Authentic Hungarian Goulash
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
1 hr
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Total Time
1 hr 5 mins
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Servings
6 people
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Calories
391 kcal
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Course
Main Course
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Cuisine
Hungarian
Authentic Hungarian Goulash
Description
This goulash begins by browning beef stew meat in batches, creating caramelized edges without adding extra fat, relying on the meat's natural fats or a bit of lard or butter for depth. In the same pot, onions, carrots, and optional bell peppers are cooked until lightly browned, releasing their natural sugars and melding with the fond from the meat.
Hungarian paprika, marjoram, salt, and freshly ground pepper are stirred in off the heat to prevent burning the spices and to distribute their flavor evenly. The browned beef returns to the pot along with diced tomatoes, tomato paste, potatoes, beef broth, and a bay leaf. After bringing to a boil, the stew simmers covered for about 40 minutes, enough for the meat to become tender and flavors to develop without the vegetables breaking down fully.
This dish offers a balance between the robust paprika-spiced broth, tender meaty chunks, and softened vegetables. It can be served alone or accompanied by rustic bread or dumplings. Extended simmering for 2-3 hours thickens the stew and deepens flavor as the potatoes and peppers further break down, but watching liquid levels is needed to prevent drying out.
Ingredients
- 3 tablespoons pork lard pork fat is traditionally used, or butter
- 2 yellow onion chopped, large
- ¼ cup Hungarian paprika good quality imported from Hungary
- 2 pounds stew meat cut into 1/2 inch pieces
- 8 cloves garlic minced
- 2 bell pepper seeded/membranes removed, cut into 1/2 inch chunks (optional, red
- 1 yellow bell pepper seeded/membranes removed, cut into 1/2 inch chunks (optional)
- 1 tomato diced, canned
- 6 oz tomato paste
- 4 carrot diced
- 2 potato medium, cut into 1/2 inch chunks
- 5 cups beef broth
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- 1 teaspoon marjoram dried
- 1-2 tablespoons Eros Pista chili paste optional for heat
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.
Notes
- For fuller flavor and richer texture, let the stew simmer for 2-3 hours, adding water as needed to maintain liquid.
- Vegetables like bell peppers and carrots can be skipped or replaced with celery or cauliflower as preferred.
- Diced tomatoes can be omitted, but do not skip tomato paste to preserve the stew's body.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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