Bogracs Gulyas Kettle Goulash
Experience the authentic heartiness of Hungarian cuisine with Bogrács Gulyás, a flavorful kettle goulash traditionally cooked over an open flame. This rustic dish combines tender chunks of beef, aromatic onions, sweet paprika, and earthy caraway seeds simmered to perfection in a robust broth. Hearty vegetables like potatoes, carrots, parsnips, and red bell peppers add a medley of textures and colors, making every bite irresistibly comforting. Perfect for outdoor gatherings or cozy family dinners, this one-pot masterpiece is a celebration of bold flavors and simple cooking. Garnished with fresh parsley and served with crusty bread or Hungarian csipetke, this recipe brings the unmistakable essence of Eastern Europe right to your table.
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Recipe Information
Ingredients
- 1 kg beef chuck or stewing beef
- 3 medium yellow onion
- 4 pieces garlic cloves
- 3 tbsp lard or vegetable oil
- 3 tbsp sweet paprika
- 1 tsp caraway seeds
- 2 tbsp tomato paste
- 3 liters water or beef stock
- 5 medium potatoes
- 3 medium carrots
- 2 medium parsnips
- 1 large red bell pepper
- 0.5 tsp hot paprika or chili flakes (optional)
- 1.5 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh parsley (for garnish)
Instructions
Dice the beef into bite-sized pieces, peel and finely chop the onions, and mince the garlic.
Heat the lard or oil in a large kettle or pot (preferably over an open flame if outdoor cooking) and sauté the onions until golden brown, about 5 minutes.
Add the beef chunks to the pot and brown them over medium-high heat. Stir occasionally to ensure even cooking.
Stir in the minced garlic, sweet paprika, caraway seeds, and tomato paste. Mix well to coat the beef evenly.
Pour in the water or beef stock, ensuring the meat is fully submerged. Bring the mixture to a boil, then lower the heat and let it simmer gently for about 1 hour or until the beef is tender.
While the meat is simmering, peel and dice the potatoes, carrots, and parsnips. Dice the red bell pepper into small chunks.
Add the potatoes, carrots, parsnips, and red bell pepper to the pot. Sprinkle in salt, black pepper, and hot paprika or chili flakes if desired.
Continue to simmer for another 30-40 minutes, or until the vegetables are tender but not mushy.
Taste and adjust seasoning as needed. Sprinkle with chopped fresh parsley before serving.
Serve hot in bowls with fresh crusty bread or traditional Hungarian csipetke (pinched noodles) for a complete meal.
Nutrition Facts
Calories |
952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 4021 mg | 175% | |
| Total Carbohydrate | 120.5 g | 44% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 45.3 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3156 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
