Hungarian Beef Goulash (Gulyás)
The real Hungarian goulash: a brothy, paprika-red beef soup-stew with onions, peppers, caraway and potatoes, finished with fresh parsley. Not the thick stew most people think of.
2 hrs 55 mins
Easy
Serves 6
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Nutrition per serving
420
Calories
36g
Protein
28g
Carbs
18g
Fat
Ingredients
- 1kg beef chuck or shin, cut into 2–3cm cubes
- 3 tablespoons lard or oil
- 3 large onions, finely chopped
- 3 garlic cloves, crushed
- 3 tablespoons sweet Hungarian paprika
- 1 teaspoon hot paprika (optional)
- 1 teaspoon caraway seeds, lightly crushed
- 1 tomato, chopped (or 1 tablespoon tomato puree)
- 2 peppers (Hungarian wax or green bell), chopped
- 1.5 litres beef stock or water
- 600g potatoes, peeled and cut into cubes
- 2 carrots, sliced (optional)
- Salt, and chopped parsley to finish
How to make it
1. Onions Melt the lard in a large heavy pot over medium heat. Add the onions with a pinch of salt and cook slowly for 15 minutes until soft and golden.
2. Paprika off the heat Take the pot off the heat. Stir in the garlic, both paprikas and the caraway. Paprika burns in seconds over direct heat and turns bitter, so off the heat is important.
3. Add the beef Return to the heat, add the beef and stir until coated and lightly coloured on the outside, 5 minutes. Add the tomato and peppers.
4. Simmer Pour in the stock, bring to a simmer, cover and cook gently for 1½ hours, until the beef is almost tender.
5. Potatoes Add the potatoes and carrots and simmer uncovered for another 30 minutes, until the potatoes are cooked and the beef is tender. Season with salt.
6. Serve Ladle into wide bowls and scatter with parsley. Crusty bread on the side.
Good to know
- The paprika is the whole dish. Use fresh, proper Hungarian sweet paprika
- Even better the next day
- For a thicker stew, simmer longer with the lid off
Cooking ability level
Photos
