Hungarian Goulash (beef stew-soup)

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Hungarian Goulash is a traditional dish that blends the rich, hearty flavors of tender beef, slow-simmered vegetables, and aromatic spices, particularly paprika, into a comforting stew-soup hybrid. Originating from Hungary, this dish has become an international favorite due to its simplicity, affordability, and irresistible taste. Hungarian Goulash strikes a perfect balance between a thick stew and a lighter soup, making it versatile enough to enjoy as a warming meal on cold days or as a satisfying dinner year-round.

The hallmark of authentic Hungarian Goulash is its use of sweet Hungarian paprika, which gives the dish its signature reddish-orange hue and smoky-sweet flavor. Potatoes, carrots, and onions round out the dish, while beef chuck or shank provides a melt-in-your-mouth texture after hours of slow cooking. It’s a meal that fills your home with mouthwatering aromas and brings a sense of comfort to the table.

This guide explores everything you need to create the perfect Hungarian Goulash, from step-by-step instructions to creative variations, serving ideas, and tips for success. Whether you’re hosting a gathering, meal-prepping for the week, or simply exploring global cuisine, Hungarian Goulash is a must-try.

Why You’ll Love This Recipe

  • Deeply Flavorful: The slow cooking process allows the beef to absorb the rich flavors of paprika, onions, and broth, creating a deeply satisfying dish.
  • Hearty and Comforting: It’s the ultimate comfort food, perfect for cold nights or whenever you crave a warm, nourishing meal.
  • Authentic and Accessible: While rooted in Hungarian tradition, the ingredients are simple and widely available.
  • Versatile: Enjoy it as a standalone soup, over noodles, or with a side of crusty bread.
  • Meal-Prep Friendly: It reheats beautifully, making it an excellent choice for make-ahead meals.

Preparation Time and Yield

  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 6 servings
  • Serving Size: 1 bowl

Nutritional Information (per serving)

  • Calories: 320
  • Carbohydrates: 22g
  • Protein: 30g
  • Fat: 12g
  • Fiber: 4g
  • Sugar: 4g

Ingredients

For the Goulash

  • 2 tablespoons vegetable oil or lard
  • 2 pounds beef chuck or shank, cut into 1-inch cubes
  • 2 large onions, diced
  • 3 cloves garlic, minced
  • 2 tablespoons sweet Hungarian paprika
  • 1 teaspoon smoked paprika (optional)
  • 1/2 teaspoon caraway seeds, crushed
  • 2 tablespoons tomato paste
  • 6 cups beef broth
  • 4 medium potatoes, peeled and diced
  • 3 medium carrots, sliced
  • 2 medium bell peppers, diced
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste

Optional Garnishes

  • Fresh parsley, chopped
  • Sour cream

Step-by-Step Instructions

Step 1: Prepare the Beef

  1. Pat the beef cubes dry with paper towels and season with salt and pepper.
  2. Heat the vegetable oil or lard in a large Dutch oven over medium-high heat.

Step 2: Brown the Beef

  1. Sear the beef cubes in batches until browned on all sides, about 2-3 minutes per side. Remove the beef and set it aside.

Step 3: Sauté the Onions and Garlic

  1. Lower the heat to medium and add the onions to the pot. Sauté for 8-10 minutes until golden and softened.
  2. Add the garlic and cook for an additional 1-2 minutes until fragrant.

Step 4: Add Paprika and Tomato Paste

  1. Stir in the sweet Hungarian paprika, smoked paprika (if using), and caraway seeds. Cook for 1 minute to toast the spices.
  2. Add the tomato paste and mix well, cooking for another minute to develop its flavor.

Step 5: Build the Broth

  1. Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
  2. Return the beef to the pot, along with the bay leaf. Bring the mixture to a simmer.

Step 6: Simmer the Goulash

  1. Cover the pot and reduce the heat to low. Simmer for 1 1/2 hours, or until the beef is tender. Stir occasionally.

Step 7: Add Vegetables

  1. Add the potatoes, carrots, and bell peppers to the pot. Cook for an additional 30 minutes, or until the vegetables are tender.
  2. Adjust seasoning with salt and pepper to taste.

