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
Linda Popke says
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?
Kimberly @ The Daring Gourmet says
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?
D says
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!
Kimberly @ The Daring Gourmet says
Thanks for the feedback, D, so glad you enjoyed it!
Carol says
So what cut of beef did you use?
Kimberly @ The Daring Gourmet says
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.
Phyllis says
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.
Kimberly @ The Daring Gourmet says
That sounds like a fabulous cruise, Phyllis. Happy cooking and let us know what you think!
Plamen Galabov says
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! :-)
Kimberly @ The Daring Gourmet says
That’s terrific, Plamen, thank you!
Juan L. Furquet says
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).
Kimberly @ The Daring Gourmet says
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 :)
David says
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.
Kimberly @ The Daring Gourmet says
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!
Lola says
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!!!
Kimberly @ The Daring Gourmet says
That’s terrific, Lola, I’m so glad to hear it, thank you!
Erika says
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.
Kimberly @ The Daring Gourmet says
Thank you, Erika, I’m glad you approve! Few things beat a good Hungarian Goulash or Pörkölt (one of my all-time favorites).
ROBERT says
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.
Kimberly @ The Daring Gourmet says
That’s wonderful to hear, Robert, thank you so much!
Carol says
prep time is more like 50 minutes, not 5. lol
Kimberly @ The Daring Gourmet says
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.
hank says
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.
Kimberly @ The Daring Gourmet says
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.
Elizabeth Wall says
Very wonderful did I made this tonight. Lovely. Thank you oxoxoxoox
Kimberly @ The Daring Gourmet says
That’s terrific, Elizabeth, I’m so glad you enjoyed it, thank you!
sherryl says
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
Kimberly @ The Daring Gourmet says
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 :)
sherryl says
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.
Kimberly @ The Daring Gourmet says
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.