Grandma's authentic Hungarian Goulash recipe

What is Hungarian goulash (gulyás)?

When it comes to Hungary, who hasn’t heard of one of the country’s most famous dishes, goulash? This hearty, rich-tasting soup is an unmissable treasure of Hungarian cuisine, prepared weekly by many Hungarian households. According to Hungarian folklore, goulash was first prepared by Hungarian shepherds as a one-pot meal served in a kettle. Nowadays, this is still a common way to prepare this dish outdoors. Luckily you can get a similar taste experience in your kitchen as well, if you are adding smoked Hungarian paprika to your cook. One thing is for sure, everyone should try this yummy, filling soup!

Hungarian goulash should not be mistaken for Hungarian stew and paprikash. Stew is a dish of meat (usually beef, pork, sheep or poultry) cooked slowly in liquid. It is served in the resultant thick gravy, as well as boiled potatoes, homemade pasta or bread. Paprikash has a medium thick gravy mixed with sour cream, and it is made of poultry, veal or lamb. Usually it comes with Hungarian dumplings (so called ‘nokedli’ or ‘galuska’) as delicious sides.

Goulash, on the other hand, is always made of beef. And what are some good side dishes for goulash? It is usually served with bread, as this filling soup already contains potatoes. It can be prepared in many different ways, and each version has its own fans. Did you know that there is even a Serbian version that comes with cabbage or vegetarian version, called “fake goulash”? Whichever you make, one thing is certain: don’t use flour to thicken the soup.

The origin of Hungarian goulash

Traditional Hungarian beef goulash first appeared in Hungary towards the end of the 18th century: it was a popular dish among peasants and soldiers. It was first prepared by shepherds in the open air using kettles. Because of its simplicity, it was easy to make even under modest living conditions. Its extremely tasty flavor soon made it popular among the nobility. From the 19th century onwards, goulash became increasingly popular, appearing in cookery books, dictionaries and restaurants. To this day, goulash has not lost its popularity and is still on the menus of all Hungarian restaurants.

American vs. Hungarian goulash - what's the difference?

American goulash certainly needs no introduction – a simple, classic comfort food made of ground beef, tomatoes and macaroni noodles. Hungarian goulash is a thick soup containing vegetables and beef. And of course don’t forget the classic Hungarian paprika, which gives the dish a beautiful red colour and distinctive savoury flavor. You can see that the two dishes are prepared very differently. If you’ve only tasted the American version, it might seem strange at first that the two recipes don’t have much in common. But if you’re looking for a great Hungarian paprika recipe, you might want to give this rich soup a try.

Which type of paprika should I choose for seasoning?

You can choose any type of Hungarian paprika to make goulash. If you are looking for traditional flavors, use this sweet Kalocsa paprika. Craving a little spiciness? This hot Szeged paprika is just perfect for you! Our favorite is this Szeged smoked paprika, which recalls the smoky taste of summer cookouts. One thing to keep in mind, whichever paprika you choose: the paprika gets burnt quickly, which makes its taste bitter and ruins the dish. Always remove the pan from direct heat when adding the paprika powder.

How to make the best Hungarian goulash

Many people think it's a complicated dish to prepare. We'll show you how to make goulash easily, while still sticking to the traditional Hungarian style. Keep one thing in mind: the key to making the best goulash is to use high quality Hungarian paprika! This authentic Hungarian goulash recipe shows you step by step how to prepare this delicious dish perfectly.

Prep Time 15

Cook Time 3

Total Time 3 15

Course Main Course

Cuisine Hungarian

Servings 6 people

Calories 313 kcal

Ingredients

2 red onions medium size
3 carrots larger size
2 turnips larger size
4 tomatoes
2 bell peppers yellow or red
1 celery stick medium size
1 lb of potatoes
2 cloves of garlic
4 tbsp Hungarian paprika sweet or smoked
2 tsp ground caraway seeds
1.5 lbs of beef chuck
1 bunch of chopped parsley
8 cups of water
salt and pepper

Instructions

Chop the red onions - there's no need to chop them finely as they'll get mushy anyway.
Add the chopped onions to the hot oil.
A minute later, add the ground cumin to the onions, cook till translucent.
Season with the half of the Hungarian paprika and immediately remove the pot from the heat. Make sure you do this, otherwise the paprika will burn, become bitter and spoil the dish.
Dice the red bell peppers and tomatoes into large pieces and add them to the cooking pot and cook them a little.
Add the chopped beef to the base, stir for 5-6 minutes on medium heat, add water and simmer for about 80 minutes.
When the cooking time is up, add the vegetables: carrots and turnips cut into rings, and a cleaned celery stick cut into halves. After the soup has simmered a few minutes, add the diced potatoes.
Add two cloves of garlic as well as ground pepper and salt to your taste.
Add the chopped parsley, cook al ittle more and when the vegetables are nicely cooked and the soup is thick, it's ready.
Serve it with bread and sour cream as topping.