Bogracs Gulyas(Kettle Goulash)
A hearty Hungarian-style beef goulash with rich paprika flavor, tender meat, and savory vegetables, perfect for comforting family dinners and cold weather gatherings.
Ingredients
- 2 Tbsp. lard ⓘ
- 1 c. finely chopped onions ⓘ
- 1/2 tsp. finely chopped garlic ⓘ
- 3 Tbsp. sweet Hungarian paprika ⓘ
- 2 lb. shin beef, cut into 1 1/2-inch cubes ⓘ
- 1/2 tsp. caraway seed ⓘ
- 4 c. chicken or beef stock or water
- 1/2 tsp. salt ⓘ
- freshly ground black pepper ⓘ
- 2 medium size boiling potatoes ⓘ
- 1 lb. peeled, seeded and finely chopped tomatoes ⓘ
- 2 medium size green peppers, with seeds and ribs removed and finely chopped ⓘ
- 1/2 tsp. marjoram ⓘ
Instructions
- Heat the lard in a 4 or 5-quart heavy saucepan until a light haze forms over it, then reduce the heat to medium.
- Add the onions and garlic; cook them 8 to 10 minutes, or until the onions are lightly colored.
- Off the heat, stir in the paprika.
- Stir until the onions are well coated with paprika.
- Add the beef cubes, caraway seed, and stock or water to the pan; season with the salt and pepper.
- Bring the liquid to a boil and partially cover the pan.
- Simmer for 1 hour, or until the beef is almost tender.
Tips & Substitutions
For a deeper flavor, consider marinating the beef overnight with spices before cooking. If you don't have lard, vegetable oil or butter can be used as substitutes. Adjust the paprika to taste; if you prefer a spicier kick, add a pinch of cayenne pepper. For a quicker cooking time, you can use a pressure cooker to reduce the simmering duration.
Serving Suggestions
Serve the Bogracs Gulyas with crusty bread or over a bed of fluffy rice for a hearty meal. It pairs beautifully with Chicken Country Captain for a delightful dinner spread. Garnish with fresh parsley or a dollop of sour cream to enhance the flavors. A side of pickled vegetables complements the richness of the goulash perfectly.
Storage & Reheating
Leftover Bogracs Gulyas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat until heated through, adding a splash of water if it thickens too much. It can also be frozen for up to 3 months; thaw in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Bogracs Gulyas(Kettle Goulash) contains roughly 2496 calories, with 34g protein, 36g carbohydrates, and 247g fat. It is an excellent source of protein (67% of the Daily Value), iron (39% of the Daily Value), and vitamin D (29% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 779mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this goulash?
Yes, you can use pork or lamb instead of beef. However, the cooking time may vary slightly depending on the meat's tenderness. Just ensure that the meat is cut into similar-sized cubes to maintain even cooking.
Is there a vegetarian version of this goulash?
Absolutely! To make a vegetarian version, substitute the beef with hearty vegetables like mushrooms, eggplant, and zucchini. Use vegetable broth instead of chicken or beef stock, and increase the cooking time until the vegetables are tender.
What can I do if my goulash is too thick?
If your goulash turns out too thick, simply add a bit more stock or water to reach your desired consistency. Stir well and allow it to simmer for a few more minutes to blend the flavors. Adjust seasoning if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).