Best Bogracs Gulyas Kettle Goulash Recipes

AUTHENTIC HUNGARIAN GOULASH (GULYáS)

Authentic Hungarian Goulash (Gulyás) image

A thoroughly authentic Hungarian Goulash with a richness of flavor that will satisfy both body and soul!

Provided by Kimberly Killebrew

Time 1h50m

Number Of Ingredients 15

Ingredients

3 tablespoons pork lard (, or butter or bacon grease (pork lard is traditionally used and imparts a great flavor))
1 1/2 pounds yellow onions (chopped)
1/4 cup quality genuine imported Hungarian sweet paprika
1 1/2 pounds stewing beef ( , cut into 1/2 inch pieces )
5 cloves garlic (,minced)
2 red bell peppers (,seeded/membranes removed, cut into 1/2 inch chunks)
1 yellow bell pepper (,seeded/membranes removed, cut into 1/2 inch chunks)
2 tomatoes (,diced)
2 carrots (,diced)
2 medium potatoes (,cut into 1/2 inch chunks)
5 cups beef broth ((traditionally just water is used but beef broth adds so much more flavor))
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed caraway seeds ((optional, not traditional in all regions))

Steps:

Melt the pork lard or butter/oil in a Dutch oven or other heavy soup pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Add the beef and cook until the beef is just starting to brown, 7-10 minutes. Add the bell peppers, tomatoes, and garlic and cook for another 6-8 minutes. Remove the pot from the heat and stir in the paprika, salt, pepper and caraway (if using) (note: paprika becomes bitter if at all scorched). Add the beef broth, bay leaf, return to the stove and bring to a boil. Reduce the heat to medium, cover and simmer for 40 minutes. Add the carrots and potatoes. Return to a boil, reduce the heat to medium, cover, and simmer for another 30-40 minutes or until the beef is nice and tender. Add salt to taste. Remove the bay leaf.

Nutrition Facts : ServingSize 1 serving, Calories 673 kcal, Carbohydrate 32 g, Protein 37 g, Fat 46 g, SaturatedFat 17 g, Cholesterol 130 mg, Sodium 1708 mg, Fiber 9 g, Sugar 14 g, TransFat 2 g, UnsaturatedFat 23 g

BOGRACS GULYAS (KETTLE GOULASH)

Bogracs Gulyas (Kettle Goulash) image

Make and share this Bogracs Gulyas (Kettle Goulash) recipe from Food.com.

Provided by Molly53

Categories Meat

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons bacon fat
5 large onions, coarsely chopped
2 large green peppers, chopped
3 cloves garlic, minced
1 1/2 tablespoons Hungarian paprika
3 lbs stewing beef, in 1" cubes
pepper
salt
6 ounces tomato paste
sour cream, at room temp.

Steps:

Preheat oven to 325 degrees Fahrenheit.
Heat bacon fat in a deep heavy pot.
Cook the onions, peppers, and garlic until the onions are limp and transparent.
Add paprika and cook until it has lost its raw taste.
Add beef and remaining ingredients, except sour cream.
Stir well to combine.
Simmer in a preheated oven for 1 1/2 to 2 hours, or until the meat is tender.
Adjust oven temperature during cooking time so contents of pot remain at a simmer.
Serve in shallow soup bowls with a tablespoon of sour cream on top of each serving.