Meat
Hungarian goulash
Beef, onions and plenty of sweet Hungarian paprika slowly simmered into a deep red, warming stew.
- 175 min25 prep · 150 cook
- MediumDifficulty
- 500 kcalper serving
Ingredients
6 servings
- Beef shin or chuck, in chunks1 kg
- Onions3
- garlic3 cloves
- Sweet Hungarian paprika3 tbsp
- Caraway seeds1 tsp
- Tomatoes, chopped2
- Green or yellow peppers, sliced2
- Potatoes, diced3
- Carrots, sliced2
- Beef stock or water1.5 l
- Lard or vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Soften the chopped onions slowly in the lard until golden.
- 2
Add the beef and brown it on all sides.
- 3
Take the pot off the heat and stir in the paprika, garlic and caraway so the paprika doesn’t burn.
- 4
Add the tomatoes, peppers and stock, season and simmer, covered, until the beef is almost tender.
- 5
Add the potatoes and carrots and cook until soft.
- 6
Check the seasoning and serve hot with crusty bread.
Tips and questions
- Why did my goulash taste bitter?
- The paprika burned. Take the pot off the heat before stirring it in, then add the liquid straight away.
- Is goulash a soup or a stew?
- In Hungary it’s a hearty soup; the thick version is closer to pörkölt. Simmer it uncovered at the end if you prefer it thicker.
- Can I freeze it?
- Yes, for up to 3 months, though the potatoes soften. If you plan to freeze it, add the potatoes when you reheat it.
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