Step 4: Add Paprika and Spices
Turn off the heat momentarily before adding paprika—this prevents it from burning and turning bitter. Stir in sweet paprika, smoked paprika, caraway seeds, salt, and black pepper. Mix thoroughly so the onions and garlic are coated with the spice mixture.
Step 5: Incorporate Tomato Paste and Liquids
Add tomato paste, stirring for 1–2 minutes to caramelize slightly. Return the browned beef to the pot. Pour in broth and water, just enough to cover the meat halfway. Add chopped tomatoes and bring to a gentle boil. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender.
Step 6: Add Vegetables
About 30–40 minutes before the goulash finishes cooking, add chopped bell peppers and potatoes. If you like, sprinkle in dried marjoram for a traditional aroma. Continue simmering until the vegetables are tender, and the sauce has thickened into a rich, hearty consistency.
Step 7: Adjust Seasonings
Taste the goulash and adjust the salt and pepper as needed. For a deeper flavor, let it sit off the heat for 10–15 minutes before serving—this allows the flavors to meld beautifully.
Step 8: Serve
Ladle the goulash into bowls and garnish with fresh parsley. Traditionally, it’s served with crusty bread, egg noodles, or dumplings, perfect for soaking up the luscious sauce.
Tips for the Perfect Old-Fashioned Goulash
- Slow and steady: Low heat and long simmering are key for tender meat and deep flavor.
- Paprika is king: Use good-quality Hungarian paprika for authenticity.
- Don’t rush browning: This step adds a depth of flavor that can’t be achieved any other way.
- Customize vegetables: Some versions include carrots or parsnips for extra sweetness.
- Rest before serving: Goulash tastes even better the next day as the flavors continue to develop.
Conclusion:
Old Classic Fashioned Goulash is a testament to the magic of simple ingredients cooked with care. Its rich, savory sauce, tender meat, and aromatic spices make it a dish that warms both the stomach and the heart. With this step-by-step guide, you can recreate a traditional Hungarian classic in your own kitchen, bringing a taste of heritage to your table.
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