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Hungarian Goulash
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Hungarian Goulash

This authentic Hungarian goulash recipe includes tender chunks of meat, hearty vegetables, and rich broth for the most delicious, filling comfort food! Put it on repeat during the cold months of the year!

Prep Time
15 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins
Servings: 8 Servings
Calories: 366 kcal
Course: Soup
Cuisine: Hungarian

Ingredients

  • 6 trips Bacon or 2-3 Tbsp pork lard or cooking oil of choice, thick-cut
  • 1 medium-sized yellow onion chopped
  • 4 cloves garlic minced
  • 1.5 to 2 lbs beef stew meat
  • 3 Tbsp paprika sweet Hungarian
  • 1 tsp caraway seeds optional
  • 2 large tomato diced
  • 4 cups beef broth
  • 1 red bell pepper cored and chopped
  • 1 yellow bell pepper cored and chopped
  • 1 tsp salt to taste, sea salt
  • ¼ tsp black pepper to taste
  • 2 potato chopped into large chunks, Yukon gold variety
  • 2 large carrot

Instructions

    Cup of Yum
  1. Chop up 6 slices of thick-cut bacon and add them to a large thick-bottomed pot, such as a Dutch oven. Heat over medium high and cook, stirring occasionally, until the bacon fat has rendered and the bacon is crispy. Use a slotted spoon to remove the bacon, leaving the bacon drippings in the pot to use as oil. Note: transfer the cooked bacon to a small bowl or plate to be eaten separately or add it back into the stew with the broth. I add it to the soup with the broth because I enjoy the added flavor.
  2. Transfer the chopped onion to the large pot with the bacon drippings and sauté over medium high heat until the onion begins to soften, about 5 minutes. Stir in the garlic and continue cooking for 1-2 minutes, stirring occasionally.
  3. Transfer the beef stew meat (or chopped chuck roast) to the pot and allow it to brown, stirring every couple of minutes. Stir in the chopped tomatoes, paprika, and caraway seeds. Pour in the beef broth, and add in the chopped bell peppers, potatoes and carrots. Note: if you’re adding back the bacon, do so now). Cover the pot and bring it to a full boil. Reduce the heat to a gentle boil (low heat or medium heat) and cook, stirring occasionally, for 1 hour.
  4. Taste the goulash for flavor and add sea salt and black pepper to your personal taste.
  5. If you’d like to thicken the goulash, add 2 to 4 tablespoons of all-purpose flour. Stir well until the flour is dissolved and cook at a gentle boil until the stew reaches your desired thickness.
  6. Serve goulash with dinner rolls or crusty bread with butter and a dollop of sour cream on top. You can also garnish with fresh parsley.

Notes

  • *In traditional Hungarian goulash, pork lard is used to saute the onions and brown the beef. If you don’t have access to pork lard, render the fat of 4 to 6 strips of thick-cut bacon and add cooking oil as needed. You can either add the cooked bacon back into the soup, eat it separately, or use it in a different recipe. I stir the cooked bacon in with the broth.
  • *In traditional Hungarian goulash, pork lard is used to saute the onions and brown the beef. If you don’t have access to pork lard, render the fat of 4 to 6 strips of thick-cut bacon and add cooking oil as needed. You can either add the cooked bacon back into the soup, eat it separately, or use it in a different recipe. I stir the cooked bacon in with the broth.
  • **not to be confused with regular paprika, hot paprika or smoked paprika. Sweet Hungarian paprika is its own thing.
  • **not to be confused with regular paprika, hot paprika or smoked paprika. Sweet Hungarian paprika is its own thing.
  • ***You can also use russet potatoes if desired
  • ***You can also use russet potatoes if desired

Nutrition Information

Serving 1Serving (of 8) Calories 366kcal (18%) Carbohydrates 23g (8%) Protein 25g (50%) Fat 19g (29%) Saturated Fat 7g (35%) Cholesterol 68mg (23%) Sodium 643mg (27%) Potassium 757mg (16%) Fiber 6g (24%) Sugar 10g (20%)

Nutrition Facts

Serving: 8 Servings

Amount Per Serving

Calories 366

% Daily Value*

Serving 1Serving (of 8)
Calories 366kcal 18%
Carbohydrates 23g 8%
Protein 25g 50%
Fat 19g 29%
Saturated Fat 7g 35%
Cholesterol 68mg 23%
Sodium 643mg 27%
Potassium 757mg 16%
Fiber 6g 24%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.