Useful Charts

The Heat Chart below shows the advisable interior food temperatures for safe eating

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Hungarian Goulash (Gulyás)

With thanks to my good friend Scott Williams in the USA.

A traditional Hungarian Goulash is a soup or stew that is usually filled with tender beef and onions spiced with paprika.

Serves 4

  • 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)
  1. 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).
  2. 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.
  3. 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.