Hungarian Goulash

Method

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1. Melt the lard in a heavy pot and cook the onions over medium-low heat for 25 to 30 minutes, stirring often, until completely collapsed and golden. This is the base of the dish and it cannot be rushed.

   Mark done Start 25 min timer

2. Add the garlic, caraway and green peppers and cook 4 minutes.

   Mark done

3. Take the pot off the heat entirely and let it cool for 60 seconds.

   Mark done Start 60 sec timer

4. Stir in both paprikas and 3 tablespoons of water, mixing quickly and thoroughly so the paprika cannot catch.

   Mark done

5. Return to low heat, add the beef and salt, and stir to coat. Cook for 10 minutes, letting the meat release its juices.

   Mark done Start 10 min timer

6. Add the tomatoes, bay leaves and enough stock to cover by 3 cm. Bring to a bare simmer.

   Mark done

7. Cover and cook gently for 90 minutes, until the beef is beginning to yield.

   Mark done Start 90 min timer

8. Add the potatoes and simmer uncovered for 30 minutes more, until they are tender and the broth has thickened slightly.

   Mark done Start 30 min timer

9. Stir in the vinegar, rest 15 minutes off the heat, and serve in deep bowls with bread.

   Mark done

Chef’s Tips

• Buy genuine Hungarian paprika. Generic paprika is a completely different, much duller ingredient.
• Off the heat before the paprika goes in. Ten seconds of direct heat will ruin the entire pot.
• Equal weights of onion and beef sounds like a lot. It is correct.

Pairing Suggestions

• A Hungarian Kékfrankos or a dark lager
• Serve with crusty bread and pickled peppers
• Finish with a strudel

Storage & Reheating

Refrigerate 4 days, freeze 3 months. Like most braises, it is better on day two.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.