hungarian goulash recipe

Gulyás or goulash is the defining dish of Hungarian cuisine... But it is not a single dish but a &#x27;spectrum&#x27; of simple and hearty soups flavoured with lots of paprika. This version is a Hungarian bean goulash and as you would expect it is a real hearty treat!

Babgulyas Recipe a Hungarian Bean Goulash

(3.5 ounces) Streaky Bacon

(~1 Cup) Onion

(~1/2 Cup) Celery

(~1 Cup) Carrot

(~1 Cup) Parsnip

Garlic Cloves

300 g Beef Shin

Tbsp Caraway Seeds

Tbsp Sweet Hungarian Paprika

Tbsp Tomato Concentrate

Bay Leaves

Thyme

Litre Beef Stock

Tin Kidney beans

Tin Cannelini beans

salt

Cut the bacon into a 1cm (1/2") dice.

Cut the onion, celery, carrot, parsnip

Peel and slice the garlic cloves into slices...

Peel and slice the garlic cloves into slices as thinly as you can.

Cut the beef into a 1.5cm dice.

Heat a 20cm (8") saucepan over a medium...

Heat a 20cm (8") saucepan over a medium heat.

Add the bacon and gently cook for 10...

Add the bacon and gently cook for 10 minutes or until the bacon is golden and has released some fat.

Add the carrot, celery, carrot, parsnip, and garlic...

Add the carrot, celery, carrot, parsnip, and garlic to the pan and cook for 10 minutes stirring occasionally.

Turn the heat down to low.

Add the beef, sprinkle over the paprika, caraway...

Add the beef, sprinkle over the paprika, caraway seeds and add the tomato puree, then stir to combine.

Pour in the beef stock, add the bay...

Pour in the beef stock, add the bay leaves and sprigs of thyme.

Finally stir in the beans, taste, and add...

Finally stir in the beans, taste, and add salt as required, then simmer on low for 2½-3 hours.

Set your InstantPot to saute mode and when...

Set your InstantPot to saute mode and when warm add in the bacon stirring continually.

When it has created a nice layer of...

When it has created a nice layer of bacon fat add in the onion and celery and saute for 5 minutes.

Now add in the garlic, caraway seeds and...

Now add in the garlic, caraway seeds and thyme and stir for 1 minute.

Then add in the beef and stir and...

Then add in the beef and stir and saute for another 5 minutes before turning off the saute mode.

Now sprinkle over the paprika and stir before...

Now sprinkle over the paprika and stir before adding the tomato puree, beef stock and bay leaves, once all combined have a quick test for seasoning and add salt and pepper as required.

Place on the lid and cook on manual...

Place on the lid and cook on manual high pressure for 8 minutes.

Then quick release the lid and add in...

Then quick release the lid and add in the diced parsnip, carrot and beans, again replace the lid and cook on manual under high pressure for 5 minutes, now is also a good time to check that seasoning again adding salt as required.

Allow a 10 minute natural pressure release and...

Allow a 10 minute natural pressure release and serve steaming hot.

Recipe video above. The national dish of Hungary! Boldly flavoured with stacks of paprika, lots of onion, garlic and capsicum/bell peppers, with fall apart hunks of beef. It&#39;s sort of a stew, sort of a soup. The broth is not supposed to be as thick as typical stews. It&#39;s naturally thickened slightly using fresh tomatoes that break down into the sauce.Serve like soup in bowls with bread for dunking. (Try cheese bread. Obsessed!).

Goulash (Hungarian beef stew)

beef

tsp cooking salt / kosher salt

tsp black pepper

tbsp extra virgin olive oil

unsalted butter

brown onions (,

garlic (, finely minced)

capsicum/bell peppers ((1 red +

tomatoes (,

Hungarian-style paprika ((sub ordinary paprika, Note 2))

tsp caraway seeds (, optional (Note 3))

bay leaf

litre / 4 cups beef stock/broth (, low-sodium)

carrots (, peeled,

potatoes (,

tbsp finely chopped parsley (, optional garnish)

Preheat oven to 180°C/350°F (160°C fan), though you can use your slow cooker or stove instead (oven easiest! Note 4).

Season beef - Toss the beef with half the salt and pepper.

Cook onion - Heat the oil and melt the butter in a large oven-proof dutch oven over high heat. Cook onion for 6 minutes until the edges are light golden.

Cook beef - Add the beef and stir until the outside changes from red to brown, about 2 minutes. It won&#39;t go golden brown, it&#39;s not supposed to.

Add vegetables - Add garlic, capsicum and tomato. Stir for 3 minutes - the tomato will mostly breakdown.

Add paprika, caraway and bay leaf. Stir for 30 seconds.

Slow cook - Add beef stock, stir, bring to simmer. Cover with a lid and transfer to the oven for 1 1/2 hours.

Add potato - The beef should be pretty tender but not quite &quot;fall-apart&quot;. Stir in carrot and potatoes. Return to oven, covered, for another 30 minutes. Beef should now be &quot;fall-apart&quot; - if not, return to the oven for 10 minutes at a time.

