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Traditional Hungarian Goulash Recipe

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.

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 45 mins
Servings: 4 servings
Calories: 602 kcal
Course: Main Course
Cuisine: Hungarian

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

Instructions

    Cup of Yum
  1. 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
  2. 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
  3. 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.
  4. 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
  5. 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
  6. 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.
  7. 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

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

% 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.