Authentic Hungarian Goulash

This Authentic Hungarian Goulash recipe might be a little different than the goulash your mom used to make.   There’s no sour cream, no ground beef, no dried oregano…but there is MAJOR flavor.


This is a recipe adapted from George Lang, who wrote what many consider the definitive history of Hungarian Cuisine.   If you can’t find Hungarian sweet paprika, smoked sweet paprika works amazingly well.  Or, you can easily order it here:

The ingredients in this goulash come together to make the perfect stew.

This goulash is authentic and is just bursting with flavor. Perfect any time of the year, but especially good when the weather turns cold outside. Absolute YUM!


And just look at how the flavor profile builds and builds.

How about some hearty potatoes! Yes, please!


Take a little effort and whip up some Hungarian egg dumplings (recipe included) and place them on top of the goulash.   This dish cooks down to an incredible stew.   Perfect for anytime of the year, but especially during those long, cold winter days, when you could really use something to warm you to the bone!

If you love this heart-warming dish, you’ll really LOVE the recipe for Kris’ Texas Red Chili!


Now, let’s make this Kris’ Texas Red Chili Recipe!!

Authentic Hungarian Goulash
Prep time
Cook time
Total time
This authentic Hungarian goulash is no joke. This is an authentic recipe from a man who truly knows the history of Hungarian cuisine, George Lang. Slow cook this for several hours, and you will not believe how much better this is than your average American version with sour cream, dried herbs and pasta. Serve with homemade Hungarian egg dumplings, and you'll flip.
Recipe type: Entree / Stew
Cuisine: Hungarian
Serves: 6
  • 2 tablespoon of freshly rendered bacon fat
  • 2 medium-size onions, coarsely chopped
  • 2 lbs of beef chuck, or rump, trimmed of any large pieces of fat, and cut into ¼-inch cubes
  • 1 large garlic clove, minced
  • 1 teaspoon caraway seeds
  • Salt, to taste
  • 2 tablespoons of sweet Hungarian paprika, or sweet smoked paprika
  • 1 quart (4 cups) of warm lager beer
  • 1 quart (4 cups) of water
  • 1 large, ripe tomato, seeded and chopped
  • 2 green bell peppers, seeded and chopped
  • 1 lb yellow potatoes, peeled and cut into ¾-inch cubes
  • 1 large egg
  • 3 tablespoon rendered bacon fat
  • ⅓ cup water
  • 1 teaspoon salt
  • 1½ cups unbleached all-purpose flour
  1. In a Dutch oven, melt the fat over medium-low heat, then cook the onions until translucent, stirring, about 10 minutes.
  2. Add the beef and cook until no longer pink on the outside, about 10 minutes.
  3. Add the garlic and caraway, season with salt, stir.
  4. Add the paprika, beer, and water, and stir to blend everything.
  5. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 2 hours.
  6. Add the tomato and peppers and taste the stew to see if it needs any more salt (usually, at least a teaspoon).
  7. Increase the heat to medium and cook until the peppers are soft, about 1 hour.
  8. Add the potatoes and cook until everything is tender, about 1 hour more, stirring occasionally.
  9. The goulash will be thicker, similar to a stew.
  10. Taste and adjust seasonings.
  11. Serve, if desired, with Hungarian Dumplings (recipe below)
  13. In a medium-size bowl, mix together the egg, 1 tablespoon of the bacon fat, water, and salt.
  14. Using your hands, gently mix in the flour without working the dough too much, just enough to make it a uniform texture.
  15. Let it rest for 10 minutes.
  16. Meanwhile, bring some salted water to a boil in a large pot.
  17. Drop tablespoon-size pieces of the dough into the water.
  18. When the dumplings have risen to the surface, remove them with a slotted spoon and drain.
  19. Heat the remaining bacon fat in a skillet, and fry the dumpling for a few minutes.
  20. Season with salt and serve with goulash.


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