Hungarian Beef Goulash (Marhagulyás) Recipe by Nagy Csaba
Cooking Instructions Prep & Cook Time: ~2 hours 15 minutes 1 Clean and cube the beef shank. 2 In a large pot, heat the lard over medium heat and sauté the chopped onions until translucent. 3 Remove the pot from the heat, stir in the paprika, and let it dissolve into the fat. 4 Return to heat, add the beef cubes and about ¾ cup (200 ml) water. 5 Add the caraway, pepper, and salt. Stir well. 6 Cover and simmer over low to medium-low heat for 60 minutes. 7 Pour in the red wine and cook for an additional 10 minutes. 8 Meanwhile, prepare and dice the celery root, parsley root, carrots, and potatoes. 9 Add the celery root and parsley root to the pot. Pour in enough water to cover the ingredients. 10 After about 15 minutes of simmering over medium heat, add the carrots. Add more water as needed to keep everything just covered. 11 After another 10 minutes, add the potatoes and chopped parsley. 12 Pour in enough water só that everything is covered by about 1 inch (2–3 fingers width). 13 Adjust salt to taste. 14 Cover and cook for about 20 more minutes, or until all vegetables are tender and the flavors are well combined. 15 Enjoy your meal! 1 Clean and cube the beef shank. 1 Clean and cube the beef shank. 2 In a large pot, heat the lard over medium heat and sauté the chopped onions until translucent. 2 In a large pot, heat the lard over medium heat and sauté the chopped onions until translucent. 3 Remove the pot from the heat, stir in the paprika, and let it dissolve into the fat. 3 Remove the pot from the heat, stir in the paprika, and let it dissolve into the fat. 4 Return to heat, add the beef cubes and about ¾ cup (200 ml) water. 4 Return to heat, add the beef cubes and about ¾ cup (200 ml) water. 5 Add the caraway, pepper, and salt. Stir well. 5 Add the caraway, pepper, and salt. Stir well. 6 Cover and simmer over low to medium-low heat for 60 minutes. 6 Cover and simmer over low to medium-low heat for 60 minutes. 7 Pour in the red wine and cook for an additional 10 minutes. 7 Pour in the red wine and cook for an additional 10 minutes. 8 Meanwhile, prepare and dice the celery root, parsley root, carrots, and potatoes. 8 Meanwhile, prepare and dice the celery root, parsley root, carrots, and potatoes. 9 Add the celery root and parsley root to the pot. Pour in enough water to cover the ingredients. 9 Add the celery root and parsley root to the pot. Pour in enough water to cover the ingredients. 10 After about 15 minutes of simmering over medium heat, add the carrots. Add more water as needed to keep everything just covered. 10 After about 15 minutes of simmering over medium heat, add the carrots. Add more water as needed to keep everything just covered. 11 After another 10 minutes, add the potatoes and chopped parsley. 11 After another 10 minutes, add the potatoes and chopped parsley. 12 Pour in enough water só that everything is covered by about 1 inch (2–3 fingers width). 12 Pour in enough water só that everything is covered by about 1 inch (2–3 fingers width). 13 Adjust salt to taste. 13 Adjust salt to taste. 14 Cover and cook for about 20 more minutes, or until all vegetables are tender and the flavors are well combined. 14 Cover and cook for about 20 more minutes, or until all vegetables are tender and the flavors are well combined. 15 Enjoy your meal! 15 Enjoy your meal! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chinese Chicken Noodle Salad 鸡丝凉拌面 Mango Chili Chicken Chicken Lo Mein Banana Breakfast Mini Cake (Microwave) Egg Bites with Cottage Cheese, Onion, and Bell Pepper Chinese Chicken Noodle Salad 鸡丝凉拌面 Mango Chili Chicken Chicken Lo Mein Banana Breakfast Mini Cake (Microwave) Egg Bites with Cottage Cheese, Onion, and Bell Pepper Low Carb Chicken Quesadilla Cucumber wakame seaweed salad FADA LAPSE - BROKEN WHEAT HALWA in Pressure cooker Sichuan Style Spicy Braised Pig Trotters 川辣味酱猪手 Pumpkin and lentil stew Mango Chili Chicken Sheet Pan Hidden Valley Ranch Restaurant Style Chicken Thighs and Vegetables White Fish Papillote with Fish Sauce Gremolata California Farm Shakshouka Poached Egg Dish in Gazpacho Sauce Indian Inspired Chili Oil (easy) Low Carb Chicken Quesadilla Cucumber wakame seaweed salad FADA LAPSE - BROKEN WHEAT HALWA in Pressure cooker Sichuan Style Spicy Braised Pig Trotters 川辣味酱猪手 Pumpkin and lentil stew Mango Chili Chicken Sheet Pan Hidden Valley Ranch Restaurant Style Chicken Thighs and Vegetables White Fish Papillote with Fish Sauce Gremolata California Farm Shakshouka Poached Egg Dish in Gazpacho Sauce Indian Inspired Chili Oil (easy)