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Traditional Hungarian Goulash (Gulyás)

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A thoroughly authentic recipe for Hungary’s national dish, Goulash!  The depth and richness of the flavor is simply out-of-this-world delicious!

traditional authentic Hungarian goulash recipe soup stew beef gulyas

Traditional Hungarian goulash is a prime example of how a few simple ingredients, cooked properly, can yield an incredible flavor.  Though many variations of Hungarian goulash exist, and every cook makes it just a bit differently, this is a traditional, authentic recipe from the heart of Hungary.

You already know how much I love Hungary from previous Hungarian recipes I’ve posted so I’ll spare you some of the sentimentality this time.  Needless to say, Hungary holds a special place in my heart, in my family’s hearts.  My brother lived there for 2 years as a young man, regularly wrote home to us about his experiences there, the beautiful scenery and breathtaking buildings, his love for the Hungarian people.  When I visited Budapest I immediately fell in love with it.  It has become one of my most favorite European cities.  Its name comes from the two sides of the city (Buda and Pest) separated by the Danube River running through it.  I don’t know that any city has a more breathtaking site than Budapest’s famous chain bridge, its parliament building, and the incredible Buda Castle.

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Hungary’s history has been one of hardship and heartbreak.  But the passion and stamina of soul has remained in the hearts of the Hungarian people.  I’ve always been touched by Hungary’s national anthem, Himnusz, or “hymn”, written by the poet Kölcsey.  Their anthem is a poetic prayer and unlike most anthems that focus on an expression of national pride, the Hungarian anthem is a direct, heartfelt plea to God.  In the mid-20th century, during the years of strongest communist rule in Hungary, the words were not song, only the music was played.  The communist government asked two of the most acclaimed artists of that time, a poet and composer, to rewrite the national anthem.  Both refused.  The next communist leader also tried, unsuccessfully, to have it changed.  Hungary’s national anthem remains Himnusz.  The first three lines:

O God, bless the nation of Hungary
With your grace and bounty
Extend over it your guarding arm

Hungarian Flag 2

I also love Hungarian food.  Their breads and smoked sausages are fantastic, as are their meats, stews, sauces, desserts.  Today I’m going to share the national dish of Hungary:  Goulash, or, as Hungarians call it, gulyás, meaning “herdsman.”  Its origins date back to the 9th century Magyar shepherds as a simple meat and onion stew prepared in heavy iron kettles known as bogracs.  In the 15th century invading Ottoman Turks introduced a new spice to Hungary, paprika.  While the rest of Europe remained lukewarm towards this red chili pepper from the New World, Hungary embraced it and paprika has since become a defining element of Hungarian cuisine.

Goulash is kind of in between a soup and a stew.  Unlike some stews, Goulash is not overly packed full of beef and vegetables, it is a little more brothy.  But through the cooking process, the broth becomes thicker and more like a rich sauce.

And no, contrary to popular belief here in the U.S., goulash is NOT made with ground beef or (heaven forbid) macaroni noodles!

To achieve the ultimate flavor, the cooking method is important and quality, real Hungarian paprika is essential.  And lots of it!  None of this “2 teaspoons of paprika” jazz.  Hungarians use very generous amounts of paprika, and that’s key.  A Hungarian once told me, “however much paprika the recipe calls for – at least double or triple it!”

For this size batch of Goulash, you want to use a full 1/4 cup of it.  When I  lived in Germany, Hungary was just a few hours away and I would stock up on it when I visited.  Now I order it online and recommend this genuine imported Hungarian paprika from the Kalocsa region of Hungary.  There is no comparison in flavor.  It has an extraordinarily rich flavor and an exceptionally vibrant red color.  Many of our readers have tried it, written back and agree that quality Hungarian-imported paprika makes all the difference.

I mentioned earlier, many variations of goulash exist.  Some include turnip or wine or caraway seeds, to name a few.  But this recipe is the traditional, old-fashioned way of making Goulash that my brother and I learned from older generations of Hungarian women and it needs no embellishments.  It’s simple and simply delicious!

But before we get started, let’s take a quick peek at Budapest and it’s famous Great Market Hall.

Budapest Hungary

Hungarian Market Budapest

Hungarian Market Budapest Hungary

Hungarian Market Budapest

On to our goulash – let’s get started!

Chop up the bell peppers.  We don’t have the kinds of peppers they use in Hungary, at least not that I’ve been able to find anywhere.  The best ones to use in their place are red and some yellow/orange.  Avoid green bell peppers as the ones we have over here have a completely different flavor profile.  Chop up up the onions.

Hungarian Goulash

Chop up the carrots, tomatoes and potatoes.  (Question of the day:  How do YOU pronounce them?  “Po-tay-toes” or “po-taw-toes”?

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Dice up the beef.  In Hungarian goulash the beef chunks are usually fairly small compared to other beef stews.  Dice it into 1/2 inch chunks.

Hungarian-Goulash-prep-4

Heat the pork lard (or whatever fat source you’re using, though pork fat is traditional) in a large Dutch oven over medium-high heat and cook the onions until they’re beginning to brown, about 7-10 minutes.   Remove the pot from the heat and stir in the paprika.  This will bring out its flavor but you don’t want to fry it or it will turn bitter.

Hungarian-Goulash-prep-2

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Add the beef and garlic, return to the heat and cook over medium-high heat for about 5-7 minutes or until the beef is no longer red.  The beef will release enough juices to keep the paprika from scorching.

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Add the bell peppers and cook for another 5 minutes.

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Mmmmm, it’s already starting to smell so good!

 

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Add the carrots, tomatoes and potatoes (however it is you choose to pronounce them).

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Add the beef broth, bay leaf, salt and pepper.  Bring to a boil, cover, reduce the heat to medium, and simmer for 40 minutes.  If you’re using a tougher cut of beef, simmer the beef first without the carrots, tomatoes, potatoes and bell peppers, for 30-45 minutes, then add the veggies and simmer for another 40 minutes.

Hungarian-Goulash-prep-11

It’s ready to eat!  That gorgeous reddish-brown broth is so flavorful – you’re going to love it!

Hungarian-Goulash-prep-12

Dish it up and serve hot with a dollop of sour cream and some crusty bread.  Traditionally also served with a cool cucumber salad.

