When I was younger, we always used to travel by car to tennis tournaments throughout Europe. Our usual first stop, after a 10-hour drive, was at this small hotel near the border between Hungary and Austria, called Hotel Paprika. At this small hotel’s restaurant, they served the best Hungarian goulash soup I’ve ever had, and that’s always what we ate once there. This was a tradition that stopped more than a decade ago, but I would never forget the taste and flavor of that dish. And it so happened that once I learned how to cook properly, that was one of the first dishes I learned to make. It is a reminder of a traveling childhood that I will never forget.
Of Hungary’s varied traditional cuisine, goulash is one of the most famous dishes. It’s one of those dishes that is prepared slightly different in any household, by adding or omitting one ingredient or another. It can be made with pork or beef, spicy or not spicy (although we prefer the tingle), with or without noodles.
The recipe below is for a quick goulash pork stew, I haven’t yet mastered the soup version. It takes about an hour to make, most of which is spent on simmering. Also, for this recipe, the pork can easily be replaced with beef.
Time: 60 min
INGREDIENTS Quick Hungarian Goulash Stew Recipe
Don’t forget to wash and dry all the produce and meat!
¼ Red Pepper
3 tablespoons Tomato Paste
1 lbs Pork (center cut or leg) or Beef
4 cloves Garlic
1 tablespoon Cumin
1 tablespoon Caraway Seeds
2 tablespoons Paprika (spicy or sweet)
2 tablespoons Oil
2 cups Water
Salt & Pepper to taste
DIRECTIONS Quick Hungarian Goulash Stew Recipe
- Dice the onion and the red pepper, chop the meat and potatoes into bite-size pieces and mince the garlic.
- Heat the oil in a large pot and add the onion for about 5 minutes, until soft.
- Season the meat on all sides with salt & pepper and add it to the pot. Cook, stirring often until it changes color.
- Add the garlic for another minute.
- Toss in the cumin, caraway seeds, and paprika, along with salt & pepper to taste and cover the contents with water. Bring to a boil and simmer until the meat is soft.
- Once the meat is ready, add the potatoes and red pepper to the pot, and simmer for 30 minutes. You can also leave it less, only until the potatoes are soft and ready to eat, but I find that leaving it longer to simmer brings out the flavors better.
- In the end, add the tomato paste to the pot and you’re good to go!
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