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Hungarian Goulash (Pörkölt)

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Hungarian Goulash (Pörkölt)

Cuisine:Hungarian

Course:Dinner

20m prep 1h cook 2h ready

6 servings Beef shank meat is a common ingredient in this dish, as is veal—substitute at will.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 2 pounds boneless beef chuck, brisket, or bottom round
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup vegetable oil or bacon fat
  • 2 large onions, thinly sliced
  • 8 ounces Hungarian wax peppers or 1 green or red bell pepper, chopped
  • 6 garlic cloves, coarsely chopped
  • 2 cups beef stock, chicken stock, or tomato juice
  • 1 cup red wine
  • ¼ cup Hungarian sweet paprika
  • 2 tablespoons tomato paste
  • 1 teaspoon dried marjoram or ¾ teaspoon dried oregano
  • (½ teaspoon caraway seeds)
  • 1 bay leaf
  • 1
    • 1½ cups all-purpose flour
    • ¾ teaspoon salt
    • ½ teaspoon baking powder
    • Pinch of grated or ground nutmeg
    • 2 large eggs
    • ½ cup water or milk
    • 6 cups salted water or chicken stock or broth
    • ¼ cup grated mild cheese, such as Swiss, Emmentaler, or Gouda
    Sub-recipe steps
    1. Combine in a bowl: 1½ cups all-purpose flour; ¾ teaspoon salt; ½ teaspoon baking powder; Pinch of grated or ground nutmeg
    2. Beat together in a small bowl: 2 large eggs; ½ cup water or milk
    3. Add to the flour mixture. Beat well with a wooden spoon to create a fairly elastic batter. Bring to a simmer in a large saucepan: 6 cups salted water or chicken stock or broth
    4. Drop small bits of the batter from a spoon into the bubbling liquid, or force the batter through a colander, potato ricer, or spätzle maker to produce strands of dough that will puff into irregular shapes. The spätzle are done when they float to the surface. They should be delicate, light, and slightly chewy. If the first few taste heavy and dense, add a few more drops of water or milk to the batter before continuing. Lift the cooked spätzle from the saucepan with a strainer or slotted spoon. Serve sprinkled with: Melted butter or ⅓ cup Browned or Buttered Bread Crumbs
    5. Or transfer to a shallow broilerproof baking dish and preheat the broiler. Top the spätzle with: ¼ cup grated mild cheese, such as Swiss, Emmentaler, or Gouda
    6. Broil until the cheese is melted, about 1 minute.
  • (A dollop of sour cream)
  • (Chopped parsley or dill)

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 2 pounds boneless beef chuck, brisket, or bottom round
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup vegetable oil or bacon fat
  • 2 large onions, thinly sliced
  • 8 ounces Hungarian wax peppers or 1 green or red bell pepper, chopped
  • 6 garlic cloves, coarsely chopped
  • 2 cups beef stock, chicken stock, or tomato juice
  • 1 cup red wine
  • ¼ cup Hungarian sweet paprika
  • 2 tablespoons tomato paste
  • 1 teaspoon dried marjoram or ¾ teaspoon dried oregano
  • (½ teaspoon caraway seeds)
  • 1 bay leaf
  • 1 Spätzle, Potato Gnocchi, Malfatti, or boiled new potatoes
  • (A dollop of sour cream)
  • (Chopped parsley or dill)

Let's Cook

  1. Step 1.

    Pat dry and cut into 1-inch cubes: 2 pounds boneless beef chuck, brisket, or bottom round

  2. Step 2.

    Toss with: 1 teaspoon salt; ½ teaspoon black pepper

  3. Step 3.

    Heat in a Dutch oven over medium-high heat: ¼ cup vegetable oil or bacon fat

  4. Step 4.

    Add the meat in batches and brown on all sides. Transfer to a plate. Drain all but 2 tablespoons fat from the pot (if necessary, add more fat), reduce the heat to medium, and add: 2 large onions, thinly sliced

  5. Step 5.

    Cook, stirring, for 5 minutes. Add and cook for 5 minutes more: 8 ounces Hungarian wax peppers or 1 green or red bell pepper, chopped; 6 garlic cloves, coarsely chopped

  6. Step 6.

    Return the meat to the pot along with: 2 cups beef stock, chicken stock, or tomato juice; 1 cup red wine; ¼ cup Hungarian sweet paprika; 2 tablespoons tomato paste; 1 teaspoon dried marjoram or ¾ teaspoon dried oregano; (½ teaspoon caraway seeds); 1 bay leaf

  7. Step 7.

    Cover the pot and simmer until tender, about 1 ½ hours. Skim any fat from the surface and remove the bay leaf. Serve over: Spätzle, Potato Gnocchi, Malfatti, or boiled new potatoes

  8. Step 8.

    If desired, garnish each serving with: (A dollop of sour cream); (Chopped parsley or dill)

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