Hamdi Saidani Bobby Flay Hungarian Goulash recipe is made with bacon, onions, stewing beef, garlic, caraway seeds, paprika, water, beef bouillon, canned tomatoes, green bell pepper, potatoes, sour cream, spaetzle, and cucumber salad it takes 2 hours and 45 minutes to make and serves 6 people.
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🧡 Why You’ll Love This Hungarian Goulash Recipe:
- Rich Flavor: Bobby Flay’s Hungarian Goulash bursts with rich flavors from tender beef, savory bacon, and aromatic spices like paprika and caraway seeds, creating a comforting and satisfying meal.
- Easy Preparation: With simple steps and readily available ingredients, this recipe is a breeze to make, perfect for busy weeknights or cozy weekends when you crave hearty, homemade goodness without the hassle.
- Versatile: Whether you serve it over spaetzle, noodles, or rice, or alongside crusty bread, this goulash adapts to your preferences, making it a flexible dish for any occasion or taste.
- Balanced Meal: Packed with protein from the beef, vitamins from the vegetables, and carbs from the potatoes and spaetzle, this goulash offers a well-rounded meal that satisfies your hunger and nourishes your body.
❓ What Is Bobby Flay Hungarian Goulash Recipe?
Bobby Flay Hungarian Goulash is a hearty stew made with tender beef, bacon, onions, garlic, and aromatic spices like paprika and caraway seeds. It boasts a rich, savory flavor with a hint of smokiness from the bacon and a slightly tangy kick from the paprika.
🥩 Bobby Flay Hungarian Goulash Ingredients
- 1 strip bacon
- 2 onions, medium dice
- 1 tablespoon olive oil
- 2 1/2 pounds stewing beef, cut into 1/2-inch cubes
- 1 garlic clove
- Pinch caraway seeds
- 2 tablespoons good quality sweet paprika
- 2 cups warm water
- 2 cubes beef bouillon
- 2 whole canned tomatoes, chopped
- 1 green bell pepper
- 4 or 5 potatoes
- 2 tablespoons sour cream, plus more for plating
- 1 pound prepared spaetzle, as an accompaniment
- Cucumber Salad, as an accompaniment, recipe follows
Cucumber Salad:
- 2 cucumbers
- Seasoned salt
- 1/2 onion
- 1/2 cup white vinegar
- 1/4 cup water
- 2 teaspoons sugar
- 1/8 teaspoon sweet paprika
- Pinch dill, dried or fresh
- Dollop sour cream
🥘How To Make Bobby Flay Hungarian Goulash
Goulash:
- Cook bacon in a large pot until fat is melted, then remove the bacon.
- Cook onions in the bacon fat until glossy, then add beef and cook for 10 minutes.
- Crush garlic with caraway seeds and add to the pot. Remove from heat and stir in paprika.
- Add warm water and beef bouillon cubes, then cover and cook for 1 hour.
- After 1 hour, add tomatoes and green peppers. Simmer for 30 more minutes.
- Peel and cut potatoes into cubes. Add to the pot and cook for another 30 minutes.
- Dissolve sour cream in a little goulash sauce and add to the pot for creaminess.
- Serve with spaetzle and Cucumber Salad on the side.
Cucumber Salad:
- Peel and slice cucumbers thinly.
- Sprinkle salt over cucumbers and let rest for 30 minutes to draw out moisture.
- Slice onions thinly and place in a container.
- Squeeze excess water from cucumbers and add to onions.
- Mix vinegar, water, sugar, and paprika to make a vinaigrette.
- Pour vinaigrette over cucumbers and onions, then marinate in the fridge for 1 1/2 hours.
- Serve with a sprinkle of dill and a dollop of sour cream if desired.
💭 Recipe Tips:
- Use good quality paprika for authentic flavor.
- Don’t rush the cooking process; allow the flavors to meld over low heat.
- Be mindful of the thickness; adjust with a slurry or tomato paste if too thin.
- Experiment with different cuts of beef for varied textures.
- Adjust spiciness to taste; start with a small amount of paprika and add more gradually.
🥗 What To Serve With Hungarian Goulash?
