This authentic Hungarian Brandy Beef Goulash is a deeply flavorful, comforting dish that captures the essence of Eastern European home cooking. Tender cubes of beef are seared until caramelized, then slow-simmered in a savory broth infused with sweet paprika, earthy caraway seeds, and fresh marjoram. The star of the show is the dramatic flambe, where brandy is ignited to burn off the alcohol, leaving behind a subtle, sweet complexity that elevates the rich gravy. The result is a hearty, protein-packed meal with a velvety texture that clings perfectly to the meat. Ideal for cold evenings or family gatherings, this goulash pairs beautifully with egg noodles, crusty bread, or mashed potatoes to soak up every drop of the luxurious sauce.
Hungarian Brandy Beef Goulash
Description
This authentic Hungarian Brandy Beef Goulash is a deeply flavorful, comforting dish that captures the essence of Eastern European home cooking. Tender cubes of beef are seared until caramelized, then slow-simmered in a savory broth infused with sweet paprika, earthy caraway seeds, and fresh marjoram. The star of the show is the dramatic flambe, where brandy is ignited to burn off the alcohol, leaving behind a subtle, sweet complexity that elevates the rich gravy. The result is a hearty, protein-packed meal with a velvety texture that clings perfectly to the meat. Ideal for cold evenings or family gatherings, this goulash pairs beautifully with egg noodles, crusty bread, or mashed potatoes to soak up every drop of the luxurious sauce.Ingredients
Directions
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Toss the beef cubes with salt, pepper, and paprika until evenly coated.
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Heat the shortening or butter in a large skillet or Dutch oven over moderately high heat.
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Add the beef to the pan and brown well on all sides.
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Stir in the onion chunks and cook for about 5 minutes until slightly softened.
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Remove the pan from the heat source.
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Pour in 1/4 cup of the brandy and carefully ignite with a match or lighter.
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Allow the flames to die out completely, then return the pan to the heat.
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Stir in the beef consomme.
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Cover the pan tightly and simmer gently for 1 to 1 1/2 hours, or until the meat is tender.
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Stir in the marjoram and caraway seeds; cook for an additional 10 minutes.
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In a small bowl, blend the cornstarch with the remaining 1/2 cup of brandy until smooth.
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Stir the cornstarch mixture into the stew.
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Simmer for a few more minutes, stirring constantly, until the liquid clears and thickens.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 681.0kcal
- % Daily Value *
- Total Fat 40.9g63%
- Saturated Fat 16.3g82%
- Cholesterol 212.5mg71%
- Sodium 196.1mg9%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 70.8g142%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety Warning: When flambing, ensure the pan handle is turned away from you and have a lid nearby to smother any unexpected flare-ups. Never add alcohol to a pan that is too hot, as it can cause dangerous flash fires.
Ingredient Substitution: If you do not have brandy, you can use cognac or a dry sherry, though the flavor profile will be slightly different. For a non-alcoholic version, omit the brandy and add an extra 1/2 cup of beef broth, though you will lose the distinctive aroma.
Storage: This goulash tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much during storage.
Serving Suggestion: Traditional accompaniments include wide egg noodles, dumplings (nokedli), or crusty bread to soak up the rich gravy. A simple side salad with a vinaigrette helps cut through the richness of the beef.
