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!
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
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 :)
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.
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.
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.
Hi Stephen, what a wonderful heritage! I’m sure your father will be thrilled, please let us know how it goes!
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
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.
At last, it looks like a guolash after seeing so many of terrible recipes.
Thank you, Laszlo! :) Please let us know what you think when you’ve had the chance to try it.
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
Hi Laszlo, thank you for confirming the authenticity of my recipe. Warm greetings to Hungary! :)
Would bacon grease instead of lard or butter totally change the flavor?
Hi Jenna, it would add a new flavor dimension but wouldn’t completely change the flavor. Bacon grease will be fine. Happy cooking!
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!
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!
This looks just like the goulash my aunt in Germany used to make. Looks absolutly yummy!
Thanks, Monika! Those must be cherished memories.
Can I use crockpot for this recipe? I can’t wait to cook this. Thank you for sharing!
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.
Thank you, Kimberly. I will try this recipe today:))