Authentic Hungarian Goulash (Gulyás)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
4 servings
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Calories
673 kcal
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Course
Main Course
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Cuisine
Hungarian
Authentic Hungarian Goulash (Gulyás)
Description
Hungarian Goulash (Gulyás) starts by frying chopped onions in pork lard or butter until beginning to brown, enhancing sweetness. Stewing beef chunks are then browned in the same pot, followed by the addition of diced red and yellow bell peppers, tomatoes, and minced garlic, which cook gently to meld flavors. Paprika, salt, black pepper, and optionally crushed caraway seeds are stirred in off the heat to avoid paprika bitterness.
Beef broth and a bay leaf are added before bringing the stew to a boil. It simmers covered for about 40 minutes to tenderize the beef. Carrots and potatoes are then added, and simmered further until all components are tender. The resulting stew has a rich, mildly spicy flavor with tender chunks of meat and vegetables suspended in a paprika-infused broth.
This goulash can be served as a filling main dish offering complex flavors from the combination of spices, vegetables, and slow-cooked beef. It represents a traditional preparation valued for its warmth and hearty characteristics suitable for a main meal.
Ingredients
- 3 tablespoons pork lard , or butter or bacon grease (pork lard is traditionally used and imparts a great flavor)
- 1 1/2 pounds onion chopped, yellow
- 1/4 cup sweet paprika quality genuine imported Hungarian
- 1 1/2 pounds beef cut into 1/2 inch pieces, stewing
- 5 cloves garlic ,minced
- 2 bell pepper seeded/membranes removed, cut into 1/2 inch chunks, red
- 1 yellow bell pepper ,seeded/membranes removed, cut into 1/2 inch chunks
- 2 tomato diced
- 2 carrot diced
- 2 potato cut into 1/2 inch chunks, medium
- 5 cups beef broth (traditionally just water is used but beef broth adds so much more flavor)
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon caraway seed optional, not traditional in all regions, crushed
Instructions
- Melt the pork lard or butter/oil in a Dutch oven or other heavy soup pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Add the beef and cook until the beef is just starting to brown, 7-10 minutes. Add the bell peppers, tomatoes, and garlic and cook for another 6-8 minutes. Remove the pot from the heat and stir in the paprika, salt, pepper and caraway (if using) (note: paprika becomes bitter if at all scorched). Add the beef broth, bay leaf, return to the stove and bring to a boil. Reduce the heat to medium, cover and simmer for 40 minutes. Add the carrots and potatoes. Return to a boil, reduce the heat to medium, cover, and simmer for another 30-40 minutes or until the beef is nice and tender. Add salt to taste. Remove the bay leaf.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 673 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 673kcal | 34% |
| Carbohydrates | 32g | 11% |
| Protein | 37g | 74% |
| Fat | 46g | 71% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 2g | 100% |
| Cholesterol | 130mg | 43% |
| Sodium | 1708mg | 71% |
| Potassium | 1474mg | 31% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 10861IU | 217% |
| Vitamin C | 155mg | 172% |
| Calcium | 135mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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