A robust beef goulash heavily seasoned with sweet paprika, onions, and caraway, simmered until the meat falls apart. Served with bread or dumplings.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: paprika, fresh bread
Accompaniments: crusty bread, pickled peppers
Instructions
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1
Heat oil, cook onions slowly for 20 minutes until deep golden.
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2
Remove from heat, stir in both paprikas.
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3
Add beef, garlic, caraway, and enough water to just cover.
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4
Simmer covered for 1.5 hours.
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5
Add bell peppers, tomatoes, and potatoes. Cook another 30 minutes.
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6
Season well. Serve in deep bowls with crusty bread.
Did You Know?
Slovak outdoor goulash-cooking competitions (kotlíkový guláš) use open-fire cauldrons and can draw thousands of spectators and tasters.
Chef's Notes
Equipment Tips
- heavy pot or cauldron
- wooden spoon
- ladle
Garnishing
paprika, fresh bread
Accompaniments
crusty bread, pickled peppers
The Story Behind Guláš
While Hungarian in origin, Slovak goulash developed its own identity with heavier use of caraway and a thicker consistency. Cauldron goulash festivals are a major social tradition.
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