Hungarian Goulash is one of Central Europe’s most celebrated dishes, known for its hearty, soul-warming qualities. It’s a savory soup made with tender beef, onions, potatoes, and vegetables, all simmered with the signature spice of Hungarian paprika.
What sets goulash apart is its balance of smoky, sweet, and slightly spicy sweet and hot paprika, making it both comforting and bold. Traditionally served with bread or small Hungarian dumplings, it has long been a staple of Hungarian homes and gatherings.
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Traditional Hungarian Goulash: Hearty Beef Soup with Paprika
Description
Hungarian Goulash is one of Central Europe’s most celebrated dishes, known for its hearty, soul-warming qualities. It’s a savory soup made with tender beef, onions, potatoes, and vegetables, all simmered with the signature spice of Hungarian paprika.
Background and Origin
The origins of goulash date back to the 9th century, when Hungarian herdsmen, traditionally called gulyás, meaning “cattlemen”, prepared a simple meat stew over open fires during long journeys. Initially, it was a rustic dish of dried meat, water, and onions.
Over centuries, the recipe evolved—especially in the 18th century, when paprika became a defining ingredient, giving goulash its signature red color and depth of flavor.
More than just food, goulash became a symbol of Hungarian identity, especially during periods of foreign rule, when traditional dishes helped preserve national pride. Today, it is not only enjoyed in Hungary but has also become a beloved comfort food across Europe and beyond.
Ingredients
Instructions
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How to prepare Goulash
- Remove any fat from the chuck roast, cut it into cubes, wash them, and set them aside. Season the beef with salt and pepper to taste.
- Place a parchment paper on a baking sheet. In a bowl, pour the flour. Dredge the pieces of beef in the flour and place them on the parchment paper.
- In a big pot on medium heat, add the bacon. When the bacon makes oil, scoop out the pieces and stir-fry the beef until golden brown. Remove them from the pot and set aside.
- Sauté the onions and add the olive oil. Sprinkle some salt on it, stir, and let it simmer for 2 more minutes. Add the carrots, bell peppers and stir-fry for 10 minutes.
- Add the minced garlic and caraway seeds. Add in the chopped fresh tomatoes.
- Add the beef back into the pot and pour in the beef stock. Throw in the bay leaves and the Hungarian paprika. Sprinkle some salt to taste.
- Place the lid on the pot almost closed and allow the soup to simmer on low heat for 2 hours.
- Add the potatoes and cook for another 20 to 30 minutes. Once the potatoes are cooked, add the freshly chopped parsley.
- Let it simmer for 5 minutes, then turn off the heat.
- Serve alone or with bread.
Video Credit: Sip and Feast–YouTube
Note
Tips for Making Goulash
- If you don’t like pork, you can use the fat from the beef as oil.
- You can also use oil for frying the meat as desired.
- If you want a thick soup, remove the lid at 90 minutes so it can thicken, or smash some of the cooked potatoes.
- Stir the pot occasionally while the beef cooks so it doesn’t stick.
- Use more garlic as desired and stir-fry it with the caraway seeds before adding the onions. This process gives the soup a toasting flavor.
- You can also use lard instead of bacon.
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Goulash is rooted in the resilience of herdsmen and flavored by the richness of paprika. This is a dish that remains timeless, connecting Hungary’s past to its present with every hearty spoonful.
