Empty My Fridge
Hungarian Goulash! Mostly Traditional, Still Delicious | Chef Jean-Pierre
Ingredients
- Olive oil4 tbsp
- Beef2 ¼ lb
- Onion · minced2 cups
- Paprika2 tbsp
- Salt1 tbsp
- Black pepper1 tbsp
- Garlic · minced4 cloves
- Tomato · chopped3
- Caraway seed1 tsp
- Marjoram1 tsp
- Bell pepper · chopped1
- Parsnip · chopped3
- Carrot · chopped3
- Worcestershire sauce1 tbsp
- Beef stock8 cups
- Potato3
- Butter2 tbsp
- Parsley
Instructions
- In a non-stick pan over medium-high heat, heat 2 tablespoons of olive oil. When the oil reaches about 365°F (190°C), brown the beef well, then season with salt and pepper and set aside.
- In a Dutch oven, heat 2 more tablespoons of olive oil. Sauté the onion until light golden, then add the paprika and stir briefly without burning it. Stir in the garlic until fragrant, then add the tomatoes and stir well. Add the caraway, marjoram, red bell pepper, parsnips, carrots and Worcestershire sauce.
- Pour 2 cups of beef stock from the frying pan into the Dutch oven with the vegetables and beef, then add one more cup of stock to cover everything. Bring to a boil, reduce the heat and simmer for about an hour, adding stock as needed.
- Add the potatoes and simmer for another hour, until the meat is tender and the vegetables are cooked through. Adjust the salt and pepper if needed.
- Stir in the butter and turn off the heat. Garnish with fresh parsley before serving.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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