International Cuisine > Cooking Techniques Across Cultures > Stewing (International) > Goulash (Hungarian)

Traditional Hungarian Goulash

Discover the rich and hearty flavors of Hungary with this authentic Goulash recipe. This slow-cooked stew is perfect for a cold evening and is sure to warm you from the inside out. This recipe is a culinary journey to the heart of Hungarian cuisine. It features tender beef, sweet paprika, and a medley of vegetables, simmered to perfection in a rich and flavorful broth. Get ready to experience the authentic taste of Hungary!

Prep Time
30 minutes
Cook Time
2.5 - 3 hours
Servings
6-8
Ingredients
  • 2 lbs Beef chuck, cut into 1-inch cubes
  • 2 large Yellow onions, chopped
  • 2 tablespoons Sweet paprika
  • 1 tablespoon Smoked paprika
  • 1 teaspoon Caraway seeds
  • 6 cups Beef broth
  • 1 14.5 oz can Canned diced tomatoes
  • 1 large Red bell pepper, chopped
  • 1.5 lbs Potatoes, peeled and cubed
  • 4 cloves Garlic, minced
  • 2 tablespoons Vegetable oil
  • 2 Bay leaves
  • To taste Salt
  • To taste Black pepper
  • For serving Sour cream
  • For serving Fresh parsley, chopped

Browning the Beef

Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef cubes generously with salt and pepper. Working in batches, brown the beef on all sides. Remove the beef from the pot and set aside.

Sautéing the Aromatics

Add the chopped onions to the pot and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Building the Flavor Base

Stir in the sweet paprika, smoked paprika, and caraway seeds. Cook for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the paprika.

Simmering the Goulash

Return the browned beef to the pot. Add the beef broth and diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours, or until the beef is very tender.

Adding the Vegetables

Add the chopped red bell pepper and cubed potatoes to the pot. Continue to simmer, covered, for another 30-45 minutes, or until the potatoes are tender.

Final Touches and Serving

Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with a dollop of sour cream and fresh chopped parsley.

Nutrition Facts Estimated per 100g of product

Approximate values. Nutritional content may vary based on specific ingredients and portion sizes.

  • Calories: 120-150
  • Protein: 10-12g
  • Fat: 5-7g
  • Carbohydrates: 8-10g

Other Considerations for Nutrition

For a lower-fat option, trim excess fat from the beef before cooking. Consider using lean beef. Serving with sour cream will increase the fat content.

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FAQ

  • Can I use a different cut of beef?

    While beef chuck is traditional, you can also use beef stew meat or brisket. Just adjust the cooking time accordingly.
  • Can I make this in a slow cooker?

    Yes, you can. Brown the beef and sauté the onions and garlic as directed. Then, transfer everything to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
  • Can I freeze goulash?

    Yes, goulash freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months. Thaw overnight in the refrigerator before reheating.