Best 9 Traditional Hungarian Goulash Recipes

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In the realm of hearty and flavorful dishes, few can rival the classic Hungarian Goulash. This traditional Hungarian stew has tantalized taste buds for centuries with its aromatic blend of beef, paprika, and an array of vegetables. Originating from the humble kitchens of Hungarian peasants, Goulash has evolved into a national treasure, capturing the essence of Hungarian cuisine. As you embark on a culinary journey to create this delectable dish, let's delve into the secrets of its preparation, exploring the intricacies of flavors and the techniques that bring this beloved stew to life.

Let's cook with our recipes!

HUNGARIAN GOULASH



Hungarian Goulash image

Hungarian goulash is a traditional beef stew or soup cooked with lots of onions, Hungarian paprika, tomatoes and sweet peppers. Very popular in Hungary but also in other parts of Eastern Europe, this dish can be served with bread, pasta, spaetzle, boiled or roasted potatoes, carrots and pickles.

Provided by The Bossy Kitchen

Categories     Meat and Poultry

Time 2h20m

Number Of Ingredients 12

3 pounds beef stew meat(or pork) cut into 1-inch cubes
2 tablespoons lard or 6 tablespoons vegetable oil (I used sunflower oil)
4 large onions diced
5 cloves of garlic minced
1 sweet bell pepper- Red or any other color(wax pepper or banana pepper are perfectly acceptable) seeds and ribs removed, then diced
4 tablespoons sweet Hungarian paprika powder
2 bay leaves
3 big fresh tomatoes chopped or 1 1/2 cups tomato sauce
1 teaspoon ground caraway seeds
1 cup beef stock or water
Salt to taste
Optional: sour cream for serving

Steps:

  • In a large pot, brown the meat in vegetable oil or pork lard over low heat, stirring frequently.
  • Add the onions, garlic, and pepper and saute until translucent. The onions should be cut into very small pieces. This is essential in order to achieve the "stew consistency". Add a small amount of water or broth, if necessary, to keep the vegetables sticking to the pan.
  • Add the Hungarian paprika, ground caraway, bay leaves and salt. Mix well.
  • Add the chopped tomatoes or the tomato sauce. Also add the beef stock or water.
  • Cover and cook over low heat for 2 hours or until tender.
  • Re-taste for seasoning.
  • Place lard or oil in the Instant Pot and press "Saute" button.
  • Brown the meat stirring frequently.
  • Add onions, garlic, peppers and continue stirring until onions are translucent.
  • Add paprika, ground caraway, bay leaves, salt, tomato sauce or chopped tomatoes and the liquid.
  • Cancel the "Saute", close the pot and set it on "Stew". (For tender and juicy meat, I recommend cooking it about 20 minutes per pound(you have 3 pounds of meat in this recipe) of high pressure (the manual setting), plus 15 minutes of natural release.

Nutrition Facts : Calories 388 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 22 grams fat, Fiber 6 grams fiber, Protein 24 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 477 milligrams sodium, Sugar 10 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

AUTHENTIC HUNGARIAN GOULASH (GULYáS)



Authentic Hungarian Goulash (Gulyás) image

A thoroughly authentic Hungarian Goulash with a richness of flavor that will satisfy both body and soul!

Provided by Kimberly Killebrew

Categories     Main Course

Time 1h50m

Number Of Ingredients 15

3 tablespoons pork lard (, or butter or bacon grease (pork lard is traditionally used and imparts a great flavor))
1 1/2 pounds yellow onions (chopped)
1/4 cup quality genuine imported Hungarian sweet paprika
1 1/2 pounds stewing beef ( , cut into 1/2 inch pieces )
5 cloves garlic (,minced)
2 red bell peppers (,seeded/membranes removed, cut into 1/2 inch chunks)
1 yellow bell pepper (,seeded/membranes removed, cut into 1/2 inch chunks)
2 tomatoes (,diced)
2 carrots (,diced)
2 medium potatoes (,cut into 1/2 inch chunks)
5 cups beef broth ((traditionally just water is used but beef broth adds so much more flavor))
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed caraway seeds ((optional, not traditional in all regions))

Steps:

  • Melt the pork lard or butter/oil in a Dutch oven or other heavy soup pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Add the beef and cook until the beef is just starting to brown, 7-10 minutes. Add the bell peppers, tomatoes, and garlic and cook for another 6-8 minutes. Remove the pot from the heat and stir in the paprika, salt, pepper and caraway (if using) (note: paprika becomes bitter if at all scorched). Add the beef broth, bay leaf, return to the stove and bring to a boil. Reduce the heat to medium, cover and simmer for 40 minutes. Add the carrots and potatoes. Return to a boil, reduce the heat to medium, cover, and simmer for another 30-40 minutes or until the beef is nice and tender. Add salt to taste. Remove the bay leaf.

