Authentic Hungarian Goulash (Gulyás)

• portions: 4 servings
• temps actif: 20 minutes
• temps total: 1 hour 50 minutes

Ingrédients

3 tablespoons pork lard (, or butter or bacon grease, pork lard is traditionally used and imparts a great flavor)

1 1/2 pounds yellow onions (chopped)

1/4 cup quality genuine imported Hungarian sweet paprika

1 1/2 pounds stewing beef (, cut into 1/2 inch pieces)

5 cloves garlic (,minced)

2 red bell peppers (,seeded/membranes removed, cut into 1/2 inch chunks)

1 yellow bell pepper (,seeded/membranes removed, cut into 1/2 inch chunks)

2 tomatoes (,diced)

2 carrots (,diced)

2 medium potatoes (,cut into 1/2 inch chunks)

5 cups beef broth (traditionally just water is used but beef broth adds so much more flavor)

1 bay leaf

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon crushed caraway seeds (optional, not traditional in all regions)

Instructions

1. Melt the pork lard or butter/oil in a Dutch oven or other heavy soup pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes.

2. Add the beef and cook until the beef is just starting to brown, 7-10 minutes.

3. Add the bell peppers, tomatoes, and garlic and cook for another 6-8 minutes.

4. Remove the pot from the heat and stir in the paprika, salt, pepper and caraway (if using) (note: paprika becomes bitter if at all scorched). Add the beef broth, bay leaf, return to the stove and bring to a boil.

5. Reduce the heat to medium, cover and simmer for 40 minutes.

6. Add the carrots and potatoes. Return to a boil, reduce the heat to medium, cover, and simmer for another 30-40 minutes or until the beef is nice and tender.

7. Add salt to taste. Remove the bay leaf.

Nutrition

• Calories: 673 kcal
• Lipides Totaux: 46 g
• Lipides Saturés: 17 g
• Lipides Insaturés: 23 g
• Acides Gras Trans: 2 g
• Cholestérol: 130 mg
• Sodium: 1708 mg
• Glucides Totaux: 32 g
• Fibres Diététiques: 9 g
• Sucres Totaux: 14 g
• Protéines: 37 g