Traditional Hungarian Goulash Recipe
User Reviews
4.5
162 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs 15 mins
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Total Time
2 hrs 45 mins
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Servings
4 servings
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Calories
602 kcal
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Course
Main Course
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Cuisine
Hungarian
Traditional Hungarian Goulash Recipe
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This is an authentic Hungarian goulash recipe for one of Hungary's most famous dishes. It consists of tender beef pieces in a rich, delicious sauce made with lots of paprika and caraway seeds.
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Ingredients
- 2 lbs stewing beef beef chuck
- 2 tablespoons lard or vegetable oil, divided, Note 1
- 2 onions about 300 g/ 10.5 oz
- 3 large garlic cloves
- 1 red bell pepper about 100 g/ 3.5 oz
- 2 tomatoes about 200 g/ 7 oz
- 2 bay leaves
- 2 tablespoons Hungarian sweet paprika powder
- ¼– ½ teaspoon Hungarian hot paprika powder to taste, the goulash should not be too hot (not smoked paprika)
- ¾ teaspoon ground caraway seeds
- 1 ½ tablespoons tomato paste
- 2 cups beef broth or water, Note 2
- fine sea salt and freshly ground black pepper
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Instructions
- Cut the beef chuck into small cubes, about 0.7 inches/ 2 cm. Place them onto paper towels and pat them dry with more paper towels. Chop the onions very finely. 2 lbs stewing beef + 2 onions
- Sear the beef: Melt some of the lard (or oil) in the pot. Sear the beef cubes in 2 or 3 batches, depending on the size of your pot. Cook them for about 5 minutes per batch or until nicely browned on all sides. Add more of the lard before each batch. Transfer the meat to a plate and set it aside.2 tablespoons lard, divided
- Cook onions: Add about 1 teaspoon more lard to the pot and fry the chopped onions until very lightly colored, about 5 minutes, stirring often and keeping an eye on them. If they threaten to catch, add a splash of water and continue cooking.
- Add the minced garlic, chopped peppers and tomatoes, and bay leaves, and cook for about 3-4 minutes, stirring a few times in between.3 large garlic cloves + 1 red bell pepper + 2 tomatoes + 2 bay leaves
- Add both sorts of paprika and ground caraway. Stir well for about 1 minute. Add the tomato paste and stir well again. Add the meat cubes and the beef broth, stirring again.2 tablespoons Hungarian sweet paprika powder + ¼– ½ teaspoon Hungarian hot paprika powder + ¾ teaspoon ground caraway seeds + 1 ½ tablespoons tomato paste + 2 cups beef broth
- Simmer Hungarian goulash: Cover the pot, bring to a boil, lower the heat, and simmer the goulash until the meat is very tender, about 1 ½ – 2 hours. Check to make sure that the meat is really tender.
- Reduce: Uncover the pot and continue cooking the goulash for another 10-15 minutes until the sauce reduces and thickens slightly. Adjust the taste with salt and pepper.fine sea salt and freshly ground black pepper
Notes
- You can substitute lard for vegetable oil if you like. However, if using oil, you might need more than two tablespoons. Add as necessary between the batches and add a little bit more when cooking the onions.
Broth: It's best to use low-sodium broth to ensure the Hungarian goulash doesn't become too salty. Water works well, too.
Nutrition Information
Show Details
Serving
1/4 of the dish
Calories
602kcal
(30%)
Carbohydrates
13g
(4%)
Protein
85g
(170%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
14g
Trans Fat
1g
Cholesterol
254mg
(85%)
Sodium
1179mg
(49%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 602 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 602kcal | 30% |
| Carbohydrates | 13g | 4% |
| Protein | 85g | 170% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 14g | 82% |
| Trans Fat | 1g | 50% |
| Cholesterol | 254mg | 85% |
| Sodium | 1179mg | 49% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
162 reviews
Excellent
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