hungarian goulash

A classic Hungarian Goulash with melt-in-your mouth, tender beef, slowly cooked in an incredibly rich broth. Tasty, comforting and perfect for the whole family!

Hungarian Goulash

olive oil

beef

salt (or

tsp pepper (or

onions (roughly chopped)

garlic (minced)

tbsp sweet paprika

tsp caraway seeds (ground)

oregano

bay leaves

brown sugar

tomato sauce

tbsp balsamic vinegar

beef broth (no salt added)

tbsp parsley (chopped, for garnish)

Heat a large deep skillet or Dutch oven over high heat then add the olive oil.

When the oil is hot add the stewing beef. Season with salt and pepper and sear the beef until it starts to brown. The beef will release liquid so continue searing on high heat, and the liquid will evaporate. Alternatively you could drain all the liquid.

Add the onions and garlic to the skillet and cook for about 5 minutes until the onions soften and become translucent. Turn the heat down to medium-high.

Add the paprika, caraway seeds, oregano, bay leaves and brown sugar to the skillet. Stir everything together and cook for 30 seconds.&nbsp;

Add the tomato sauce, balsamic vinegar, beef broth and stir. Bring to a boil, then cover and cook on low for about 2 hours or until the beef is fork tender, stirring occasionally. The liquid will reduce down a lot as the beef cooks, so feel free to add more water as needed.

Taste for seasoning and adjust with salt and pepper if needed.

Garnish with chopped parsley and serve over noodles or mashed potatoes.

https://content.jwplatform.com/videos/mjZKqX58.mp4

Use your Instant Pot to make amazing and tender Hungarian Goulash, or Porkolt, in no time! It&#x27;s simple, delicious, and better yet, it&#x27;s authentic!

pork

Kosher Salt

Black Pepper

Vegetable Oil

Onion (diced)

Bell Peppers (of your choice, diced)

Garlic (minced)

Canned Tomatoes

Sweet Hungarian Paprika (DO NOT USE smoked Spanish paprika)

Chicken Stock

Cornstarch (dissolved)

Sour cream

Tarhonya

Chicken Broth

Butter

Sprinkle meat chunks with salt and pepper to taste.

Turn your Instant Pot or pressure cooker to Sauté wait until hot, then add cooking oil.

Brown the meat â€“ leave it alone for a few minutes to get a nice color.

Remove to a bowl when nicely browned, and add the onion and bell pepper to your pressure cooker. Cook for about 5 minutes.

Add garlic and sauté til fragrant (30 sec or so)

Add remaining salt, tomatoes, stock/broth and paprika, and add the meat along with any juices. Stir well

Cancel the saute. Seal the lid

Push the meat/stew button and adjust time to 25 minutes.

Allow it to release pressure naturally for 10 minutes, and then release any remaining pressure.

Cancel the keep-warm function and turn on Sauté

Mix the cornstarch with a little water, and add this to the stew. Bring to a brief boil to thicken

Serve over starch of your choice with a big dollop of sour cream. Traditionally it would be Tarhonya but you can also use potatoes or rice.

For Porkolt

Sauté tarhonya in butter until deeply toasted. Some of the nuggets should be pretty dark brown.

Heat the broth in a separate pot or the microwave until boiling.

Pour hot broth over the tarhonya.

Cover and simmer on low for 20 min until tender.

Season to taste.

For Tarhonya

https://embed.mediavine.com/videos/klc6iuh19pb3u26cidxy

If all you've ever had is the American version of Hungarian Goulash, this authentic Porkolt is going to change your mind forever about Goulash! Warm, comforting, and redolent with sweet paprika, this is the perfect stew for cooler weather.

Instant Pot Authentic Hungarian Goulash Porkolt

My favorite Hungarian beef goulash recipe that I modified a bit to my likings. Fairly easy to make, very satisfying and perfect to feed a large crowd.

Hungarian Beef Goulash

kg beef shank

onions

tomatoes

green peppers

carrot

large root parsley

potatoes

100 g lard (or vegetable oil)

soy sauce

mustard

caraway seeds

salt

black pepper

sweet paprika

marjoram

beer

beef broth

garlic

flat leaf parsley

chilli

water

Chop onions roughly and sauté them on lard until golden brown.

Cut meat into cubes, add seasonings and let marinate until the onions are ready.

Add the meat, cover the pot and braise on low heat.

Cut the peppers and tomatoes into small pieces. Peel the tomatoes first. Dice the potatoes.

Once the meat becomes somewhat soft, which can take up to an hour, add beer, broth/stock, all the veggies and 1/3 of the potatoes.