Serve - Ladle goulash into bowls and sprinkle with parsley. Eat as is, with optional bread for dunking! (Pictured with cheese bread)

This saucy Hungarian red potato goulash is brimming with beef smoked sausage, red potatoes and caramelized onions all in a savory, rustic sauce!

Saucy Hungarian Red Potato Goulash

Olive oil

butter

onions,

garlic clove, pressed through garlic press

Salt

black pepper

paprika

smoked paprika

potatoes

chicken stock

flat-leaf parsley

Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.

Place a large, deep, non-stick pan (or even medium non-stick pot) over medium-high heat, and add in about 1 tablespoon of olive oil. Once the oil is hot, add in the smoked sausage medallions, and caramelize them for a few minutes until they become a deep brown color. Remove the sausage from the pan with a slotted spoon, and set aside.

To the same pan or pot, add in the butter along with another 1 tablespoons olive oil, and allow them to melt together. Add in the sliced onions, and caramelize those in the butter/oil and sausage drippings until a rich, golden-brown, about 8 to 10 minutes.

Next, add in the garlic, plus a couple of pinches of salt, the freshly cracked black pepper, the paprika and smoked paprika, and stir to combine with the onions. Saute just until the garlic becomes aromatic.

Then, add in the sliced potatoes, and fold them into the caramelized onions/garlic to coat them well. Add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock/onion mixture as much as possible to allow them to cook evenly.

Cover the pan or pot with a lid that is askew to allow some steam to escape, and simmer on medium-low heat for about 15 minutes, stirring gently once or twice during this time. Then, uncover and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time. (It's perfectly fine for some of the potatoes to break up in the sauce as it helps to thicken it, just take care not to break them too much.)

Finish the goulash by adding the caramelized smoked sausage back into the pan or pot, as well as the parsley, and gently fold those in to incorporate. Add a little drizzle of olive oil in, and add a couple more pinches of salt and pepper, if necessary.

Serve with warm, crusty bread, if desired.

This Hungarian Goulash is a rich beef and vegetable soup with bold and unique flavors from their famous Hungarian sweet paprika.

Hungarian Goulash Recipe

Tbsp lard, butter

roast,

yellow onions, diced

red bell pepper, diced

yellow or orange bell pepper, diced

garlic cloves, finely chopped

tomatoes,

½ tsp caraway seeds, slightly pounded (optional)

½ tsp black pepper

bay leaves

beef broth

carrots,

potatoes,

parsley, chopped for garnish

Melt 2 Tbsp lard in a large heavy...

Melt 2 Tbsp lard in a large heavy bottomed soup pot or dutch oven over medium high heat. Season the beef chunks with salt and pepper and sear until brown on all sides. Brown the meat in two batches, so as not to over crowd and steam it. Plate it out.

In the same pan, add 1 Tbsp lard...

In the same pan, add 1 Tbsp lard and add in diced onion and sauté the onions till they start caramelizing a little, about 12-15 minutes. Add in bell peppers and garlic, cook for another 6-8 minutes.

Add in tomatoes and sauté for 5-6 minutes,...

Add in tomatoes and sauté for 5-6 minutes, or until most of the liquid has evaporated.

Remove the pot from the heat and stir...

Remove the pot from the heat and stir in the paprika, salt, pepper and caraway (if using). (see note 2)

Add in the beef chunks back into the...

Add in the beef chunks back into the pot and mix well. Stir in the broth along with bay leaf and carrots and return the pot back to the stove.

Bring it to boil, then reduce the heat...

Bring it to boil, then reduce the heat to medium low. Cover and simmer the stew for an an hour or more, stirring occasionally. (see note 3)

Add in potatoes when the meat is almost...

Add in potatoes when the meat is almost tender, and simmer the stew till the potatoes are cooked to your liking and the beef is fork tender. (see note 4)

Taste and adjust the salt, and garnish it...

Taste and adjust the salt, and garnish it with chopped fresh parsley.

Sear the Beef: Instead of using a soup...

Sear the Beef: Instead of using a soup pot, use a skillet to sear the beef. Heat 2 Tbsp of lard, butter, or oil over medium-high heat. Season the beef chunks with salt and pepper, and brown them on all sides. This step adds a rich flavor to the stew.

Sauté Vegetables: In the same skillet, add 1...

Sauté Vegetables: In the same skillet, add 1 Tbsp of lard and sauté the onions until they start to caramelize, then add bell peppers and garlic. Sautéing these ingredients before adding them to the crockpot deepens their flavors.

Combine in Crockpot: Transfer the seared beef and...

Combine in Crockpot: Transfer the seared beef and sautéed vegetables into the crockpot. Stir in the diced tomatoes, paprika, caraway seeds (if using), and black pepper.

Add Liquids and Cook: Pour in the beef...

Add Liquids and Cook: Pour in the beef broth, ensuring the meat and vegetables are well covered. Add the bay leaves, potatoes and carrots. Cover the crockpot and cook on low for 6-8 hours or on high for 4-5 hours. The slow and low cooking process will make the beef incredibly tender.

Sear the Beef: Set the Instant Pot to...

Sear the Beef: Set the Instant Pot to the 'Sauté' mode. Add 2 Tbsp of lard, butter, or oil. Season the beef chunks with salt and pepper, and sear them in batches until browned on all sides. This step enhances the flavor.

