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Traditional Hungarian bean goulash served richly with vegetables and meat pieces, garnished with sour cream and parsley
A bowl of warm, spicy bean goulash with beef, carrots, celery, and fresh bread.

Spicy Hungarian Bean Goulash

Author: Flavelo
Recipes Soups

Goulash is the soul of Hungarian cuisine, and bean goulash is its hearty, 'everything in it' version. This dish is about slow cooking and patiently layering flavors. The collagen from the beef thickens the broth to gelatinous, the bean starch makes it creamy, and the hot paprika gives it that fire which wakes up the senses. A plate of this equals a complete lunch.

🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 5 servings
🔥 Calories 650 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large Dutch oven or heavy-bottomed pot
  • Sharp knife (for meat cutting)
  • Wooden spoon

Allergen Information

⚠️ Celery

Instructions

1 ✓

Sauté finely chopped onion in fat until translucent. Remove from heat, stir in paprika, ground caraway, and crushed garlic, then pour in a little water.

Tip: This is the 'pörkölt base'. The water prevents the paprika from burning and becoming bitter.
2 ✓

Return to heat, add beef cut into 1-inch cubes, and sear until opaque.

Tip: At this point, meat fibers contract, and browned bits form.
3 ✓

Add diced tomato, green pepper, and soaked, drained beans. Pour in enough water to cover generously.

Tip: Beans and meat soften at roughly the same time (approx. 1.5-2 hours). It's worth salting only at the end because salt can slow down bean softening (though debated, chefs are cautious).
4 ✓

Simmer covered on low heat for about 90 minutes. Replenish water if it boils away.

Tip: Cook at a slow simmer so flavors meld and meat doesn't fall apart, just softens.
5 ✓

When meat and beans are almost soft, add sliced carrots, parsnip, celery root, and cubed potatoes. Add the hot pepper now and salt it.

Tip: Vegetables and potatoes need less time (approx. 20-30 minutes), so we don't put them in at the start.
6 ✓

Cook until everything is tender. Let rest for 10 minutes before serving.

Tip: Hot soup flavors 'settle down' a bit and become more harmonious during resting.

Recipe FAQ

Can I use canned beans?
Yes, but add them only at the very end of cooking (last 10-15 minutes), otherwise they fall apart. Dry beans must be soaked the night before!
What meat should I choose?
Beef shank or chuck is best. These are sinewy, fattier parts that become butter-soft during long cooking and flavor the soup.

Ingredients

  • 1.3 lbs Beef Shank or Chuck
  • 9 oz Dry Pinto or Kidney Beans (soaked overnight)
  • 2 medium Onions
  • 3 cloves Garlic
  • 2 tbsp Lard or Oil
  • 2 tbsp Hungarian Sweet Paprika
  • 1 whole Hot Pepper (to taste)
  • 2 medium Carrots
  • 1 medium Parsnip
  • 1 small piece Celeriac (Celery Root)
  • 10 oz Potatoes
  • 1 tsp Ground Caraway
  • 2 whole Bay Leaves
  • 1 medium Tomato
  • 1 medium Green Bell Pepper (or Hungarian Wax Pepper)
  • 2 quarts Water
  • 1 tsp Salt