Keep cooking in covered pot, until the potatoes are fully cooked and start breaking apart.

Add crushed garlic, chopped flat leaf parsley and the rest of the potatoes.

Cook for about 10 minutes and taste the goulash. Add salt or pepper if needed. Add chilli if you like your food spicy.

Once the meat is soft and tender and the second batch of potatoes are fully cooked, add crushed marjoram. Cook for 10 more minutes and we are done!

Serve in bowls, topped with finely sliced purple onions, some more parsley and a touch of chilli flakes.

This delicious Hungarian Goulash Recipe is jam-packed with vegetables and beef in an amazing spice-filled broth that is loaded with flavor.

Authentic Hungarian Goulash Recipe

bacon

beef shanks

red bell pepper

banana pepper

and medium diced vine ripe tomatoes

cumin

sweet Hungarian paprika

red wine

beef stock

carrots

salt and pepper

Start by cooking some bacon in a large pot over medium heat until it is browned.  Set the crisp-cooked bacon lardons aside.

Add the beef to the pot with rendered bacon fat and cook over high heat until they are well browned on all sides and then set them aside, which takes about 10-12 minutes.  The beef drippings will absorb after 5-6 minutes and the beef will be brown much better after that.

Next, add the onions to the same pot and cook over low heat until they are browned and caramelized, which takes about 20-25 minutes.

Pour in the garlic and peppers and sauté over medium heat for 4 to 5 minutes while occasionally stirring.

Place in the tomatoes and stew for 6-8 minutes or until a lot of the liquid has been absorbed.

Next, add back in the beef and bacon, along with the cumin, paprika, and optional caraway seeds, and cook for 4-5 minutes.  The flavor and color should really intensify.

Deglaze with the red wine and cook for an additional 4 to 5 minutes or until the amount of liquid is reduced by one-half.

Pour in the beef stock along with bay leaves, salt, and pepper, and place a lid on the pot and cook over low to medium heat for about 90 minutes or until the beef is tender.

Add your desired root vegetables to the stew and cook for 20-25 minutes or until the vegetables are tender.

Serve in a bowl with a garnish of chopped parsley.

Slow cooked chunks of beef with paprika, bell peppers, onions, carrots, and caraway seeds.

Onions (chopped)

Carrots (chopped)

Bell peppers (chopped)

lbs Beef chuck roast, cubed

Salt

Pepper

tbsp Olive oil

Paprika

tbsp Tomato paste

Worcestershire sauce

tsp Caraway seeds

tbsp Cornstarch (optional) (or potato starch)

Season the beef with 1tsp salt and 1tsp pepper.

In a 5qt Dutch Oven brown the beef in a little oil in batches over a medium heat then use the beef broth to deglaze the pan.

Add the onions, carrots, bell peppers, beef broth, paprika, tomato paste, caraway seeds, Worcestershire sauce, and garlic into the Dutch Oven.

Bring to a boil, then reduce to lowest heat until it&#039;s simmering.

Put the lid on and continue to simmer over the lowest heat for 1hr - 2hrs, or until the beef is just tender. Make sure the lid is tight fitting or the liquid will evaporate.

If you need to thicken the stew remove the pan from the heat first. Then mix the cornstarch or potato starch with 1/4 cup cold water and stir into the stew, return to a low heat and continue stirring until thickened.

Serve over cooked pasta noodles, potatoes, or a green salad.

Add the onions, carrots, bell peppers, and tomato paste into your slow cooker.

Season the beef with 1tsp salt and 1tsp pepper. In a large skillet, brown meat in oil in batches then add it to the slow cooker.

Use half the beef broth to deglaze the skillet you browned the beef with.

Mix the remaining beef broth, starch, caraway seeds, Worcestershire sauce, and garlic and pour into the skillet, bring to a boil and cook for a few minutes until the sauce has thickened then pour over the beef in slow cooker.

Cook on low for 7-9 hours, High 3-5hrs, or until meat is just tender.

Serve with cooked pasta noodles, potatoes, or a green salad.

Slow Cooker Hungarian Goulash

https://embed.mediavine.com/videos/ggtvkrgx8ujtiummydjy

Hungarian Goulash is a delicious beef stew made with authentic ingredients including Paprika and Caraway Seeds and cooked until the beef is tender.

Authentic Hungarian Goulash Soup is the ultimate comfort food. Slow cooked beef, rich and meaty beef broth seasoned with Hungarian Paprika and onions. Made with traditional Csipetke dough balls. This Beef Goulash (guláš) is perfect for large family dinners.