Hungarian Goulash

For a delicious variation, check out the Daring Gourmet’s Hungarian Chicken Goulash:

Hungarian chicken goulash recipe traditional authentic

traditional authentic Hungarian goulash recipe soup stew beef gulyas
Print Recipe
4.93 from 38 votes

Traditional Hungarian Goulash (Gulyas)

A thoroughly authentic and delicious Hungarian Goulash that will warm both body and soul!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Hungarian
Servings: 4 servings
Calories: 181kcal
Author: Kimberly Killebrew

Ingredients

  • 3 tablespoons pork lard , or butter (pork fat is traditionally used and highly recommended for the best flavor)
  • 1 1/2 pounds yellow onions chopped
  • 1/4 cup good quality sweet imported Hungarian paprika
  • 1 1/2 pounds beef ,cut into 1/2 inch pieces. *SEE NOTE
  • 5 cloves garlic ,minced
  • 2 red bell peppers ,seeded/membranes removed, cut into 1/2 inch chunks
  • 1 yellow bell pepper ,seeded/membranes removed, cut into 1/2 inch chunks
  • 2 tomatoes ,diced
  • 2 carrots ,diced
  • 2 medium potatoes ,cut into 1/2 inch chunks
  • 5 cups beef broth
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
US Customary - Metric

Instructions

  • Melt the lard or butter in a Dutch oven over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Remove from heat and stir in the paprika. Add the beef and garlic, return to the heat, and cook for about 10 minutes, or until the beef is no longer pink.
  • Add the bell peppers and cook for another 7-8 minutes. Add the carrots, tomatoes, potatoes, beef broth, bay leaf, salt and pepper. Bring to a boil, cover, reduce the heat to medium, and simmer for 40 minutes (see note). Add salt to taste.
  • Serve with a dollop of sour cream, some crusty bread, and a cool cucumber salad.

Notes

If you're using a tougher cut of beef like chuck or round, cook the beef first, without the carrots, tomatoes, potatoes and bell peppers, for 30-45 minutes, then add the vegetables and cook for another 40 minutes until the beef is tender.  A well-marbled cut like chuck will produce the most flavor while a leaner cut will cook faster.  Your choice.
Serving: 1serving | Calories: 181kcal | Carbohydrates: 10g | Protein: 10g | Fat: 3g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 483mg | Potassium: 441mg | Fiber: 3g | Sugar: 2g | Vitamin A: 53% | Vitamin C: 48% | Calcium: 4% | Iron: 14%


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252 Responses

    • Thank you very much, Bistro de Jenna! Budapest is a very beautiful city and Hungarian cuisine is fabulous. Thanks so much for visiting and for your kind words :)

      Reply

    • I don’t know Hungarian, but I really enjoyed this recipe. We were in Hungary last month and wanted to try the goulash.This recipe was excellent, regardless of the verbal commentary back and forth between others, which was as absurd! I followed the recipe almost exactly, but it took 45 minutes longer than listed. The meal was excellent!

      Reply

  2. This brings back great memories. I am from Hungarian descent on my dad’s side, and had this and Chicken Paprikash as my favorites growing up. Our last name is Duna, which in German is Danube.

    Reply

  3. Daniel, Danube is German for Duna in Hungarian.
    In Hungary we NEVER use butter in gulyas. Lard, or oil. Also, tomato is a maybe, green pepper small amount.
    Always a tiny amount of whole caraway seed toasted with the meat. (Like to use shank or similar, never too dry meat!) Sometimes small hand pinched noodles used to make the stew richer.
    Sour cream is a no for gulyas. We serve some kind of sweet to make the meal whole, usually made from yeast dough.

    Reply

    • Hi Judith, thanks for your input. You’ll notice my instructions say “lard or butter” (lard being recommended first). Lard isn’t commonly used here. And it turns some people off. But yes, in authentic, traditional Hungarian gulyas, lard is used (and provides the most flavor). As for your sweeping statements of “NEVER” and “ALWAYS”, I’m sure you must be aware that there are are many variations of gulyas and one isn’t necessarily more correct than the other. I’ve eaten in many Hungarian restaurants in Hungary, and have eaten in the homes of several wonderful elderly Hungarian women in their 70’s and 80’s, and there have always been some variations. That’s true for any “traditional” recipe. There will always be variations depending on the traditions passed down by one’s family.

      Reply

      • Well, thanks for the correction.Yes, you are right about slight variations of each household’s way of cooking even a so called traditional dish. Yes, the traditional way the gulyas – just as most cooking – was done with lard. Today very few household has lard in their pantry even in Hungary, and that is for ‘special’ dishes only.
        Thanks for posting, I do enjoy the spice mixes, I’ve been looking for THE gyro spice. Can’t wait to try yours.

        Reply

      • I think the issue is to call it “traditional”. Simply omit that and there won’t be any problem. Unfortunately, visiting a country, and eating at their restaurants and households does not make anyone an aothority to call a recipe from that country’s “traditional” as it never tastes the same when made by someone else somewhere else. I’ve used “never” here and I really mean it as a result of my experience of living in many countries over the last 30 years due to work . I’m a member of an ethnic community living in the U.K now and even my own food does not taste the same as home when made with the ingredients bought here. In addition, as you say, there are individual differences added by each cook. So let’s leave the “traditional” title to those who truly deserve it and live happily after.

        Reply

        • The term “traditional” simply means time-honored, long-established and conventional. In other words, this is a classic version of Hungarian goulash – not a modern interpretation of it. Whether the garlic was grown in Hungary or Africa, or the cow was grazed in Germany or Argentina, this is the traditional method of preparation.

          Reply

          • Wrong Kimberly, the cow grazed in Germany eats different type of grass to its Argentinian cousin, ergo, different flavour. I’m a professional chef as no doubt are you.

            Reply

            • That is true, Kieran, but that wasn’t the point of my comment. To reiterate what I responded earlier: The term “traditional” by definition simply means time-honored, long-established and conventional. In other words, this is a classic version of Hungarian goulash – not a modern interpretation of it. The method of preparation of this goulash, as well as the types of ingredients used, is traditional.

              Reply

      • I am a native of Hungary. I agree with you about using substitutes for lard and that each home has its own variation of the same recipe. Hungarians still use too much lard for my taste (even in desserts). Your recipe looks delicious. Also to some of the other commenters: please cut the author some slack. I appreciate this blogger’s passion and openness to try different cuisine and attempt to recreate the cultural classics on a foreign soil. I give thumbs up ;)

        Reply

        • Amen….well said…arguing with the author over a word? Ffs!

          To the author, thank you for taking the time to share and blog (which always takes much time).

          I’m going to try you gouly. My parents are Serbian btw and like Hungary, each househould is entirely different in its approach, though never wavering too far. I’m 45, male and learnt to cook from my woggy parents. Mum makes a beautiful Serbian goulash (I.e. Hungarian). I love it and I few up on it. She uses a goulash spice (some Croatian brand). Being the creative type, I’ve played around with many versions and settled on the following:
          – 2 large onions diced
          – 1.5 kg chuck steak, large dices
          – 1 large carrot chopped
          – 2 large celery stalks chopped
          – 2 teaspoons chopped garlic
          – 3 bay leaves
          – 3 tablespoons Paprika (half sweet / hot)….never smoked (it ruins the profile)!!!
          – 2 tablespoons vegeta (croatian stock spice)

          ….and that’s it….2.5 hour slow cook time and Bob’s your uncle.

          Comments:
          – no potatoes as i like it over rustic mashed potatoe
          – no red/yellow capsicums…not sure why I don’t lol
          – no tomatoes – for me it creates a taste profile I dont like.

