That’s it, my friends. I hope you enjoy my recipe for Hungarian goulash. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! This recipe is very much a hearty beef stew or soup from Hungary filled with lots of flavorful vegetables, and seasoned with one of my very favorite spices in the world - Hungarian paprika. The dish is called Hungarian Goulash, and I know you’re going to love it. Everyone does. You’ll find many versions of this dish, with variations in meats, vegetables, spices, and cooking techniques, each depending on the region and the cook. With a dish this old, you can imagine it has evolved in different ways. Traditional Hungarian goulash was a simple soup-like stew of meat cooked in a pot with paprika, thickened by the collagen of the meat in the slow cooking process. Today, it is more of a soup with meat and root vegetables simmered in stock and seasoned with paprika. There are different ways to make it, with recipes varying from cook to cook. Let’s talk about how to make Hungarian Goulash Soup, shall we? Sear the Beef. Season the chopped stew beef with salt and pepper. Add the beef to the pot and brown the meat on each side, about 5 minutes. Remove and set aside. (NOTE: Browning this way isn’t necessarily traditional, but it works for so many other recipes and I love the way it develops extra flavor). Cook the Onions. Add the onion and cook 5-6 minutes to soften. Removing it from the heat will avoid burning the paprika, which turns it bitter. The First Simmer. Return the pot to medium heat and add the reserved beef, bell peppers, garlic, tomatoes, beef broth (or water), and bay leaves (and caraway seeds, if using). Add the Potatoes and Carrots. Add the potatoes and carrots. Add more water or beef stock for a soupier goulash (1-2 cups, as desired). Cover and simmer another 30 minutes, or until the vegetables are tender and the meat is done to your liking. Boom! Done! Your Hungarian goulash is ready to serve. Easy enough to make, isn’t it? It’s mostly simmering and waiting. The smells of it cooking will drive you crazy with anticipation! I see it often served over prepared egg noodles, or with sauerkraut. Grab yourself a glass of red wine! You can also freeze it for 2-3 months. I always save my leftovers. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
The Hungarian Cookbook, by Yolanda Nagy Fintor (affiliate link, my friends!)
NOTE: This recipe was updated on 9/8/23 to include new information, photos, and video. It was originally published on 10/10/22.
