Traditional Hungarian Goulash

Name: Traditional Hungarian Goulash
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Hungary
Ingredients: 700 g of beef (for stewing (chuck or shoulder)); 2 onions; 2 carrots; 400 g of potatoes; 1 red bell peppers; 400 g of crushed tomatoes; 500 ml of beef broth; 2 tbsp of paprika (sweet); 1 tsp of paprika (smoked); 2 garlic cloves; 2 tbsp of vegetable oil; 1 bay leaves; 1 pinch of ground cumin; salt; pepper; a few sprigs of parsley (fresh)

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Goulash is a traditional stew from Hungary 🇭🇺, made with simmered beef, vegetables and paprika. This complete dish is cooked slowly to get tender meat and a thick sauce fragrant with spices 🌶️. It is usually served with bread, potatoes or pasta.

Total time: 1 h 50
Prep: 20 min
Cook: 1 h 30
Difficulty: Easy
Per person: €3.00

By the CookinBreak team

Goes well with

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Nutrition facts

per serving · estimate

520kcal

Protein43 g34%
Carbs34 g27%
Fat22 g39%
Fiber6 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Add the paprika off the heat for a few seconds before stirring. Paprika burns easily and turns bitter if it gets too hot. By adding it briefly and then stirring it into the liquid, you keep all of its color and aroma.

Freezing : Can you freeze this recipe?

Yes

Works very well, up to 3 months in suitable containers.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Cut the vegetables and brown the meat the day before.

Reheating : How do you reheat it?

Reheat in a saucepan (low heat), microwave (medium), or oven (160°C).

Variations

Use beef chuck or another cut suited to stewing.
Combine sweet paprika and smoked paprika, as in the recipe.
Sprinkle with fresh parsley before serving.

Mistakes to avoid

Burning the paprika: stir it in immediately to coat the meat.
Searing the meat too fast: brown the cubes for 5 to 7 minutes on all sides.
Adding the potatoes too early: add them after 1 hour of cooking.

Frequently asked questions

Which cut of beef should you choose for goulash?

Choose a stewing cut such as chuck or shoulder, cut into large cubes. After a long, gentle cook, the meat becomes tender and pairs well with the paprika sauce.

How do you keep the paprika from burning?

Sprinkle the sweet paprika and smoked paprika in off the high heat and stir immediately to coat the meat without burning the spices, which would turn bitter in the sauce.

How long should goulash simmer?

Cover and cook over low heat for 1 hour, stirring from time to time, then add the potatoes and continue for 30 minutes, until the sauce thickens slightly.

Which vegetables go in goulash?

This recipe combines onions, carrots, red bell pepper, crushed tomatoes and potatoes with the beef, plus garlic, bay leaf and a pinch of cumin to flavor the stew.