Goulash Recipe

The ideal cuts of meat for preparing a good goulash

Traditional goulash requires specific cuts of beef to achieve the best texture and flavor. The most recommended cuts are:

Main cuts

Chuck roast is the most suitable cut due to its balanced content of fat and connective tissue, which breaks down during slow cooking, providing flavor and a smooth texture.

Alternative cuts

Flank
Shank
Shoulder

Ideal characteristics

The cut should have these qualities:

Moderate intramuscular fat content: Adds flavor and juiciness to the dish, preventing the meat from drying out during prolonged cooking.
Sufficient connective tissue: Slowly breaks down, contributing to the smooth and gelatinous texture characteristic of goulash.
Ability to break down with slow cooking: Allows the meat to become tender and blend well with the other ingredients in the stew.
Fibrous texture that softens when cooked: Initially firm, becomes tender and easy to shred after prolonged cooking.

Meat preparation

It is recommended to pat the meat dry with paper towels before cutting to improve browning.
The meat should be cut into uniform cubes of approximately 1.5 inches (4 cm) to ensure even cooking.
If possible, let the cut meat rest at room temperature for 30 minutes before cooking for more uniform browning.

Two Main Preparation Techniques: To Brown or Not to Brown the Meat

In goulash preparation, there are two different techniques for the initial treatment of the meat, each with its own characteristics:

Browning Technique

The traditional and most recommended method involves browning the meat:

Must be done in small batches to maintain high temperature and prevent the meat from releasing water.
It's necessary to pat the meat dry with paper towels before browning.
Browning should be done over high heat for a few minutes, stirring constantly to seal the entire surface.

No-Browning Technique

The alternative technique involves cooking the meat directly:

The meat is added directly with the rest of the ingredients.
Requires a longer cooking time to develop flavors.
Results in a different texture, less caramelized.

Which is Better?

The browning technique is superior for these reasons:

Seals in the meat's juices, maintaining its flavor and juiciness.
Creates an outer crust that adds depth of flavor to the dish.
Develops more complex flavors thanks to the Maillard reaction.

The Secrets of Perfect Goulash Cooking

Perfect goulash cooking requires attention to several fundamental details that will ensure an exceptional result:

Time and Temperature

Cooking should be done over low heat for approximately 2.5 to 3 hours, allowing the meat to tenderize completely and the flavors to integrate.

Sealing Technique

The meat should be browned first in small batches to seal in the juices.
It's important to pat the meat dry with paper towels before browning.
It's recommended to let the meat come to room temperature 30 minutes before cooking.

Cooking Control

Keep the pot covered during the process.
Periodically check the texture of the meat.
The meat is ready when it easily falls apart with a fork.

Liquid Management

The stew should be kept covered with enough liquid throughout the cooking process, but without excess. The final consistency should be thick and flavorful.

Flavor Integration

Don't stir constantly; it's better to gently shake the pot to mix the ingredients.
Spices should be added at the right time: paprika goes in after browning the meat.
Watch that the paprika doesn't burn, as it would give a bitter taste.

Key Ingredients

Traditional goulash is based on a careful combination of ingredients that provide flavor, texture, and authenticity to the dish. Each element plays a crucial role in creating this comforting Hungarian stew.

Beef: 2 pounds of chuck roast, cut into 1.5-inch cubes. Provides the protein base and tenderizes during slow cooking.
Onions: 2 large, finely chopped. Provide sweetness and form the flavor base of the stew.
Paprika: 2-3 tablespoons. The star ingredient that gives goulash its characteristic color and flavor.
Tomatoes: 1 can (14.5 oz) of diced tomatoes. Add acidity and help create the sauce.
Garlic: 3-4 cloves, minced. Adds aromatic and deep flavor to the dish.
Cumin: 1 teaspoon. Complements the paprika and adds warmth to the flavor.
Beef broth: 2 cups. Forms the liquid base of the stew and enhances the meat flavor.
Salt: 1 teaspoon (adjust to taste). Enhances all flavors in the dish.
Black pepper: 1/2 teaspoon. Adds a touch of heat and depth.
Vegetable oil: 2 tablespoons. For browning the meat and sautéing vegetables.
Carrots: 2 medium, sliced. Add sweetness and texture to the stew.
Bell peppers: 1 red and 1 green, cut into strips. Add color and a slightly sweet flavor.
Tomato paste: 2 tablespoons. Thickens the sauce and intensifies the tomato flavor.
Bay leaves: 2 leaves. Add a subtle aroma and herbaceous flavor.

