When you hear the word "goulash," your mind probably wanders to the heart of Hungary. And you'd be right! This iconic dish is a staple of Hungarian cuisine. I'm excited to share my family's traditional Hungarian goulash recipe with you today. It's the way I learned to make it, the way we love it, and I think you're going to love it too!
In Hungary, goulash is considered one of the national dishes, a source of great pride for Hungarians. This traditional recipe has a long and rich history, dating back centuries. It can even be cooked outdoors in a traditional goulash kettle called a "bogracs".
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There are two main variations of goulash: a hearty soup, which I'll be showing you how to make today, and a thicker, richer stew. While this recipe uses beef, goulash can also be made with pork or lamb.
But the heart and soul of traditional Hungarian goulash is a hearty soup, simmered with tender beef, potatoes, and a medley of vegetables.
If you enjoy hearty Hungarian soups with potatoes, you'll definitely want to try my delicious smoked sausage potato soup. It's another family favorite that won't disappoint!
Ingredients
This hearty and flavourful traditional Hungarian goulash comes together with a handful of simple, wholesome ingredients. Here's what you'll need:
Vegetables:
- Two Onion: Onions are essential for building flavour in goulash. They add sweetness and depth.
- Two Bell Peppers: For extra color and sweetness, consider adding some diced bell peppers.
- 500 g Potatoes: Potatoes add substance and heartiness to the goulash. Choose a variety that holds its shape well during cooking.
- Two Carrots: Carrots bring sweetness and colour to the dish.
- One Parsley Root: These root vegetable can add another layer of flavour and texture.
- One Tomato: Ripe tomatoes add a touch of acidity and freshness.
Meat and Spices
- 600 g Diced Beef: A good quality beef chuck is ideal for goulash. It becomes meltingly tender as it simmers and adds richness to the broth.
- 2 teaspoon Paprika: This spice is the heart and soul of Hungarian cuisine. Use a good quality sweet paprika for authentic flavour.
- 2 teaspoon Caraway Powder (optional): Caraway powder add a subtle earthy note that complements the other flavours.
- Salt and Pepper: Essential seasonings to enhance all the other flavours.
- 1 teaspoon Onion Granules: Onion granules provide an extra layer of onion flavour and contribute to the overall savory profile of the dish. They're a convenient way to boost the taste without adding extra moisture.
The last ingredients are:
- 1 teaspoon Paprika Cream: Paprika cream (or gulyas paste) adds a concentrated burst of paprika flavour and a lovely richness to the goulash. It's a great way to intensify the characteristic Hungarian taste.
- 2 teaspoon Dried Vegetable Mix: This convenient mix adds extra vegetables and depth of flavour to the broth. It's a great way to boost the nutritional value of your goulash.
- 2 tablespoon Pork Lard: These are used for browning the beef and creating a flavourful foundation for the soup.
With these ingredients, you'll be well on your way to creating a delicious and traditional Hungarian goulash!
How to Make the Traditional Hungarian Goulash Recipe?
Prepare the Vegetables
First, we'll finely chop the two onions. These will form the flavourful base of our rich beef stew.
Next, we'll chop the sweet red and green peppers and the tomato. These vibrant vegetables add a lovely sweetness and freshness to the goulash.
And next, we'll dice the carrots and parsley root. These root vegetables add a subtle sweetness and earthiness to the goulash, creating a more complex flavour profile.
Finally, we'll cube the potatoes. These are essential for giving the goulash its heartiness and substance.
Make the Beef Stew
In a large soup pot or Dutch oven, heat two tablespoons of pork lard (or 100 ml of oil) over medium heat. Once the fat is shimmering, add the chopped onions and cook until softened and fragrant.
We'll cook the onions, stirring occasionally, until they become translucent. This should take about 3-4 minutes. Then, we'll add the beef to the pot.
Stir the beef to brown it on all sides. This will take about 4-5 minutes. Then, season with two teaspoons of sea salt, one teaspoon of freshly ground black pepper, and two teaspoons of caraway powder (or whole seeds).
