Part 2/7:
Flour: 0.25 cups for dredging the beef
Beef Stock: 5 cups, low sodium
Carrots: 2 medium, diced
Bell Peppers: 3, cut into chunks
Plum Tomatoes: 3, chopped
Potatoes: 3 to 4 medium, diced
Salt and Pepper: to taste
Fresh Parsley: for garnish
Understanding the Differences: Hungarian Goulash vs. American Goulash
Before diving into the recipe, it’s crucial to distinguish between Hungarian and American goulash. The Hungarian version is a rich soup or stew, whereas American goulash often resembles a pasta dish made with ground beef and macaroni. The flavors and textures are worlds apart, primarily due to the Hungarian paprika, which is a key flavor agent in the Hungarian dish.