          Gg
          –

          Reply

  4. The tomatoes, potatoes and peppers are all native to the Americas. This dish, in my opinion, seems like the stews and soups you find with people who are in hardship. My grandmother used to take random ingredients and find ways to make them work together. We’d eat the noodle based goulash because it was really just a mixture of what was there.

    I can’t wait to try this recipe though!

    Reply

    • Many dishes that have been around for centuries and remain popular today began as peasant dishes. French Coq au Vin is one of them and today it’s considered gourmet. Funny how perceptions change with time. Happy goulash-making, Brohamski!

      Reply

      • A hundred years ago in rural fishing villages of Nova Scotia, folks were embarrassed to have “only” lobster to offer guests or put in children’s school lunches as it was considered the poorest food and mostly used for fertilizer. Imagine! Yes, things do change.

        Reply

        • Wow, that’s amazing, Faye, and one I hadn’t heard before! Yes, things certainly do change :)

          Reply

        • On CapeCod in the 1880 , the Servants went on strike , because they where sick of only getting lobster everyday . How times change!

          Reply

          • Good one, Randy. Actually the season just opened on the eastern shore of Nova Scotia. I had one on the weekend, and yes, my three kitties did love it. One has the sniffles and is “too cute for school”, so got most of it. I’m guessing lobster isn’t your thing.

            Reply

        • “The plant used to make the Hungarian version of the spice was grown in 1529 by the Turks at Buda[12] (now part of Budapest, the capital of Hungary).

          Central European paprika WAS HOT until the 1920s, when a Szeged (Hungarian town) breeder found a plant that produced sweet fruit, which he grafted onto other plants.”

          Reply

          • OMG GMO, GMO!!! Sorry, couldn’t resist. So many people freak out over GMO and they don’t realize that “GMO” has been going on since humans learned how to farm.

            Reply

    • Thank you, Lisa, I really appreciate that! The nice part about stews is that you can pretty much use any cut of beef you like. If you use a tougher cut, like chuck, just follow the directions under “Note” in the recipe box to simmer it longer without the vegetables so they don’t get too mushy and then add the vegetables to cook for the remaining time. That way even a tough cut of meat will turn out deliciously tender. So it’s really just a matter of personal choice – a leaner cut for shorter cooking time, or a tougher cut for longer cooking time. I’ll be making another batch of this again soon as well. Enjoy!

      Reply

  6. Hi Kimberly- I was trying to find a new hearty soup to make, something different from the usual beef vegetable and bean soups I usually make in the winter, when I came across your goulash recipe. I made it today and it was simply delicious. I don’t recall ever trying a traditional Hungarian Goulash before. I found it to be slightly reminiscent to Beef Paprikash my parents made for us in my younger years . The goulash was delicious despite the fact I didn’t use good quality paprika- . Next time I make it, I will use the good quality stuff you recommend. Thank you for this great recipe that I am adding to my soup repertoire.

    Reply

  7. Hello! I made this dish for my family last night and it turned out to be a big hit with them! Given how simple the ingredients are with such few seasonings (we’re Indian and conditioned for a lengthy list of spices for some traditional recipes lol) it packed in a LOT of flavor. Bookmarking this to make again. The recipe is super but I used lesser stock (abt 3-1/2 to 4cups) and just 1 red bell pepper instead of the recommended two. Also I made just 1 teeny tiny addition-
    I had just about 1/4c of fresh beet juice left over from another dish I was making along side. Poured that into my goulash and the color was INCREDIBLE! Fortunately couldn’t taste the beets at all

    Reply

    • Hi Tanya, that’s wonderful! So happy to hear it was a hit! I know, I always marvel at how much flavor some thing pack even though they have such few and simple ingredients. A lot of it has to do with the method of cooking. And that paprika flavor is simply fabulous! I’ll bet the color was very rich indeed with the beet juice. Thanks for the feedback! Best, Kimberly

      Reply

  8. Dear Kimberly, As you can tel from my name I am a Hungarian from 1956.
    I am in Wash.DC now.I love your recipes.
    As you know Hungarians make Fozelek from all vegetable’
    I like to sugjest to make a special section in your cooking recipes just for this
    Best to you, Tibor Sarkady

    Reply

    • Hi Tibor, thank you for your comment and compliment, I really appreciate it. Thank you also for reminding me about Főzelék, that’s wonderful Hungarian comfort food. I’ve made a note of your request :) Kind regards, Kimberly

      Reply

  9. I love hungarian goods. I found your recipe and am making it for dinner. In the past when making goulash I add different veggies. I like to add cabbage to mine

    Reply

  11. And where are the noodles? Though you may have the name correct, that’s about all. This is not a traditional recipe. This has been “Americanized”.

    Reply

    • What you think is authentic – the addition of noodles – is in fact the “Americanized” version you’re accusing this to be. Noodles have no place in authentic Hungarian goulash. This is the real deal.

      Reply

      • Kimberly, kudos to you for the polite way you handled the “noodle” remark. Might I ask if the equal amounts of onions and meat is correct in the recipe? And where would one find true Hungarian paprika? Many thanks.

        Reply

        • Hi Jim! Yes, the proportions are correct and key to the flavor outcome. In the recipe box at the very bottom of the post you’ll see that the paprika is hyperlinked – click on it and it will take you some authentic Hungarian paprika for sale on Amazon. You may be able to find it, or another brand, at a local specialty shop, but I usually just buy it online.

          Reply

  13. Hiya! Finding a good goulash recipe turned out to be harder than I expected but in the end I decided to try yours. The end result was very tasty – a hearty dish for the autumn. It was even better when I reheated it the next day! Will definitely make this again, but I will make an effort to find proper paprika powder to replace my generic version in order to take the dish to the next level. A Hungarian friend of mine once said that they pour in ridiculous amounts of paprika when making goulash so I used it generously. Would smoked paprika powder work? I also used slightly less beef broth as my Dutch oven ran out of space.

    I was especially pleased that I managed to recreate the lovely reddish-brown colour as I was slightly nervous about this part. Good bread js also essential as you can sop up the broth with it. You have a nice site, I will check out your other recipes too.

    Reply

    • Thanks, Jani, and welcome to The Daring Gourmet! Most definitely yes, as I mentioned in my article Hungarians measure their paprika by the handful, not the teaspoon ;) And yes, good paprika makes a huge difference. You don’t want to use smoked paprika in its place, it has an overwhelmingly strong flavor – that you DO want to use by the teaspoon, or even the half teaspoon. I’m so happy you chose and enjoyed my recipe and really appreciate your feedback. I hope to see you around often!

      Reply

    • I often follow on-line recipes and am almost always off with the suggested preparation time. In this case, my first attempt, the ten minutes were closer to 40 minutes. And agree that any recipe online or traditional can have any number or variations. I used pork, to zip it up added pinch cayenne pepper, organic veggie broth and paprika, sweet vidalia onions. Ate it with fresh sourdough baguette. Yummy. Should even be better tomorrow, like any stewed dish.

