Traditional Hungarian Goulash Recipe – Perfect for Winter
When a few months ago I visited Budapest, apart from enjoying the beautiful city, I was obviously interested in the local food. We had a chance to try a few dishes and cakes that we liked very much and that I wanted to cook myself. Beef goulash was one such meal.
I spent some time looking for a traditional Hungarian goulash recipe, and as it often happens, I found many variations. Some of them asked for ingredients I don’t use (e.g. lard for frying). Some asked for lots of liquid to make it more a soup rather than a stew. So in the end, I combined my knowledge and came up with the recipe below. It is based on some staple ingredients used in Hungarian beef goulash recipe (paprika spices, peppers, potatoes, carrots) and staple rules (e.g. not using flour to thicken the sauce but cooking the meat for a long time, so it creates gelatin). You can serve this goulash with potatoes but we had it with bread dumplings, and I was ecstatic with the delicious result. My husband must have even been happier: he had the leftovers for breakfast!