Nutrition Facts : ServingSize 1 serving, Calories 673 kcal, Carbohydrate 32 g, Protein 37 g, Fat 46 g, SaturatedFat 17 g, Cholesterol 130 mg, Sodium 1708 mg, Fiber 9 g, Sugar 14 g, TransFat 2 g, UnsaturatedFat 23 g

HUNGARIAN GOULASH I



Hungarian Goulash I image

A spicy way to dress up stew beef. My mom made this when we were kids, and we loved it. It is spicy while not mouth-burning! Can be made with cheaper cuts of beef, and comes out very tender. If it gets too thick, add a little water while it's cooking. Garnish with sour cream.

Provided by ENVIRO2

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 2h15m

Yield 8

Number Of Ingredients 10

⅓ cup vegetable oil
3 onions, sliced
2 tablespoons Hungarian sweet paprika
2 teaspoons salt
½ teaspoon ground black pepper
3 pounds beef stew meat, cut into 1 1/2 inch cubes
1 (6 ounce) can tomato paste
1 ½ cups water
1 clove garlic, minced
1 teaspoon salt

Steps:

  • Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
  • In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

Nutrition Facts : Calories 549.4 calories, Carbohydrate 9.4 g, Cholesterol 114 mg, Fat 42.3 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 14.5 g, Sodium 1138.5 mg, Sugar 4.7 g

AUTHENTIC HUNGARIAN GOULASH



Authentic Hungarian Goulash image

This recipe was given to me by my sister, who got it from a lady visiting from Hungary in 1961.

Provided by SUSANNAH

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 3h50m

Yield 6

Number Of Ingredients 10

2 tablespoons butter
2 large onions, diced
2 pounds flank steak
⅛ teaspoon caraway seed
¼ teaspoon dried marjoram
1 clove garlic, minced
5 tablespoons paprika
2 cups water
4 large potatoes, peeled and cubed
salt and pepper to taste

Steps:

  • Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
  • Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 338.8 calories, Carbohydrate 29.1 g, Cholesterol 57.8 mg, Fat 15.7 g, Fiber 5.8 g, Protein 21.8 g, SaturatedFat 7.2 g, Sodium 84.5 mg, Sugar 4.7 g

TOP-RATED HUNGARIAN GOULASH



Top-Rated Hungarian Goulash image

"With tender beef and a rich flavorful sauce, this entree is an old favorite with my family," says field editor Joan Rose of Langley, British Columbia.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6-8 servings.

Number Of Ingredients 11

1 pound beef stew meat, cut into 1-inch cubes
1 pound lean boneless pork, cut into 1-inch cubes
2 large onions, thinly sliced
2 tablespoons canola oil
2 cups water
2 tablespoons paprika
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1 tablespoon all-purpose flour
1 cup sour cream
Hot cooked noodles

Steps:

  • In a large skillet, brown beef, pork and onions in oil over medium heat; drain. Add the water, paprika, salt and marjoram; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Just before serving, combine flour and sour cream until smooth; stir into meat mixture. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened and bubbly. Serve over noodles.

Nutrition Facts : Calories 273 calories, Fat 16g fat (7g saturated fat), Cholesterol 89mg cholesterol, Sodium 212mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.

HUNGARIAN GOULASH



Hungarian Goulash image

Talk about your heirloom recipes! My grandmother made this Hungarian goulash recipe for my mother when she was a child, and Mom made it for us to enjoy. Paprika and caraway add wonderful flavor and sour cream gives it a creamy richness. It's simply scrumptious! -Marcia Doyle, Pompano, Florida

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 12 servings.

Number Of Ingredients 16

3 medium onions, chopped
2 medium carrots, chopped
2 medium green peppers, chopped
3 pounds beef stew meat
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
2 tablespoons olive oil
1-1/2 cups reduced-sodium beef broth
1/4 cup all-purpose flour
3 tablespoons paprika
2 tablespoons tomato paste
1 teaspoon caraway seeds
1 garlic clove, minced
Dash sugar
12 cups uncooked whole wheat egg noodles
1 cup reduced-fat sour cream

Steps:

  • Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker., Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender., Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.

Nutrition Facts : Calories 388 calories, Fat 13g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 285mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 7g fiber), Protein 31g protein. Diabetic Exchanges

TRADITIONAL HUNGARIAN GOULASH



Traditional Hungarian Goulash image

I thought this was very good. I don't know how authentic it is, but we liked it, so that is what counts. I found this recipe in my 1973 Betty Crocker cookbook.

