Beef Stew (Hungarian Gulyás)

Traditional Hungarian goulash is a prime example of how a few simple ingredients, cooked properly, can yield an incredible flavor. Though many variations of Hungarian goulash exist, and every cook makes it just a bit differently, this is a traditional, authentic recipe from the heart of Hungary. Goulash is kind of in between a soup and a stew. Unlike some stews, Goulash is not overly packed full of beef and vegetables, it is a little more brothy. But through the cooking process, the broth becomes thicker and more like a rich sauce. To achieve the ultimate flavour, the cooking method is important and quality, real Hungarian paprika is essential. And lots of it! None of this "2 teaspoons of paprika" jazz. Hungarians use very generous amounts of paprika, and that’s key. A Hungarian once told me, "however much paprika the recipe calls for - at least double or triple it!"

3 Tbsp. pork lard
1½ lbs yellow onions, chopped
¼ cup sweet Hungarian paprika
1½ lbs beef, cut into ½" pieces
5 cloves garlic, minced
2 red bell peppers, seeded, cut into ½" chunks
1 yellow bell pepper, seeded, cut into ½" chunks
2 tomatoes, diced
2 carrots, diced
2 medium potatoes, cut into ½" chunks
5 cups beef broth
1 bay leaf
1 tsp. sea salt
½ tsp. black pepper, freshly ground

Melt the lard or butter in a Dutch oven over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Remove from heat and stir in the paprika. Add the beef and garlic, return to the heat, and cook for about 10 minutes, or until the beef is no longer pink.

Add the bell peppers and cook for another 7-8 minutes. Add the carrots, tomatoes, potatoes, beef broth, bay leaf, salt and pepper. Bring to a boil, cover, reduce the heat to medium, and simmer for 40 minutes (see note). Add salt to taste.

Serve with a dollop of sour cream, some crusty bread, and a cool cucumber salad.

Makes 4 servings.

Cook's Notes:  If you're using a tougher cut of beef like chuck or round, cook the beef first, without the carrots, tomatoes, potatoes and bell peppers, for 30-45 minutes, then add the vegetables and cook for another 40 minutes until the beef is tender. A well-marbled cut like chuck will produce the most flavour while a leaner cut will cook faster.