Here’s a classic Hungarian Goulash recipe—rich, hearty, and perfect for a comforting meal. This version balances authenticity with ease, using readily available ingredients while honoring traditional methods.
🇭🇺 Classic Hungarian Goulash (Gulyás)
Ingredients (Serves 4–6):
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2 tbsp lard or vegetable oil
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2 medium onions, finely chopped
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2 cloves garlic, minced
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1.5 lbs (700 g) beef chuck, cut into 1-inch cubes
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1 tbsp sweet Hungarian paprika (essential!)
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1 tsp smoked paprika (optional, for extra depth)
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1 tsp caraway seeds (lightly crushed)
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1 tsp salt, more to taste
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Black pepper, to taste
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2 medium carrots, sliced
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2 parsnips (optional), sliced
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1 green bell pepper, diced
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2 medium tomatoes, peeled and chopped (or 1/2 cup canned diced tomatoes)
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4 cups beef broth or water
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1–2 potatoes, peeled and diced
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Bay leaf (optional)
Instructions:
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Sauté Onions
In a large pot or Dutch oven, heat the lard/oil over medium heat. Add chopped onions and sauté until golden brown—this is key to developing flavor (10–15 min). -
Add Garlic, Paprika & Spices
Turn off the heat briefly, stir in the garlic, both paprikas, caraway, salt, and pepper. This prevents the paprika from burning. -
Brown the Beef
Turn the heat back to medium. Add the beef and stir well to coat in the spice mix. Sauté for about 5–8 minutes until browned on all sides. -
Simmer
Add the carrots, parsnips, bell pepper, and tomatoes. Pour in enough beef broth or water to just cover everything. Add the bay leaf if using. Bring to a simmer, cover loosely, and cook on low for 1.5–2 hours, until beef is tender. -
Add Potatoes
Add diced potatoes and simmer uncovered for 30 more minutes until potatoes are soft and the stew has slightly thickened. -
Adjust Seasoning
Taste and add more salt or pepper as needed. Discard bay leaf before serving.
Serving Suggestions:
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Serve with fresh crusty bread, csipetke (Hungarian pinched noodles), or egg noodles.
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Optional garnish: a dollop of sour cream and chopped parsley.
Would you like a slow cooker, vegetarian, or German-style version too?
