Traditional Hungarian Goulash

Description

Traditional Hungarian Goulash (Gulyás) is a rich, hearty stew made with tender beef, onions, potatoes, and sweet Hungarian paprika. Originating from the Hungarian plains, it’s a comforting dish with deep flavors, slow-cooked to perfection. The combination of smoky-sweet paprika, vegetables, and slow-braised beef creates a robust, savory meal perfect for chilly days.

Ingredients for Traditional Hungarian Goulash

• 2 tbsp vegetable oil or lard (authentic choice: pork lard)

• 2 large onions, finely chopped

• 2 lbs (900g) beef chuck or shank, cut into 1-inch cubes

• 3 tbsp Hungarian sweet paprika (do not substitute with regular paprika for authenticity)

• 2 cloves garlic, minced

• 2 medium tomatoes, chopped (or 1 cup canned)

• 2 medium carrots, sliced

• 1 medium parsnip, sliced (optional but traditional)

• 2 medium potatoes, peeled and diced

• 1 medium red bell pepper, chopped

• 6 cups beef broth (or water, but broth adds richer flavor)

• 1 tsp caraway seeds, crushed

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the base

   • Heat oil or lard in a large pot over medium heat.

   • Add onions and cook until soft and golden, about 8–10 minutes.

2. Brown the beef

   • Add beef cubes and sear on all sides until lightly browned.

   • Remove from heat briefly, stir in paprika (to prevent burning), coating the beef and onions well.

3. Build the flavors

   • Add garlic, tomatoes, carrots, parsnip, and bell pepper. Stir well.

   • Pour in beef broth, add caraway seeds, and season lightly with salt and pepper.

4. Simmer slowly

   • Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until beef is tender.

5. Add potatoes

   • Add diced potatoes during the last 30 minutes of cooking so they remain intact but soak in flavor.

6. Serve

   • Taste and adjust seasoning. Garnish with fresh parsley. Serve with crusty bread or noodles.

Notes

• Authentic Hungarian paprika is key to the flavor—look for “Édesnemes” paprika.

• Lard gives a deeper, more traditional taste, but oil is a lighter substitute.

• Some versions add homemade dumplings (csipetke) for extra heartiness.

• Cooking low and slow ensures the beef becomes melt-in-your-mouth tender.

Tips

• Do not burn paprika—add it off heat to avoid bitterness.

• Use beef chuck or shank for better flavor and tenderness after long cooking.

• If you want a thicker stew, remove the lid in the last 20 minutes to allow some liquid to evaporate.

• For a smoky twist, add a touch of smoked paprika alongside the sweet paprika.

Servings

• 6 servings

• Portion: About 1.5 cups per serving

Nutritional Info (per serving, approximate)

• Calories: 370 kcal

• Protein: 28g

• Fat: 17g

• Saturated Fat: 6g

• Carbohydrates: 28g

• Fiber: 4g

• Sugars: 6g

• Sodium: 780mg

Health Benefits

• High protein from beef supports muscle health and repair.

• Rich in antioxidants from paprika, tomatoes, and bell peppers, which help reduce inflammation.

• Balanced nutrition with protein, carbs, and fiber in one dish.

• Comfort food that’s also nutrient-dense when made with fresh ingredients.

Q & A

Q: Can I make this in a slow cooker?
A: Yes! Brown the beef and onions first, then add all ingredients (except potatoes) to the slow cooker. Cook on low for 6–8 hours, adding potatoes in the last hour.

Q: Can I freeze Hungarian Goulash?
A: Absolutely—cool completely, store in airtight containers, and freeze for up to 3 months. Thaw overnight and reheat gently.

Q: What can I serve with Goulash?
A: Crusty bread, egg noodles, spaetzle, or even rice work beautifully.

Q: Is paprika spicy?
A: Hungarian sweet paprika is mild and slightly sweet, not hot. For heat, you can add hot paprika or chili flakes.