A thoroughly authentic Hungarian Goulash recipe with a depth and richness of flavor that will satisfy both body and soul and transport you back to Hungary! Hungary’s national dish, the depth and richness of this traditional gulyás is simply out-of-this-world delicious!
For more traditional Hungarian dishes be sure to also try our Chicken Paprikash, Pörkolt, and Szegedin Goulash!
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 an authentic recipe from the heart of Hungary.
Hungary holds a special place in my heart and in my family’s hearts. My brother lived there for a couple of years and would always describe its beautiful scenery and architecture and his love for the Hungarian people. When I visited Budapest for the first time I immediately fell in love with it. Its name comes from the two sides of the city (Buda and Pest) separated by the Danube River running through it. With its striking chain bridge, stunning parliament building, and its incredible Buda Castle, Budapest is a breathtaking city.
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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 sung, 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. And so Hungary’s national anthem remains Himnusz and its first three lines read:
O God, bless the nation of Hungary
With your grace and bounty
Extend over it your guarding arm
I also love Hungarian food. Their breads and smoked sausages are fantastic as are their meats, stews, sauces, and desserts. Today I’m going to share the national dish of Hungary: Goulash.
What is Hungarian Goulash?
Contrary to popular belief here in the U.S., Hungarian goulash is NOT made with ground beef or macaroni noodles! Traditional Hungarian goulash is an entirely different dish.
Goulash, or as Hungarians call it, gulyás, means “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 a little thicker and very rich in flavor.
Tips for Authentic Hungarian Goulash
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 imported from 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 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 a very old, very traditional 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!
Hungarian Goulash Recipe
Let’s get started!
Melt the lard or butter/oil in a Dutch oven or other heavy soup pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Add the beef and cook until the beef is just starting to brown, 7-10 minutes.
Add the bell peppers, tomatoes, and garlic and cook for another 6-8 minutes. (Note about peppers: Outside of Hungary it’s very difficult to find the peppers they use there. The best ones to use in their place are red and some yellow/orange. Avoid regular green bell peppers as they have a starkly different flavor profile.)
Remove the pot from the heat and stir in the paprika, salt, pepper and caraway (if using) (note: paprika becomes bitter if at all scorched).
Add the beef broth, bay leaf, return to the stove and bring to a boil. Reduce the heat to medium, cover and simmer for 40 minutes. Add the carrots, tomatoes and potatoes. Return to a boil, reduce the heat to medium, cover, and simmer for another 30-40 minutes or until the beef is nice and tender. Add salt to taste. Remove the bay leaf.
Serve with some crusty bread and, if desired, a dollop of sour cream.
Enjoy!
For more authentic Hungarian dishes, be sure to try our:
Authentic Hungarian Goulash (Gulyás)
Ingredients
- 3 tablespoons pork lard , or butter or bacon grease (pork lard is traditionally used and imparts a great flavor)
- 1 1/2 pounds yellow onions chopped
- 1/4 cup quality genuine imported Hungarian sweet paprika
- 1 1/2 pounds stewing beef , cut into 1/2 inch pieces
- 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 (traditionally just water is used but beef broth adds so much more flavor)
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed caraway seeds (optional, not traditional in all regions)
Instructions
- Melt the pork lard or butter/oil in a Dutch oven or other heavy soup pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Add the beef and cook until the beef is just starting to brown, 7-10 minutes. Add the bell peppers, tomatoes, and garlic and cook for another 6-8 minutes. Remove the pot from the heat and stir in the paprika, salt, pepper and caraway (if using) (note: paprika becomes bitter if at all scorched). Add the beef broth, bay leaf, return to the stove and bring to a boil. Reduce the heat to medium, cover and simmer for 40 minutes. Add the carrots and potatoes. Return to a boil, reduce the heat to medium, cover, and simmer for another 30-40 minutes or until the beef is nice and tender. Add salt to taste. Remove the bay leaf.
Nutrition
Originally published on The Daring Gourmet on March 18, 2014
Nathan says
This is very simply the best goulash I have had. And I have tried many recipes. Thank you for taking me back to my time in Hungary.
Kimberly Killebrew says
Oh I’m so glad, Nathan, thank you very much for the feedback!
Raphael Rojas says
I’m allergic to bell peppers. Do you have any suggestions so I may enjoy this wonderful sounding dish?
Anonymous says
You can leave out the bell peppers and paprika(made from Bell peppers), entirely, and this dish still stands up amazingly.
I’ve always just called it “beef stew”.
Mari says
Hi there,
If I’m tripling the recipe (for a large gathering I’m hosting) do you think all the ingredients will still fit in a 6qt Dutch oven? Or will I need make the recipe in batches? Thank you!
Kimberly @ The Daring Gourmet says
Hi Mari, I’m on the road traveling and trying to visualize this in my head. I think 6 quarts may be pushing it too far and it would probably be best to divide it into two pots. Like multiply the recipe by 1 1/2 for each pot.
Gene Saldivar says
Since the first time I made this dish, it has been a favorite. I followed the recipe to
the exact letter/measurement. I would like to make a change on occasion (pork instead of beef, add other vegetables etc.) but am threatened with “bodily harm” by the family.
I am not complaining as the dish is “PERFECT” as you have presented. Many thanks.
Kimberly @ The Daring Gourmet says
Wonderful, Gene, I’m so happy it was a family hit, thank you very much! :)
Andy says
I made this recipe yesterday and it was fantastic! It reminded me of my grandmother’s goulash from long ago, her parents were from Austria-Hungary and she cooked those old world dishes when I was young. Thank you for this recipe.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed this, Andy, and that it brought back those precious memories. Thank you very much!
Chris Clarke says
A wonderful recipe, the best Hungarian Goulash that I have had! Thanks!
Kimberly @ The Daring Gourmet says
Thank you so much, Chris, that’s awesome! <3
Tanner says
This was wonderful. Brought back memories from our time in Budapest a few years ago. The flavor was spot on.
Kimberly @ The Daring Gourmet says
Thank you, Tanner, I’m so glad you enjoyed it!
Pat says
My husband and I visited Budapest in September. We made this Hungarian Goulash recipe and he said it was just as good as any he had in Budapest.
Kimberly @ The Daring Gourmet says
Thank you so much for the compliment, Pat, I’m thrilled that you both enjoyed it!
Craig Alwine says
I make this regularly. I tried a bunch of recipes trying to match what we ate when I was a kid. This is the closest, maybe better. Don’t tell my grandmother.
Kimberly @ The Daring Gourmet says
Oh, I’m so glad, Craig, thank you very much! And yes, your secret is safe with me :)
Cher says
I’ve made this countless times. It is phenomenal. It takes me back to eating the real thing when I lived in Europe. Thanks so much for this recipe.
Kimberly @ The Daring Gourmet says
Thank you so much, Cher, I’m thrilled that this has become a regular in your home! <3
James Chrislock says
I use hot Hungarian Paprika, we like the bite. I noticed in the picture there was what looks like sourcrem on top, and is that parsley? I usually serve it as is with some rustic sheep herder’s bread and cheese, what’s the benefit of the before mentioned?
Kimberly @ The Daring Gourmet says
Hi James, goulash in Hungary is very commonly served with a dollop of sour cream. It enhances the overall texture and mouthfeel but especially adds a nice refreshing/tangy balance to the otherwise heavily spiced dish. The parsley is mostly garnish for aesthetics.
Mel says
Hi would green pepper be an acceptable substitute? Also does the paprika quantities remain the same if using traditional and not Hungarian? Ty!
Kimberly @ The Daring Gourmet says
Hi Mel, green is too overpowering and not the right flavor profile. I would stick with red and yellow (you can use all of one or the other if you don’t have both). And yes, use the same quantity of paprika. Happy cooking! If it isn’t Hungarian it’s usually Spanish. Just don’t use hot or smoked paprika! :)
Bob Taylor says
Great recipe. Particularly about not scorching the paprika. I just tweaked it a touch. Added dry white wine to the broth. I added a tablespoon each of soy sauce and Worcestershire sauce to the broth. I also added some fresh dill at the end. I like mine between stew like and soup like. So I floured the beef before browning. My wife is of Hungarian descent. I’m of Irish. I’m always trying to gild the lily a little while her inclination is to keep things simple and peasant like. Yummmmm!
Kimberly @ The Daring Gourmet says
Thanks so much for the feedback, Bob, I’m so glad you enjoyed this and were able to adapt it to your taste!
penny says
I just went to the store to get all of the ingredients. I thought I had brought back sweet paprika but as it turns out I got smoked paprika. Can you make goulash with this smoked paprika? I really wanted the sweet and I wish the woman who sold it to me would have been more helpful. Oh well! I’ll order some..
Kimberly @ The Daring Gourmet says
Hi Penny, unfortunately no :( Smoked paprika will be really overpowering and is the wrong flavor profile for Hungarian goulash. You’ll be glad you ordered the right stuff! :)
Penny says
I was just in Budapest a week before Christmas. Love that city! I also tried some goulash in various places. Delicious! I brought some paprika home so I’m going to try this recipe. Thanks!