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Okay, “Goulash according to Grandma Magda” sounds like a promise of authentic, tender, and incredibly flavorful goulash! Often, it’s our grandmothers’ recipes that have that certain something and delight generations.
Since I don’t know Grandma Magda personally, I’m going to create a classic, Hungarian-inspired goulash recipe that reflects the qualities you’d expect from a “grandma’s recipe”: plenty of time, good ingredients, and an incomparable flavor.
The Best Goulash Recipe: Grandma Magda’s Goulash (Hearty, Tender, and Incredibly Flavorful)
Grandma Magda’s goulash isn’t a quick dish. It takes time, love, and the right spices to develop its full depth. The result is buttery-tender meat in a rich, creamy sauce that’s pure soul-warming.
Ingredients (serves 4-6):
1 kg beef (from the rump, shoulder, or neck – lean, but with some connective tissue, as it becomes more tender during braising)
1 kg onions (Yes, really that much! This is the secret to the creaminess and flavor)
2-3 tbsp lard (or sunflower oil for a lighter version)
2-3 tbsp sweet paprika (good quality is important!)
1 tsp hot paprika (or more to taste)
1-2 tsp ground cumin
1 tsp ground marjoram
1/2 tsp caraway seeds (whole or ground, to taste)
2 garlic cloves, finely chopped
1-2 green bell peppers (Hungarian pointed peppers or regular green bell peppers), seeded and roughly diced
2-3 ripe tomatoes (or 1 400g can of peeled tomatoes), quartered or diced
1 liter beef broth (or water)
Salt and freshly ground black pepper
Optional: 1-2 bay leaves
Optional: 1-2 tbsp tomato paste (for more color depth and umami)
Optional: A pinch of sugar (to caramelize the onions)
Important for Grandma Magda’s goulash: NO roux or sauce thickener! The creaminess comes from the overcooked onions and the connective tissue of the meat.
Preparation:
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