Serve Hungarian Goulash with crusty bread, rice, or noodles for a complete meal add a side of Caesar Salad or Southwest Potato Salad for extra freshness and flavor.
🎚 How To Store Leftovers Hungarian Goulash?
- In Thhe Fridge. To store leftovers hungarian goulash refrigerate it in an airtight container for up to 3-4 days.
- In The Freezer. For freezing allow leftovers hungarian goulash to cool completely before transferring to freezer-safe containers or bags and it will keep well for up to 3 months.
🥵 How To Reheat Leftovers Hungarian Goulash?
- In The Microwave: Place leftovers hungarian goulash in a microwave-safe dish cover it with a damp paper towel and heat for up 4-6 minutes until warmed through.
- On The Stovetop: Reheat leftovers hungarian goulashin a pot over low heat for up 5-7 minutes stirring occasionally to prevent sticking.
FAQ’S
Can I Make Hungarian Goulash In A Slow Cooker?
Yes, you can make Hungarian goulash in a slow cooker simply brown the meat and onions, then transfer them to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours until the meat is tender.
How Do You Thicken Hungarian Goulash?
To thicken Hungarian goulash, you can mix a tablespoon of flour with a bit of water to form a slurry, then stir it into the simmering goulash, you can add a mashed potato or a few tablespoons of tomato paste to achieve a thicker consistency.
Can I Substitute Beef With Another Meat In Hungarian Goulash?
Yes, you can substitute beef with other meats like pork, veal, or lamb in Hungarian goulash. Each meat will impart its own unique flavor to the dish, so feel free to experiment and find your favorite.
What Are The Best Cuts Of Beef For Hungarian Goulash?
The best cuts of beef for Hungarian goulash are ones that are tough and suitable for slow cooking, such as chuck roast, brisket, or round steak. These cuts will become tender and flavorful when simmered in the rich sauce of the goulash.
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Bobby Flay Hungarian Goulash Nutrition Facts
Amount Per Serving
- Calories: 476
- Total Fat: 15 g
- Saturated Fat: 5 g
- Carbohydrates: 41 g
- Dietary Fiber: 7 g
- Sugar: 8 g
- Protein: 47 g
- Cholesterol: 125 mg
- Sodium: 1582 mg
Bobby Flay Hungarian Goulash
Description
Bobby Flay Hungarian Goulash recipe is made with bacon, onions, stewing beef, garlic, caraway seeds, paprika, water, beef bouillon, canned tomatoes, green bell pepper, potatoes, sour cream, spaetzle, and cucumber salad it takes 2 hours and 45 minutes to make and serves 6 people.
Ingredients
Cucumber Salad:
Instructions
- Cook bacon in a large pot until fat is melted, then remove the bacon.
- Cook onions in the bacon fat until glossy, then add beef and cook for 10 minutes.
- Crush garlic with caraway seeds and add to the pot. Remove from heat and stir in paprika.
- Add warm water and beef bouillon cubes, then cover and cook for 1 hour.
- After 1 hour, add tomatoes and green peppers. Simmer for 30 more minutes.
- Peel and cut potatoes into cubes. Add to the pot and cook for another 30 minutes.
- Dissolve sour cream in a little goulash sauce and add to the pot for creaminess.
- Serve with spaetzle and Cucumber Salad on the side.
- Peel and slice cucumbers thinly.
- Sprinkle salt over cucumbers and let rest for 30 minutes to draw out moisture.
- Slice onions thinly and place in a container.
- Squeeze excess water from cucumbers and add to onions.
- Mix vinegar, water, sugar, and paprika to make a vinaigrette.
- Pour vinaigrette over cucumbers and onions, then marinate in the fridge for 1 1/2 hours.
- Serve with a sprinkle of dill and a dollop of sour cream if desired.
Goulash:
Cucumber Salad:
Notes
- Use good quality paprika for authentic flavor.
- Don’t rush the cooking process; allow the flavors to meld over low heat.
- Be mindful of the thickness; adjust with a slurry or tomato paste if too thin.
- Experiment with different cuts of beef for varied textures.
- Adjust spiciness to taste; start with a small amount of paprika and add more gradually.