Hungarian Beef Goulash (Marhagulyás)
Why I shared this recipe?
I’m from Hungary, where beef goulash is one of our most beloved traditional dishes. I grew up eating it at family gatherings, and over the years, I’ve perfected my own version. I’m sharing this recipe to introduce American home cooks to the rich flavors of authentic Hungarian cuisine. I hope this comforting, hearty soup brings as much joy to your table as it does to ou
Hungarian Beef Goulash (Marhagulyás)
Why I shared this recipe?
I’m from Hungary, where beef goulash is one of our most beloved traditional dishes. I grew up eating it at family gatherings, and over the years, I’ve perfected my own version. I’m sharing this recipe to introduce American home cooks to the rich flavors of authentic Hungarian cuisine. I hope this comforting, hearty soup brings as much joy to your table as it does to ou
Cooking Instructions
- 1
Clean and cube the beef shank.
- 2
In a large pot, heat the lard over medium heat and sauté the chopped onions until translucent.
- 3
Remove the pot from the heat, stir in the paprika, and let it dissolve into the fat.
- 4
Return to heat, add the beef cubes and about ¾ cup (200 ml) water.
- 5
Add the caraway, pepper, and salt. Stir well.
- 6
Cover and simmer over low to medium-low heat for 60 minutes.
- 7
Pour in the red wine and cook for an additional 10 minutes.
- 8
Meanwhile, prepare and dice the celery root, parsley root, carrots, and potatoes.
- 9
Add the celery root and parsley root to the pot. Pour in enough water to cover the ingredients.
- 10
After about 15 minutes of simmering over medium heat, add the carrots. Add more water as needed to keep everything just covered.
- 11
After another 10 minutes, add the potatoes and chopped parsley.
- 12
Pour in enough water só that everything is covered by about 1 inch (2–3 fingers width).
- 13
Adjust salt to taste.
- 14
Cover and cook for about 20 more minutes, or until all vegetables are tender and the flavors are well combined.
- 15
Enjoy your meal!
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