Growing up in Austria, we ate a lot of Hungarian dishes. This Hungarian goulash recipe is from my childhood and brings back many wonderful memories.
Most American recipes I’ve seen add a lot of extra ingredients. This recipe calls for just a few key ingredients: Hungarian paprika, beef stew meat, yellow onions, and garlic. Traditionally they will prepare some spaetzli (small homemade egg noodles) on the side and add it to their bowl of goulash after it has been served.
So far I have not tried making any gluten free spaetzli so I just eat mine without any. You can easily replace the spaetzli with gluten free noodles of some kind or gluten free bread.
- 2 pounds beef stew meat
- 1 large yellow onion
- 3-4 tablespoons Hungarian paprika
- 1 tablespoon minced garlic
- sea salt
- 1 teaspoon caraway seeds
- olive oil
- Chop onion. Cut stew meat into smaller chunks.
- In soup pot sauté onion in a little oil. Add paprika, garlic and meat and sear the sides of the meat.
- Add salt and caraway seeds. Pour enough water in to cover the meat.
- Bring to a boil. Cover, turn heat to low and simmer for 1 - 1 and ½ hours until meat is tender. If juice gets low while cooking top with a little water as needed.
- Serve with spaetzli. If you cannot have gluten serve with gluten free noodles or bread instead.