This authentic Hungarian goulash recipe offers rich and bold flavours with tender chunks of beef throughout. The beef and vegetables are simmered in this luxurious paprika sauce and all you need is crusty bread to clean your bowl! A classic hearty dish so satisfying and absolutely delicious.
During the 9th Century the Magyar herdsmen would cooked stews in large kettles over an open fire. A popular dish was most often served is the goulash. Different meats and vegetables they had on hand was most often added and thats how it all began.
Today, Hungarian goulash is considered Hungary’s national dish. This recipe can be made as a soup or stew. Either way, the flavours and ingredients are similar, however the soup has a broth with homemade dumplings.
It only requires a few ingredients, and when properly prepared and cooked can result in amazing flavours. My mom and grandmother would make this dish often which was perfect for a large family.
Keeping it simple, using good quality ingredients, and cooking it slow and low heat is the key to this dish. It is important to use Hungarian sweet paprika and sometimes a little bit of hot paprika is added, fresh vegetables and chuck beef will give you the best results. I recommend using a cast iron dutch oven when making this stew. The heat distribution is consistent throughout the pot.
INGREDIENTS
- BUTTER: I used unsalted butter and other options are extra virgin olive, vegetable oil or bacon fat
- BEEF: the best choice is chuck roast cut into cubes or have the butcher cut it for you
- ONION AND GARLIC: adds a flavourful base for this goulash
- HUNGARIAN SWEET PAPRIKA: is the quintessential and most important ingredient
- TOMATO PASTE: adds a thickness to the sauce and a red hue
- RED PEPPER: or any coloured pepper and my preference is red, yellow or orange
- BEEF BROTH: sometimes peoole would use beef broth with water or water only, I prefer the beef broth for the depth of flavour
- CARROTS AND POTATOES: will be often added to this recipe giving it a balance of meat and vegetables; often times potatoes will be added at the last 30-40 minutes
- SEASONING: sea salt and pepper
- GARNISH: fresh parsley and sour cream if desired
Many would think this is a typical beef stew but it’s not once you have the privilege of tasting it. The bold Hungarian paprika has it’s own distinct smoky flavour and the slow cooking process it takes to create this rich flavourful dish that has you savouring every bite.
INSTRUCTIONS
Cut the beef into 1 inch (2.5cm) cubes, season with salt and pepper. Melt butter or add oil in a Dutch oven over medium heat, add the beef and sauté until browned on all sides. Transfer to a plate.
Add the onions and cook for 3 minutes and then add garlic and sauté for another 1-2 minutes. Stir in the paprika, then tomato paste and red pepper.
Add the beef and coat the beef with the paprika mixture. Then add the beef stock, carrots, salt and pepper. Once the liquid starts to come to a slow boil, reduce to a low simmer. Cook with lid on for 1 hour then remove lid and add the potatoes. Cook for another 45 minutes to allow the liquid to reduce. The potatoes will release starch and will help the sauce to thicken. Stir occasionally while it’s cooking.
The results should be a rich colour with a luxurious sauce that resembles a stew not a soup. The vegetables should be cooked and the beef is tender and juicy. Garnish with fresh parsley and dollop of sour cream is optional. Typically this goulash is serve with crusty bread or homemade dumplings.
SUGGESTIONS & TIPS
BUTTER, OIL OR BACON: Butter will add a rich buttery flavour, or if using evoo, select a good quality extra virgin olive oil or if you opt for bacon, I would suggest a thick cut cured bacon for that smoky bacon flavour.
PAPRIKA: Hungarian goulash is known for it’s rich flavour and that comes from the Hungary, the sweet Hungarian paprika. It’s sweet delicate flavour with a hint of smokiness is what really makes this dish stand out! I will say, the only way to make this stew is to use the Hungarian sweet paprika.
BEEF: The quality and type of beef matters when making any beef stew. You don’t want an expensive cut of beef when making a stew. Since a stew requires long and slow cooking, an expensive cut will be chewy and tough. As we know it, cooking a rib-eye steak is cooked fast on a hot grill resulting in a juicy and tender steak. I recommend chuck roast or one that is already cut for best results. Beef chuck becomes more tender when cooked long and slow as this meat releases gelatin giving it more moisture in the meat. Other options are top-sirloin flap, oxtail or brisket. I have purchased stewing beef, and if you don’t know the cuts, then it could result in a chewy stew. It is worth the time and money to go to a butcher to buy your meat.
VEGETABLES: I like to use organic vegetables whenever possible for their flavour and reduced amount of pesticides and chemicals.
GARNISH: Since I can remember, sour cream was always used in many of our Hungarian stews and it balances the rich paprika flavours with the creamy tangy sour cream. It is a personal preference and if you like you can substitute it with Greek yogurt.
STORING
This stew can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, in a sauce pot on medium heat, stirring occasionally.
To freeze is possible in an airtight freezer friendly container, however, the texture of the potatoes will change slightly, more crumbly.
For more authentic Hungarian dishes, be sure to try:
-Hungarian Chicken Paprikas’ – Csirkepaprikas’ and Dumplings – Nokedli
-Hungarian Kolbász with Peppers, Onions, and Potato Stew
-Hungarian Stuffed Peppers (Töltöttpaprika)
DID YOU MAKE THIS RECIPE….WOULD LOVE TO HEAR YOUR FEEDBACK WITH A COMMENT AND RATING. Thank you, Rose 🙂
Authentic Hungarian Beef Goulash (Marha Gulyás)
Ingredients
Equipment
Method
- Once the beef is cut into 1 inch (2.5cm) cubes, season with salt and pepper. Melt butter or add oil in a Dutch oven over medium heat, add the beef and sauté until browned on all sides. Transfer to a plate.
- Add the onions and cook for 3 minutes and then add garlic and sauté for another 1-2 minutes. Stir in the paprika, then tomato paste and red pepper.
- Add the beef and coat the beef with the paprika mixture. Then add the beef stock, carrots, salt and pepper. Once the liquid starts to come to a slow boil, reduce to a low simmer. Cook with lid on for 1 hour then remove lid and add the potatoes. Cook for another 45 minutes to allow the liquid to reduce. The potatoes will release starch and will help the sauce to thicken. Stir occasionally while it's cooking.
- Serve with chopped parsley and sour cream if desired.