A Basic Hungarian Goulash Recipe

Slice 2 pounds of onions into 1/4 inch pieces and set aside.

Cube the stew meat into 1 to 2 inch pieces.

Heat a large stock pot on medium heat and add 1 tablespoon of vegetable oil.

Add the sliced onions and toss until they start to sweat and become shiny, then remove them from the pot.

Add another tablespoon of vegetable oil to the pot and brown the meat in a single layer for 2 to 3 minutes on each side, cooking in batches to avoid crowding the pan.

Once browned, add 1 tablespoon of flour to the meat and stir to coat.

Add 3 tablespoons of Hungarian paprika and the cooked onions back into the pot, tossing to combine.

Add 1 can of tomato paste and stir briefly to coat the meat and onions.

Pour in 2 cups of water and stir until well combined.

Cover the pot and simmer on low for 3 to 6 hours, stirring occasionally, until the meat is fork tender.

Equipment Needed

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