Hungarian Goulash is a traditional beef soup or stew that originated in Hungary in the 9th century. It is a hearty and flavorful dish that features tender chunks of beef or pork, onions, Hungarian paprika, tomatoes, and sweet peppers.
This recipe will give you instructions on cooking this dish in 3 ways: on the stove, in a crockpot, and in an Instant Pot. You will discover how easy it is to make this recipe using classic or modern methods.
Hungarian Goulash or gulyás
Very popular in Hungary and other parts of Europe, this dish can be served with bread, pasta, spaetzle, boiled or roasted potatoes, carrots, and pickles.
Goulash is typically cooked in a large pot over an open flame and can be served with potatoes or dumplings. It has a rich, hearty flavor and is considered part of the national dishes of Hungary.
The name "goulash" comes from the Hungarian "gulyás," which means "herdsman." The dish was traditionally made by herdsmen, or "gulyás," who would cook the stew over an open fire while out on the range.
One of these awesome recipes that require slow cooking, this dish can be made on either stove, crockpot, or Instant Pot, depending on the time you have to spend in the kitchen.
This Hungarian Goulash is a hearty dish that works best for chilly days. It feeds a crowd. It is nutritious and very easy to make.
Also a comforting meal, this dish makes the perfect dinner for your family. Contrary to popular belief here in the U.S., Hungarian goulash is NOT made with ground beef or macaroni noodles!
That is called American goulash and has nothing to do with the Hungarian one!
About Paprika in the Hungarian Cuisine:
What truly defines Hungarian Cuisine is the skillful use of seasoning. Any Hungarian kitchen will contain a wide variety of spices.
Cinnamon, dill, poppy seeds, and caraway seeds are frequently used. But the Hungarian national spice is, of course, paprika.
Paprika is made from dried red peppers, and it is what makes Hungarian cooking totally unlike any other cuisine. Paprika adds flavor and color to a wide variety of Hungarian dishes.
It is available in three strengths: sweet paprika (affiliate link), semisweet, and hot paprika (affiliate link). If you are familiar with Hungarian paprika, you probably already made up your mind about which strength you like best.
If not, try to experiment with different types of this goulash based on your general taste. If you like the dish to be spicier, use hotter paprika. If you want it milder, then use sweet Hungarian paprika instead.
Goulash outside of Hungary:
Over the centuries, the Hungarian goulash recipe was embraced all over Europe, and each country adopted a version that suited its taste.
There are many recipes out there, from the traditional Hungarian rich soup style goulash to goulash stew. Here are a few examples of how other countries make this recipe, especially the ones from Central Europe and Eastern Europe:
Austria- Vienna used to be the center of the Austro-Hungarian empire. Therefore, a special type of goulash was developed. Their recipe has no tomatoes, and no other vegetables besides onions are added to the dish.
Germany- this country makes goulash with beef (Rindergulasch), venison (Wildschweingulasch), pork (Schweinegulasch), or wild boar (Wildschweingulasch).
The sauce is made with red wine, and depending on the region of Germany, the dish is served with potatoes, rice, dumplings, or egg noodles, like spaetzle.
Romania(Transylvania)- Transylvania was, for a long time, part of the Austro-Hungarian empire, and the cuisine was heavily influenced by the Hungarian, German, and Austrian cuisines.
Goulash, also known as "gulaș" in Romanian, is a traditional dish in Transylvania that has its origins in Hungarian cuisine. It is a hearty stew made with chunks of beef or pork, onions, peppers, and a variety of spices such as paprika and caraway.
The meat is typically slow-cooked in a pot until it is tender and infused with the flavors of spices and vegetables.
Transylvania's Hungarian goulash uses beef or pork and has no carrots, potatoes, or noodles. It is also a stew, not a soup. The vegetables or pasta are served as a side dish.
The dish is served with polenta, bread, or dumplings and can be accompanied by a variety of sides, such as sauerkraut, pickled vegetables, or sour cream.
A true Hungarian goulash should be something between soup and stew, more like a rich soup and never thickened with flour.
Serbia- their goulash version is almost the same as the Transylvanian one, more a stew than a soup.