Step 8: Serve and Garnish

  1. Ladle the goulash into bowls and garnish with fresh parsley and a dollop of sour cream, if desired. Serve hot with bread or noodles.

Alternative Presentation Ideas

  1. Over Noodles: Serve the goulash over buttered egg noodles or spaetzle for a heartier meal.
  2. Bread Bowl: Hollow out a round loaf of bread and ladle the goulash into the center for a rustic presentation.
  3. Family-Style Serving: Serve the goulash in a large, decorative soup tureen with bread and garnishes on the side for guests to customize.
  4. Appetizer Portions: Offer small servings of goulash in ramekins as a first course at a dinner party.
  5. Layered Plate: Plate the goulash over a bed of mashed potatoes for a layered and visually appealing dish.

Additional Tips for Success

  1. Use the Right Paprika: Authentic Hungarian sweet paprika is key to the flavor. Avoid substituting with generic paprika, which lacks depth.
  2. Don’t Rush the Browning: Take your time to sear the beef properly, as this step develops the stew’s rich flavor.
  3. Layer the Flavors: Toasting the paprika and caraway seeds enhances their aroma and taste, so don’t skip this step.
  4. Simmer Gently: Slow cooking ensures tender beef and fully developed flavors. Avoid boiling, which can toughen the meat.
  5. Skim the Fat: If needed, skim excess fat from the surface of the stew for a cleaner presentation.

Recipe Variations

  1. Pork Goulash: Substitute beef with pork shoulder for a slightly lighter yet equally delicious version.
  2. Vegetarian Goulash: Replace the beef with mushrooms, lentils, or seitan, and use vegetable broth instead of beef stock.
  3. Spicy Goulash: Add a pinch of cayenne pepper or diced chili peppers for a spicy kick.
  4. Creamy Goulash: Stir in a cup of sour cream or heavy cream at the end for a rich and creamy texture.
  5. Smoky Goulash: Use smoked paprika and add a few slices of smoked sausage for added depth and smokiness.

Freezing and Storing

  1. Refrigeration: Store leftover goulash in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
  2. Freezing: Cool the goulash completely before transferring it to freezer-safe containers. Freeze for up to 3 months.
  3. Thawing and Reheating: Thaw overnight in the refrigerator and reheat on the stovetop over low heat. Add a splash of broth or water if needed to adjust the consistency.

Healthier Twist Ideas

  1. Lean Meat: Use lean beef or chicken breast to reduce fat content.
  2. More Vegetables: Increase the amount of vegetables like zucchini, green beans, or spinach for added nutrients.
  3. Low-Sodium Broth: Use reduced-sodium beef broth to control salt levels.
  4. Dairy-Free Option: Replace sour cream with a dairy-free alternative or skip it altogether.
  5. Skip the Oil: Use a nonstick pan and omit the oil to reduce calories.

Serving Suggestions for Events

  1. Casual Gatherings: Serve goulash in large bowls with crusty bread and a side of pickles for a cozy, casual meal.
  2. Dinner Party: Pair with a Hungarian red wine and a simple green salad for an elegant presentation.
  3. Holiday Spread: Include goulash as part of a buffet with other Eastern European dishes like pierogies, cabbage rolls, and rye bread.
  4. Outdoor Events: Serve the goulash in cast-iron pots or Dutch ovens for a rustic, picnic-style experience.
  5. Themed Nights: Host a Hungarian-themed dinner featuring goulash, Dobos torte for dessert, and traditional music for ambiance.

Special Equipment

  1. Dutch Oven: A heavy-bottomed pot is essential for evenly cooking and slow-simmering the goulash.
  2. Sharp Knife: For cutting beef and vegetables into uniform pieces.
  3. Wooden Spoon: Ideal for stirring and scraping the pot without damaging the surface.
  4. Ladle: For serving the goulash neatly into bowls.
  5. Grater: Useful if you need to grate fresh paprika or zest for garnishing.

