hungarian goulash

Amys Gluten Free Pantry

My husband is 100% Hungarian and guylas leves, as they say in Hungary, is a hearty stew worthy of a long simmer to be eaten on a fall or winter day. I think every Hungarian family has their own recipe, so here is my adaptation. Jo et vagyat! (Good appetite!)

Prep time: 30 minutes
Total time: 2 1/2 hours
Yield:  Serves 6-8

2 T olive oil
2 red bell peppers
, seeds removed, cut in half then sliced into 1/2″ strips
1 large yellow onion, chopped
2 lbs. stew meat
2 T sweet Hungarian paprika
1 tsp. salt
3 c. beef broth
1 c. chicken broth
3 small red potatoes
1 T caraway seeds

  1. In a Dutch oven or heavy bottomed stock pot, add oil and heat until hot.
  2. Add peppers and onions and saute until wilted, about 10 minutes.
  3. While peppers and onions are cooking, add paprika and salt.
  4. Cut the meat into small pieces if necessary, to make them bite-sized. Brown beef in a heavy bottomed pan (I use cast iron) in several batches.
  5. Add beef and stock to pepper and onion mixtures and bring to a boil. Reduce to a simmer and cook covered for 1 1/2 hours.
  6. With skin on, slice potatoes into bite-sized pieces and add to stew. Simmer for another 1/2 hour. You will know the stew is ready when you can smash a piece of meat against the pot with a wooden spoon and it comes apart easily.
  7. In a small skillet, toast the caraway seeds over high heat until they begin to pop for 15 or 20 seconds. Add toasted seeds to stew. Test for seasoning and serve.

Posted in beef, beef, entrees, soups | Tagged , , , | 2 Comments

2 Responses to hungarian goulash

  1. Olivia says:

    This soup is delicious mom!
    I love you,

  2. Mária Wáczek says:

    Amy, anytime your husband gets tired of trying your meals, please invite me. Everything looks fab!

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