      Reply

    • Don’t do smoked!….ever lol….it just doesnt work imo. I do sweet and hot, 50/50
      ….or just do all sweet or all hot (not recommended)…..but never smoked.

      Reply

    • Tonia, I don’t know how or where the macaroni noodles tradition ever started but yes, that’s what many Americans have come to think Goulash is.

      Reply

      • The ground beef and elbow macaroni version dates from the late 60’s- early 70’s and was a faster way to make goulash and a way to make ground beef(which many couldn’t afford in large quantities) stretch to feed the entire family and while no it’s not traditional that doesn’t mean that if it’s prepared well it’s not delicious…. I have made both and the only difference in mine is the cut of meat, either way if you use loads of quality paprika and make sure that all ingredients are of decent quality it’s a wonderful dish oh and side note I make homemade spetzle with my goulash… it’s a fantastic combination

        Reply

    • I know, I love those hanging peppers, Katerina! I brought some back with me to the U.S. as a keepsake but alas, they just didn’t last long :)

      Reply

  17. It’s been years since I’ve been to Budapest, but the kindness of the people has stuck in my mind ever since. It’s a place I would like to visit again very soon. How I’d love a bowl of this goulash on a chilly evening!

    Reply

  21. We just got back from a River Cruise through Germany and Budapest. We tried your recipe and it is excellent (comparable to the real thing). As a base, they typically use Duck Fat as a base rather than Lard or Butter. You are correct, measure the Paprika by the handful. We brought plenty back with us!

    Reply

    • Hi Ray, the cruise sounds like a wonderful experience and I’m so glad you enjoyed the goulash, thank you! Traditionally Hungarians use pork fat. Duck fat is more related to French cuisine than anything but there may be some Hungarian restaurants or home cooks that use duck fat for a more “haute cuisine” touch. Pork fat is hard to find around here though. Using some kind of flavorful fat is key. Pork fat is traditional and the best for goulash but if you can’t find it you can substitute duck fat, goose fat, bacon grease or butter.

      Reply

  22. Hi Kimberly, we make our goulash just the way you have described :) Only, sometimes we use a homemade tomato-onion-bellpepper preserved mixture instead of fresh vegetables. And one friend of mine swears a little of good dark beer adds a deeper flavour – but I never tried that, we just serve it with the meal :)
    I come from Slovakia, which is northwards to Hungary, and I have been in Budapest several times, too. Beautiful historical centre… Originally Hungarian meals are very well known and popular here in our country, as perkelt/paprikas, segedin goulash… some desserts… And as you say, every family has their own variation. Thanks for your post. Maybe next time you visit Hungary you can come and see (and taste) Slovakia, too :)

    Reply

    • Hi Lenka, greetings to Slovakia! :) I’ve never been there but I’m familiar with it’s reputation for beautiful natural landscapes and a myriad of castles – I would love to visit someday. Thank you for your comment, it has motivated me all the more to make sure we visit Slovakia the next time we’re in that region of Europe! Best, Kimberly

      Reply

        • Hi Margaret, you technically can but much if not most of the flavor will be lost. A critical component to achieving the flavor that authentic goulash is famous is sauteing the onions, paprika, veggies and meat. For that reason I wouldn’t recommend cooking this in a crockpot.

          Reply

  24. I made this for New Years Eve; and we liked it so much my wife told me we need to make it a tradition! My neighbor who is Hungarian, generously gave me 40 grams of Sweet Paprika from her “stash” that she brings back with her from Hungary. She told me to put in some ‘Eros Pista’ if I wanted a little more bite to it. I did on my second bowl and it was even better!

    One thing though; my prep time was closer to an hour than 5 minutes. I can’t slice and dice a pound and a half of onions, peppers, meat, etc in that short a time!

    Reply

    • Hi Philip, that’s awesome to hear! I like the idea of having goulash for New Year’s Eve. We traditionally have a German dish but I think we might need to shake things up for next year :) Did I seriously write 5 minutes?? Ha, in my dreams! I’ve updated it. Thanks so much for the feedback!

      Reply

    • Hi Jenna, it would add a new flavor dimension but wouldn’t completely change the flavor. Bacon grease will be fine. Happy cooking!

      Reply

      • We are Hungarian and my wife cooks goulash(gulyás, guya:sh :-)) once a month. She uses a traditional recipe but I can state that it is the same as yours.
        Let me to give some advice.
        You mentioned correctly that paprika turn to bitter easily. To avoid this I suggest to add paprika after pouring with water. Anyway use Hungarian paprika, Mexican chili is not good. Goulash can be made from pork, but the authentic is beef.

        Good luck,
        Laszlo

        Reply

  27. I was recently staying in Budapest, with friends
    The Goulash was prepared true Hungarian style
    It was cooked outside , over wood.
    A huge pot was on a chain over the wood. They used pig fat. To cook the onions etc: This was a pork goulash.
    During the day the chain was moved in a certain way.. almost like stirring it.
    They said never to use carrots. ( I always did)
    It tasted very good. They uses a tomatoes paste with herb in .
    However…mine at home tasted exactly the same..am happy to say ( with the carrots)
    Returned home with a string of dried paprika my friends had made for me

    Reply

    • Thanks for sharing, Jeanette. Pig fat is the best for flavor. I still have my string of dried paprika from my last trip as well – doesn’t look as pretty now as it did then but it’s sentimental to me.

      Reply

  28. Thank you for posting this recipe! I’m Hungarian/Sicilain. Our name goes back to Magyar. My Father’s side are Hungarian and my Mother’s Sicilian. I’m going to make this for my Father who is 83.

    Reply

    • Hi Stephen, what a wonderful heritage! I’m sure your father will be thrilled, please let us know how it goes!

      Reply

  29. Kimberly, I am going to check out more of your recipe and read some of their attached comments but so far, it is looking good. I am trying the recipe for homemade yogurt. I am using my crock pot but it began to scorch and has some light brown spots on top and also lots of ‘skin’ on surface. I’m thinking of throwing it out bcz I really don’t want a scorch flavor in the yogurt.

    Reply

    • Hi Sherryl, another reader mentioned having the same problem with the scorching and it just comes down to differences between the slow cookers themselves, where some have a higher heat point. You can also make the yogurt in a regular stock pot, just be sure to stir frequently once the temperature gets higher to prevent scorching. I’m not sure what the brown spots on top would be but the skin is fairly normal if there’s air exposure (eg, the slow cooker doesn’t have a tight seal) – simply remove the skin at the end.

