Authentic Hungarian Goulash

Name: Authentic Hungarian Goulash
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 6 people
Ingredients: 3 tablespoons pork lard or butter; 2 large yellow onions; ¼ cup Hungarian paprika; 2 pounds stew meat; 8 cloves garlic; 2 red bell peppers; 1 yellow bell pepper; 1 can tomatoes; 6 oz tomato paste; 4 carrots; 2 potatoes; 5 cups beef broth; 1 bay leaf; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 1 teaspoon dried marjoram; 1-2 tablespoons Eros Pista chili paste

User Reviews

4.6

105 reviews

Excellent

Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings
6 people
Calories
391 kcal
Course
Main Course
Cuisine
Hungarian

Authentic Hungarian Goulash

Opal Moore

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Easy One Pot Authentic Hungarian Goulash Recipe is a hearty, earthy, and meaty stew that brings authentic Hungarian flavor in an easy one-pot stew the whole family will love!

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Ingredients

Servings

3 tablespoons pork lard or butter pork fat is traditionally used
2 large yellow onions chopped
¼ cup Hungarian paprika good quality imported from Hungary
2 pounds stew meat cut into 1/2 inch pieces
8 cloves garlic minced
2 red bell peppers seeded/membranes removed, cut into 1/2 inch chunks (optional)
1 yellow bell pepper seeded/membranes removed, cut into 1/2 inch chunks (optional)
1 can tomatoes diced
6 oz tomato paste
4 carrots diced
2 potatoes medium, cut into 1/2 inch chunks
5 cups beef broth
1 bay leaf
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon dried marjoram
1-2 tablespoons Eros Pista chili paste optional for heat

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Instructions

In a large, heavy pot or dutch oven, brown beef in batches. I don't add fat, since beef will have some, but you can add a little oil or lard if you'd like. When beef is browned, set aside in a bowl.
Melt the lard or butter in a Dutch oven over medium-high heat and cook the onions, carrots, and peppers until beginning to brown, about 7-10 minutes. Be sure to scrape up all the browned bits of beef as the onions and peppers cook.
Remove from heat and stir in the paprika, marjoram, salt and pepper.
Add beef back to dish, toss well to mix thoroughly.
Add the tomatoes, tomato paste, potatoes, beef broth, bay leaf.
Bring to a boil, cover, reduce the heat to medium, and simmer for 40 minutes (see note).
Serve. Add salt or Eros Pista chili pasta to taste.

Equipments used:

Notes

This stew is technically done after an hour - however, I personally like to let it simmer for 2-3 hours, minimum. This will give a richer, heartier, thicker stew as the potatoes and peppers break down into the stew, and provide intense flavor with super-tender beef. Add more water if needed cooking longer.
You can skip the vegetables (bell peppers, carrots) or add others (celery, cauliflower) as desired. Diced tomatoes can also be skipped, but do not skip tomato paste.

Nutrition Information

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Serving 1g Calories 391kcal (20%) Carbohydrates 25g (8%) Protein 43g (86%) Fat 14g (22%) Saturated Fat 6g (30%) Polyunsaturated Fat 8g Cholesterol 124mg (41%) Sodium 1186mg (49%) Fiber 4g (16%) Sugar 7g (14%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 391 kcal

% Daily Value*

Serving	1g
Calories	391kcal	20%
Carbohydrates	25g	8%
Protein	43g	86%
Fat	14g	22%
Saturated Fat	6g	30%
Polyunsaturated Fat	8g	47%
Cholesterol	124mg	41%
Sodium	1186mg	49%
Fiber	4g	16%
Sugar	7g	14%