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Hungarian Goulash

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Ingredients

Adjust Servings:
2 tbsp butter
2 large onions – diced
2 lbs flank steak
1/8 tsp caraway seed
1/4 tsp dried marjoram
1 clove garlic – minced
5 tbsp paprika
2 cups water
4 large potatoes – peeled and cubed
salt and pepper to taste

Nutritional information

339 kcal
calories
29.1 g
carbohydrates
21.8 g
protein
15.7 g
fat
84 mg
sodium
58 mg
cholesterol

Hungarian Goulash

Features:
  • Non Veg
Cuisine:
    • 3 hrs 30 mins
    • Serves 4
    • Easy

    Ingredients

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    This traditional Hungarian goulash is exactly what you want if you’re in the mood for authentic Hungarian cuisine. Goulash originated in Hungary; it was a stew prepared from dry ingredients that could be easily transported and prepared by just adding a bit of water to it. The dish was popularized by herdsmen, and more or less translates to “meat dish made by shepherd”. Traditionally, goulash utilizes beef, but you can substitute any meat of your choice if beef isn’t your favorite.

    Health Benefits

    The primary ingredient in your typical goulash is beef which is high in iron. It has significantly more than fish or chicken. Iron is essential for metabolism and the development of red blood cells. Without iron, the body won’t be able to properly circulate blood or carry oxygen. It is also essential for reducing anemia and helping the body to properly clot blood. Iron can also improve muscle functionality and brain functionality, mostly due to its ability to provide the body with oxygen.

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    How to make Hungarian Goulash

    • Melt butter in a large soup pot over medium high heat.
    • Sauté the onions until they turn soft, then add the beef and brown.
    • Stir in the caraway seeds, marjoram, garlic, and paprika.
    • Pour water over the mixture.
    • Reduce the temperature to low and let the goulash simmer for 2 1/2 hrs.
    • Add potatoes and cook until tender.

    Note: 45 mins- 1 hr.

    • Season with salt and pepper to taste.
    • Serve and enjoy!

    Trivia

    Originally, goulash did not include paprika, because paprika wasn't introduced to Europe until the 16th century.

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