Classic Hungarian Goulash

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the oil in a large pot over medium heat.

   ⚙ Pan-fryingStoveLarge pot
2. 2
   Add the onion and fry for 8–10 minutes, stirring, until the onion turns golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 4
   Add the meat and fry 5 minutes, until browned on all sides.

   ⚙ Adding to the hot fat and fryingStove
2. 5
   Add the cumin, paprika, chili pepper, salt and black pepper and stir.
3. 6
   Add the red pepper, tomatoes, stock and bay leaf and bring to a boil.

   Stove
4. 7
   Turn down the heat, cover and simmer 90 minutes.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 8
   Add the potatoes and cook another 30 minutes.

   Stove
6. 9
   Serve the stew hot with bread.