How to Make Goulash Step by Step

Preparing an authentic Hungarian goulash is a process that requires time and attention to detail. Following these steps, you'll create a rich and comforting stew that captures the essence of traditional Hungarian cuisine.

Step 1: Ingredient Preparation

Cut 2 pounds of chuck roast into 1.5-inch cubes and pat them dry with paper towels. Make sure the cubes are uniform for even cooking.
Finely chop 2 large onions and 3-4 garlic cloves. The onion should be very finely chopped to blend well into the sauce.

Step 2: Browning the Meat

Heat 2 tablespoons of vegetable oil in a large pot over high heat. The oil should be hot enough to properly sear the meat.
Brown the meat in small batches, ensuring each piece is well-seared. Don't overcrowd the pot to guarantee uniform browning.

Step 3: Preparing the Base

Remove the meat and in the same pot, sauté the onions until translucent. Take advantage of the browned bits and juices from searing the meat.
Add the minced garlic and cook for one more minute, being careful not to burn it. Burnt garlic can give a bitter taste to the stew.

Step 4: Adding Spices

Add 2-3 tablespoons of paprika and 1 teaspoon of cumin, stirring quickly. The paprika should be briefly cooked to release its essential oils.
Incorporate 2 tablespoons of tomato paste and mix well with the spices. The tomato paste should caramelize slightly to deepen the flavor.

Step 5: Adding Liquids

Pour in 1 can of diced tomatoes and 2 cups of beef broth. Scrape the bottom of the pot to incorporate all the concentrated flavors.
Return the browned meat to the pot and add 2 bay leaves. The bay leaves will provide a subtle aroma during cooking.

Step 6: Initial Cooking

Bring to a boil, then reduce heat to low and cover the pot. The lid will help retain moisture and flavors.
Simmer on low heat for 2 hours, stirring occasionally. The meat should start to become noticeably tender.

Step 7: Adding Vegetables

Add 2 carrots sliced and 1 red and 1 green pepper cut into strips. The vegetables should be cut in similar sizes.
Continue cooking for 30-45 minutes more, until the vegetables are tender. The vegetables should maintain some texture.

Step 8: Final Seasoning

Taste and adjust seasoning with 1 teaspoon of salt and 1/2 teaspoon of black pepper. It's important to taste before adding more salt.
If necessary, cook uncovered to thicken the sauce to desired consistency. The sauce should be thick but not too reduced.

Step 9: Serving

Serve the hot goulash in deep plates or bowls, making sure to include plenty of sauce. The presentation should be generous and comforting.
Accompany with fresh bread or traditional Hungarian potato dumplings. The bread is perfect for soaking up the delicious sauce.

With these steps, you'll have created an authentic and delicious goulash. Remember that the key lies in slow cooking and respecting the timing to allow flavors to fully develop.

How to Achieve the Perfect Sauce Texture

The ideal texture of goulash sauce should be thick and homogeneous, allowing it to adhere well to the meat and enhance all its flavors. Here are the most effective methods to achieve it:

Basic Techniques

Initial browning: Properly sear the meat in small batches so that the juices and proteins help thicken the sauce.
Natural reduction: Cook over low heat without a lid so that the liquid evaporates and the sauce concentrates naturally.

Cooking Control

Maintain the appropriate temperature: Cook over low and steady heat.
Stir occasionally: Avoid excessive movement to prevent breaking the texture.
Adjust the liquid: If it's too thick, add hot broth little by little.

Thickening Methods

Tomato paste: Add at the beginning of cooking to help thicken and give depth of flavor.
Flour or cornstarch: First dilute in cold water to avoid lumps and add to the sauce while stirring constantly.
Vegetable puree: Cooked vegetables can be mashed and incorporated to give body to the sauce.

