Hungarian goulash
Warm up with this hearty Hungarian Goulash! Made with tender beef, savory onions, and smoky paprika, this classic dish also features sweet red peppers, rich tomato puree, and aromatic bay leaves. Perfectly simmered in beef broth and finished with fresh parsley, it’s a comforting, flavorful meal for any season. Try this easy, one-pot recipe for a taste of traditional Hungarian cuisine!
- 02 Apr 2025
- Cook time 145 min
- Prep time 15 min
- 4 Servings
- 12 Ingredients
Hungarian Goulash is a hearty, comforting stew known for its rich, deep flavors. Traditional to Hungary, this dish features tender beef, vibrant red peppers, and a blend of spices, creating a symphony of taste that can warm you up on the coldest of days. Whether you are new to making goulash or a seasoned chef, this guide will walk you through preparing an authentic experience right in your kitchen.
Ingredients:
Instructions:
- Start by gathering all your ingredients.
- Cube the beef into bite-sized pieces.
- Finely chop the onions.
- Mince the garlic.
- Dice the red peppers.
- Chop the fresh parsley.
- In a large pot or Dutch oven, melt 1 tbsp butter over medium heat.
- Add 1 tbsp olive oil to the pot.
- Once the butter and oil are hot, add the cubed beef to the pot.
- Brown the beef on all sides for about 5–7 minutes.
- Once browned, remove the beef from the pot and set it aside.
- In the same pot, add the finely chopped onions.
- Sauté the onions for 5 minutes or until they become translucent.
- Add the minced garlic and cook for another 1–2 minutes, until fragrant.
- Stir in 2 tbsp paprika and mix well with the onions and garlic.
- Add the diced red peppers to the pot and cook for another 3–4 minutes.
- Return the browned beef to the pot with the vegetables.
- Stir in 2 tbsp tomato puree and cook for 1 minute.
- Pour in 1 can canned tomatoes (with juice) and 1/2 cup beef broth.
- Add 2 bay leaves to the pot and stir to combine.
- Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours. Stir occasionally.
- The beef should become tender and the flavors should meld together nicely.
- Once cooked, remove the bay leaves from the goulash.
- Stir in 2 tbsp fresh chopped parsley.
- Taste and adjust the seasoning if necessary with salt and pepper.
- Serve the Hungarian goulash hot, garnished with extra fresh parsley if desired.
- It pairs well with crusty bread, mashed potatoes, or noodles.
Tips:
- Choose a well-marbled cut of beef like chuck for more tenderness and flavor.
- Be patient when browning the beef; this step adds a lot of depth to the flavor of the stew.
- Opt for Hungarian paprika if available, as it gives a more authentic flavor to the goulash.
- Allow the goulash to simmer low and slow; this will ensure the flavors meld together perfectly.
- Feel free to adjust the thickness of the stew to your liking by adding more or less beef broth.
Your Hungarian Goulash is now ready to serve! This dish pairs beautifully with a side of crusty bread or over a bed of egg noodles. With its savory, slow-cooked depth, Hungarian Goulash promises to deliver a comforting and delicious experience. Enjoy your homemade goulash and the rich culinary tradition it represents.
| Nutrition Facts | |
|---|---|
| Serving Size | 450 grams |
| Energy | |
| Calories 620kcal | 31% |
| Protein | |
| Protein 55g | 36% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 7g | 19% |
| Sugar 10g | 10% |
| Fat | |
| Fat 40g | 46% |
| Saturated 15g | 50% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 310ug | 34% |
| Choline 220mg | 39% |
| Vitamin B1 0.78mg | 65% |
| Vitamin B2 0.50mg | 38% |
| Vitamin B3 10mg | 61% |
| Vitamin B6 1.02mg | 60% |
| Vitamin B9 63ug | 17% |
| Vitamin B12 3.40ug | 142% |
| Vitamin C 77mg | 83% |
| Vitamin E 4.47mg | 30% |
| Vitamin K 54ug | 46% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.33mg | 36% |
| Iron, Fe 7mg | 65% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 400mg | 32% |
| Potassium, K 1080mg | 32% |
| Selenium, Se 50ug | 92% |
| Sodium, Na 330mg | 22% |
| Zinc, Zn 13mg | 117% |
| Water | |
| Water 330g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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