Authentic Hungarian Goulash Recipe

Authentic Hungarian Goulash in a green dutch oven.

4.54 from 107 votes

Authentic Hungarian Goulash Recipe

Hungarian Goulash is a savory dish bubbling with tender beef, melded with onions, Hungarian paprika, tomatoes, and sweet peppers, a hearty soup closer to a stew. It's not just a meal; it's a taste of Hungarian tradition, enjoyed across Central and Eastern Europe.

Prep Time20

Cook Time2

Total Time2 20

Course: Meat and Poultry

Cuisine: Hungarian

Servings: people

Calories: 352kcal

Author: Gabriela

Equipment

Enameled Cast Iron Dutch Oven Pot with Lid - 6 Quart
Crock-Pot Stainless Steel
Wooden Spoons
Instant Pot/Crockpot

Ingredients

3 pounds beef stew meat cut into 1-inch cubes
2 tablespoons lard or 6 tablespoons vegetable oil sunflower oil is a good choice
4 large onions finely diced
5 garlic cloves minced
1 sweet bell pepper red, yellow, or green, 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

In a large Dutch oven or pot, heat the lard or vegetable oil over medium heat. Add the beef cubes and brown them on all sides, stirring occasionally to ensure even browning.
Once the meat is browned, add the onions, garlic, and bell pepper. Sauté until the onions become translucent, adding a splash of water or beef stock if needed to prevent sticking.
Stir in the Hungarian paprika, ground caraway seeds, bay leaves, salt, and pepper, ensuring the meat and vegetables are well-coated with the spices.
Pour in the tomato sauce (or tomato paste) along with the beef stock or water. Stir well to combine.
Cover the pot and reduce the heat to low. Let the goulash simmer gently for about 2 hours, or until the meat is tender and the flavors meld together beautifully.
Before serving, taste the goulash and adjust the seasoning if necessary.
Optional: Serve hot, garnished with a dollop of sour cream.

Notes

Meat Selection:
- Beef: Opt for a well-marbled cut-like chuck for best results, as it remains tender during slow cooking.
- Pork: If using pork, the shoulder cut is ideal due to its tenderness and flavor.
Spices:
- Hungarian paprika is key for authentic flavor, though a mix of sweet and smoked paprika can be a workaround if needed.
- Ground caraway seeds are traditional in goulash but can be omitted if unavailable.
Cooking:
- Browning the meat well before simmering is crucial for a rich flavor base.
- If the stew seems too thick as it cooks, add a little more beef stock or water.
Serving Suggestions:
- Hungarian goulash pairs well with a variety of starches. Consider serving it with egg noodles, spaetzle, or a slice of crusty bread.
- A dollop of sour cream on top of each serving can provide a pleasant, cooling contrast to the hearty stew.
Storage:
- Goulash stores well and the flavors often deepen the next day. Refrigerate in an airtight container for up to 4 days.
- To reheat, warm on the stovetop over medium-low heat, stirring occasionally, until heated through.

Nutrition