Provided by keen5

Categories     One Dish Meal

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 15

1/4 cup shortening
2 lbs beef chuck or 2 lbs beef round steak, cut into 1 inch cubes
1 cup sliced onion
1 garlic clove, minced
1/4 cup catsup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon dry mustard
1 dash red cayenne pepper
1 1/2 cups water
2 tablespoons flour
1/4 cup water
3 cups hot cooked noodles

Steps:

  • Melt shortening in large skillet.
  • Add beef, onion and garlic; cook and stir until meat is brown and onion is tender.
  • Stir in catsup, Worcestershire, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water.
  • Cover; simmer 2 to 2 1/2 hours.
  • Blend flour and 1/4 cup water; stir gradually into meat mixture.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Serve over noodles.
  • To freeze: Assemble as directed. Cover and freeze.
  • To serve: Thaw in the fridge. Re-heat, covered at 350 degrees for 35-40 minutes.

Nutrition Facts : Calories 577.5, Fat 36.3, SaturatedFat 12.8, Cholesterol 127.5, Sodium 1036.8, Carbohydrate 31.1, Fiber 1.8, Sugar 6.6, Protein 30.8

AUTHENTIC HUNGARIAN GOULASH



Authentic Hungarian Goulash image

Here is a recipe for authentic Hungarian Goulash I learned to make from my grandmother and mother who were from Austria-Hungary. We would NEVER consider tomatoes or green peppers or other spices in Goulash. Slow cooking is the secret and you can never use too much paprika. Note: my grandmother made the biscuits from scratch, but I find the Bisquick ones are easier and tastier.

Provided by Pa. Hiker

Categories     Stew

Time 3h

Yield 8 serving(s)

Number Of Ingredients 13

2 lbs beef chuck, cubed
1 teaspoon salt
2 medium onions, chopped
2 tablespoons vegetable oil
3 tablespoons sweet Hungarian paprika
2 bay leaves
1 quart water
4 lbs red potatoes, cubed
1/4 teaspoon black pepper
2 cups Bisquick baking mix
2/3 cup milk
wide egg noodles
1 pint sour cream

Steps:

  • Cut meat into 1-inch cubes then salt.
  • Chop onions and brown in oil.
  • Add beef and paprika, simmer for 1 hour.
  • Add water, potatoes, bay leaf, and pepper.
  • Cover and simmer for 40 minutes.
  • Separately mix Bisquick and milk.
  • Drop by spoonfuls onto boiling stew and cook, uncovered, for 10 minutes.
  • Cover and cook for 10 minutes.
  • Serve over cooked, wide egg noodles, top with a dollop of sour cream.

Nutrition Facts : Calories 766.4, Fat 43.7, SaturatedFat 18.7, Cholesterol 107, Sodium 798.6, Carbohydrate 62.8, Fiber 5.9, Sugar 7.3, Protein 30.7

HUNGARIAN GOULASH



Hungarian goulash image

The authentic hungarian goulash

Provided by kriszhungary

Time 2h20m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat up the oil or lard in a pot and braise the chopped onions in it until they get a nice golden brown colour
  • Sprinkle the braised onions with paprika powder while strirring them to prevent the paprika from burning.
  • Add the beef cubes and and sautee them till they turn white and get a bit of brownish colour as well.
  • The meat will probably let out its own juice, let the beef-cubes simmer in it while adding the grated or crushed and chopped garlic (grated garlic has stronger flavour), the ground caraway seed, some salt and ground black pepper, the bayleaf, pour water enough to cover the content of the pan and let it simmer on low heat for a while.
  • When the meat is half-cooked (approx. in 1,5 hour, but it can take longer depending on the type and quality of the beef) add the diced carrots and the potatoes, the cellery leaf and some more salt if necessary (vegetables tend to call for more salt). You'll probably have to add some more (2-3 cups) water too.
  • When the vegetables and the meat are almost done add the tomatoe cubes and the sliced green peppers. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.
  • Hungarian goulash is neither a soup nor a stew, its somewhere in between. Though in Hungary its considered rather to be a soup than a stew.
  • The soup is hearty enough without any pasta just serve with some fresh bread

Tips:

  • For a more intense flavor, use a combination of ground beef and pork.
  • Use a good quality paprika, preferably Hungarian paprika, for the best flavor.
  • Don't be afraid to experiment with different vegetables. Some good additions include carrots, celery, and mushrooms.
  • If you want a thicker goulash, add a little flour or cornstarch to the paprika mixture before adding it to the soup.
  • Serve goulash with a side of egg noodles, mashed potatoes, or rice.

Conclusion:

Hungarian goulash is a hearty and flavorful soup that is perfect for a cold winter day. It is also a relatively easy dish to make, and it can be tailored to your own taste preferences. So next time you're looking for a new soup recipe to try, give Hungarian goulash a try. You won't be disappointed!

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