Traditional Hungarian Goulash (Beef Stew)
Experience the true essence of Hungary with this traditional Hungarian Goulash (beef stew) recipe. Prepared with care and steeped in tradition, with simple ingredients, this dish promises to captivate your senses and transport you to the heart of Hungarian culinary heritage.
Learn How to Make Traditional Hungarian Goulash
Traditional Hungarian Goulash stands out for its rich flavor and deep cultural roots. Its origins date back to the nomadic herdsmen of the Great Hungarian Plain, who crafted a simple yet ingenious recipe using tender beef, onions, and paprika, embodying the essence of Hungarian cuisine.
Hungarian Goulash, or gulyás, is it’s a reflection of centuries of culinary artistry and cultural significance. Rooted in the pastoral traditions of Magyar shepherds, this hearty stew embodies the spirit of resilience and ingenuity that defines Hungarian cuisine. This dish is one of the most famous Hungarian dishes that will satisfy your taste buds.
Our recipe stays true to tradition, honoring Hungary’s rich history and distinctive flavors. It is crucial to achieve the signature taste of vibrant, real Hungarian paprika, known for its vibrant color and robust flavor. Slow-cooking the beef until tender ensures a melt-in-your-mouth texture, while onions, garlic, and bell peppers add depth and complexity.
Hungarian Goulash never fails to delight the senses and nourish the soul. It epitomizes the timeless appeal of comfort food, offering warmth, flavor, and a taste of tradition with every serving. With each mouthful, I am reminded of the beauty and richness of Hungarian cuisine, waiting to be discovered one bowl at a time.
Ingredients for Hungarian Stew
- Beef: Traditionally, Hungarian Goulash is made with tender chunks of beef, such as chuck roast or stewing beef. The meat is typically cut into bite-sized chunks, providing hearty texture and flavor.
- Onions: Onions are a foundational ingredient in Hungarian Goulash, adding sweetness and depth to the stew. They are usually diced or sliced and sautéed until golden brown, releasing their rich aroma and flavor.
- Bell Peppers: Bell peppers contribute vibrant color and a subtle sweetness to the Goulash. Yellow, orange, or red bell peppers are preferred for their sweeter flavor profile, while green bell pepper is more bitter and are typically avoided.
- Tomatoes: Fresh tomatoes or canned diced tomatoes often add acidity and brightness to the Goulash. They provide a tangy contrast to the richness of the beef and paprika.
- Garlic: Garlic is a staple in Hungarian cuisine, adding aromatic depth and flavor to the Goulash. It is usually minced or chopped finely and sautéed along with the onions and beef.
- Sweet Hungarian Paprika: Paprika is the star spice in Hungarian Goulash, imparting its signature red color and smoky, slightly sweet flavor. Authentic Hungarian paprika is recommended for its superior quality and depth of flavor. Make sure that you check the quality of the paprika.
- Beef Stock: Beef broth serves as the liquid base for the Goulash, providing moisture and enhancing the dish’s savory flavor. It can be homemade or store-bought, but a high-quality one.
- Carrots: Carrots add sweetness and texture to the Goulash, complementing the savory flavors of the beef and paprika. They are typically peeled and diced before being added to the stew.
- Potatoes: Potatoes are a classic addition to Hungarian Goulash, adding heartiness and helping to thicken the stew. They are usually peeled and diced into bite-sized pieces before being simmered until tender.
- Salt and Pepper: These basic seasonings enhance the flavors of the Goulash and balance the richness of the other ingredients. Salt and pepper are added to taste throughout the cooking process.
- Caraway Seeds (optional): Caraway seeds are sometimes added to Hungarian Goulash for a subtle earthy flavor and aromatic depth.
- Sour Cream (for serving): Sour cream is a traditional garnish for Hungarian Goulash, adding creaminess and tanginess to the finished dish. It is typically spooned over the stew just before serving, providing a luscious finishing touch.
How to Make Authentic Goulash
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a bit of oil or butter to the pot.
- Once the pot is hot, add the diced onions and cook until they begin to soften and turn golden brown, stirring occasionally, about 5-7 minutes.
- Add garlic cloves and beef chunks to the pot and cook until they are browned on all sides, about 5-7 minutes. Stir occasionally to ensure even browning.
- Stir in the diced bell peppers and minced garlic, cooking for another 2-3 minutes until fragrant.
- Sprinkle the Hungarian sweet paprika over the beef and vegetable mixture, stirring well to coat everything evenly. Add caraway seeds; cook for another minute to toast the spices. Make sure you don’t burn the paprika because it will become bitter.
- Pour in the beef broth, scraping up any browned bits from the bottom of the pot for added flavor. If desired, add the optional caraway seeds.
- Bring the mixture to a boil on medium high heat, then reduce the heat to medium and cover the pot. Let the Goulash simmer on medium heat for about 1.5 hours, stirring occasionally.
- After that, add the diced carrots and potatoes to the pot. Continue to simmer, covered, for another 45 – 1 hour or until the beef is tender and the vegetables are cooked through.
- Add tomato paste and season the Goulash with salt and pepper to taste. Adjust the seasoning as needed.
- Once the Goulash is ready, please remove it from the heat and let it sit for a few minutes before serving.
- Serve the Hungarian Goulash hot, garnished with a dollop of sour cream if desired. Enjoy with crusty bread or noodles for a hearty meal.
- You can also make this Hungarian beef goulash in a slow cooker or instant pot.
What to Serve With
- Crusty Bread: Serve Hungarian Goulash with slices of crusty bread or a loaf of warm, freshly baked bread. The bread is perfect for soaking up the flavorful broth and adds a satisfying crunch to each bite.
- Egg Noodles: Cooked egg noodles are a classic accompaniment to Hungarian Goulash. The tender noodles provide a comforting base for the stew and help to absorb the delicious sauce.
- Rice: Serve Hungarian Goulash over a bed of fluffy white rice or aromatic basmati rice. The rice absorbs the flavorful sauce and adds a nice contrast in texture.
- Spaetzle: This traditional German egg noodle dish pairs beautifully with Hungarian Goulash. The tender dumplings soak up the flavorful sauce and add a unique twist to the meal.
- Green Salad: A simple green salad with fresh lettuce, tomatoes, cucumbers, and a tangy vinaigrette dressing can help balance out the richness of the Goulash and add a refreshing element to the meal.
- Steamed Vegetables: Serve a side of steamed vegetables such as green beans, broccoli, or carrots to add some color and nutrition to the meal. The vegetables provide a lighter option that complements the hearty stew.
Equipment for This Delicious Hungarian Goulash
- A large Dutch oven, heavy-bottomed pot or large pot
- Cutting board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Optional: Ladle for serving the Goulash, especially if you plan to serve it in bowls.
How to Store it?
Allow this traditional goulash to cool completely before transferring it to an airtight container. Refrigerate the Goulash promptly, and it can typically be stored in the refrigerator for up to 3 to 4 days.
For longer storage, Hungarian Goulash can be frozen. Place it in a freezer-safe container or heavy-duty freezer bag, removing as much air as possible to prevent freezer burn. It can be stored in the freezer for up to 2 to 3 months.
When ready to enjoy, thaw frozen Goulash overnight in the refrigerator before reheating it on the stove over low heat or in the microwave. Ensure it reaches a safe internal temperature before serving. Remember to stir occasionally to prevent sticking or uneven heating.
This hearty beef stew is a quintessence of comfort food, perfect for cold days and for the party of the whole family. Enjoy!
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Traditional Hungarian Goulash (Beef Stew)
Ingredients
- 2 1/2 lbs Beef chuck cut 1.5″ cubes
- 4 strips Bacon optional (use olive oil instead)
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 Onion diced
- 6 cloves Garlic minced
- 2 Yellow pepper medium diced
- 2 Red peppers medium diced
- 5 cup Beef broth
- 4 Bay leaves
- 3 Carrots Medium (sliced)
- 1 lbs Potatoes Cut in chunks
- 1/4 cup Hungarain sweet paprika
- 1 tsp Granulated onion
- 3 tsp Tomato paste
- 1 tbsp Carawy seeds
- Salt and black pepper
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a chopped bacon to the pot. Wait until the pork relese the grease and remove the bacon pices and 1 Ttbsp of bacon grease.Add the diced onions and cook until they begin to soften and turn golden brown, stirring occasionally, about 5-7 minutes. Add garlic cloves and cook for additional minute. Set it aside.On the large skillet with a bcaon grrese brown the meat on all sides, about 5-7 minutes. Stir occasionally to ensure even browning.Add pepper s to the pot with onions and cook for another 10 minutes until fragrant.Sprinkle the Hungarian sweet paprika over the beef and vegetable mixture, stirring well to coat everything evenly. Add caraway seeds; cook for another minute to toast the spices. Make sure you don't burn the paprika because it will become bitter.Add beef and pour in the beef broth, scraping up any browned bits from the bottom of the pot for added flavor.Bring the mixture to a boil on medium high heat, then reduce the heat to medium and cover the pot. Let the Goulash simmer on medium heat for about 1.5 hours, stirring occasionally.After that, add the diced carrots and potatoes to the pot. Continue to simmer, covered, for another 45 – 1 hour or until the beef is tender and the vegetables are cooked through.Add tomato paste, stir it and season the Goulash with salt and pepper to taste. Adjust the seasoning as needed.Once the Goulash is ready, please remove it from the heat and let it sit for a few minutes before serving.Serve the Hungarian Goulash hot, garnished with a dollop of sour cream if desired. Enjoy with crusty bread or noodles for a hearty meal.You can also make this Hungarian beef goulash in a slow cooker, oven or instant pot.