      Reply

  30. Thank you Kimberly. Yes, I think cookers vary in heat points. My husband already had this crock pot before we got married a few years ago. There isn’t a product guide to it. I also see there isn’t a good seal between it’s rim and the lid when on. I was thinking about after I’ve turned it off I could seal it with plastic wrap after it’s cooled down a bit. That would probably allow a steadier and ideal heat environment for the remaining incubation period along with the towels surrounding and covering it.
    We don’t have a stock pot, just a small dutch oven but I can’t fathom stirring it for such a long time, LOL

    Reply

    • Hi Sherryl, yes, having a good and well-sealed slow cooker is critical. Making it on the stovetop really isn’t too bad – it isn’t until the end as it gets hotter that constant stirring is required but yes, using a slow cooker is definitely easier :)

      Reply

  32. This is the second time I am making this dish. The family liked it so much that I was asked to make it again. I do add corn starch to thicken the stew and it simply makes it more like a hearty stew. With cucumbers (in vinegar) as a condiment, crusty bread to fill you up, this is a delicious meal.

    Reply

    • Thanks, Hank, I’m happy to hear it’s a family hit! A vinegar-based cucumber salad is a very popular side dish in Hungary so great call on that and the crusty bread.

      Reply

    • Hi Carol, 50 minutes to chop a few vegetables?? That would be quite the workout :) I’ll grant you that it may take some people longer than 5 minutes for the chopping (I just increased it to 10), but perhaps you’re confusing the prep time with the cook time which is one hour.

      Reply

  34. I will first let anyone who reads this know I am not a cook but I can follow a recipe and this by far with the pics and comment made me feel comfortable through the whole process..,,And the food is probably the best that ever left my stove…I was even impressed with me…Thank you but they don`t have 12 stars…It is truly a GREAT DISH.

    Reply

  35. Hi,

    Finally,I am so happy!What a pleasant surprise.It’s good to know you can make an authentic Goulash.Thank you!I would be happy if more people found this recipe.We just add water to the beef and reduce the liquid 3or more times.As I learnt black pepper is not an ingredient in Goulash but of course so many people use it.I’ve read your other recipe too,they are totally fine as well.

    Reply

  36. I followed this recipe exactly and it was by far the best goulash, or anything, I have ever made! Very hard to find a recipe of the traditional way to make goulash, and this was perfect. Reminds me of my trip to Budapest, and I will be making this recipe often! Thank you!!!

    Reply

  37. Believe it or not, the summer of 2016 was my first time to enjoy real Hungarian goulash – in Budapest, as it turns out. Loved it there. Back home I used this recipe to recreate that taste treat. Everyone LOVED it. Thanks. One caution: the recipe says it servers four. Since I had eight people to feed, including teenagers, I felt that doubling the recipe was not quite enough for seconds, so I tripled it. Turns out it made two HUGE pots of goulash – we couldn’t even finish the first one off. Not sure just how big a “serving” is, but no matter, everyone was delighted that there would be plenty of leftovers. Great recipe. Spot on to what was served in Budapest.

    Reply

    • Hi David, I’m thrilled to hear you made and enjoyed this! Yes, it makes generous servings but you’ve probably found by now that the leftovers taste even better the next day :) Thanks so much for the feedback!

      Reply

  38. It is funny. I have been to Budapest several times and I love Gulash. On one occasion I went to a boutique gourmet shop and bought several ground red pepper quite elegantly presented.
    When I arrived home in Valencia my wife turned one of the red pepper flasks with a siticker on which you could read. PRODUCE OF MURCIA (Spain).

    Reply

    • Ha, that is funny, Juan! We were just in Spain a couple of months ago and I stocked up on tons of paprika to take home with us in our luggage :)

      Reply

  39. The best from the best of all goulash recipes! Thank you!Cooked twice in Dubai after a trip to Budapest and all my friends are now begging me to do it again! :-) Big success! :-)

    Reply

  40. We just returned from a river cruise on the Danube, starting in Budapest, where we had our first of many Goulash soups. I cannot wait to try your recipe!!! Thank you.

    Reply

    • I’ve used several different cuts of beef, whatever they’re having the best deal. See the note at the end of the recipe how to adjust the cooking process depending on what kind of cut you’re using.

      Reply

  42. Took me forever to wash, peel, and dice all the veggies, onions, garlic, and meat, but it was well worth it…As soon as it went from the pot to the bowl, couldn’t eat it slowly as it was so tasty, and was burning my tongue! Thanks for this authentic goulash recipe, it took me a while to find it as the internet kept popping up results for the elbow macaroni and ground beef “goulash”. My boyfriend and I both had a big bowl, with plenty of leftovers for another two or three meals. Definitely have some with sour cream, it is creamy and cold in contrast to the hot soup….next time we will remember to buy bread and have it with this!

    Reply

  43. There is a particular spice/herb that I taste in German dishes (in Germany!) and also in ethnic restaurants in the Chicago area that gives a distinctive and wonderful flavor to dishes, from pork roast to Goulash Soup. I have no idea what it is and would give anything to know. I asked the woman who did the cooking in a Czech restaurant what the distinctive flavor was and she only said that she gets the flavoring from Switzerland. No help from her! It is not paprika or caraway. Do you have any suggestions?

    Reply

    • Hi Linda, besides caraway the two other distinct flavors in German cooking are juniper berries and the herbs lovage (Liebstock in German) and savory (Bohnenkraut). Juniper berries are commonly used in things like Rotkohl, Sauerkraut and a variety of meat dishes and lovage and savory and used in a variety of stews, soups, salads, etc. Do any of those ring familiar?

      Reply

  44. Thanks so much, Kimberly, for your response to my inquiry. I have used juniper berries in sauerkraut and enjoyed the flavor, but I’m unfamiliar with lovage and savory. The flavor I am seeking is so distinctive in German and Czech cooking that I keep checking recipes to see what it may be. I’ll give savory and lovage a try. I’m so glad I found your website and will bookmark it so I can visit it frequently. Many thanks for your quick response!

    Reply

    • You’re welcome, Linda! For herbs and seasonings, there really is nothing more “German” in flavor than savory, lovage, caraway and juniper. So if it isn’t one of those I’m not sure what it would be. If you discover what the flavor is you’re trying to identify, let us know. I’m glad you found my website too! If you haven’t already subscribed, that’s the best way to be notified via email of my latest recipe posts (I send out newsletters about once a week). You can subscribe HERE.

      Reply

  45. Started prepping this dish for the umpteenth time now, only to find I’m out of paprika. What to do? Found some Kashmiri chilli powder and measure out a 1/4 cup and pop it in the pot. Some like it hot, heh. Turned out the goulash tastes spectacular. :)

    Reply

    • Oh my gosh, Oliver, 1/4 cup Kashmiri chili powder!! You must have been blowing out fire ;) I’m glad it worked out for you in the end, thanks for the feedback!

      Reply

  46. We were in Hungary this summer and brought back some Paprika. Used your recipe today to try it out on some company over for lunch. It was spectacular and tasted just like the goulash we had in Hungary. Thanks for the great recipe!

    Reply

  47. Argghhh! Looking for the Hungarian Beef Goulash recipe in a ’70s or ’60s Good Housekeeping Cookbook. As I recall: 2 lbs [good] beef stew meat, 2 lbs onions (cut in rings). Melt four tbs butter in stew pot. Add and cook onions until golden brown. Add meat, teaspoon salt……and 1/4 cup paprika (I add more…and the hot variety). Cover and cook [trying to remember] one hour(?) to 1&1/2 hours(????) on low heat. Off heat, mix in 8oz. sour cream. Serve over bowtie pasta

    Nice thick sauce……

    Anyone know if my recollection is correct

    Any recipe with other vegetables…or less paprika….ugh. You want vegetables, make beef bourguignon.

