Hungarian Goulash | Video

Hungarian goulash. Bring the classic flavors of Hungary to your dinner table with this delicious and comforting meat stew. With a simple paprika spiced sauce, the richness and depth of the flavors can’t be beat. To level up the recipe, add a dollop of sour cream and plenty of parsley.

Making a simple meat stew is a no-brainer. Whether you are planning for a dinner party or special celebration, or simply want to whip up a delicious dinner for your loved ones, a comforting winter stew never go out of style. It’s so easy to make and only requires minimal hands-on work.

Classic Hungarian goulash. This ultra delicious stew is the epitome of Hungarian cuisine. Spiced with local Hungarian sweet paprika, the rich base sauce of the stew complements really well with the tender meat and vegetables. The best way to create the perfect version of this recipe – use a slow cooker. 

How To Make Hungarian Goulash

Traditionally, this meat stew is made with beef. Chuck steak, to be exact. However, you can replace it with lamb. When cooked in delicious paprika sauce, the meat turns into tender bites of deliciousness. 

To make this stew, start with browning the meat in lard that’s used in the traditional recipe. But, I’ve substituted it with vegetable oil for a healthier version. Remove the meat from the pan and add in onions and garlic. Once the onions turn soft, stir in paprika. Make sure you remove the pan from heat just before adding the paprika.

Now, stir the mixture and add chopped tomatoes. When the tomatoes start to turn mushy, add browned meat, caraway seeds and bay leaf. Simmer for about 1 hour and stir in potatoes and carrots. Simmer for about 30 minutes. You can also cook this goulash in slow cooker or instant pot.

More Stew Recipes:

• Brazilian Fish Stew | Moqueca 
• Kerala Chicken Stew
• Fish Molee | Kerala Fish Stew
• Kerala Vegetable Stew

Yield: 4

Hungarian Goulash | Video

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Classic Hungarian meat and vegetable stew flavored with sweet paprika

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Ingredients

• 1 tablespoon oil (or lard)
• 1 kg meat, cut into2 cm cubes (see notes)
• 1 and 1/2 cups chopped onions
• 3 garlic cloves, chopped
• 2 tablespoons paprika (preferably Hungarian sweet paprika)
• 1 large tomato, chopped
• 2 cups beef broth (stock)
• 1 dried bay leaf
• 1 teaspoon caraway seeds
• 3 large potatoes, peeled and diced
• 3 large carrots, diced
• Sour cream, to garnish
• Chopped parsley, to garnish
• Crusty bread, to serve

Instructions

1. Heat oil or lard in a large skillet or frying pan over medium-high heat.
2. Add meat in batches and stir fry for about 5 minutes or until browned.
3. Add onions and garlic. Sauté, stirring occasionally, for about 2-3 minutes or until onions are soft and translucent.
4. Remove from heat. Stir in paprika.
5. With the pan over medium-high heat, add tomatoes. Sauté, stirring occasionally, for about 4-5 minutes or until mushy.
6. Add meat, broth (stock), bay leaf and caraway seeds.
7. Season with salt and pepper. Cook, covered, for about 1 hour.
8. Add potatoes and carrots. Stir to combine.
9. Cook, covered, for another 30 minutes or until the meat is cooked through. 
10. Top with sour cream. Garnish with chopped parsley. Serve with crusty bread.

Cook this in instant pot:

Turn on instant pot. With the pot on sauté mode, brown meat in batches. Set aside. Heat oil or lard. Sauté onions and garlic until the onions turn soft. Stir in paprika. Add tomatoes and cook for 2-3 minutes or until mushy. Add browned meat, stock (broth), bay leaf and caraway seeds. Put the lid on instant pot. Select manual mode. Set the timer for 20 minutes. When done, let the pressure release naturally for about 15 minutes. Remove lid. Garnish with parsley. 

Cook this in slow cooker:

After step 5, transfer the stew to slow cooker. Add browned meat, stock (broth), bay leaf, caraway seeds, potatoes and carrots. Season with salt and pepper. Cover with lid. Cook for 4 hours on high or 8 hours on low. 

Notes

• In the classic version of the recipe, lard is used instead of oil
• Classic goulash is made with beef (chuck roast). However, you can replace it with lamb
• The key spice used is Hungarian sweet paprika 
• Stock can be substituted with water if you like 
• The vegetables used in this recipe include carrots cut into rolls and potatoes into quarters. You can also add red bell peppers (capsicum)
• Apart from crusty bread, you can also serve this with mashed potatoes, rice, pasta and noodles
• Refrigerate goulash for 3-4 days and freeze for about a month 

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 885Total Fat 35gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 20gCholesterol 231mgSodium 707mgCarbohydrates 62gFiber 9gSugar 7gProtein 78g

The nutritional data is for information purposes only

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