Authentic Hungarian Goulash Recipe

🧂 Ingredients

• 6 strips of chopped bacon
• 2 pounds of beef shanks cut into 1” cubes
• 2 peeled and medium diced yellow onions
• 3 finely minced garlic cloves
• 1 seeded and medium diced red bell pepper
• 1 banana or cubanelle pepper cut into rings or medium diced
• 3 cored and medium diced vine ripe tomatoes
• 1 ½ teaspoons ground cumin
• 1 tablespoon sweet Hungarian paprika
• 1 cup red wine
• 4 cups beef stock
• 2 bay leaves
• 2 peeled russet potatoes cut into 1” chunks
• 3 peeled and large diced or thickly sliced carrots
• optionally add 1 cup each of large diced peeled celeriac root and turnips
• salt and pepper to taste

Instructions

• 1 Start by cooking some bacon in a large pot over medium heat until it is browned.
  Set the crisp-cooked bacon lardons aside.
• 2 Add the beef to the pot with rendered bacon fat and cook over high heat until
  they are well browned on all sides and then set them aside, which takes about
  10-12 minutes. The beef drippings will absorb after 5-6 minutes and the beef
  will be brown much better after that.
• 3 Next, add the onions to the same pot and cook over low heat until they are
  browned and caramelized, which takes about 20-25 minutes.
• 4 Pour in the garlic and peppers and sauté over medium heat for 4 to 5 minutes
  while occasionally stirring.
• 5 Place in the tomatoes and stew for 6-8 minutes or until a lot of the liquid has
  been absorbed.
• 6 Next, add back in the beef and bacon, along with the cumin, paprika, and
  optional caraway seeds, and cook for 4-5 minutes. The flavor and color should
  really intensify.
• 7 Deglaze with the red wine and cook for an additional 4 to 5 minutes or until the
  amount of liquid is reduced by one-half.
• 8 Pour in the beef stock along with bay leaves, salt, and pepper, and place a lid
  on the pot and cook over low to medium heat for about 90 minutes or until the
  beef is tender.
• 9 Add your desired root vegetables to the stew and cook for 20-25 minutes or until
  the vegetables are tender.
• 10 Serve in a bowl with a garnish of chopped parsley.

Nutrition Info