Savor the rich flavors of Hungary with this hearty and comforting Traditional Hungarian Goulash, a beef stew infused with sweet paprika and tender vegetables. A dish steeped in history, it’s a perfect meal for special occasions and everyday comfort.
Preparation Time
- Prep Time: 25 minutes
- Cooking Time: 2 hours
- Total Time: 2 hours 25 minutes
Ingredients (For Four People)
- 500 grams of beef (shoulder or shank), cut into bite-sized cubes
- 1 large onion, finely chopped
- 3 tablespoons of vegetable oil or lard
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1 medium parsnip, sliced
- 2 medium potatoes, peeled and diced
- 2 tablespoons Hungarian paprika (sweet)
- 1 teaspoon caraway seeds
- 1 tomato, diced
- 6 (bell) peppers, diced
- 1 liter of beef broth
- Salt and pepper to taste
- Fresh parsley for garnish
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Sauté the Onions and Garlic
In a large pot, heat the oil or lard over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Step 2: Brown the Beef
Add the beef cubes to the pot, searing them on all sides until browned. This will take about 7-10 minutes.
Step 3: Add Paprika and Spices
Once the beef is browned, stir in the Hungarian paprika and caraway seeds, ensuring the meat is fully coated with the spices. Be careful not to burn the paprika, as it can turn bitter.
Step 4: Add Vegetables
Add the carrots, parsnip, diced tomato, and peppers (any green and red peppers will work) to the pot. Stir everything together, allowing the vegetables to absorb the flavors for 5 minutes.
Step 5: Pour in Broth
Pour in the beef broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let the goulash simmer uncovered for 1.5 hours, stirring occasionally.
Step 6: Add Potatoes
After 1.5 hours, add the diced potatoes to the pot. Simmer for 30 minutes or until the potatoes and beef are tender.
Step 7: Season and Garnish
Season the goulash with salt and pepper to taste. Once done, remove the pot from heat and let it sit for a few minutes before serving. Garnish with fresh parsley.
Tips and Tricks
- Always use high-quality Hungarian paprika for the best flavor.
- For a thicker consistency, you can add a tablespoon of flour during the browning of the beef.
- Goulash is often even better the next day, as the flavors have time to meld.
Alternative Preparation Suggestions
- Add a pinch of hot paprika or a chopped chili pepper for a spicier version.
- You can swap out the beef for pork for a different flavor.
Serving Suggestions
Goulash is traditionally served with csipetke (small, pinched dumplings) or a side of crusty bread. For a complete meal, you can pair it with a simple cucumber salad or pickles.
Wine Pairing
Pair this rich and hearty dish with a bold red wine, such as a Hungarian Kékfrankos or a full-bodied Syrah. These wines complement the depth of the beef and paprika flavors.
Nutritional Information (per serving)
- Calories: 450 kcal
- Protein: 30 grams
- Carbohydrates: 28 grams
- Fat: 22 grams
- Fiber: 6 grams
- Sodium: 800 mg
Dietary Modifications
- Gluten-Free: Ensure the beef broth and paprika used are gluten-free.
- Lower Fat: Opt for leaner cuts of beef and use olive oil instead of lard.
- Vegetarian: Substitute beef with hearty mushrooms and vegetable broth to create a delicious vegetarian version.
Storage Suggestions
Leftover goulash can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop. The dish can also be frozen for up to 1 month.
About Hungarian Goulash
Hungarian Goulash, or gulyás, is a hearty stew that dates back to the 9th century. It originated with the Hungarian shepherds or gulyás, who would prepare it during long days spent in the fields. Over time, it evolved from a simple meal of stewed meat into a national symbol of Hungary’s culinary heritage, celebrated for its bold flavors and use of traditional ingredients such as Hungarian paprika. Goulash can be found in many variations today, but the authentic version remains a classic favorite.
Cultural Context
Hungarian Goulash is much more than just a meal – it’s an integral part of Hungarian history and culture. Originally cooked by cattle herders in large cast-iron kettles over open fires, it was meant to be a filling, affordable meal. Paprika, introduced to Hungary in the 16th century, became a defining ingredient in goulash and Hungarian cuisine, adding flavor and color to the dish. Goulash is served in homes and restaurants across Hungary and is often enjoyed during special occasions and family gatherings. It has also spread internationally, becoming a beloved dish in many countries due to its robust, comforting flavors.
