Go Back
–+ servings
A hearty bowl of homemade Hungarian goulash filled with tender beef, potatoes, carrots, and red peppers, topped with a dollop of sour cream and fresh parsley.

Hungarian Goulash

A deeply warming Hungarian Goulash layered with slow-simmered spices and tender beef.
5 from 1 vote
Print Pin
Course: Main Course, Stew
Cuisine: Central European, Hungarian
Keyword: beef soup, comfort food, goulash, Hungarian Goulash, hungarian stew
Prep Time: 20 minutes
Cook Time: 1 minute
Simmer Time: 40 minutes
Total Time: 1 hour 1 minute
Servings: 6
Calories: 690kcal

Equipment

  • 1 Dutch oven or heavy cast-iron pot tight-fitting lid and thick base to prevent scorching during slow cooking
  • 1 Large enameled cast-iron or stainless steel pot spacious alternative for prepping and simmering all ingredients
  • 1 8-inch chef’s knife sharp blade ideal for chopping onions, peppers, tomatoes, and vegetables
  • 1 Wooden spoon or silicone spatula helps stir and lift browned bits from the bottom of the pot
  • 1 Ladle useful for serving the goulash neatly into bowls

Ingredients

  • 4 tablespoons pork lard traditional fat for deep flavor
  • 2 pounds yellow onions ,chopped aromatic base
  • ⅓ cup Hungarian sweet paprika quality paprika for rich color
  • 2 pounds stewing beef ,cut into ½-inch cubes tender cut preferred
  • 6 cloves garlic, minced fresh for best aroma
  • 3 red bell peppers, diced sweetness and body
  • 1 yellow bell pepper, diced color and balance
  • 3 tomatoes , diced adds acidity and depth
  • 3 carrots diced natural sweetness
  • 3 medium potatoes cubed hearty texture
  • 6 cups beef broth flavorful simmering liquid
  • 1 bay leaf earthy aroma
  • 1 ¼ teaspoons salt season to taste
  • ¾ teaspoon black pepper ,freshly ground warm spice
  • ¾ teaspoon crushed caraway seeds optional traditional note

Instructions

  • Warm the lard in a heavy pot over medium-high heat and sauté the onions until golden around the edges.
  • Add the beef and cook until the pieces begin to develop light browning.
  • Stir in the bell peppers, tomatoes, and garlic, letting them soften and release their juices.
  • Take the pot off the heat and blend in the paprika, salt, pepper, and caraway to avoid scorching the spices.
  • Pour in the broth, add the bay leaf, return to heat, bring to a boil, then cover and gently simmer for 40 minutes.
  • Add the carrots and potatoes, bring back to a boil, reduce heat again, cover, and cook for 30–40 minutes until the beef is tender.
  • Remove the bay leaf and adjust salt to taste before serving.

Notes

A slow-simmered bowl of comfort that brings back memories of crisp evenings and warm kitchens. Let the aroma fill your home and anchor you to the moment.

Nutrition

Serving: 380g | Calories: 690kcal | Carbohydrates: 34g | Protein: 39g | Fat: 48g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 135mg | Sodium: 1750mg | Potassium: 1500mg | Fiber: 9g | Sugar: 15g | Vitamin A: 10900IU | Vitamin C: 160mg | Calcium: 140mg | Iron: 7mg