Hungarian Goulash! Mostly Traditional, Still Delicious | Chef Jean-Pierre

Heat a 12-inch nonstick skillet until hot.

Add salt and black pepper to the skillet.

Add 2 tablespoons of Hungarian paprika and sauté carefully to avoid burning.

Add 4-5 cloves of minced garlic and sauté briefly.

Add 3 chopped tomatoes (or canned tomatoes) to the skillet.

Add 1 teaspoon each of caraway seeds and marjoram.

Add 1 chopped red bell pepper, 3 cubed potatoes, and 3 parsnips to the skillet.

Sauté the vegetables until they begin to soften.

Add Worcestershire sauce for flavor.

Deglaze the pan with about 2 cups of beef stock, scraping up any browned bits.

Cut the beef into small pieces for soup consistency.

Add about 3 cups of beef stock to cover the ingredients.

Cover and cook on low heat for about 2 hours.

Equipment Needed

Allergens