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Hungarian Goulash

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The perfect family meal... This Hungarian goulash is one you need to try.

This recipe is from my cookbook 'The Curry Guy One Pot' and it's so easy and good. If you like a good Hungarian goulash, then this one should tick all the boxes.

Hungarian goulash over pasta.

About this recipe.

This Hungarian goulash was inspired by my many trips to Hungary. I love the food there and can't wait to go back. What a beautiful place! The goulash is slowly cooked to perfection with just the right about of spicing. It's delicious served in a bowl on it's own with some crusty bread on the side and it is also amazing with pasta, especially homemade pasta.

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Ingredients

It's always a good idea to get your ingredients together and prepared before you start cooking. It's easier that way.

The ingredients for the recipe laid out on a counter top ready to use.
  • pork lard
  • carrots
  • red (bell) peppers
  • green (bell) peppers
  • onions, finely chopped
  • caraway seeds
  • garlic
  • stewing beef like chuck or shin
  • sweet paprika
  • hot paprika
  • water or unsalted beefstock
  • tinned (canned) chopped tomatoes
  • potatoes
  • parsley

See recipe card for quantities.

Step by Step Photos.

Check out these step by step photos. You'll see just how easy you can throw an amazing and authentic Hungarian Goulash together.

  1. Step 1: Melt the pork lard on a pot over a medium-high heat.
The carrots and bell peppers frying in the hot pork fat.
  1. Step 2: When the lard is sizzling hot, stir in the sliced carrots and bell peppers. Fry for a couple of minutes to soften some.
The carrots and bell peppers resting in a bowl.
  1. Step 3: Transfer the par-cooked veggies to a bowl and set aside,
Frying the onions in the hot fat.
  1. Step 4: Now add the chopped onions and fry for about 5 minutes or until soft and translucent.
Adding the cubed beef to the pot to sear it with the chopped onions..
  1. Step 5: Stir in the cubed beef and stir well to combine.
The beef seared in the pot.
  1. Step 6: Brown it all over and throw in the bay leaves and thyme.
Adding the paprika and caraway to the pot.
  1. Step 7: Stir in the paprika and caraway seeds.
Stirring the paprika into the meat and onions.
  1. Step 8: Stir until the paprika is coating the meat.
Adding the large bell peppers and carrots to the pot.
  1. Step 9: Add the halved bell pepper and carrots and let them simmer their flavour into the sauce for about 45 minutes.
Removing the bell peppers and carrots from the pot after their flavors have stewed in to the sauce to flavor it.
  1. Step 10: Then remove them and discard.
Adding the cubed potatoes to the sauce to cook.
  1. Step 9: Add the potatoes and stir them deep into the bubbling sauce.
Adding the sautéed vegetables to the sauce to simmer.
  1. Step 10: Then add the par-cooked vegetables and stir them in too.
The goulash ready to serve.
  1. Step 11: Simmer until the beef and potatoes are tender and you are left with a thick sauce.
Homemade Hungarian goulash over pasta.
  1. Step 12: Now all you need to do is plate it up. Enjoy!

Variations

Here are a few things you can do to make this Hungarian Goulash your own.

  • Spiciness - Although traditional Hungarian goulash isn't what you would call fiery hot, you could make it so by adding a bit of chilli powder. Why not? If you like it hot, do it.
  • Change the sauce consistency - Traditional Hungarian goulash isn’t meant to be thick like a stew. However, if you prefer a heartier texture, let it simmer uncovered for a while to reduce the liquid. Some people mash a few potatoes into the broth.
  • Try a different paprika - Hungarian goulash is made with Hungarian paprika. If you can't find that where you live, try another. It might be different to what you find in Hungary but as long as it's good quality, your goulash with still be mouthwateringly delicious.

Equipment

This is a one pot meal so all you need to cook it is one good pot. I recommend using a heavy bottomed pot if you have on.

Storage

You can store this Hungarian goulash, covered in your fridge for 3 to 4 days in the fridge. In fact as it sits in the fridge the flavours develop and it will be even better than the day you made it.

