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Beef goulash served in a rustic bowl
Traditional Hungarian beef goulash with potatoes and carrots

Classic Hungarian Beef Goulash

Author: Flavelo
Recipes Main Courses
Goulash is neither a stew nor a soup, but the golden mean between the two. An ancient shepherd's dish, its soul comes from 'pörzsanyag' (browning the meat) and quality paprika. During slow cooking, the beef collagen turns to gelatin, giving the soup body and silky texture.
🕒 Prep Time 20 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot
  • Wooden spoon

Instructions

1 ✓

Pat the cubed meat dry and brown in hot lard in batches. Remove and set aside.

Tip: If the meat is wet, it will steam instead of sear (Maillard reaction), resulting in less flavor.
2 ✓

In the remaining fat, sauté the finely chopped onion until translucent. Remove from heat, stir in the paprika, caraway, and crushed garlic.

Tip: The fat dissolves the paprika's color and flavor.
3 ✓

Add a little water and the tomato paste, then boil down to the fat (making the stew base).

Tip: This deepens the flavors.
4 ✓

Return the meat, salt, add bay leaves, and cover with just enough water/broth. Simmer covered on low for about 90 minutes until meat is nearly tender.

Tip: Beef needs time to soften.
5 ✓

Add sliced carrots and cubed potatoes. Top up with remaining liquid to soup consistency and cook until done (approx 20-30 mins).

Tip: Potato starch will thicken the soup slightly.

Recipe FAQ

Why is the soup bitter?
The paprika likely burned. Always pull the pot off the heat before adding paprika to the fat, as its sugar content burns in seconds.

Ingredients

  • 1 lb Beef Chuck or Shank (cubed)
  • 2 whole Onions
  • 3 cloves Garlic
  • 2 tbsp Hungarian Paprika (Sweet)
  • 2 oz Tomato Paste (or 1 fresh tomato)
  • 2 whole Carrots
  • 10 oz Potatoes
  • 1 quart Beef Broth (or water)
  • 3 tbsp Lard or Oil
  • 1 tsp Salt
  • 1 tsp Ground Caraway Seeds
  • 2 leaves Bay Leaves