Hungarian Goulash in a pot

Hungarian Goulash is a dish that warms both the heart and the soul. Its rich flavors, simple preparation, and cultural significance make it a timeless classic.

Whether you’re craving a cozy family meal or want to experience the vibrant flavors of traditional European cuisine, Hungarian Goulash is an excellent choice.

Let’s dive into the essential ingredients, and a step-by-step recipe to make it at home!

Ingredients Needed

To make this dish, you’ll need a few staple ingredients:

  • Beef: Choose a well-marbled cut like chuck or brisket for tender, flavorful meat.
  • Onions: A key ingredient for the dish’s base, providing natural sweetness.
  • Hungarian Paprika: This is non-negotiable for authentic flavor; look for sweet or smoked varieties.
  • Potatoes: They add heartiness and absorb the rich broth.
  • Carrots: For a subtle sweetness and texture variation.
  • Tomatoes or Tomato Paste: Optional but often used to add depth to the broth.
  • Garlic and Bay Leaves: For aromatic flavor.

Optional additions like bell peppers or a splash of vinegar can elevate the dish further, but the beauty of goulash lies in its simplicity.

Step-by-Step Guide to Making Hungarian Goulash

Step 1: Prep Your Ingredients

  • Dice the onions, peel and chop the potatoes and carrots, and cube the beef into bite-sized pieces.
  • Measure out your paprika and other seasonings in advance.

Step 2: Build the Flavor Base

  • Heat oil or lard in a large pot and sauté the onions until golden brown.
  • Add the beef and sear it until browned on all sides.

Step 3: Add the Spices and Liquid

  • Stir in the paprika and briefly toast it to release its flavor. Be careful not to burn it.
  • Add a small amount of water or broth to deglaze the pan and scrape up the browned bits for extra flavor.

Step 4: Simmer and Cook

  • Add the potatoes, carrots, bay leaves, and more water or beef broth to cover everything.
  • Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1.5 to 2 hours, stirring occasionally.

Step 5: Taste and Adjust

  • As the goulash cooks, taste the broth and adjust the seasoning with salt, pepper, or additional paprika.

Step 6: Serve and Enjoy

  • Ladle the goulash into bowls and garnish with fresh parsley. Serve it with crusty bread, egg noodles, or dumplings for a complete meal.
Hungarian Goulash close up

Serving Suggestions and Side Dishes

Hungarian Goulash is incredibly versatile and pairs beautifully with a variety of sides:

  • Traditional: Serve with egg noodles or Hungarian nokedli (dumplings).
  • Rustic: Pair with crusty bread to soak up the flavorful broth.
  • Modern: Try it with mashed potatoes or steamed rice for a contemporary twist.
    Top your goulash with a dollop of sour cream for added richness and a pop of creaminess.

Tips for Storing and Reheating Hungarian Goulash

One of the best things about goulash is how well it keeps:

  • Storage: Refrigerate in an airtight container for up to 4 days.
  • Freezing: Goulash freezes beautifully for up to 3 months. Let it cool completely before freezing.
  • Reheating: Warm it on the stove over low heat, stirring gently to avoid overcooking the potatoes.

Fun fact: Goulash tastes even better the next day as the flavors meld together!

FAQ’s

Can I use a slow cooker for Hungarian Goulash?

Yes! Sear the beef and sauté the onions in a pan first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours.

What can I substitute for Hungarian paprika?

If you can’t find Hungarian paprika, try using a mix of sweet paprika and a pinch of smoked paprika for a similar flavor.

How do I thicken Hungarian Goulash?

Traditional goulash isn’t usually thickened, but if you prefer a thicker consistency, you can mash a few of the cooked potatoes into the broth or mix 1 tablespoon of flour with water and stir it in.

Hungarian Goulash in a pot

Classic Hungarian Goulash Recipe

Hungarian Goulash is a comforting and flavorful dish rooted in centuries of Hungarian tradition. This recipe features tender beef, hearty vegetables, and the smoky, sweet flavor of Hungarian paprika.
Perfect for a family dinner or a cozy evening, it’s a one-pot wonder that’s easy to prepare and even better when reheated.
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course
Cuisine Hungarian
Servings 6 People
Calories 320 kcal

Ingredients
  

  • 2 tablespoons vegetable oil or lard
  • 2 large onions finely diced
  • 2 pounds 900 g beef chuck or brisket cut into 1-inch cubes
  • 3 tablespoons Hungarian sweet paprika
  • 4 cups 1 liter beef broth or water
  • 3 medium potatoes peeled and cubed
  • 2 medium carrots peeled and sliced
  • 2 medium tomatoes diced (or 2 tablespoons tomato paste as an alternative)
  • 2 cloves garlic minced
  • 2 teaspoons salt or to taste
  • 1 teaspoon black pepper
  • 2 bay leaves

Optional:

  • 1 medium red bell pepper diced

Instructions
 

Step 1: Prep Your Ingredients

  • Dice onions, cube beef, and peel and chop potatoes and carrots.

Step 2: Build the Flavor Base

  • Heat oil in a large pot or Dutch oven over medium heat. Sauté onions until golden brown.
  • Add beef cubes and sear until browned on all sides.

Step 3: Add the Paprika and Broth

  • Sprinkle in paprika and quickly stir to coat the meat. Be careful not to burn it.
  • Add a splash of broth to deglaze the pan, scraping up any flavorful browned bits.

Step 4: Simmer and Add Vegetables

  • Pour in the remaining broth, bring to a boil, and lower the heat to simmer.
  • Add potatoes, carrots, tomatoes, garlic, bay leaves, salt, and pepper.

Step 5: Cook Until Tender

  • Cover the pot and let it simmer on low heat for 1.5 to 2 hours. Stir occasionally.

Step 6: Serve and Enjoy

  • Once the beef and vegetables are tender, ladle the goulash into bowls. Garnish with fresh parsley and serve with crusty bread or egg noodles.
Keyword Hungarian Goulash

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