Hungarian Goulash Soup

vegetable oil

onions (diced)

Hungarian Paprika

lbs /2 kg beef

Paprika Peppers

carrots (sliced)

turnips (sliced)

caraway

flour

Using your hands, mix together ½ cup flour and egg, kneading into a dough ball. Add extra flour until you make a dough.

Pinch small, pea size pieces from the dough, and roll them using your fingers.

Place Csipetke on a plate sprinkled with flour so they don&#39;t stick together.

Making Csipetke 

Heat oil in a large pot and caramelize onions for about 8 minutes.

Remove from heat and mix in ground Paprika. You don&#39;t want the Paprika to burn while on the heat.

Add cubed beef, stir until coated. Cook beef until starts to brown (about 4-5 minutes). Add salt and pepper.

Mix in tomatoes and Paprika peppers. Juices will release while cooking, but can add 1 cup of water if too dry.

Add red wine and allow to simmer for 30 minutes.

Mix in carrots, parsnips, potatoes and Caraway. Fill pot with water and allow to simmer for 50 minutes.

Add Csipetke dough balls and cook for 15 minutes.

Taste, add salt and pepper if needed. Garnish with parsley when serving.

Making Goulash

https://www.youtube.com/watch?v=ChPbIM9T1wQ

Hungarian Goulash Soup or Magyars Gulyásleves is a traditional, rustic Hungarian soup. A hearty dinner recipe made with chunks of beef, Paprika and potatoes. The rich, authentic and flavorful broth in this traditional gulyás will take you back to Hungary. Cooked over a fire with homemade Csipetke dough pasta balls. 

Click for full recipe: https://petersfoodadventures.com/hungarian-goulash/

Authentic Hungarian Goulash

Hungarian goulash is the ultimate stick-to-your-bones comfort food. Beef chuck simmered with onions and tomatoes until tender and mixed with sour cream for an ultra-creamy and rich stew you can serve over noodles, potatoes, or spaetzle.

Easy Hungarian Goulash

¼ cup (30 grams) all-purpose flour

(14 grams) butter (salted or unsalted is fine)

yellow onions

salt (divided,

caraway seeds (crushed

lemon juice (fresh

pepper

(240 grams) sour cream

Egg noodles, potatoes (boiled, mashed,

In a large bowl, toss beef with flour until well-coated. Set aside.

Heat a large pot over medium heat. Add butter. Once butter is melted, add onions and ¼ teaspoon of the salt. Cook, stirring occasionally, until softened, about 10 minutes. If the onions begin to brown, turn the heat down.

Add paprika and caraway seeds and cook for 1 minute more.

Add beef to the pot and cook, stirring often, for 2 minutes.

Slowly pour in the broth, scraping the bottom of the pot with your spoon as you go to dislodge any cooked-on bits.

Add tomatoes and remaining ¾ teaspoon of salt and bring to a low simmer. Cover and cook, stirring occasionally and adjusting the temperature as needed, for 2 to 2½ hours, until meat is tender.

Measure sour cream out into a medium bowl. Ladle about ¼ cup of cooking liquid into the sour cream and whisk until well-combined. Repeat this process until sour cream is very warm to the touch.

Pour sour cream mixture into the pot and stir to combine. Add lemon juice, pepper, and more salt to taste.

Serve over egg noodles, potatoes, or spaetzle, and enjoy!

Temper Sour Cream

https://mediavine-res.cloudinary.com/video/upload/t_original/v1632413368/mzcuwh7xuideabikyaph.mp4

Hungarian goulash is a hearty and scrumptious beef stew that is Hungary&#039;s national dish. Beef is slow-cooked with onions, tomatoes, carrots, and potatoes to make this the ultimate comfort food and perfect dish for cold days.

butter

onion

Top 12 hungarian goulash recipes from across the web

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Hungarian Beef Goulash

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Hungarian Goulash Soup

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Saucy Hungarian Red Potato Goulash

German Goulash

Hungarian Goulash Recipe

Hungarian Goulash

Top 12 hungarian goulash recipes from across the web

The most viewed hungarian goulash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hungarian Goulash

Hungarian Goulash

Hungarian Beef Goulash

Authentic Hungarian Goulash Recipe

Hungarian Goulash

Hungarian Goulash Soup

Easy Hungarian Goulash

Hungarian Goulash

Saucy Hungarian Red Potato Goulash

German Goulash

Hungarian Goulash Recipe

Hungarian Goulash

The most viewed hungarian goulash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine