Absolutely! Here’s a classic Hungarian Goulash (Gulyás) recipe — a rich, paprika-spiced beef stew that’s warm, comforting, and deeply flavorful 🍲🇭🇺.
🥘 Hungarian Goulash (Beef Stew)
Ingredients (4–6 servings)
- 2 lbs (900 g) beef chuck or stew meat, cut into 1-inch cubes
- 2 tbsp vegetable oil or lard
- 2 large onions, finely chopped
- 2–3 cloves garlic, minced
- 2–3 tbsp sweet Hungarian paprika
- 1 tsp smoked paprika (optional, for depth)
- 1 tsp caraway seeds (optional)
- 1–2 medium carrots, sliced
- 1–2 medium potatoes, diced
- 1 red bell pepper, diced
- 4 cups (1 liter) beef broth or water
- 1 can (14 oz / 400 g) diced tomatoes (optional)
- Salt & black pepper, to taste
- 1–2 tbsp flour (optional, for thickening)
Directions
Step 1: Brown the beef
- Heat oil in a large pot over medium-high heat.
- Brown beef cubes in batches until seared on all sides. Remove and set aside.
Step 2: Sauté the aromatics
- In the same pot, add onions and cook until soft and translucent.
- Add garlic, paprika, and caraway seeds. Remove from heat briefly when adding paprika to prevent burning, then stir well.
Step 3: Simmer the goulash
- Return beef to the pot. Add broth and tomatoes if using.
- Bring to a boil, then reduce heat and simmer covered 1.5–2 hours, until beef is tender.
Step 4: Add vegetables
- Add carrots, potatoes, and bell pepper.
- Simmer another 20–30 minutes, until vegetables are tender.
Step 5: Thicken (optional)
- Mix 1–2 tbsp flour with a little cold water to make a slurry, then stir into the goulash and simmer 5 more minutes for a thicker stew.
Step 6: Serve
- Adjust salt and pepper.
- Serve hot with crusty bread, spaetzle, or Hungarian dumplings (nokedli).
- Optional: a dollop of sour cream on top adds creaminess.
Tips
- Paprika quality: Use authentic Hungarian sweet paprika for the best flavor.
- Some versions add a splash of red wine for richness.
- Goulash tastes even better the next day — flavors deepen overnight.
- Can also make it as a soupier gulyás by adding more broth and less flour, closer to the Hungarian soup style.
If you want, I can also give a Hungarian “soup-style” Gulyás recipe, which is thinner and more traditional as a starter soup rather than a thick stew.
Do you want the soup-style version?
