Thick Hungarian goulash Calories

No. Hungarian goulash soup has plenty of broth and is eaten with a spoon, while Thick Hungarian goulash is a heartier stew with less liquid and a more concentrated sauce.

Beef chuck, shoulder, or shin works well because these cuts become tender during slow cooking and add body to the sauce. Lean steak cuts cook faster and can turn dry or tough if simmered for a long time.

The name distinguishes this stew-like version from the brothier Hungarian goulash soup. Its sauce reduces as the beef and onions cook, so it is served thick rather than as a bowl of soup.

Sweet Hungarian paprika provides the defining flavor and color; caraway and black pepper are also common additions. Add hot paprika only if you want heat, and avoid scorching the paprika when it goes into the pan.

Yes. Brown the beef and onions first for deeper flavor, then cook them with the seasonings in the slow cooker until the meat is tender. Keep added liquid modest so the finished dish stays thick.

Simmer Thick Hungarian goulash uncovered near the end so excess liquid evaporates. You can also mash some of the cooked onions into the sauce; this thickens it while keeping the paprika-and-beef flavor intact.

In Hungary, dumplings such as nokedli are a classic match for Thick Hungarian goulash. Buttered noodles, boiled potatoes, or crusty bread also work well because they soak up the paprika-rich sauce.

Yes, pork shoulder can be used, although the result will not have the same beef flavor as the classic version. Cut it into even pieces and cook it gently until tender, adjusting the cooking time for the meat.

Yes. Cool Thick Hungarian goulash, freeze it in airtight portions, and thaw it in the refrigerator before reheating. Warm it gently on the stovetop; if the sauce has become too dense, loosen it with a little water or stock.