
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.
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.
Classic Hungarian Goulash Recipe
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.