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Hungarian Goulash

Introduction & method

Goulash - Magyar Gulyás Leves, is probably one of Hungary's most famous dishes. It's a warming and hearty beef and vegetable soup flavoured with sweet paprika.

Hungarian Goulash Recipe

Cook the Beef

Peel and chop the onions, quite small. Cut the beef into small chunks, a bit over a centimetre, about half an inch. Peel and crush the garlic. Melt the lard in a large frying pan on medium heat. Cook the onions for 5-7 minutes until they begin to brown. Turn off the heat and add the paprika. Stir well and marvel at the aroma of the paprika as it warms up. Add the beef and garlic, turn the heat back on and cook until the beef is browned all over. Add some of the stock, enough to cover the beef. Transfer to a large saucepan or pressure cooker. If using a regular pan, simmer with a lid on for at least 3 hours, adding more stock if necessary to stop it sticking. If using a pressure cooker, give it 20 minutes. The aim is to make the beef really tender and the onions disintegrated.

Finish off the Goulash

Chop the peppers into small pieces and add them to the soup. Peel the carrots and potatoes, and dice them. If your canned tomatoes are not already chopped, chop them and add them to the soup. Add the remaining stock, the bay leaf, and the salt and pepper. Stir well and simmer for 40 minutes. Serve with a dollop of soured cream and some good bread.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Hungarian Goulash on YouTube.


Ingredients & Info

 450 grams stewing beef
 450 grams onions
 1 red bell pepper
 1 yellow bell pepper
 2 potatoes
 1 litre beef stock
 400 grams canned tomatoes
 50 grams lard
 2 carrots
 4 cloves garlic
 1 bay leaf
 2 tbsp sweet paprika
 half a tsp ground black pepper
 1 tsp salt

US Customary/Imperial

Serves 4 
Prep time: 10 minutes.
Cooking time: 1 hour 10 minutes.
Total time: 1 hour 20 minutes.