Pork is a very popular meat choice, and the ratio between meat and onions is about 50-50%.
More spices are added, like chili pepper and cinnamon. Sometimes the tomato sauce is sweetened with sugar or even dark chocolate added at the very end.
There are also vegetables involved, like bell peppers, tomatoes, and even mushrooms. Bacon also is added for extra flavor, and the dish is served most often over mashed potatoes or pasta.
As you can see, everybody makes it differently, so the best way to go is to choose one version that makes more sense to you and go for it. No matter what you choose, the dish is delicious and worth it.
More Hungarian recipes to try:
Walnut and Jam Bars -Hungarian Londoni Szelet
Hungarian Decadent Chocolate Cake- Rigo Jancsi
Lecsó- Hungarian Pepper-Tomato Stew
What meat to use when you make Hungarian Goulash:
Hungarian Goulash is not made only with beef. You might find out there many recipes called Hungarian beef goulash, but the truth is that it could also be made with pork. Here are some options for the meat you could choose for this dish:
Beef shank- which is a cut of beef taken from the lower leg of the animal. This muscle has a lot of connective tissue.
This connective tissue is broken down through slow cooking over low heat and results in moist, tender meat with rich flavor.
Chuck Roast- also has a ton of flavor. While not as tender as other beef cuts and can become rather tough if not cooked properly, this cut is perfect to be stewed, slow-cooked, or braised to make it more tender.
Pork- If you choose to use pork instead, then any kind of pork meat is fine. I personally prefer the shoulder part because it has more connective tissue, therefore more flavorful.
However, I always look for cheaper parts of pork when I shop, so whatever is on sale and you can afford, go for it. I would stay away from very lean meat because it doesn't have much flavor.
Some countries are even making it easier for people to buy already cut meat, labeled "goulash meat."
What other ingredients do you need for goulash:
- Vegetable oil or lard (bacon fat)- Traditional Hungarian goulash is made with lard, but oil is also accepted. I would not waste good olive oil on the dish.
- Onions- Yellow onions and white onions are the norm. (lots of onions)
- Garlic cloves
- Peppers- I used a mixture of red bell peppers and yellow ones. As I live in the US, it is hard to find banana peppers, for example, but red and yellow peppers are sweet, delicious, and perfect for the dish.
- Hungarian sweet paprika powder
- Bay leaf- The bay leaves are very aromatic, but they are not intended to be consumed. Please make sure that at the end of the cooking process, you don't forget to remove them from the pot.
- Ground caraway seeds
- Beef stock or water
- Salt and black pepper to taste
- Tomato paste or tomato sauce
- Optional: sour cream for serving
How to make the Hungarian Goulash:
This easy Hungarian goulash uses simple ingredients.
Chop the meat into 1-2 inches pieces. (Note: In the Hungarian goulash, the meat chunks are usually smaller compared to other meat stews. )
In a large pot (like a Dutch oven)(affiliate link), add vegetable/olive oil or pork lard (the traditional way) and heat it on high heat. Add the meat and brown it all over.
Chop the onions and add them to the meat, together with garlic cloves and peppers.
As we live in the US, I had to use bell peppers. I like red and yellow and stayed away from the green peppers, as the textures and flavors are very different from the Hungarian peppers.
Add the Hungarian paprika (lots of it), the ground caraway, bay leaves, and salt.
Add the chopped tomatoes (or the tomato paste) and the beef broth (or just water).
Cover the pot and let the stew simmer on lower heat for 2 hours or until the meat is tender, stirring once in a while and tasting for seasoning.
Of course! Follow the same recipe, but start by browning the meat in a pan, sauté the onion, garlic, and peppers, then transfer everything to the crockpot, add the rest of the ingredients, cover, and cook for 4 hours on "High" or 6 hours on "Low."
Yes! See the instructions below or follow the instructions on your Instant Pot (affiliate link). For tender and juicy meat, I recommend cooking it for about 20 minutes per pound(you have 3 pounds of meat in this recipe) of high pressure (the manual setting), plus 15 minutes of natural release.
Yes, you can absolutely freeze it!
