Old Classic Fashioned Goulash: A Hearty Taste of Tradition

Goulash is a timeless dish that originated in Hungary but has since become a beloved comfort food across many cultures. Its rich, hearty flavors, tender meat, and fragrant spices make it perfect for chilly evenings or family gatherings. The old-fashioned version stays true to its roots: simple ingredients, slow-cooked to perfection, delivering deep, comforting flavors. Here’s a detailed guide to making Old Classic Fashioned Goulash step by step.

Ingredients

For 4–6 servings, you’ll need:

1.5 pounds (700 g) beef chuck or stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil or lard
2 large onions, finely chopped
3 cloves garlic, minced
2 tablespoons sweet paprika (Hungarian paprika is ideal)
1 teaspoon smoked paprika (optional, for depth)
1 teaspoon caraway seeds (optional, traditional touch)
1 teaspoon salt, or to taste
½ teaspoon black pepper
1 tablespoon tomato paste
1 cup beef or vegetable broth
1 cup water (adjust as needed)
2 medium tomatoes, chopped, or 1 can (14 oz) diced tomatoes
2 medium bell peppers, chopped
2 medium potatoes, peeled and diced (optional for extra heartiness)
1 teaspoon dried marjoram (optional, traditional in Hungarian recipes)
Fresh parsley, chopped for garnish

Step-by-Step Method

Step 1: Prepare the Meat

Start with quality beef chuck or stew meat. Trim excess fat, then cut the meat into uniform 1-inch cubes. This ensures even cooking and tender results.

Step 2: Brown the Meat

Heat 2 tablespoons of oil or lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in batches, avoiding overcrowding. Brown them on all sides until they develop a rich, golden crust. This step locks in flavor. Remove the meat and set aside.

Step 3: Sauté Onions and Garlic

In the same pot, reduce the heat to medium. Add chopped onions and sauté for 5–7 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.