Counter 06 · Stews & Braises
Hungarian Goulash with Potatoes
Gulyas as they serve it in Budapest taverns: a brothy paprika stew of beef, potatoes, carrots and peppers, eaten with a spoon and plenty of bread on the side.
- Prep
- 20 min
- Cook
- 2 hr 15 min
- Serves
- 6
- Level
- Medium
Real Hungarian goulash is closer to a soup than a thick stew. Herdsmen cooked it in kettles over open fires, and the broth carried the meat and potatoes. Good paprika is everything, so buy a fresh tin of Hungarian sweet paprika rather than using the jar that has been in your cabinet for years. Add a spoonful of hot paprika if you like a kick. The potatoes go in late so they hold their shape. Like most stews, it is better the next day.
Method
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