Transfer the stew to a freezer bag and freeze it for up to 3 months. You can also transfer it into a single serving portion and freeze it.
It is best to defrost it overnight in the refrigerator before serving. Heat in microwave or stovetop for a few minutes and stir occasionally.
How to serve this Goulash:
Serve it with a dollop of sour cream on top for more authenticity, and invite your friends to a bowl of this amazing dish!
As a side dish, serve mashed, boiled, or roasted potatoes, pasta, or just some delicious crusty bread. This artisanal bread or even a baguette would be perfect for dipping into the sauce.
A glass of your favorite wine would go perfectly with this dish! White wine is better for this traditional goulash that I hope will make your family happy.
How to store leftovers:
Store the leftovers in an airtight container in the fridge for up to 5 days. Reheat the goulash on the stove or in the microwave.
Some other recipes to try:
Instant Pot Beef Vegetable Soup
Easy Meals To Make When You Are Stuck At Home
How to make homemade bone broth
Hungarian Goulash
Equipment
- Crock-Pot Stainless Steel
Ingredients
- 3 pounds beef stew meat or pork cut into 1-inch cubes
- 2 tablespoons lard or 6 tablespoons vegetable oil I used sunflower oil
- 4 large onions diced
- 5 garlic cloves minced
- 1 sweet bell pepper- Red or any other color wax pepper or banana pepper are perfectly acceptable, seeds and ribs removed, then diced
- 4 tablespoons sweet Hungarian paprika powder
- 2 bay leaves
- 1 ½ cups tomato sauce or 3 tablespoons tomato paste
- 1 teaspoon ground caraway seeds
- 1 cup beef stock or water
- Salt and black pepper to taste
- Optional: sour cream for serving
Instructions
HOW TO MAKE THIS RECIPE ON THE STOVE:
- In a large pot, brown the meat in vegetable oil or pork lard over low heat, stirring frequently.
- Add the onions, garlic, and pepper and saute until translucent. The onions should be cut into very small pieces. This is essential in order to achieve the "stew consistency". Add a small amount of water or broth, if necessary, to keep the vegetables sticking to the pan.
- Add the Hungarian paprika, ground caraway, bay leaves and salt. Mix well.
- Add the tomato sauce or the tomato paste. Also, add the beef stock or water.
- Cover and cook over low heat for 2 hours or until tender.
- Re-taste for seasoning.
HOW TO MAKE THIS RECIPE IN AN INSTANT POT:
- Place lard or oil in the Instant Pot and press "Saute" button.
- Add the meat and brown it, stirring frequently.
- Add onions, garlic, peppers and continue stirring until onions are translucent.
- Add paprika, ground caraway, bay leaves, salt, tomato sauce, or tomato paste, and the liquid.
- Cancel the "Saute", close the pot and set it on "Stew". (For tender and juicy meat, I recommend cooking it about 20 minutes per pound(you have 3 pounds of meat in this recipe) of high pressure (the manual setting), plus 15 minutes of natural release.
HOW TO MAKE THIS RECIPE IN THE CROCK POT:
- Follow the same recipe, but start browning the meat in a pan, sauté the onion, garlic and peppers, then transfer everything in the crock pot, add the rest of the ingredients, cover and cook for 4 hours on “High” or 6 hours on “Low”.
- Serve with boiled potatoes, pasta or bread dipped in the sauce.
- Optional: Serve it with a dollop of sour cream on top.
Marily says
This was wonderfully tasty! My husband loved it so much, we are making it again 1 week after. We usually repeat once a month if that often🙂
This time we used parsnips instead of potatoes (husbands request) I do the whole thing in my slow cooker. It has many cooking choices which I also love.
Andreas says
My mother, German born and raised, made her version of Goulash as described above with the following changes: the meat that was used was beef, pork and veal, all cubes. Also, no peppers were used in it. That might have been due to my father's tastes, he also was born and raised in Germany. He liked almost any kind of meat, fried potatoes, wurst, etc and would eat spaghetti and meat balls as long as his was served to him with brown gravy, not tomato sauce. Once the goulash was finished, it was eaten over noodles.