Sauté Vegetables: In the Instant Pot, add the...

Sauté Vegetables: In the Instant Pot, add the remaining 1 Tbsp of fat. Sauté the onions until they start to caramelize, then add the bell peppers and garlic, cooking for a few minutes more.

Deglaze: Add a bit of beef broth to...

Deglaze: Add a bit of beef broth to deglaze the pot, scraping up any browned bits from the bottom. This step is crucial to prevent the 'burn' notice on your Instant Pot.

Add Remaining Ingredients: Return the beef to the...

Add Remaining Ingredients: Return the beef to the pot. Add the tomatoes, paprika, caraway seeds (if using), black pepper, bay leaves, and the remaining beef broth. Stir well to combine.Pressure Cook: Secure the lid, set the valve to 'Sealing,' and cook on high pressure for 35 minutes. This time allows the beef to become wonderfully tender.

Add Carrots and Potatoes: Once the cooking time...

Add Carrots and Potatoes: Once the cooking time is up, do a quick release of the pressure. Open the lid carefully, add the carrots and potatoes, stir, then close the lid again. Set the Instant Pot to 'Manual' or 'Pressure Cook' mode and cook for an additional 10 minutes. This ensures the vegetables are cooked just right – tender but not mushy.

Delicious Hungarian Goulash Stew with tender beef, potatoes, and carrots in a flavorful paprika broth. It&#039;s hearty and absolutely delicious!

Hungarian Goulash Stew

Tablespoons olive oil (, divided)

lbs beef chuck roast ((700 grams))

all-purpose flour

onions

garlic (, minced)

Tablespoons sweet paprika

dry red wine (optional (120 ml)*)

Roma tomatoes (, chopped)

tomato paste

caraway seeds

marjoram

low-sodium beef broth ((1.5 liters))

carrots

red bell pepper (, finely chopped)

lemon

parsley

Crusty artisan bread (white

Prep meat: Cut beef into bite-sizes pieces. Add to a bowl and season well with salt and pepper. Sprinkle flour on top, tossing until lightly coated.

Sear meat: Heat 2 tablespoons oil in a Dutch oven or stock pot over medium-high heat. Add beef and sear, rotating after a minute or so, until browned on all sides (may need to cook in batches). Remove to a plate.

Sauté onion: Add 2 more tablespoons oil to the pot over medium heat. Add onion and sauté for a few minutes, until transparent. Stir in garlic.

Add red wine and let it simmer until it has reduced, about 5 minutes.

Add broth and seasonings: Stir in chopped tomatoes, tomato paste, paprika, caraway seeds, marjoram and bay leaf. Pour in broth and return beef to the pot.

Simmer: Bring stew to a boil, then cover, reduce heat to a simmer and cook 1 1/2 hours. Tastes broth and seasoning with salt and pepper, if needed. Stir in bell pepper, carrot, and potato and cook until tender, about 20-30 more minutes. Discard bay leaves. Add a squeeze of lemon to the soup pot, to taste, before serving.

Serve each bowl garnished with a pinch of parsley. Serve with a slice of fresh crusty bread, for dipping.

Absolutely delish! I only had Hungarian sweet and spicy  paprika. I used the it in place of both, listed, therefore, it was a bit more spicy. Everyone loved it. One of quietest meals we have had except for spoons clanking bowls and an occasional "pass the bread"...Thanks again for a great recipe!!

In the ingredients list, you have "1 small lemon." However, the lemon doesn't appear anywhere in the instructions. It's cooking right now and smells fantastic. We can't wait to ladle it into our bowls! But I'm confused about the lemon thing. Please clarify.

Delicious and very flavorful. My husband loved it and he usually makes no comments on my cooking! 5 Stars!

The recipe calls for a small lemon.  I see no instructions on how to use it,

Sounds great, thanks for another delicious recipe.

Lauren this is the most authentic recipe for this soup I've seen outside of our old family cookbook. Good to see the caraway and marjoram! The only differences are the wine (which I'm going to try now :) and a cubanelle pepper vs the red bell (which may bring a bit too much sweetness). You might like to add the traditional little pinched noodles called csipetke at the end, which was a really fun job for a kid to make, and dropped directly into the soup. Thanks!

https://content.jwplatform.com/videos/SBO5WOlc.mp4

In the cooler months I CRAVE this Hungarian Goulash Stew recipe with tender beef, potatoes, and carrots in a flavorful broth. It's hearty and absolutely delicious; must serve with a slice of crusty bread!

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Babgulyas Recipe a Hungarian Bean G...

Goulash (Hungarian beef stew)

Saucy Hungarian Red Potato Goulash

Hungarian Goulash Recipe

Hungarian Goulash Stew

Top 5 hungarian goulash recipe recipes from across the web

The most viewed hungarian goulash recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Babgulyas Recipe a Hungarian Bean G...

Goulash (Hungarian beef stew)

Saucy Hungarian Red Potato Goulash

Hungarian Goulash Recipe

Hungarian Goulash Stew

The most viewed hungarian goulash recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine