Traditional Hungarian Goulash Recipe

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When you say goulash, your thoughts are flying to Hungary. Let’s show you a traditional Hungarian goulash recipe, as I like to do and how we love it in our family.

Table of Contents

• Ingredients for Traditional Hungarian Goulash Recipe
• Let’s Make the “Gulyás” Authentic Hungarian Goulash
  • Make a Stew
  • Make a Soup
  • Add the Potatoes
• Finishing the Goulash Soup
• Serving the Goulash

In Hungary, goulash is one of the national dishes, with the Hungarians taking great pride. It is an old, medieval recipe, which can be cooked outdoors, in a traditional goulash kettle, called “bogracs”.

There are two variants of goulash; the first is the goulash soup, which I will present here, and a type of goulash stew, which is more constituent and thicker. You can also make it from pork, beef or lamb meat.

But the traditional Hungarian goulash recipe is a soup with beef meat, potatoes and vegetables.

If you are interested you can try another delicious potato soup recipe that you can find here.

Ingredients for Traditional Hungarian Goulash Recipe

The main ingredient is beef meat, I used about 600 g of beef shin cut in cubes.

We still need vegetables, I used about three carrots, two parsley roots, two medium-sized onions, one tomato and one sweet red pepper.

We will need 5-6 medium-sized potatoes, which is about half a kilogram, and one green pepper.

Let’s Make the “Gulyás” Authentic Hungarian Goulash

Make a Stew

First, we clean and finely chop the two onions.

In a soup pot, heat two tablespoons of pork lard (or 100 ml of oil), in which we put the chopped onion to fry.

We roast a little the onions, until it becomes translucent, after which we put the meat to fry.

Mix the meat to fry on both sides, until it turns colour. Season with two teaspoons of sea salt, one teaspoon of freshly ground pepper and two teaspoons of caraway powder (or whole seeds).

We also add a tablespoon of sweet paprika powder, a tablespoon of gulyas paste and a teaspoon of sweet pepper paste. They give a Hungarian flavour to the dish.

Mix and add a glass of water, do not burn the paprika powder, and leave to boil everything over medium heat.

In the meantime, clean and chop the sweet red pepper.

We also proceed with green pepper.

After we finish chopping the peppers, add them to the pot over the meat.

Mix, and let boil for about five minutes. If needed, add a little more water.

Chop the tomato, which we also add to the pot.

We add water to cover everything and let boil for about an hour, stirring occasionally. We have to be careful not to evaporate all the water, otherwise, it will burn. If necessary we add more water.

The boiling time depends on the type of meat used, some are made faster, and others require a longer time.

Make a Soup

While the meat is boiling, we can start preparing the other vegetables. We clean and cut into cubes the carrots and parsley roots.

We check, and if the meat is half boiled, add the carrots and parsley roots. Mix and boil for about 10 minutes.

Add the Potatoes

Also, add the potatoes cut into cubes and season with two teaspoons of sea salt.

Finishing the Goulash Soup

After adding the potatoes, add more water to cover everything well and boil for about 15-20 minutes. Everything must have the consistency of a soup. In fact, we only cook until the potatoes are done.

I also added a tablespoon of vegetable mix, for added flavour. Taste, and if necessary add more sea salt because the potatoes will absorb the flavours.

And with this I finished, this is the traditional Hungarian goulash recipe, in my version.

Serving the Goulash

It is served hot, with fresh bread and who wants with chilli peppers.

You can find on our blog other delicious recipes for soups such as:

• White Bean Soup With Smoked Ribs
• Romaine Lettuce Soup
• Greek Lemon Soup Recipe
• Pork Meatballs Vegetable Soup
• Tripe Soup Recipe
• Semolina Dumplings Soup
• Creamy Chicken Soup With Vegetables
• Best Mushrooms Soup Recipe
• Best Healthy Cauliflower Soup Recipe
• Hungarian Green Bean Soup Recipe
• Best Green Pea Soup Recipe
• Creamy Kohlrabi Soup Recipe

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Traditional Hungarian Goulash Recipe

Timea

Let’s show you a traditional Hungarian goulash recipe, as I like to do and how we love it in our family.It is a delicious soup with beef, vegetables and potatoes.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 1 hr 30 mins

Total Time 1 hr 40 mins

Course Dinner, Soups

Cuisine Hungarian

Servings 6 portions

Calories 270 kcal

Equipment

• 1 Soup Pot

Ingredients

 

MetricsUS Customary

 

1x2x3x

• 600 g beef shin cut in cubes
• 3 pieces carrots
• 2 pieces parsley roots
• 2 pieces onions medium-size
• 1 piece red sweet pepper
• 1 piece green sweet pepper
• 1 piece tomato
• 500 g potatoes
• 2 tbsp pork lard or 100 ml vegetable oil
• 2 tsp sea salt
• 1 tsp ground pepper
• 2 tsp caraway powder or caraway seeds
• 1 tbsp sweet paprika powder
• 1 tbsp gulyas paste
• 1 tsp sweet paprika paste
• 1 tbsp vegetable mix

Instructions

 

• First, we clean and finely chop the two onions. In a soup pot, heat two tablespoons of pork lard (or 100 ml of oil), in which we put the chopped onion to fry. We roast a little the onions, until it becomes translucent, after which we put the meat to fry. Mix the meat to fry on both sides, until it turns colour.
• Season with two teaspoons of sea salt, one teaspoon of freshly ground pepper and two teaspoons of caraway powder (or whole seeds). We also add a tablespoon of sweet paprika powder, a tablespoon of gulyas paste and a teaspoon of sweet pepper paste. Mix and add a glass of water, do not burn the paprika powder, and leave to boil everything over medium heat.
• Clean and chop the sweet red pepper and also proceed with green pepper. Add them in the pot over the meat. Mix, and let boil for about five minutes. If needed, add a little more water. Chop the tomato, which we also add in the pot. Add water to cover everything and let boil for about an hour, stirring occasionally.
• Clean and cut into cubes the carrots and parsley roots. check, and if the meat is half boiled, add the carrots and parsley roots. Mix and boil for about 10 minutes. Also, add the potatoes cut into cubes and season with two teaspoons of sea salt.
• After adding the potatoes, add more water to cover everything well and boil about 15-20 minutes. I also added a tablespoon of vegetable mix, for added flavour. Taste, and if necessary add more sea salt.

Nutrition

Serving: 1gramsCalories: 270kcalCarbohydrates: 20gProtein: 25gFat: 10gSaturated Fat: 6gCholesterol: 62mgSodium: 842mgFiber: 4gSugar: 3g

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