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!
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 2 years as a young man, regularly wrote home to us about his experiences there, the beautiful scenery and architecture, and his love for the Hungarian people. When I visited Budapest 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. 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
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?
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 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 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 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. (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
Ivyrose says
After a super-hot June day yesterday, It’s rained all day today. This was the perfect supper dish to warm us all up. So tasty and warming. I followed your recipe to the letter. Just perfect. I think it’s going to be a family favourite! Do you serve it with anything else, like dumplings? Thank you so much for the recipe.
Kimberly Killebrew says
Thank you so much, Ivyrose, I’m thrilled you enjoyed it! Traditionally goulash is simply served with some crusty bread. It’s perfect for mopping up any gravy left in the bowl. A leafy green or cucumber salad also goes great with it.
Tanja says
Can this be made in a slow cooker?
Kimberly Killebrew says
Hi Tanja, yes it can! At the point where everything is sauteed and the goulash is ready to bring to a simmer, transfer it to a slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Check the beef and as soon as it’s very tender the goulash is done.
Jenn says
Am Amey/Hungarian….was always told “real” gulyas didn’t have meat because it cost too much way back when! Now “Goulash” is hamburger with tomatoes and whatever veggies (usually onion and green peppers) in a pan. Just a step short of spaghetti sauce!
marnie keating says
thanks for sharing, my friends graat great great aunt was kidnapped to cook for the prince of Hungary and her gulyas (goulash) had a few absolutes, Pork fat to glaze (not brown the onion and sweet paprika, don’t skim the fat as it’s vital for taste. remove and brown meat in cubes, toss together and add more sweet paprika. home made beef stock and water, that’s it. Potatoes and carrots at the end of one wants but it was really a broth. I don’t see the point of garlic but one can buy paprika paste (peppers) to add the acidity wanted. No sour cream whatsoever. Either way your recipe would still be divine and yes to only getting hungarian paprika, south american is nothing like it!
Carol says
Have always made gulyas like my Hungarian grandmother, without bell pepper, garlic or tomatoes. Until yesterday, when I added a red bell and garlic, per your recipe, as well as veal demi-glace in place of beef stock. Amazing! The best ever!
Kimberly Killebrew says
Thank you so much, Carol, I’m thrilled that you enjoyed it! :)
Veronica says
My grandmother was born in Budapest, Hungary as kids we grew up with my mom and grandmother making goulash and this is about as close to their’s as I’ve had. The Hungarian paprika is the key but 1/2 cup may be to much for some because it’s very strong, I used 1/4 cup as did my mom.
Kimberly Killebrew says
Thank you, Veronica, I’m so glad you enjoyed this and appreciate the feedback. I agree, 1/2 cup of paprika would be extreme. My recipe only calls for 1/4 cup as well.
SLBradley says
I tried this recipe (actually mail ordered for Hungarian Paprika) and I have to say… it made me very happy. So happy that I ordered the big bag of Paprika afterwards. This is nothing at all like the American goulash I grew up with. I had authentic Hungarian goulash once as a teen at my friends Hungarian grandparents home. First time since then and reminds of hers. You owe it to yourself to make this. You won’t be sorry.
Kimberly Killebrew says
Thank you so much, SLBradley, I really appreciate the feedback and am happy you enjoyed the goulash!
Ivan says
Top class man…went to Hungarian store to get hungarian paprika..it was well worth it posted I didn’t buy a crusty loaf also…ah well next time
Kimberly @ The Daring Gourmet says
Thank you, Ivan, I’m happy you enjoyed it! :)
Michael Foley says
I’m simmering my batch now. If the broth is any indication then I’m loving this recipe. It’s been years since I last made Hungarian goulash. I’ve spent many years previous trying to perfect the recipe. I think this might be it.
Heather Acosta says
As a person who was raised thinking that goulash was macaroni and ground beef boiled with a can of crushed tomatoes (sorry), this was so much better than I could have imagined! Thank you so much for posting this!
Epic Epicurean says
Tomatoes are NOT authentic to a traditional gulyas. They were relatively unknown in Central European cuisine before the first half of the 20th century. Most of the vegetables besides onion and peppers are modern additions as well. Tasty, for sure…but authentic? Maybe for the past 50-85 years, but definitely not if we’re talking historical gulyas going back to the middle ages.
Kimberly @ The Daring Gourmet says
Hi Epic, there is no claim that this recipe dates back to the Middle Ages.
Perin says
According to Encyclopedia Brittanica, gulyas origin has been traced back to the 9th century. The Middle ages spanned from the 5th century to the late 15th century, which lands the origin right smack dab in the middle of the Middle ages.
Kimberly @ The Daring Gourmet says
Sure, I’m not disputing that, Perin. I said I make no claim that THIS recipe dates back to the Middle Ages. The gulyas made in the 9th century was vastly different than the gulyas we know today, to the point of bearing little resemblance other than being a stew of meat and onions. One prime example: Paprika – an indispensable ingredient in goulash – wasn’t added until the 18th century.