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
STEPHEN VASKO says
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.
Kimberly @ The Daring Gourmet says
Hi Stephen, what a wonderful heritage! I’m sure your father will be thrilled, please let us know how it goes!
Jeanette Critien says
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
Kimberly @ The Daring Gourmet says
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.
Laszlo says
At last, it looks like a guolash after seeing so many of terrible recipes.
Kimberly @ The Daring Gourmet says
Thank you, Laszlo! :) Please let us know what you think when you’ve had the chance to try it.
Laszlo says
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
Kimberly @ The Daring Gourmet says
Hi Laszlo, thank you for confirming the authenticity of my recipe. Warm greetings to Hungary! :)
jenna says
Would bacon grease instead of lard or butter totally change the flavor?
Kimberly @ The Daring Gourmet says
Hi Jenna, it would add a new flavor dimension but wouldn’t completely change the flavor. Bacon grease will be fine. Happy cooking!
Philip says
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!
Kimberly @ The Daring Gourmet says
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!
Monika says
This looks just like the goulash my aunt in Germany used to make. Looks absolutly yummy!
Kimberly @ The Daring Gourmet says
Thanks, Monika! Those must be cherished memories.
Margaret says
Can I use crockpot for this recipe? I can’t wait to cook this. Thank you for sharing!
Kimberly @ The Daring Gourmet says
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.
Margaret says
Thank you, Kimberly. I will try this recipe today:))
Lenka says
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 :)
Kimberly @ The Daring Gourmet says
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
Ray says
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!
Kimberly @ The Daring Gourmet says
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.
Wayne B. says
We’ve tried this at home a few times and were delighted with the results. Thanks!
Kimberly @ The Daring Gourmet says
That’s wonderful, Wayne, I’m really happy to hear that, thanks so much!
Krista @ Joyful Healthy Eats says
The pictures are beautiful and the story was so well written! Thanks for sharing!
Kimberly @ The Daring Gourmet says
Thanks, Krista! :)
Deb@ Cooking on the Front Burner says
This would be a perfect meal for our cold fall weather. Looks so flavorful!
Kimberly @ The Daring Gourmet says
Goulash is definitely the perfect cool weather soup, Deb!
Cookin Canuck says
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!
Kimberly @ The Daring Gourmet says
Budapest is one of my most favorite cities and I can’t wait to go back, too!
Katerina @ Diethood says
What a beautiful place! Gorgeous photos – the hanging peppers remind me of back home in Macedonia. :-D
AND I love love love goulash!!
Kimberly @ The Daring Gourmet says
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 :)
Jenny B | Honey and Birch says
I can’t wait to try your gulyas- I always make my family’s recipe (cause grandma knows best) but I would love to experiment a little more. Hungarian food is one of my favorite cuisines.
Kimberly @ The Daring Gourmet says
This is the real deal, Jenny, you’ll love it!
Tonia from TheGunnySack says
Sounds like comfort food to me! My mom used to make a dish she called goulash but from what I remember it was basically spaghetti using elbow noodles instead.
Kimberly @ The Daring Gourmet says
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.
Brandy Stauffer says
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
Kimberly @ The Daring Gourmet says
Hi Brandy, agreed – the Americanized hamburger macaroni rendition tastes great. My only point is that it isn’t Hungarian goulash. Speaking of making homemade Spätzle, another terrific Hungarian dish you may be interested in is Marhapörkölt, which is served with a Hungarian pasta that’s virtually identical to German Spätzle. Here’s the recipe link: http://www.daringgourmet.com/2015/03/18/hungarian-beef-and-onion-stew-marhaporkolt/