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Authentic Hungarian Goulash

The authentic recipe for this old-world classic.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 4 cups onions-thinly sliced
  • 1 tbsp caraway seeds, toasted and ground
  • 1 tbsp sugar
  • 3 cloves garlic minced
  • 1/2 tbsp sweet paprika
  • 2 tbsp minced fresh marjoram leaves or 1 tbsp dried
  • 1 tsp minced fresh thyme leaves or 1/2 tsp dried
  • 1 bay leaf
  • 3 tbsp tomato paste
  • 2 tbsp balsamic vinegar
  • 4 cups chicken stock
  • 2 1/2 lbs beef shank, cut into 2-inch cubes. Most supermarkets have cubes of stew meat already cut up if you can find them.
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper

Equipment

  • 1 large saute pan
  • 1 cutting board
  • 1 Chef's knife
  • 1 set of measuring spoons and cups

Method
 

  1. In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized.
  2. Add the garlic and caraway seed. Cook for 1 minute.
  3. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Sauté another minute until fragrant.
  4. Add the tomato paste. Deglaze with the vinegar and the stock, and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.
  5. Taste and adjust the seasoning with salt and pepper.
  6. Serve in a traditional way with homemade dumplings and sauerkraut. Another great option is to serve with spaetzle.