Hungarian Beef Stew

Hungarian Beef Stew Recipe - Authentic Hungarian Cuisine

Region / culture: Hungary | Preparation time: 20 minutes | Cooking time: 1 hour and 15 minutes | Servings: 6

Introduction

Hungarian Beef Stew is a hearty and flavorful dish that is perfect for a cozy night in. This stew is packed with tender chunks of beef, vegetables, and a rich tomato-based broth that is sure to warm you up from the inside out.

History

Hungarian Beef Stew, also known as Goulash, has a long history in Hungarian cuisine. Originally a dish made by Hungarian herdsmen, this stew was cooked over an open fire in a cauldron called a "bográc." Over time, the recipe has evolved and become a beloved comfort food in Hungary and around the world.

Ingredients

1.5 lb (680 g) lean beef stew meat (top round), cut into 2-inch cubes
salt & pepper or Tony's creole seasoning (to taste)
flour for dredging
1 tbsp virgin olive oil
1 large onion, diced
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 small cans sliced mushrooms
2 cloves garlic, minced
1 bay leaf
1.5 tbsp sweet paprika
0.5 cup dry red wine
1 can diced, rotel tomatoes
1 can stewed sliced tomatoes
5 small unpeeled, washed red potatoes (halved)
8 - 10 baby carrots
2 cups low-sodium beef broth (or 4 beef bouillon cubes & 2 cups water)

How to prepare

Season the beef with Tony's seasoning.
Dredge it in flour and shake off the excess (place flour and meat in a zip-lock bag and shake).
Heat the oil in a heavy soup pot or Dutch oven over medium-high heat.
Add the onions, peppers, mushrooms, garlic, and bay leaf and sauté until lightly browned.
Add the meat and sear on all sides.
Adjust the heat to ensure the meat browns well, but does not burn.
Sprinkle the paprika into the pot and stir well to combine.
Add the red wine.
Stir with a wooden spoon to release any caramelized bits that may be stuck to the bottom of the pan and cook until the wine is almost completely evaporated.
Add the tomatoes and beef broth and bring to a boil.
Adjust the heat so that the stew simmers lightly and cook until the meat is tender, about 1 hour.
Add potatoes and carrots approximately 15 minutes before the stew is done.
Adjust the seasoning with salt and pepper, remove the bay leaves, and serve.
Serve alone, over rice or pasta.
Serve with bread if desired (French bread is great).

Variations

Add a can of drained kidney beans for extra protein and fiber.
Use different vegetables such as celery, peas, or green beans for added texture and flavor.

Cooking Tips & Tricks

Make sure to brown the meat well before adding the other ingredients to develop rich flavor.

- Adjust the seasoning to your taste preferences, adding more paprika for a spicier stew.

- For a thicker stew, mix a tablespoon of flour with a little water and stir it into the stew towards the end of cooking.

Serving Suggestions

Serve this stew over cooked rice, pasta, or with a side of crusty bread for a complete meal.

Cooking Techniques

Browning the meat before adding the other ingredients helps to develop a rich flavor in the stew.

- Simmering the stew slowly over low heat allows the flavors to meld together and the meat to become tender.

Ingredient Substitutions

You can use beef chuck or stew meat instead of top round for a more tender stew.

- If you don't have creole seasoning, you can use a combination of salt, pepper, paprika, and cayenne pepper for a similar flavor profile.

Make Ahead Tips

This stew can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits, making it even more delicious.

Presentation Ideas

Serve this stew in a large bowl garnished with fresh parsley or a dollop of sour cream for a beautiful presentation.

Pairing Recommendations

This stew pairs well with a glass of red wine, such as a Cabernet Sauvignon or Merlot. A side salad or steamed vegetables would also complement the dish nicely.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the stew in a saucepan over low heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 32g per serving

Fats

Total Fat: 10g per serving

Proteins

Protein: 28g per serving

Vitamins and minerals

This stew is rich in Vitamin A, Vitamin C, Iron, and Potassium.

Alergens

This recipe contains wheat (flour) and may contain soy (creole seasoning).

