Hungarian Goulash with Beef and Paprika — A Traditional Hungarian Recipe

Goulash (gulyás) is Hungary’s most famous dish — once the food of the puszta herdsmen, today a national symbol. Its secret lies in sweet red Hungarian paprika and slow cooking, which makes the meat tender and the broth rich and aromatic.

Prep time: 20 minutes

Cooking time: about 90 minutes

Servings: 6

Ingredients

• 800 g beef (shoulder or neck), cut into cubes
• 3 tablespoons oil
• 3 large onions, finely chopped
• 2 tablespoons sweet red paprika (ideally Hungarian paprika)
• 2 cloves of garlic, crushed
• 2 carrots, sliced
• 4 medium potatoes, cubed
• 1 green pepper, chopped
• 1 teaspoon caraway seeds
• Salt and black pepper to taste
• About 1.5 liters of beef stock or warm water
• Fresh parsley for serving

Preparation Steps

1. Heat the oil in a deep pot and sear the beef cubes on all sides until browned. Remove and set aside.
2. In the same pot, sauté the onions over low heat until softened and golden.
3. Remove the pot from the heat and immediately add the red paprika, stirring quickly — be careful not to burn the paprika, as it turns bitter.
4. Return the meat to the pot, add the garlic, caraway seeds, salt and pepper; stir and sauté for 1–2 minutes.
5. Pour in the beef stock or warm water so the meat is well covered, reduce the heat and let it simmer slowly with the lid on for about 1 hour.
6. Add the carrots, pepper and potatoes and continue simmering for another 30–40 minutes, until the vegetables and meat are tender.
7. Taste the broth and adjust the salt and pepper. Serve hot, with fresh parsley on top and country bread alongside.

Photo: Rezwalker / Wikimedia Commons