    Reply

    • Hi Rick. Good Housekeeping, however good their intentions, failed dismally at publishing a real Hungarian goulash. Authentic Hungarian goulash includes bell peppers, tomatoes, carrots and potatoes.

      Reply

  48. Hey! Thanks for the amazing recipe. I was one of those who grew up with the elbow macaroni goulash. But studying abroad in Prague and traveling around central europe, I was exposed to the good stuff. It’s incredible what that sauteing of the onions beef garlic and paprika does to the flavor. I was also amazed at how the broth thickens to that perfect consistency (between a soup and a stew). Thanks again!

    Reply

    • Thanks, Tori, I’m so glad you enjoyed it! It’s so true how big a difference methodology makes in cooking, some steps just can’t be skipped if you want to achieve the best results. Thanks again!

      Reply

  49. Thanks Kimberly. Just back from Eastern Europe and had tasted some of the gorgeous Hungarian gulyash. Tasted goulash in England before not quite the same though. Budapest and Bratislava offered some fantastic gulyash. I am going to try your recipe. Thank you for sharing. Kevin from Malaysia.

    Reply

    • Hi Kevin, greetings to Malaysia! That’s fantastic, yes please let us know what you think once you’ve had the chance to try this. The leftovers are even better the next day!

      Reply

  51. Made this recipe in the summer of 2015 , in part, because I had a trip to Europe planned for October which included a stop in Budapest. The recipe was delicious and as I sat here in our recent snowfall it struck me that it would be perfect for the season. I am following the recipe quite closely and I am not new to the kitchen, but I notice your asessment of prep time as ten minutes and I laugh. I would be fascinated to watch you clean and dice all of those veg’s and the meat in ten minutes.
    Aside from that, I enjoyed my brief time in Budapest , though getting there was an adventure in the midst of the first surge of the ongoing immigrant crisis.

    Reply

    • I’m glad you enjoyed this, Bill, thank you. I guess I probably am something of a Speedy Gonzales in the kitchen – it’s makes my husband nervous sometimes ;)

      Reply

  52. Hi Kimberly, I remember Hungarian from my childhood, eating it with great relish! What can I replace the lard with? Not butter or any dairy (kosher kid here). Olive oil doesn’t seem to be compatible, nor sesame or peanut oil. Would coconut oil or a nut butter like almond be suitable?

    Reply

    • Hi Michelle, I would go with something neutral tasting – peanut oil, canola oil, avocado oil. For frying I use avocado oil the most because it’s a healthy oil and has the highest smoke point. But peanut and canola are also neutral tasting. Happy cooking!

      Reply

    • Hi Michelle,

      Just in case you are still following, Sunflower Oil is one of the most common substitute for Lard in the North East corner of Hungary (Monok, Szerencs, Tokay), I was born there almost 70 years ago. I have just served 18 of my best Friends a Bogracs full of Gulyas where I used Duck Fat (in the Past Smaltz as my Fat) and they all were delicious. There are a couple of regional veggies that we add to the dish for our changing group of Dinners who join us periodically at our place in the Country. In case you are interested, let me know and I can share with you. Give it a go and let us know how it all turned out. Good eats my Friend.

      Reply

  54. Could I use parsnips instead of potatoes? I know potatoes are traditional, but I want to make this for Chanukah with a side of potato lakes and that seems like too much potato.

    Reply

  55. Making this right now and so far it smells and taste amazing!I went on your recommendation of getting a hungarian paprika and it’s a huge difference in taste and smell!

    Reply

  56. I too feel that’s Budapest is a Most Fascinating City i8 uncountable bowls of goulash when. there and can’t wait to make your recipe

    Reply

    • Thanks, Bonnie, I look forward to hearing what you think about it once you’ve tried it!

      Reply

  57. Hi Kimberly. I returned home on 4.1.17 after enjoying all many beautiful places in Europe for 17days, with Budapest the first stop and the last.enjoyed goulash soup and stew. the great Budapest markets being the last place to enjoy this delicious cuisine of Budapest. Budapest and Prague won my heart and I look forward to returning to these towns again and to enjoy over and over again the delicious cuisine. I am so lucky to have come across your recipe and really look forward to cooking up a storm. It really doesn’t matter to me whether it will take 10mins or 100mins to prepare the vegs, its the end result that makes it all worthwhile .Hip Hip Hooray to Kimberly for sharing with us all.

    Reply

    • Thanks, Mary, I’m so glad you found us! Your trip sounds incredible, what a wonderful opportunity. I look forward to hearing what you think about this goulash once you’ve tried it!

      Reply

  58. I am a NAGY, most common surname in Hungary (Magyaraszag). I make gulyas similar to your recipe but no potatoes. I like to make nokeldi (similar to German spaetzel) and put my gulyas over it when I eat it.

    Reply

  59. Both parents were Hungarian and I grew up with Hungarian food. I cook it quite often. My Gulyas is quite similar to this, however, I do add fresh or frozen parsley (a good helping) and diced tomato. I finish it off adding Nokedly (small dumplings) to the stew. Excellent!

    Reply

    • Smoked paprika cannot be used interchangeably with sweet Hungarian paprika, it has an entirely different flavor profile.

      Reply

    • Hi Zohar, yes, they’re similar to German Spätzle only smaller (many European countries have their own version of it). They’re not added to this traditional Gulyás but are commonly added to Bográcsgulyás (“kettle goulash”).

      Reply

    • Yes, this is what I remember as well. My Hungarian friend make this dish for my family last year and added this in….delicious. Perhaps it is a regional thing?

      Reply

  64. “Americanized, non-traditional” or whatever. Mine turned out beautifully and was well enjoyed by all although I did leave out the potatoes (mostly because I don’t keep them on hand and seldom remember them when I’m shopping).

    Reply

  65. Made the chicken goulash last week. It was so good, I’m making the beef goulash tonight! Really healthy, clean eating & delicious!
    So good that I even subscribed! 😍👍❤

    Reply

  66. I made this for dinner tonight. It is *really* good.

    A couple of notes, after following the recipe:
    1) I used boneless beef short-ribs, a very flavorful but not tender cut. It required extra cooking time to tenderize, per the recipe. Next time I will use a different cut, e.g., chuck, round, or sirloin.
    2) I used lard, per the recipe. It added a nice flavor note, but butter or olive oil would work as well with their own flavor note.
    3) Final taste adjustment needed more salt, a couple of grinds of pepper, a touch of powdered garlic, and a bit of dried parsley. All of this is to-taste, of course.

    Reply

  67. We were recently in Budapest and tried the goulash – yum. This recipe is insanely good — that’s all I can say! My skeptical family is sold and now begs for it again. Thank you for posting it!

    Reply

  68. Thanks for the recipe Kimberly. This is the proper way to make it. Until I went to Hungary in 2015 I had no idea there was such a thing as Hungarian Paprika. I even went to Szeged and didn’t realize that was the home of Hungarian Paprika. Dammit. But I kept eating the Goulash soup every place I stopped. Even when I drove across to Romania and Austria I kept ordering the Goulash soup. It was so addictive. It was only later did I realize that the chief magic ingredient was Hungarian Paprika.

    Reply

  69. I’ve been using your recipe for goulash for a year now, and I have to say it’s delicious as written. Even my Hungarian friend says it’s better than her recipe! I’m making it right now! Awesome:)

    Reply

  70. I made this tonight and it was a huge hit. Everyone in the family loved it. I made some homemade bread to go along with it, and it did a great job soaking up the deliciousness. The paprika really came through. This is a great dish and one that I’ll definitely make again. Thanks so much for a great recipe!

    Reply

  71. OH MY GOODNESS. So amazing! My husband and I are eating this right now…I’m already plotting my second bowl. Definitely one of our new go-to cozy dinners. This was the only recipe I could find that looked more like the stew than those served over noodles (which is what I wanted!) and I am so glad I found it! keep up the amazing recipes and I can’t wait to see what else you come up with! YUM!

    Reply

  73. Hi looking forward making this dish for 6 people and was thinking of doubling the recipe. What size of duch oven do you use?

    Thanks,
    San

    Reply

    • Hi Sam, I have a 6-quart Dutch oven and there’s plenty of room in it to spare when making this goulash.

      Reply

  74. This dish reminded me of some of the dishes my grandma would cook. Her parents moved to the US from Hungry after WWI. I doctored it a little bit. We always had it served with egg noodles. I made it twice in one day one with beef and one vegetarian. My wife doesn’t eat meat and they were both Amazing! I could eat either one and be happy.

    Reply

    • Hi Sally, you can but the sauteing of the meat, spices and veggies makes all difference in flavor. So the point where you would add it to the slow cooker is in Step 2 after the final ingredients have been added.

      Reply

  76. Hi there, I am of Hungarian birth so do make a lot of Hungarian dishes, just a bit of a correction though. We do occasionally use noodle in This dish. They are cooked into the soup, we call them pinched noodles. Never used garlic in this soup but am willing to try.

    Reply

  77. Someone else may have already said this, but I did not want to read all 178 comments. Something is missing in “Heat the pork lard . . . in a large Dutch oven over medium-high heat until they’re beginning to brown.” I think the onions should have gone in the lard to brown.

    Reply

    • Hi Ron, thanks for catching that. It was worded correctly in the actual recipe box directions but I made a typo in the step-by-step pictures.

      Reply

  78. I love goulash, but haven’t tried this specific recipe. I would however like to stress the importance of using good quality paprika powder because it is very important to the flavor of goulash. Please spend time and money to find good paprika powder as it really is important to the flavor of this dish. It isn’t expensive, but good paprika powder is key to making goulash taste great! Preferably from Hungary, but other Eastern European versions are also good.

    Reply

  79. Hubby and I just finished cooking this – delish! We’re holding off eating it until the next day so the flavors can meld together some more. We just came from Budapest and of course bought paprika (hot and sweet). So happy I found your recipe and liked it – definitely not a waste of that precious paprika which I now wish we bought more of!

    Reply

  80. We had amazing goulash on a blizzardy night in Budapest…a wonder memory!
    Besides paprika, I brought home a tube of Gulyáskrém Csmege (mild goulash cream?). Do you have any advice on how to use this?

    Reply

    • Hi Jane, a blizzardy night is the best way to enjoy a bowl of hot goulash for sure! The goulash creme is a versatile seasoning paste that you can add to dishes for a boost in flavor, like stirring some of it into sauces, gravies, stews, etc, according to taste.

      Reply

  81. Hi Kimberly –

    I just returned from Budapest and loved it as well!

    While there, I purchased goulash paste and was wondering if you ever used it to make your goulash and if so how much? It is pretty concentrated.

    Thank you.

    Reply

    • Hi Lynda, you can add some to the goulash but it isn’t meant to take the place of any of the other ingredients, including the paprika powder. This would just be used in addition to and it’s simply used according to taste – so stir in a little, taste, and add more if you like.

      Reply

  82. I am so looking forward to making this tomorrow! Thank you my mouth is already watering yum. We will be in Budapest in March and looking forward to the Grand Market. I have one concern and I think you can answer my concern. My traveling companion uses a walker and can’t climb stairs will she be able to get up to the first floor and the food stalls and delicious coffee?

    Reply

    • Hi Julie, how wonderful, I’m so glad you’ll be visiting Budapest! You know, I’ve never taken notice whether or not the market has an elevator going up to the top floor but it would be hard to imagine that not being the case. Perhaps one of our readers can offer some insight here.

      Reply

  83. Question: if you get a tough kind of meat and you have to cook it the additional time before the vegetables, don’t you need to add the liquid? I would think you could not cook beef for 40 minutes without some liquid.
    I am eager to try this recipe! I went to Hungary last summer and I had goulash everywhere I could, bought a lot of paprika and I have been waiting for a good recipe to try because I love it!

    Reply

    • Hi Daniela, yes, you’ll still add the beef broth, you’ll just be adding the vegetables later. And depending on how tightly your pot seals at the lid, you may need to add a little bit more liquid at the end if you think it needs more.

      Reply

      • I made it & omg soooo good! Savory, authentic, hearty meaty goodness with earthy sweetness & not spicy, fed 8 people! I used all organic stuff, including inside round beef. After adding all the things, I let it cook a full two hours. Will definitely make again!

        Reply

  84. Gulyás does not have tomato in it. A base with tomato, onion and peppers is called “lecsó”. Despite that a number of Hungarian households do use tomato in what they call a gulyás, however you would never find it in quality restaurants.

    Reply

    • Hi Csaba, correct, most Hungarians include tomatoes at home and my objective here is to share a traditional Hungarian gulyás, not a contemporary restaurant version.

      Reply

  86. This was absolutely incredible, everything I remembered from the homestyle goulash we enjoyed during our trips to Hungary. My husband has already requested it again for this weekend :)

    Reply

  87. Hi I haven’t tried your recipe yet, but I am going to make it today. It sounds delicious. I would like to know if I want to make 8 servings at a time is it ok to simply double every ingredient??

    Reply

  89. I made this last night and everyone LOVED it! Just finished off the last of the leftovers and it’s even better today. THANK YOU!

    Reply

  90. Fantastic. Thank you for the recipe. I tweaked it just a little to be a little more like the gulyas that I have in Brno and Prague. Added one more onion and 3 tbs more paprika with one tbs of hot paprika. My wife and daughter were so happy to have this and remember our trip to CZ. I also made langos to go with it.
    Thank you again.

