Authentic Hungarian Goulash

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This traditional recipe for Hungarian goulash is as authentic as it gets. Gulyás is Hungary’s national dish, and it is a rich, savory stew full of tender beef and vegetables in a sauce flavored with paprika.

Prep Time30

Cook Time2

Course: Soups

Cuisine: Hungarian

Diet: Gluten Free

Servings:

Calories: 475kcal

Author: Jana Dziak

Ingredients

2 lbs Beef Chuck cut into 1-inch cubes. You can also use shanks, ribs, necks, or other cheaper cuts of beef that require a long time to cook and become tender.
3 tablespoons Lard Or oil or fat of choice, like tallow or olive/avocado oil.
2 large Onions Finely diced.
3 tablespoons Tomato Paste I use half of a standard small can.
¼ cup Sweet Hungarian Paprika Look for high-quality, authentic Hungarian brands.
1 teaspoon Hot Hungarian Paprika Optional, can also use smoked.
3 cloves Garlic Minced
1 teaspoon Caraway Seeds Crushed.
4 cups Beef Bone Broth You can also use water, water with a stock cube, or any other type of meat bone broth or stock.
2 large Carrots Peeled and sliced on the diagonal.
2 Potatoes Peeled and diced.
2 Tomatoes Diced. Can also use a can of tomatoes.
1 Large Sweet Red Pepper Chopped.
Salt and pepper to taste
Fresh parsley, chopped (for garnish) Optional.

Instructions

Prepare all of your ingredients and have them on hand. Slice and dice the vegetables, and measure out the seasonings. Cut the beef into 1-inch chunks and season liberally with salt and pepper.
Sear the beef: Heat some of the lard or oil over medium-high heat in a large pot. Add the beef cubes in batches to avoid overcrowding, and sear them on all sides until browned. Remove the beef and set aside. *You are fine to sear only half of the beef you are using, that amount will create enough flavor.
Deglaze the pot: After searing the beef, deglaze the pot with a small amount of beef broth, wine, or water, scraping up any browned bits from the bottom.
Cook the onions: Add som more lard or oil into the pot. Add the finely chopped onions to the pot and cook until they are golden brown, stirring occasionally.
Add garlic and tomato paste: Add the minced garlic and tomato paste to the onions, stirring well to combine, and cook for another 2 minutes.
Return beef to the pot & add liquids and spices: Add the seared beef back into the pot with the onions and garlic. Pour in the beef broth, and add the sweet Hungarian paprika, hot Hungarian paprika (if using), bay leaf, and crushed caraway seeds. Stir well to combine. Make sure the beef is fully covered with liquid.
Simmer the goulash: Bring to a boil, then reduce heat to low and let it simmer, covered, for about 1.5 hours, until the beef is almost tender.
Add vegetables: Add the sliced carrots, diced potatoes, chopped red bell pepper, and chopped tomatoes (or canned diced tomatoes) to the pot. Stir to combine.
Finish cooking & serve: Let the goulash simmer for another 30-40 minutes, or until the vegetables are tender and the flavors are well blended. Adjust seasoning with salt and pepper to taste. Ladle the goulash into bowls and garnish with freshly chopped parsley. Serve with crusty bread or traditional Hungarian noodles, or egg noodles.

Notes

Freezing Instructions:
Cool the Goulash: Allow the goulash to cool down to room temperature. Cooling it first prevents condensation, which can cause freezer burn.

Portion the Goulash: Divide the goulash into meal-sized portions. Use freezer-safe containers or heavy-duty freezer bags. I love silicone bags or super silicone cubes. If using bags, squeeze out as much air as possible before sealing them. This will help the goulash freeze faster and reduce the risk of freezer burn.

Label the Containers & Freeze: Write the date and contents on each container or bag. This will help you keep track of how long it’s been in the freezer. Lay the bags flat in the freezer to save space. Once frozen, you can stack them. If using containers, ensure they are placed on a flat surface until fully frozen.

Thawing Instructions:
Thaw in the Refrigerator: For best results, transfer the goulash from the freezer to the refrigerator and allow it to thaw slowly overnight. This helps maintain the texture and flavor.

Quick Thawing: If you need to thaw it more quickly, you can place the sealed bag or container in a bowl of cold water. Change the water every 30 minutes until thawed.

Reheating:
How to Safely Thaw Frozen Food: Once thawed, pour the goulash into a pot and heat it on the stove over medium heat, stirring occasionally, until it’s heated through. If the goulash is too thick after thawing, you can add a little beef broth or water to reach the desired consistency.

How to Thaw By Cooking: You can safely thaw Hungarian goulash by cooking it directly from frozen. Simply place the frozen goulash in a pot or Dutch oven, add a small amount of broth or water, and cook it over low heat, stirring occasionally to break up the frozen block. As it thaws and begins to heat through, increase the heat to medium, continuing to cook and stir until the goulash is fully heated and reaches an internal temperature of at least 165°F (74°C). This convenient method ensures the goulash is evenly heated and safe to eat.

Nutrition