Next, add two tablespoons of sweet paprika powder, a tablespoon of goulash paste, and a teaspoon of onion granules. These ingredients create the rich, characteristic flavours of Hungarian cuisine.
Stir everything together until the spices are evenly distributed throughout the beef. Then, add the finely chopped peppers to the pot.
Pour in enough warm water to just cover the beef and vegetables. Add the chopped tomatoes and two teaspoons of dried vegetable mix. Bring the goulash to a boil, then reduce the heat to maintain a gentle simmer. Cover the pot and cook for about 1 to 1.5 hours, stirring occasionally.
The cooking time will vary depending on the type of beef used. Some cuts become tender more quickly, while others may require a longer simmering time.
Add the Vegetable Roots
After about an hour to an hour and a half, check the beef to see if it's becoming tender. Once it's about halfway cooked, add the diced carrots and parsley root to the pot. Stir well and continue to simmer for another 15 minutes.
Add the Potatoes
Now, add the cubed potatoes to the pot. Season with another two teaspoons of sea salt, or to taste.
After adding the potatoes, add enough water to cover them completely. Bring the goulash back to a simmer and cook for about 25-30 minutes, or until the potatoes are tender. The goulash should have a hearty, soup-like consistency.
And there you have it, my traditional Hungarian goulash recipe! I hope you enjoy this hearty and flavourful dish as much as I do.
How to Store the Hungarian Goulash
Leftover Hungarian goulash can be stored in the refrigerator for up to 3 days. Reheat it gently over low heat, stirring occasionally, to ensure even heating.
If you have a large batch of traditional Hungarian goulash and want to save it for later, you can freeze it. To do this, allow the goulash to cool completely, then transfer it to airtight containers or freezer bags. Label the containers with the date and freeze for up to 3 months.
To thaw frozen goulash, simply transfer it to the refrigerator overnight. Reheat it gently over low heat, stirring occasionally, until it is thoroughly warmed through.
Frequently Ask Questions (F.A.Q.)
The dish known as goulash, also spelt "gulyás" in Hungarian, originated in Hungary. It is a traditional stew or soup that has been a staple of Hungarian cuisine for centuries.
The best cut of meat for traditional Hungarian goulash is typically a tough, flavourful cut such as beef chuck or round. Fat and connective tissue marble these cuts well, making them ideal for slow-cooking methods like braising or stewing. When cooked low and slow, these tough cuts become tender and flavourful, releasing their juices into the dish to create a rich, delicious sauce.
What makes goulash is its distinctive combination of ingredients and seasoning. Using paprika is especially important, as it gives the dish a deep red colour and a slightly sweet, smoky flavour. Paprika is so integral to goulash that it is sometimes called Hungarian paprika stew.
Serving the Goulash
We serve the traditional Hungarian goulash in various ways, depending on personal preference and regional traditions. Here are some common ways to serve Hungarian goulash:
- In a bowl as a soup: In Hungary, goulash is often served as a soup, with a side of bread or a pastry. The broth is rich and flavourful, with tender beef and vegetable chunks.
- With a side of noodles or dumplings: You can also serve goulash over egg noodles or potato dumplings, which are great for soaking up the delicious sauce.
- With a dollop of sour cream: In Hungary, people are often serve with a bit of sour cream, adding a tangy flavour and texture to the dish.
- With a side of pickles: Pickles or other pickled vegetables, such as cucumber or cabbage, can be served alongside goulash to add a tangy, crunchy contrast to the rich, meaty flavours.
Variations
Hungarian goulash, while having a classic base recipe, offers a delightful array of variations. Here are some of the most popular ones:
By Consistency:
- Goulash Soup: This is the version we've been focusing on – a hearty soup with tender beef, potatoes, and vegetables in a flavourful broth.
- Goulash Stew: This variation has a thicker, richer consistency, almost like a stew. It typically has less broth and the ingredients are cooked down until they meld together.
