HOW HUNGARIAN BEEF GOULASH AND  PERSIAN CHICKEN RECIPE

By: chef ssentongo

From : Easy Recipes

Here’s a classic Hungarian Beef Goulash (Gulyás) recipe—a rich, hearty stew with tender beef, sweet paprika, and vegetables. This dish is a staple in Hungarian cuisine and is perfect for chilly days!

Hungarian Beef Goulash (Gulyás)

Prep Time: 15 mins | Cook Time: 2 hours | Serves: 4-6

Ingredients:

· 2 lbs (1 kg) beef chuck or stewing beef, cut into 1-inch cubes
· 2 large onions, finely chopped
· 2-3 cloves garlic, minced
· 2-3 tbsp sweet Hungarian paprika (essential for authentic flavor!)
· 1 tsp caraway seeds (optional but traditional)
· 1 red bell pepper, diced
· 1 tomato, diced (or 1 tbsp tomato paste)
· 2 carrots, sliced
· 2 potatoes, peeled and cubed (optional, for a thicker stew)
· 4 cups (1 liter) beef broth (or water)
· 1 bay leaf
· Salt & black pepper to taste
· 1 tbsp lard or vegetable oil (lard is traditional)
· Chopped fresh parsley for garnish

Instructions:

1. Sauté Onions & Beef:
   · Heat lard/oil in a large pot or Dutch oven over medium heat.
   · Add onions and cook until golden (about 8-10 mins).
   · Add beef cubes and brown on all sides (about 5-7 mins).
2. Add Paprika & Spices:
   · Remove pot from heat and stir in paprika, garlic, and caraway seeds (to prevent burning).
   · Return to heat, add bell pepper and tomato, cook for 2-3 mins.
3. Simmer the Goulash:
   · Pour in beef broth, add bay leaf, and bring to a boil.
   · Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
4. Add Vegetables:
   · Stir in carrots and potatoes (if using), then simmer for another 30-40 mins until beef and veggies are tender.
5. Season & Serve:
   · Adjust salt & pepper to taste.
   · Remove bay leaf, garnish with parsley, and serve hot with:
   · Fresh bread, nokedli (Hungarian dumplings), or egg noodles.

Tips for Authentic Flavor:

✔ Use real Hungarian sweet paprika—it’s key for the right taste!
✔ If the goulash is too thin, let it simmer uncovered to thicken.
✔ For extra richness, add a splash of red wine while cooking.

Enjoy your Hungarian Goulash—a comforting, flavorful dish that’s even better the next day! 😊🍲

Would you like a variation with spicier or smoked paprika?

HOW TO MAKE PERSIAN CHICKEN RECIPE

Here’s a delicious Persian Chicken (Joojeh Kabob or Morgh) recipe—a fragrant, flavorful dish with aromatic spices, saffron, and citrus. Perfect for grilling or stovetop cooking!

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Persian Saffron Chicken (Morgh)

Prep Time: 20 mins (+ marinating) | Cook Time: 25 mins | Serves: 4

Ingredients:

· 1.5 lbs (700g) boneless chicken thighs (or breast, cut into chunks)
· 1 large onion, grated (or finely chopped)
· 3 cloves garlic, minced
· 1/4 cup plain yogurt (or lemon juice for tanginess)
· 2 tbsp olive oil
· 1 tsp turmeric
· 1 tsp ground cumin
· 1 tsp paprika
· 1/2 tsp ground saffron (dissolved in 2 tbsp hot water) key for Persian flavor!
· 1 tbsp tomato paste (optional, for depth)
· Juice of 1 lemon (or 1 lime)
· 1 tsp salt (adjust to taste)
· 1/2 tsp black pepper
· 1 tbsp butter (for basting, optional)
· Fresh herbs (parsley, cilantro) & sumac for garnish

Instructions:

1. Marinate the Chicken:
   · In a bowl, mix grated onion, garlic, yogurt, olive oil, spices, saffron water, lemon juice, salt, and pepper.
   · Add chicken and coat well. Cover and marinate for at least 2 hours (or overnight) for best flavor.
2. Cook the Chicken:
   · Grill Method: Skewer chicken and grill over medium heat, turning occasionally, until charred (~15-20 mins). Baste with butter for extra richness.
   · Stovetop Method: Heat oil in a pan, cook chicken in batches until golden and cooked through (~6-8 mins per side).
3. Serve:
   · Garnish with fresh herbs, sumac, and lemon wedges.
   · Pair with Persian saffron rice (Chelow), grilled tomatoes, and flatbread.

Tips for Authentic Flavor:

✔ Saffron is essential—dissolve it in hot water to maximize aroma.
✔ For Joojeh Kabob, use smaller chunks and grill on skewers.
✔ Add barberries (zereshk) to rice for a sweet-tart contrast.

Enjoy this fragrant, golden Persian chicken—it’s a crowd-pleaser! 😊🍗

Would you like a stew version (Khoresht-e Morgh) or a yogurt-marinated (Tahchin Morgh) variation? Let me know!