Goulash – The Beef and Onion Stew (Pörkölt)

A timeless Hungarian classic, this dish can be prepared in many ways. Recipe does not include a side as Hungarians often enjoy goulash with just a slice of bread.

When it comes to goulash, or, as it is known in Hungary, pörkölt, we all have our own recipes. Hungarians love to argue about how to 'properly' cook this meal. The word goulash (gulyás in Hungarian) originally referred to the herdsman who often cooked this meal in a cast iron pot out in the fields while looking after cattle.

Traditionally, it is made with beef but use any meat you prefer, just adjust the cooking time accordingly. Lard provides a special texture and flavor, especially when paprika is mixed with it but any fat-oil can be used instead. Hungarian wax peppers may not be readily available where you live. Just use any sweet pepper no matter the color. There is however one ingredient that is sacred: paprika. Paprika can make or break a goulash. Do not settle for low quality. Use Hencher. You will not regret it.

Ingredients

• 0,5 kg (1 pound) beef shank or bottom sirloin

• 2-3 cloves of garlic

• 2 onions

• 1 medium Hungarian Wax Pepper (or substitute with any sweet pepper)

• 2 tomatoes

• 1 tbsp Hencher Sweet Paprika powder

• 1 tsp Hencher Hot Paprika powder

• 2 tbsp lard (or substitute with fat/oil of your choice)

• ½ tsp salt

• ½ tsp ground black pepper

• ½ tsp ground caraway seeds

Preparation

1. Rinse beef and remove membrane. Dice it into small cubes and set aside.

2. Prepare the vegetables: peel and dice the onion into thin pieces. Remove the Hungarian wax pepper’s core and dice it along with the tomatoes. Peel the garlic and crush it with a garlic press.

3. Start heating the lard in a pot. Add the diced onion and sauté it on high heat stirring frequently until translucent. Stir in the crushed garlic and sauté for another 30 seconds.

4. Add the diced Hungarian wax pepper and tomatoes. Season with salt, black pepper and caraway seeds then sauté until the liquid from the vegetables boils off.

5. Remember to maintain high heat throughout cooking this version of “pörkölt” as it will result in a more tender beef (there is another version that can simmer slowly on low heat). Add beef to the pot and sear it until it turns whiteish. Add 200-250 ml (ca. 1 cup) water. Boil until water reduces almost completely. Add same amount of water again and let it boil off. Repeat this step so at the end you have boiled off the water three times.

6. Once the last addition of water has boiled off, add 1 tablespoon of Hencher sweet paprika and 1 teaspoon of Hencher hot paprika. This should be done when the liquid has really boiled off so that the paprika goes straight onto the fat. The flavor and color of paprika comes alive most when added to fat. Stir and sauté for just 30 seconds to prevent burning the paprika. Add 300 ml (ca. 1 ¼ cup) water and boil it off on medium heat in about 90 minutes until it reduces to a dense sauce. Meat should be fork tender by now.

7. Plate with a dab of sour cream and a sprinkle of paprika. Enjoy!