Tihany Goulash

Goulash from Tihany – An unforgettable Hungarian recipe

Preparation time: 30 minutes
Cooking time: 4 hours
Total time: 4 hours and 30 minutes
Servings: 6-8

The history of goulash from Tihany transports us to the heart of a rich culinary tradition, where every ingredient has a story to tell. This recipe has been passed down from generation to generation, with origins that are lost in the mists of time. Goulash is more than just a dish; it is a symbol of hospitality and the joy of gathering people around the table. This Tihany goulash, lovingly prepared by a 74-year-old lady, combines the rich flavors of beef with traditional spices to create a comforting meal, perfect for chilly days.

Ingredients:

For the goulash:
- 1 kg sliced onion
- 1 kg beef (or veal, the thigh is ideal)
- 3 cloves minced garlic
- 1 teaspoon crushed cumin
- 1 teaspoon marjoram
- 2 teaspoons sweet paprika
- 1 teaspoon hot paprika
- 1-2 dried chili peppers (optional, for extra heat)
- 0.5 l beef broth (or water, if you don’t have it)
- Salt and freshly ground pepper, to taste
- 150 g pork lard (or olive oil, if you prefer)
- 200 g dry red wine

For the dumplings:
- 200 g flour
- 1 egg
- 0.5 teaspoon salt
- 125 ml lukewarm water

Step by step:

1. Preparing the ingredients: Start by slicing the onion thinly. Make sure all the meat is cut into cubes of about 2-3 cm. This will help with even cooking. Mince the garlic, and the chili peppers can be left whole or chopped, depending on how spicy you want the goulash.

2. Starting to cook: In a large pot, heat the pork lard over medium heat. Once melted, add the onion and sauté until golden and soft, about 10-15 minutes. This step is essential to extract the sweetness of the onion, which will give the goulash a deep flavor.

3. Adding the meat: The next step is to add the beef cubes to the pot. Let the meat sear, stirring occasionally, until it browns and slightly sticks to the bottom of the pot. This caramelization process adds a delicious flavor to the dish.

4. Seasoning: Once the meat is well browned, add the minced garlic, cumin, and marjoram. Stir well and let them combine with the other ingredients for about 2-3 minutes. Then, add the sweet and hot paprika, stirring constantly to prevent burning.

5. Deglazing with wine: Now is the time to add the dry red wine. This will not only contribute to the flavor but will also help deglaze the pot, gathering all the delicious flavors from the bottom. Let it simmer for a few minutes until the alcohol evaporates.

6. Adding the beef broth: Pour the beef broth into the pot, stirring well. Bring everything to a boil, then reduce the heat to a minimum. Cover the pot with a lid and let the goulash simmer slowly for 3.5 - 4 hours. This slow cooking will turn the meat tender and develop a deep, rich flavor.

7. Preparing the dumplings: After the goulash has simmered for a few hours, it’s time to prepare the dumplings. In a bowl, mix the flour, egg, salt, and lukewarm water. Mix well until you get a smooth dough. Using a grater or knife, grate the dough directly into boiling salted water. The dumplings are ready when they rise to the surface, in about 2-3 minutes.

8. Serving: Once the goulash is ready, taste and adjust the salt and pepper to your liking. Serve it hot, alongside the fluffy dumplings. You can add a splash of sour cream or freshly chopped parsley for an extra touch of freshness.

Practical tips:
- If you like a spicier goulash, add some fresh chili peppers or more hot paprika.
- The goulash can be made a few days in advance, and the flavors will intensify as it rests.
- You can accompany this dish with a cabbage salad or fresh homemade bread.

Frequently asked questions:
- What type of meat is best for goulash?
Beef is ideal, but you can also use veal or even pork for a less traditional option.

- Can I use a pressure cooker?
Yes, you can use a pressure cooker to reduce the cooking time to about 1-1.5 hours, but the flavor will be slightly different as slow cooking develops depth of flavor.

- How can I adapt the recipe?
You can add vegetables like carrots or potatoes to make the goulash heartier. You can also experiment with different spices, such as turmeric or coriander.

Nutritional benefits:
Beef goulash is rich in protein and iron, essential for a balanced diet. The onion and spices add not only flavor but also antioxidants that contribute to overall health.

This Tihany goulash recipe is not just a meal, but a culinary experience that brings together tradition, family, and friends. Enjoy every bite and share this recipe with your loved ones!