Hungarian Goulash
This traditional Hungarian stew features buttery-soft beef, colorful, caramelized vegetables, and a cozy, paprika-scented broth. Each spoonful is rich, satisfying, and nourishing. Made with simple, affordable ingredients, Hungarian goulash is a comforting, wholesome meal, and perfect for a chilly night.
This recipe was written for the Arizona Republic.
Hungarian goulash is not a marriage of ground beef and noodles
Hungarian goulash is not to be confused with the American version of the same name (also called American Chop Suey) made with ground beef, macaroni, and a tomato-based sauce. Authentic Hungarian goulash is an entirely different dish. Called gulyás (herdsman) in Hungary, goulash dates to the 9th century when Hungarian shepherds crafted meat and vegetable stews in large iron kettles. When the Ottoman Turks invaded Hungary in the 15th century, they brought with them paprika – a blend of dried and ground red chili peppers. The spice found a home in the classic stew and has been a staple in Hungarian cuisine ever since.
Ingredients for Hungarian goulash
- Beef. Stewing beef is the preferred meat for this stew. Stew meat is a tougher cut of meat (often from the shoulder of the cow) and is best for slow, moist-heat cooking methods like stewing or braising. Why? The long, slow cooking process gives the meat’s connective tissue time to break down and release gelatin, with results in tender, juicy meat.
- Fat. I used butter in this recipe, but you can use pork lard (the classic choice) or bacon grease.
- Vegetables. A variety of colorful vegetables are used to add flavor and texture to the broth. The conventional choices are onion, bell pepper, tomatoes, carrots, potatoes, and garlic. A few notes about the vegetables I chose to use.
- Onion. I prefer yellow onion, but you can use white or red.
- Tomatoes. I used Roma tomatoes, but you can use beefsteak.
- Potatoes. I prefer Yukon gold because they hold their shape and the potato’s creamy texture thickens the stew. You can also use red potatoes. While russet potatoes are an option, they will likely break down and turn mushy during the long cooking time. Pro tip: I like to leave the skin on the potatoes to ensure they hold their shape (plus the skin adds great flavor). Yukon gold and red potatoes are thin-skinned so there’s no need to peel them. When using russet potatoes, I suggest removing the skin.
- Paprika. The main seasoning element in this stew is sweet paprika. Authentic Hungarian sweet paprika is the preferred choice, but you can use any good-quality paprika.
- Thyme. A hint of herbal thyme is the classic addition to Hungarian goulash.
- Broth. While you can use water for this stew, I prefer beef broth for more full-bodied flavor. You may use regular or low-sodium.
- Salt and black pepper. Salt and pepper are added to ensure all flavors are balanced.
Tips for the best results
Use a heavy pan. Since this recipe calls for a decent amount of meat and vegetables, use a heavy stock pot or Dutch oven. Heavier pans with heavy bottoms promote even heat distribution and retention, which ensures the food cooks uniformly and prevents scorching.
Remove the pan from the heat when you add the paprika. This prevents the paprika from scorching and turning bitter.
Start with 4 cups of broth. Start with the recommended 4 cups of broth and, if you want a brothier finished product, add more broth later in the cooking process. Starting with 4 cups affords you the opportunity to adjust liquidity.
Season to taste before serving. Aside from the salt, the only sodium in this dish comes from the beef broth. Some brands are saltier than others, and if you’re using low-sodium broth, there will be very little salt. In both cases, check the seasoning before serving.
Add some warm bread and a crisp green salad and dinner is ready!
How to store leftovers
Once cool, transfer leftover Hungarian goulash to an airtight container and refrigerate for up to 3 days or freeze up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat the goulash in a saucepan over medium heat, adding more broth or water as needed. You may also reheat the goulash in the microwave.
Hungarian Goulash
Ingredients
- 3 tablespoons butter, pork lard, or bacon grease
- 1 large yellow onion, chopped
- 1 1/2 pounds stewing beef, cut into bite-size pieces (it should be pre-cut when purchased)
- 2 red bell peppers, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 3 Roma, plum tomatoes, chopped
- 4-5 cloves garlic, minced or pressed
- 1/4 cup sweet paprika
- 1/4 teaspoon dried thyme
- Salt and black pepper
- 4-5 cups beef broth, or water
- 3 carrots, chopped
- 2-3 medium potatoes, peeled and cut into bite-size pieces
Instructions
- Melt the butter in a heavy stock pot or Dutch oven over medium heat. Add the onions and cook for 5 to 7 minutes, until soft and golden brown.
- Add the stewing beef and cook until the meat is no longer pink, stirring frequently.
- Add the red and yellow bell peppers, tomatoes, and garlic and cook for 3 to 5 minutes, until the peppers and tomatoes soften.
- Remove the pan from the heat and stir in the paprika (this ensures the paprika doesn’t scorch), thyme, ½ teaspoon salt, and ¼ teaspoon black pepper and stir to coat.
- Add 4 cups of the broth, set the pan over medium-high heat and bring to a low boil.
- Reduce the heat to medium, cover the pan and simmer for 45 minutes (if necessary, reduce the heat to medium-low to keep the liquid at a high simmer, not rapid boil).
- Add the carrots and potatoes, increase the heat to medium-high and bring to a low boil.
- Reduce the heat to medium, cover the pan and simmer for 30 more minutes, until beef is fork-tender, adding more broth if desired for a thinner consistency.
- Season to taste with salt and pepper and serve.