoning to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary