Authentic Hungarian Goulash (Gulyás)
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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 recipes be sure to also try my Chicken Paprikash, Babgulyas, 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.
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!
What’s the Best Dutch Oven to Use?
For this recipe, I recommend using a Dutch oven because it seals in the flavors and heats evenly, ensuring consistent cooking results. I love this 6-quart, budget-friendly option from Lodge, which you can get on Amazon for around $80. Or, if you’re looking for a worthy splurge, I also have this one from Le Creuset, which sells for around $300.
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 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 my:
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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
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I am always looking for a genuine Gulash recipe and will follow yours.. However I was told by some migrant Hungarians to Oz that lamb is what the herders used when making Gulash (Guylas)….:)
what say you?
Thanks for your good work in preparing this display…
Hi Claire! No, the Hungarian herdsman were specifically cattle herders. They were known since the Middle Ages for herding massive numbers of cattle on the Puszta (Great Hungarian Plain) and supplied cattle/beef to a number of other European countries. In their preparation of goulash they were known for using every part of the cow. I’ve never seen goulash made with lamb, not in Hungary at least. Lamb is mostly eaten on special occasions there.
Made this love it! I did half beef broth half chicken for personal preference. But its super good! Also I appreciate the extra notes on cutting the veges in the recipe. Thank you
Great recipe. But – I made a couple of changes. First, I used bacon grease – cooked 3 pieces of bacon – ate them and used the grease. Then I mixed 5 tablespoons of Better than Bouillon Beef Base (has no MSG) with 5 cups of water. I left out the caraway seeds as I had a nasty mess happen with them years ago and totally ruined a dish. Also – I did not cook this on the stove but in my Power Pro XL Pressure Cooker on the Stew icon. Did all of the sauteing that was recommended, put it under high pressure for 15 minutes, did a natural release for 10 minutes. It came out super tender. Of course I used the dollup of sour cream and served it with crusty French Bread and a green salad. Yum!!!!! Thanks for sharing this recipe. Will make it again.
Awesome, Kathi, I’m glad you enjoyed it and thanks for the pressure cooker info!
I am just checking to make sure it is not a typo – 5 tablespoons of Better that Bouillon to 5 cups of water?
I haven’t made this, but it sounds so good, and I often read through some of the comments before making a new recipe, which prompted me to double check with you.
Hi Kimberly, could you recommend a Hungarian cookbook that has old time recipes? Thanks
Hi Judy, I wish I could but the Hungarian cookbooks I have are written in Hungarian and in German! I don’t have firsthand experience with any English-written Hungarian cookbooks but perhaps some of our readers can chime in with recommendations.
I fell in love with Hungarian-style goulash decades ago. This is a great recipe in which I would add a touch of cumin and a small amount of chopped hot peppers. Any well-made beef stew is yummy, and, I prefer using shank for three reasons. The meat is marbled nicely and the sinew breaks down nicely with stewing. Also. the marrow from the shank bones imparts a rich delicious flavor to your stew.
No caraway? rest is spot on!
I have been making this recipe at least two or three times a year since we welcomed our little boy from Hungry into our family. We were able to spend three months there while going through the adoption process in 2015 so there were many chances to meet and learn from locals. I generally slow cook the combined mixture all day because that what his foster mother did. I will also use venison, if we have any, because he has become a hunter like his dad and venison give it a lighter note. A combo of beef and venison is very good as well. We have spent a lot of time in Budapest and various regions of the country eating our way through and enjoying the culture, sights and (most!) of the people we had the pleasure of meeting. I am happy to say that my little guy, who just turned 11, still thinks this is the best Goulash ever!
That warms my heart, Ellen, thank you so much for sharing that and tell your little boy that I greatly appreciate his compliment! :)
This we delicious thank you for sharing the recipe. How is this only 4 servings though? I doubled the recipe and ended up with a full stock pot. Way more than 8 servings. Might want to change that
The recipe is right and proper, the background story is correct, as is the explanation of the meaning.
I am taking one star away because the Himnusz was somewhat mistranslated.
“Isten áldd meg a Magyart,
Jókedvvel, bőséggel
Nyújts feléje védő kart
Ha küzd ellenséggel”
It should go more like this:
“God bless the Hungarian
With mirth and abundance
Extend a protective arm toward him
Should he fight an enemy”
My useless english degree aside, the food is exactly right.
I love this recipe so much! I’ve been making it for years and everyone loves it. I’ve taken it to school for lunch with my fellow teachers and they always ask to make it again. Thank you for the wonderful recipe.
Thank you, Michelle, that makes me so very happy to hear! :)
Frequent visitor and constant consumer, I came to mention carroway seeds. I often make Gulaschesuppe, goulash soup which as a one time German resident you’re probably familiar with. Every visit to Munich saw me eating too many bowls of it! The Bavarian soup uses carroway and its fresh, almost minty quality runs though the soup keeping it bright. It’s awesome. It’s a great addition to a main goulash too.
I know that German Gulaschsuppe very well, Chris, and it’s wonderful indeed! Caraway is an under-appreciated spice that is found in a lot of more traditional German recipes. The Hungarian and German versions are significantly different in flavor composition and texture and I love them both.
There is NO WAY this recipe can be constructed in 15 minutes! I’m not a chef but reasonably efficient in the kitchen and it took me 45-60 to assemble. There are too many vegetables for the meat/veggie ratio and 1/4 teaspoon of salt for the whole recipe? I’m on a low sodium diet but even I added more salt for depth of flavor. It was undercooked at one hour so the leftovers got cooked for another hour after adding another 1/8 cup of paprika and some cayenne pepper. The vegetables finally got soft and I removed about 1/2 of them with a slotted spoon and cooked the remainder down for thickness. Finally it is closer to what I expected. I’ll not be keeping this recipe in my binder. Sorry…..
If you’re ‘cooking it down for thickness’ you’ve misunderstood the origin of the recipy and tried to turn it into something it’s not…I have no problem with you enjoying it more that way, just know that it isn’t how it’s intended to be served…
Either fresh or dried Parsley and some black pepper .
Make fresh Csipke to drop into the simmer leves at the last 5 mins to cook to add another deminsion .
I come from an Austrian Hungarian family. The recipe is excellent.
However we always use caraway seeds, this gives it the authentic flavour, Also in restaurants there is always a choice of hot or mild, depending as to the heat of the paprika.
Its worth experimenting
Hi Kimberly!I just wanted to let you know how much I enjoy “ALL” your stories and recipes. I have made this one many times. Always turns out FANTASTIC! You clearly mention that there are numerous versions depending on different regions. I don’t know why some people insist on trying to correct yours. Simple answer: Make,add,change what you like or don’t like. In my opinion this is sheer perfection! Just an after thought; I hold you totally responsible for my weight gain. 😄😉
Lol! :) Thank you so much for your kind words, Maria, I really appreciate it!