Budapest Goulash

Hungaroring races can feel hot, technical, and a little relentless. Goulash answers with paprika, slow comfort, and the kind of deep flavor that builds lap after lap instead of trying to win in turn one.

Quick Look

• Race: Hungarian Grand Prix
• Prep time: 20 minutes
• Cook time: 1 hour 45 minutes
• Serves: 6

Ingredients

• 2 tablespoons oil
• 2 large onions, sliced
• 2 cloves garlic, minced
• 2 pounds beef chuck, cut into chunks
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon caraway seeds
• 1 tablespoon tomato paste
• 4 cups beef stock
• 2 carrots, sliced
• 2 potatoes, diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Method

1. Heat the oil in a heavy pot and cook the onions over medium-low heat until soft and golden, about 15 minutes.
2. Add the garlic and beef and brown lightly.
3. Stir in the paprika, caraway, and tomato paste.
4. Add the stock, salt, and pepper. Bring to a simmer.
5. Cover and cook gently for 1 hour.
6. Add the carrots and potatoes and cook for another 35 to 45 minutes until the beef is tender.
7. Adjust seasoning and serve hot.

Drink Pairing

• Wine: Kekfrankos.
• Local pairing: Elderflower szorp with soda.

Notes

• Add the paprika off direct high heat so it stays sweet instead of bitter.
• This is even better the next day, which makes it strong weekend content.