Authentic Hungarian Goulash: A Step-by-Step Recipe

Ingredients

2 tablespoons vegetable oil
2 onions, chopped
1 teaspoon garlic, minced
2 tablespoons Hungarian paprika
1 teaspoon caraway seeds
1.5 pounds beef stew meat, cut into 1-inch cubes
1 (14.5-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
1.5 cups beef broth
2 red bell peppers, chopped
3 carrots, chopped
2 medium potatoes, cut into 1-inch cubes
Salt and pepper to taste
1/4 cup chopped fresh parsley

Steps and instructions

Heat the vegetable oil in a large pot over medium heat.
Add the onions and garlic, and cook until they become soft and transparent, about 5 minutes.
Add the Hungarian paprika and caraway seeds, stirring them into the onions and garlic.
Add the beef stew meat to the pot, cooking until it's browned on all sides.
Add the diced tomatoes, tomato paste, and beef broth to the pot, stirring to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1 hour.
Add the chopped red bell peppers, carrots, and potatoes to the pot, stirring them into the mixture.
Season with salt and pepper to taste.
Let the goulash simmer for another hour, or until the vegetables are soft and the beef is tender.
Before serving, stir in the chopped fresh parsley.
Enjoy the Goulash with bread or as is.

Tools for making

Large pot - for cooking the goulash
Vegetable peeler - for peeling the carrots and potatoes
Chef's knife - for chopping the onions, garlic, bell peppers, carrots, and potatoes
Wooden spoon - for stirring the ingredients in the pot
Measuring spoons - for measuring the garlic, Hungarian paprika, caraway seeds, salt, and pepper
Measuring cups - for measuring the vegetable oil, beef broth, diced tomatoes, and tomato paste
Can opener - for opening the cans of diced tomatoes and tomato paste
Cutting board - for cutting the vegetables and meat
Lid or cover - for covering the pot while simmering the goulash
Serving bowls - for serving the goulash

Recipe variations

Vegetarian/Vegan Option: Substitute the beef stew meat with plant-based protein alternatives like tofu, seitan, or tempeh.
Spicier Goulash: Add chopped chili peppers or a pinch of cayenne pepper to increase the heat level.
Smoked Goulash: Use smoked paprika instead of regular Hungarian paprika for a smoky flavor.
Slow Cooker Goulash: Transfer all the ingredients to a slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
Beer Goulash: Replace part of the beef broth with your favorite beer to add depth of flavor.
Extra Vegetables: Add other vegetables like mushrooms, zucchini, or celery for added texture and flavor.
Herb-infused Goulash: Experiment with different herbs such as thyme, rosemary, or bay leaves to enhance the aroma.
Gluten-free Option: Use gluten-free flour or cornstarch as a thickening agent instead of regular flour.
Creamy Goulash: Stir in a dollop of sour cream or heavy cream towards the end for a creamy and rich variation.
Beef alternatives: Substitute beef with other meats like pork, lamb, or venison for a different taste experience.

Recipe overview

This recipe will guide you through the steps to create a traditional Hungarian Goulash. Making this savory and hearty stew is a great way to warm up during the colder months. With key ingredients like beef stew meat, Hungarian paprika, and root vegetables, you'll create a dish that's rich in flavor and filled with nutritious ingredients. The process involves browning the meat, simmering it with tomatoes and spices, then adding vegetables for a well-rounded meal. With a total cook time of about 2 hours, this is the kind of slow-cooked comfort food that's worth the wait. The finished Goulash is ideal for serving with a side of crusty bread to sop up the delicious broth. Enjoy this taste of Hungary in your own home!

Common questions

Can I use a different type of meat? Yes, you can use other types of meat such as pork or lamb, but the cooking time may vary.
Can I make this recipe vegetarian? Absolutely! You can omit the beef stew meat and use vegetable broth instead of beef broth. You can also add extra vegetables or substitute the meat with tofu or seitan.
Is Hungarian paprika necessary? Hungarian paprika adds a distinct flavor to the goulash, but if you can't find it, you can use regular paprika as a substitute.
How can I adjust the spiciness of the goulash? You can adjust the spiciness by adding more or less Hungarian paprika, depending on your preference. You can also add a pinch of cayenne pepper for additional heat.
Can I make this in a slow cooker? Yes, you can transfer the browned onions, garlic, meat, and other ingredients to a slow cooker after step 5. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and the vegetables are cooked through.
Can I freeze the leftovers? Yes, goulash freezes well. Allow it to cool completely, then transfer it to freezer-safe containers or freezer bags. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving dishes and utensils

Large pot - A large pot is necessary to cook the goulash and accommodate all the ingredients.
Wooden spoon - A wooden spoon is ideal for stirring the goulash while it simmers.
Chef's knife - A sharp chef's knife will be needed to chop the onions, garlic, bell peppers, carrots, and potatoes.
Cutting board - A cutting board provides a stable surface for chopping the vegetables.
Measuring spoons - Measuring spoons are useful for accurately adding the Hungarian paprika, garlic, and other seasonings.
Can opener - A can opener will be needed to open the cans of diced tomatoes and tomato paste.
Ladle - A ladle is handy for serving the goulash into bowls or plates.
Serving bowls or plates - Bowls or plates are necessary for serving the goulash to enjoy.

Origin stories

Goulash, a hearty stew of meat and vegetables, traditionally seasoned with paprika, finds its origins in the simple, humble fare of Hungarian shepherds. Dating back to the 9th century, these shepherds would dry meat in the sun, then pack it into bags made from sheep's stomachs. At mealtime, the meat was simply rehydrated and stewed. With the introduction of paprika in the 16th century, the dish gained its characteristic warmth and depth. Goulash has since evolved into a national symbol, its evocative aroma filling the kitchens of Hungary, and beyond. It's a taste of history, carrying within it the robust spirit of the Magyar people. A spoonful of goulash is a journey back in time, to the rolling puszta, the wide-open plains of Hungary, where the story of goulash begins.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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