Summary

This Hungarian Beef Stew is a balanced meal with a good mix of carbohydrates, fats, and proteins. It is also packed with essential vitamins and minerals, making it a nutritious and satisfying dish.

Summary

Hungarian Beef Stew is a comforting and satisfying dish that is perfect for a chilly evening. Packed with tender beef, vegetables, and a rich tomato-based broth, this stew is sure to become a family favorite. Enjoy it on its own or with a side of rice, pasta, or bread for a complete meal.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, when I was just a young girl living in the bustling city of Budapest, Hungary. My mother and I would often visit the local outdoor market, where we would meander through the stalls, taking in the sights and smells of the fresh produce and meats on display.

One day, as we were perusing the market, we stumbled upon a small, elderly woman selling an array of spices and herbs. Intrigued by her wares, my mother struck up a conversation with her, and soon we were discussing the art of Hungarian cooking. The woman, whose name was Mrs. Katalin, was a treasure trove of knowledge when it came to traditional Hungarian recipes, and she graciously shared some of her secrets with us.

Among the many recipes she imparted to us was her Hungarian Beef Stew. Mrs. Katalin explained that the key to a delicious stew was in the slow cooking process, allowing the flavors to meld together and create a rich, hearty dish. She showed us how to select the best cuts of beef, how to season it properly, and how to cook it until it was tender and flavorful.

I remember watching in awe as Mrs. Katalin worked her magic in the kitchen, effortlessly transforming simple ingredients into a mouthwatering meal. The aroma of the stew filled the air, making my mouth water in anticipation. When she finally ladled out a steaming bowl of the stew for us to taste, I knew I had found a recipe that would become a staple in my own cooking repertoire.

Over the years, I have refined Mrs. Katalin's recipe, adding my own twist here and there to make it my own. I have shared it with friends and family, who have all raved about its deliciousness. It has become a signature dish of mine, one that I take great pride in preparing and serving to those I love.

To make Hungarian Beef Stew, you will need the following ingredients:

- 2 pounds of beef chuck, cut into bite-sized pieces

- 2 tablespoons of vegetable oil

- 1 large onion, diced

- 2 cloves of garlic, minced

- 2 tablespoons of paprika

- 1 teaspoon of caraway seeds

- 1 teaspoon of salt

- 1/2 teaspoon of black pepper

- 1 can of diced tomatoes

- 2 cups of beef broth

- 1 cup of red wine

- 1 bay leaf

- 4 medium potatoes, peeled and diced

- 2 carrots, peeled and sliced

- 1 bell pepper, diced

- 1/2 cup of sour cream

To begin, heat the vegetable oil in a large pot over medium-high heat. Add the beef and brown on all sides, working in batches if necessary. Remove the beef from the pot and set aside.

In the same pot, add the onion and garlic, sautéing until soft and fragrant. Stir in the paprika, caraway seeds, salt, and pepper, cooking for an additional minute to release the flavors.

Return the beef to the pot, along with the diced tomatoes, beef broth, red wine, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1 1/2 to 2 hours, or until the beef is tender.

Add the potatoes, carrots, and bell pepper to the stew, stirring to combine. Continue to simmer, uncovered, for an additional 30 minutes, or until the vegetables are soft and cooked through.

Before serving, remove the bay leaf from the stew and stir in the sour cream, adjusting the seasoning as needed. Serve the Hungarian Beef Stew hot, alongside crusty bread or over buttered noodles for a truly satisfying meal.

As I sit here, reflecting on the journey that led me to discover this recipe, I am filled with gratitude for Mrs. Katalin and her generosity in sharing her culinary expertise with me. Her teachings have not only enriched my life but have also brought joy and nourishment to countless others who have been lucky enough to taste this delectable stew.

I hope that you, too, will give this recipe a try and experience the magic of Hungarian cooking for yourself. May it transport you to the bustling markets of Budapest, where the aroma of paprika and simmering stew fills the air, and where the memories of a young girl learning the art of cooking are forever cherished.