Frequently Asked Questions

  1. Can I use a slow cooker?
    Yes! Brown the beef and onions first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
  2. What if I don’t have Hungarian paprika?
    Sweet paprika is the best substitute, but mixing smoked and regular paprika can mimic some of the flavors.
  3. Can I make it ahead of time?
    Absolutely! Goulash tastes even better the next day as the flavors meld.
  4. What’s the difference between goulash and beef stew?
    Goulash is spiced with paprika and often includes potatoes, making it lighter than traditional beef stew.
  5. What type of beef is best?
    Chuck, shank, or brisket works well for goulash, as they become tender with slow cooking.
  6. Can I add wine to the goulash?
    Yes, a splash of red wine can add depth to the broth, but it’s not traditional.
  7. How do I thicken the goulash?
    Mash a few potatoes into the broth or simmer uncovered to reduce and thicken the liquid naturally.
  8. What’s the best way to reheat leftovers?
    Reheat gently on the stovetop, adding a splash of broth if needed to restore the consistency.

Conclusion

Hungarian Goulash is more than just a meal—it’s a celebration of hearty, rustic flavors steeped in history and tradition. From its tender beef to its paprika-infused broth, every spoonful is a comforting taste of Hungary. With its versatility, ease of preparation, and potential for customization, goulash is perfect for any occasion, whether you’re cooking for a cozy family dinner or hosting an international-themed gathering.

By following this guide, you’ll master the art of crafting an authentic Hungarian Goulash that will warm hearts and bring people together. Try it today, and savor the timeless appeal of this classic dish!

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Hungarian Goulash (beef stew-soup)

  • Author: Amelia
  • Total Time: 2 hours 20 minutes
  • Yield: 6 servings 1x
Print Recipe

Ingredients

Scale

For the Goulash

  • 2 tablespoons vegetable oil or lard
  • 2 pounds beef chuck or shank, cut into 1-inch cubes
  • 2 large onions, diced
  • 3 cloves garlic, minced
  • 2 tablespoons sweet Hungarian paprika
  • 1 teaspoon smoked paprika (optional)
  • 1/2 teaspoon caraway seeds, crushed
  • 2 tablespoons tomato paste
  • 6 cups beef broth
  • 4 medium potatoes, peeled and diced
  • 3 medium carrots, sliced
  • 2 medium bell peppers, diced
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste

Optional Garnishes

  • Fresh parsley, chopped
  • Sour cream

Instructions

Step 1: Prepare the Beef

  1. Pat the beef cubes dry with paper towels and season with salt and pepper.
  2. Heat the vegetable oil or lard in a large Dutch oven over medium-high heat.

Step 2: Brown the Beef

  1. Sear the beef cubes in batches until browned on all sides, about 2-3 minutes per side. Remove the beef and set it aside.

Step 3: Sauté the Onions and Garlic

  1. Lower the heat to medium and add the onions to the pot. Sauté for 8-10 minutes until golden and softened.
  2. Add the garlic and cook for an additional 1-2 minutes until fragrant.

Step 4: Add Paprika and Tomato Paste

  1. Stir in the sweet Hungarian paprika, smoked paprika (if using), and caraway seeds. Cook for 1 minute to toast the spices.
  2. Add the tomato paste and mix well, cooking for another minute to develop its flavor.

Step 5: Build the Broth

  1. Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
  2. Return the beef to the pot, along with the bay leaf. Bring the mixture to a simmer.

Step 6: Simmer the Goulash

  1. Cover the pot and reduce the heat to low. Simmer for 1 1/2 hours, or until the beef is tender. Stir occasionally.

Step 7: Add Vegetables

  1. Add the potatoes, carrots, and bell peppers to the pot. Cook for an additional 30 minutes, or until the vegetables are tender.
  2. Adjust seasoning with salt and pepper to taste.

Step 8: Serve and Garnish

  1. Ladle the goulash into bowls and garnish with fresh parsley and a dollop of sour cream, if desired. Serve hot with bread or noodles.
  • Prep Time: 20 minutes
  • Cook Time: 2 hours

Nutrition

  • Serving Size: 1 bowl
  • Calories: 320 kcal
  • Sugar: 4g
  • Fat: 12g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 30g

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