    Reply

  91. This recipe is great, it tastes the same as the ones I had several times in a hungarian restaurant in Germany.Your recipes usually follow the traditional way, I love that. I will take the opportunity to tell you that your recipe for injera is awesome, I lived for two years in Ethiopia and that is the way the make them at homes, I love the fact that you did not take shortcuts.I love your recipes

    Reply

  92. Made this last night. Clearly when you say it serves 4 it is BIG servings, there are 5 of us, 9, 12, 14 and two adults. I never server anything that is said to serve 6 without doubling it. Needless to say I doubled this. I am SO glad I did!!! I served it over Spätzle with sour cream as not all of us like a lot of heat. I added some smoked Paprika too, just a tsp or two. Luckily I have enough for a whole other meal so we will have it over the weekend or early next week. On a budget, so I just picked up stew meat and cut it smaller, it was so tender! The last time I had Goulash I was a kid and it was American, so I was thrilled to make and eat this, as was my whole family. I texted my mother the recipe before bed! As to the traditional nature of this…. simmer down folks… I traditionally change up my own recipes based on cost and availability. And EVERYONE traditionally cooks to their tastes, so if some like more onion, or less or green pepper or not tomatoes…. heck I had 1 red, 2 orange, and 2 yellow peppers. Cooking to taste is why Chili is not one recipe, and Caesar dressing can have anchovy or not….. I realize there is pride that comes with ethnic foods, but relax….. it is food. It is meant to be enjoyed, which means it must be altered at times. Thanks so much for the recipe, it is going in the keep binder for sure!!!

    Reply

  93. I lived in West Germany during the cold war, for eight years. American goulash, frankly, turns my stomach, being nothing more than crudely-rendered chili-mac. When we went out to restaurants as a family, we sampled the cuisine of all of Europe, and Hungarian was SO good.

    Sadly, now I have to consider things like sodium and trans-fats, and will adjust the recipe accordingly. My experience in the kitchen, which spans from 1968 (when I was eight, and asked my mother to teach me to cook) to the present, says that this shall prove a most tasty dish.

    I never eat at restaurants anymore. I always cook my own food. Sometimes a single meal takes me as many as eight hours to cook. If you do the job right, there’s no such thing as “too much time.” You have to have patience. Otherwise, you should just buy stock in McDonald’s.

    Reply

  94. Just stumbled across your page! My husband and I are going to Budapest in May so I thought I’d try to make a goulash before we go to compare to the real thing! lol Can’t wait to make it…if I do it well enough, I can bring back some of the good paprika, I don’t have a lot of experience cooking with it. Looking forward to trying this recipe.

    Reply

    • Hi Sandi, bringing back a big stash of Hungarian paprika is a must! Have a great time and happy eating!

      Reply

  95. This was exquisite and as good or better than the best versions we’ve had in Hungary. Thank you for this wonderful recipe!

    Reply

  96. After a trip to central Europe, I tried your recipe and wow, it is AWESOME. If anyone out there gardens, I suggest the “Magyar” pepper seeds from Renee’s Garden. Last year we grew our own, dried them as we harvested them, and then ground them fresh each time we made gulyas. It was fantastic. I am on my last batch right now and I have to say, growing your own is SO WORTH IT. That, or buy from Spice House or Penzey’s to get the good stuff. Or you could always bring some back from Hungary!

    Thanks so much for this!

    –Cari M

    Reply

    • Awesome, Cari, I’m so glad you enjoyed it, thank you! And thanks for tip about the Magyar pepper seeds.

      Reply

  97. i was to make the goulash and bought dried Marjoram leaves imported from Turkey that is named as a must in the preparing of this dish, you also did not mention caraway seeds.
    Are these not part of an authentic goulash dish ?

    And how about mixing bacon grease and ghee, will this give it a different taste?

    Reply

    • Hi Iwanowich, caraway seeds are not traditionally included in this form of goulash though there are other Hungarian dishes that do. While caraway seeds would greatly alter the flavor, marjoram wouldn’t and it would be fine to add a little. Bacon grease will certainly give the goulash a different taste but that’s not necessarily a bad thing :) And at the end of the day what matters most is that YOU like it. Happy cooking!

      Reply

  98. I always go back to this recipe when I make Goulash. I made it again last night for my seven year old, who is from Hungary. He loves it! As you write about Paprika, I am very, very liberal with it and I sometimes combine venison with the beef. Always delicious. Thank you for posting this and other recipes!

    Reply

  99. I have been in Budapest..love the city…old buildings guard by modern ones…can’t have enough of Goulash…thank you for the recipe, now I can make traditional Goulash here in Australia.

    Reply

  100. Hello, I’ve tried your recipe today with pork meat. I’m confused about the goulash texture, should it be like a thick or thin? Is this dish a stew or a soup? I added some slurry to the goulash because the outcome of mine is too watery. But taste wise it was delicious, will try again next time with your recipe.

    Reply

    • Hi Elijah, yes, the consistency of traditional goulash is soupy, no thickener added. But you can certainly thicken it if that’s your preference. I’m glad you enjoyed the flavor, thank you!

      Reply

  101. This is the first Hungarian recipe I ever tried… But with lamb! It came out awesome. My family loves it and we make it often. I would suggest lamb as a replacement for Beef if you are adventurous like me!! :)

    Reply

    • Fantastic, I’m so glad you enjoyed it, thank you! Lamb is a such a flavorful meat and makes a great substitute.

      Reply

  102. I have made this many times….and I made it again tonight….still super delicious. Thank you so much for sharing such a great recipe…I always have a perfect batch every time. I like to cook white jasmine rice to go with this soup/stew.

    Reply

  103. I have used this recipe now 10 times. it is simply the best one! And that is only my personal opinion. Thanks for sharing it with all of us! I appreciate your site.

    Ruth

    Reply

  104. Wow! Everyone truly is a critic. This is an amazing recipe. In today’s world where most families eat fast food on a daily basis who really cares what kind of grass the cow ate, what soil the peppers came from, or what method was used.so what if it’s not traditional to the T. Most kids today are only familiar with big Macs, whoppers, chicken nuggets and will never get to experience this style of cooking. Great recipe!

    Reply

  105. I just made your recipe following it exactly. Though it’s very good it didn’t have the depth of paprika flavor of the ones I had in Hungary. I used the paprika I got at the central market in Budapest, about 1/3 cup the whole bag. What did I do wrong?

    Reply

    • Hi Ginny, after all the browning/sauteing, yes, at that point you can add everything to a slow cooker and cook on HIGH for 3-4 hours or on LOW for 7-8 hours.

      Reply

  108. Very authentic. Really tender, the only thing that I didn’t add was the garlic as a family find it too over-riding but was very good.

    Reply

  109. So happy to hear it was a hit, Angela, and I really appreciate the feedback, thank you!

    Reply

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Unless otherwise stated, all images, content and recipes are original and are the sole property of Kimberly Killebrew, daringgourmet.com. No photographs or other content may be used without prior written consent.

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