You can also freeze it for up to 6 months. Be sure to freeze it in air-tight containers in convenient sized portions. It is also a good idea to date and label the container.

To reheat, just heat it up in a pot over a medium heat until heated through. You could also heat it up in your microwave.

Top Tip

Hungarian goulash benefits from a long slow cook. Make sure you do that and don't try to rush things. The goulash is ready when you have a delicious and thick sauce and the meat and potatoes are tender.

FAQ

Can you use a different cut of beef for goulash?

Yes! While stewing beef (like chuck or shin) is traditional, you can also use brisket or short ribs for extra richness. Just ensure it’s a well-marbled cut that benefits from slow cooking.

What makes Hungarian paprika different from regular paprika?

Hungarian paprika has a sweeter, richer, and more complex flavor than generic paprika. It comes in various varieties, from sweet to hot and smoky. For authentic goulash, always use high-quality Hungarian sweet paprika. I like to use hot and smoky paprika too.

Can you make goulash in a slow cooker?

Absolutely! Brown the beef and sauté the onions and garlic first, then transfer everything to a slow cooker. Cook on low for 6-8 hours on low or until the beef is tender. Add the potatoes and carrots in the last 2 hours to prevent them from becoming too soft.

Recipe

Hungarian Goulash Recipe

Yield: 6

Ingredients

  • 4 tablespoon pork lard
  • 4 carrots, cut into thin rounds
  • 3 red (bell) peppers, seeded and cut
  • into bite-sized pieces
  • 2 green (bell) peppers, seeded and cut
  • into bite-sized pieces
  • 2 medium onions, finely chopped
  • 1⁄2 teaspoon caraway seeds, lightly crushed 2 bay leaves
  • 6 garlic cloves, finely chopped
  • 800g (1lb 12oz) stewing beef like chuck or shin, cut into bite-sized pieces
  • 2 tablespoon sweet paprika
  • 2 tablespoon hot paprika (or more sweet
  • paprika)
  • 1.25l (5 cups) water or unsalted beef
  • stock
  • 400g (14oz) tinned (canned) chopped
  • tomatoes
  • 2 potatoes, cut into bite-sized pieces Salt and pepper, to taste
  • Chopped parsley, to serve

Instructions

  1. Melt the pork lard over a medium-high heat in a large saucepan. When bubbling hot, add two of the sliced carrots and half of the red and green (bell) peppers and fry until the vegetables are just cooked through and have a nice shine to them. Transfer to a plate with a slotted spoon and set aside.
  2. Now add the chopped onions and fry for about 8 minutes or until lightly browned.
  3. Add the crushed caraway seeds, bay leaves and garlic and fry, stirring continuously, for 30 seconds to combine.
  4. Add the beef and continue cooking and stirring for about 10 minutes or until the beef is browned all over. Stir in the sweet paprika and, if you are sure you are okay with the heat, the hot paprika too. You can always add this to taste at the end.
  5. Pour in the water or beef stock and the chopped tomatoes and bring to the boil.
  6. While this is heating up, tie the remaining raw carrots and (bell) peppers tightly in a muslin cloth and add this to the stock.(See note).
  7. When the stock reaches boiling point, reduce the heat and simmer for about 45 minutes.
  8. Add the cubed potatoes and continue cooking until the meat is really tender and the potatoes are cooked through. This should take about 30 minutes, but don’t rush it – the meat is ready when it’s ready. Remove the muslin and bay leaves and then return the cooked carrots and peppers to the stock.
  9. Add salt and pepper to taste and add more paprika (hot or sweet) to your liking. Serve hot, garnished with the chopped parsley.

Notes

*The two separate stages for cooking the carrots and green (bell) peppers, are done for both presentation and extra flavour. However, for ease, you could simply add all of the carrots and bell peppers when you add the chopped onion and then carry on with the recipe.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 231Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 697mgCarbohydrates: 24gFiber: 5gSugar: 5gProtein: 14g
© Caroline Toombs
Cuisine: Hungarian / Category: European

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