Authentic Hungarian Goulash Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
3 hrs 30 mins
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Servings
10
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Calories
223 kcal
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Course
Main Course
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Cuisine
Hungarian
Authentic Hungarian Goulash Recipe
Description
This traditional Hungarian Goulash recipe calls for beef shank and bacon cooked initially to develop a rich flavor base. The recipe involves caramelizing yellow onions over low heat for nearly half an hour, creating a sweet, deep foundation. Fresh red and banana or cubanelle peppers, tomatoes, garlic, and spices such as cumin and Hungarian sweet paprika are layered in, stewing gently to blend flavors.
Red wine is added to deglaze and enhance depth, followed by beef stock and bay leaves to form a robust broth. Potatoes, carrots, and optional root vegetables like celeriac and turnips are included to create a filling stew with tender vegetables. The long cooking time melds flavors, producing a dish with a rich, complex taste and a thick, slightly chunky texture.
Goulash is traditionally served hot, often accompanied by fresh bread to soak up the flavorful sauce. Adjusting seasonings like paprika and caraway seeds allows customizing the dish to taste. This recipe can be prepared ahead and stored refrigerated or frozen to maintain and even improve flavor intensity over time.
Ingredients
- 6 Bacon strips chopped
- 2 pounds beef shank cut into 1” cubes
- 2 yellow onion peeled and medium diced
- 3 garlic finely minced
- 1 red bell pepper seeded and medium diced
- 1 banana pepper or cubanelle pepper; cut into rings or medium diced
- 3 vine ripe tomato cored and medium diced
- 1 ½ teaspoons cumin ground
- 1 tablespoon paprika sweet, Hungarian
- 1 cup red wine
- 4 cups beef stock
- 2 bay leaf
- 2 russet potato peeled and cut into 1” chunks
- 3 carrot peeled and large diced or thickly sliced
- celeriac root large diced peeled, 1 cup each optional
- turnip large diced peeled, 1 cup each optional
- salt to taste
- black pepper to taste
Instructions
- Start by cooking some bacon in a large pot over medium heat until it is browned. Set the crisp-cooked bacon lardons aside.
- Add the beef to the pot with rendered bacon fat and cook over high heat until they are well browned on all sides and then set them aside, which takes about 10-12 minutes. The beef drippings will absorb after 5-6 minutes and the beef will be brown much better after that.
- Next, add the onions to the same pot and cook over low heat until they are browned and caramelized, which takes about 20-25 minutes.
- Pour in the garlic and peppers and sauté over medium heat for 4 to 5 minutes while occasionally stirring.
- Place in the tomatoes and stew for 6-8 minutes or until a lot of the liquid has been absorbed.
- Next, add back in the beef and bacon, along with the cumin, paprika, and optional caraway seeds, and cook for 4-5 minutes. The flavor and color should really intensify.
- Deglaze with the red wine and cook for an additional 4 to 5 minutes or until the amount of liquid is reduced by one-half.
- Pour in the beef stock along with bay leaves, salt, and pepper, and place a lid on the pot and cook over low to medium heat for about 90 minutes or until the beef is tender.
- Add your desired root vegetables to the stew and cook for 20-25 minutes or until the vegetables are tender.
- Serve in a bowl with a garnish of chopped parsley.
Notes
- This goulash can be made 4 to 6 hours ahead and kept warm on low heat until serving.
- Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 3 months; thaw overnight before reheating.
- Reheat gently in a saucepan or microwave, adding additional beef stock and seasoning as needed if the stew thickens too much.
- Serving with homemade bread is traditional and helps enjoy the rich sauce.
- The use of caraway seeds is optional; adjust the seasoning of paprika, cumin, and caraway to preference.
- Consider adding celeriac, turnips, or parsnips for extra root vegetable variety and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 17g | 34% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 332mg | 14% |
| Potassium | 853mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 4097IU | 82% |
| Vitamin C | 27mg | 30% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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