Final Adjustments

Check the consistency before serving: It should be thick but not pasty.
The sauce should cover the meat without being too liquid.
If necessary, cook without a lid for the last few minutes to reduce.

Tips for Achieving the Best Flavor and Depth

To achieve a goulash with intense and deep flavors, it's important to follow these fundamental tips:

Cooking Techniques

Brown the meat well in small batches until achieving a caramelized color.
Take advantage of the meat browning juices and residues for the sofrito.
Maintain a slow and steady cooking for 2.5 to 3 hours.

Key Ingredients

Use good quality beef broth, preferably concentrated.
Incorporate tomato paste at the beginning to add depth and color.
Add red wine to bring complexity to the flavor.

Spice Management

Paprika should be added after browning the meat and briefly cooked to release its essential oils.
Use high-quality paprika, preferably Hungarian or non-smoked Spanish.
Toast spices like cumin before adding liquids to enhance their flavor.

Final Adjustments

Taste and adjust seasoning at the end of cooking.
Let the stew rest before serving to allow flavors to settle.
If necessary, reduce the sauce without the lid to concentrate flavors.

Traditional Side Dishes to Serve with Goulash

Goulash is a versatile dish that can be accompanied by various foods. Some of the most popular traditional side dishes include:

Pasta and Dumplings

Spätzle: A fresh pasta typical of Germany and Hungary, ideal for absorbing goulash sauce.
Knödel or knedlíky: Traditional bread dumplings that perfectly complement the stew.

Starches

Rice: A simple and versatile option that pairs well with goulash.
Mashed potatoes: Adds creaminess and is excellent for combining with the sauce.
Polenta: A corn-based alternative that offers an interesting texture.

Vegetables

Braised red cabbage: A traditional side dish that adds a sweet and sour touch.
Pickled cucumbers: Offer a fresh and acidic contrast to the main dish.
Roasted vegetables: Such as carrots, turnips, or peppers, which complement the flavors of goulash.

Bread

Rustic bread: Perfect for soaking up the delicious goulash sauce.
Traditional Hungarian breads: Like pogácsa, a dense, salty bread.

These side dishes not only complement the flavors of goulash but also help create a complete and satisfying meal.

How to Store Goulash Correctly

Goulash is a dish that can be preserved in different ways to enjoy it later. Here are the best options for storage:

In the Refrigerator

Allow the goulash to cool to room temperature (no more than two hours).
Store in airtight containers to prevent it from absorbing other odors.
It keeps well in the refrigerator (2-8°C / 35-46°F) for up to 3-4 days.

In the Freezer

Divide into individual portions before freezing.
Use airtight containers or freezer bags, leaving 1 inch (2.5 cm) of space for expansion.
Label with the freezing date.
It stays in good condition for up to 2-3 months in the freezer (-18°C / 0°F).

Important Tips

Do not refreeze once thawed.
Once thawed, consume within a maximum of 2 days.
If freezing, add a little more liquid to prevent it from drying out.
Use fresh ingredients for better preservation.

Frequently Asked Questions (FAQs)

Q: What is the difference between Hungarian and American goulash?

A: Hungarian goulash is traditionally a thick soup made with cubed beef, paprika, and onions, served with potatoes or pasta. American goulash, on the other hand, is prepared with ground beef, macaroni, and tomato sauce, and often includes cheddar cheese, which is not traditional in the Hungarian version.

Q: How long can goulash be stored in the refrigerator?

A: Goulash can be stored in the refrigerator for 3-4 days in an airtight container at a temperature of 2-8°C (35-46°F).

Q: Why is it important to brown the meat when preparing goulash?

A: Browning the meat in small batches is crucial because it seals in the juices, creates an outer crust that adds depth of flavor, and develops more complex flavors thanks to the Maillard reaction.

Q: What is the origin of the name goulash?

A: The name comes from the Hungarian word "gulyás" which means cattle herder, as it was originally a dish prepared by Hungarian shepherds in the Middle Ages.