By Ingredients:
- Székely Goulash: This version omits the potatoes and incorporates sauerkraut and sour cream for a tangy twist, like in my pork and sauerkraut goulash.
- Bean Goulash: Beans, often kidney beans, take center stage in this variation, providing extra heartiness and protein.
- Csángó Goulash: This version features sauerkraut instead of pasta and potatoes, adding a unique fermented flavour.
- Betyár Goulash: This variation uses smoked beef or pork, adding a smoky depth to the flavour.
- Mock Goulas: This budget-friendly version uses beef bones instead of meat to create a flavourful broth, with added vegetables for substance.
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Related
Looking for other traditional Hungarian recipes like this? Try these:
Traditional Hungarian Goulash Recipe
Equipment
- 1 Soup Pot
Ingredients
- 600 g beef meat cut in cubes
- 2 pcs carrots
- 1 pc parsley root
- 2 pcs onions medium-size
- 1 pc red sweet pepper
- 1 pc green sweet pepper
- 1 pc tomato
- 500 g potatoes
- 2 tablespoon pork lard or 100 ml vegetable oil
- 4 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 2 teaspoon caraway powder or caraway seeds
- 2 tablespoon paprika powder Hungarian
- 1 teaspoon paprika cream or goulash paste
- 1 teaspoon onion granules
- 2 teaspoon vegetable mix for soup dried
Instructions
- First, we'll finely chop the two onions. Next, we'll chop the sweet red and green peppers and the tomato, and we'll dice the carrots and parsley root. Finally, we'll cube the potatoes.
- In a large soup pot, heat two tablespoons of pork lard (or sunflower oil) over medium heat. Once the fat is shimmering, add the chopped onions and cook until softened and fragrant.
- Add the beef to the pot and stir to brown it on all sides. This will take about 4-5 minutes.
- Season with two teaspoons of sea salt, freshly ground black pepper, and caraway powder (or whole seeds). Add the sweet paprika powder, paprika cream, and the onion granules.
- Stir everything together until the spices are evenly distributed throughout the beef. Then, add the finely chopped red and green peppers to the pot.
- Pour warm water to cover the beef and vegetables. Add the chopped tomato and two teaspoons of dried vegetable mix. Cover the pot and cook for about 1 to 1.5 hours, stirring occasionally.
- Once the meat it's about halfway cooked, add the diced carrots and parsley root to the pot. Stir well and continue to simmer for another 15 minutes.
- Add the cubed potatoes to the pot. Season with another two teaspoons of sea salt, and bring back to a simmer and cook for about 25-30 minutes, or until the potatoes are tender.
John says
Hey Timea,
thanks for sharing this goulash recipe. I am definitely going to try that. My wife often cooks a stew, and I have to say it isn't my favourite dish. But, that is because it can be a bit bland. But with your recipe and the mention of the chilli, I think I have found a great alternative as I love chilli.
thanks again for sharing
Timea says
Thanks for the appreciation, John.
Raine says
Traditional Hungarian Goulash is a simple recipe. Equal amounts of meat and onions, caraway seeds, paprika and wine. The finished goulash is served over Spaetzle or Semmel Knoedel. Our family recipe came from my Hungarian great grandmother. I'm sure this is a great stew, but it's not goulash.
Laci says
What you say, Raine is true, but it has changed in the meantime; the old Gulyas recipe has remained in common parlance like a stew (pörkölt), today when you say goulash, you say, "goulash soup", which is prepared with potatoes and usually in the kettle.
Elfy says
@Raine, About what you talking is pörkölt, not Gulyás.
The Traditional Hungarian Gulyás is a very thick soup.
This recipe is almost perfect to be traditional, one thing is missing only, and that is the pinched noodle (csipetke). Otherwise, yes, this is the Gulyás what is called Traditional.
What is shown as goulash internationally, it a stew, is pörkölt, which is the base of the gulyas, but isn't gulyas. Not traditional for sure.