Authentic Hungarian Goulash

An overhead view of a black cast-iron pot filled with Hungarian goulash with chunks of beef, yellow potatoes, red bell peppers, and a brown sauce.

Course: Entree / Stew

Cuisine: Hungarian

Prep Time: 20

Cook Time: 3 30

Total Time: 3 50

Servings: people

Calories: 441kcal

Author: Kris Longwell

Hungarian Goulash is different from the Americanized version which is similar to Italian meat sauce. This hearty stew is packed with melt-in-your-mouth beef, tender potatoes, and a savory paprika and caraway sauce that will warm you to the bones.

Print Recipe

Equipment

Large pot with lid A Dutch oven or cast-iron pot works well.

Ingredients

4 slices bacon roughly chopped
2 lbs beef chuck or rump, trimmed of any large pieces of fat, and cut into ¼-inch cubes
Salt and pepper
2 medium onions chopped, about 2 cups
3 cloves garlic minced
1 tablespoon paprika preferably Hungarian, or smoked
1 teaspoon caraway seeds
1 tablespoon fresh oregano or 1 teaspoon dried
1 tablespoon tomato paste
1 cup white wine
2 cups beef broth
1 red bell pepper seeded and cut into 1-inch strips
1 lb yellow potatoes peeled and cut into ¾-inch cubes
1 cup sour cream for serving
2 tablespoon fresh parsley chopped, for garnish (optional)

Instructions

In a large pot or Dutch oven, cook the bacon until crisp. Remove with a slotted spoon onto a paper towel-lined plate. Set aside. Leave the rendered bacon grease in the pot.
4 slices bacon
Season the beef liberally with salt and pepper. Over medium heat, add the beef to the hot bacon grease and cook until no longer pink on the outside, stirring often, about 10 minutes. Remove the beef from the pot onto a large platter.
2 lbs beef, Salt and pepper
Pour off all but about 2 tablespoon of the grease. Add the onions and sauté over medium-high heat until soft, about 3 to 4 minutes. Add the garlic, and sauté for another minute. Stir in the paprika, caraway seeds, oregano, tomato paste, wine, beef broth, 1 teaspoon salt, and ½ teaspoon pepper. Bring to a boil.
2 medium onions, 3 cloves garlic, 1 tablespoon paprika, 1 teaspoon caraway seeds, 1 tablespoon fresh oregano, 1 tablespoon tomato paste, 1 cup white wine, 2 cups beef broth
Preheat oven to 300°F.
Turn the heat off from the pot and stir in the seared beef. Cover and place in the oven for 2 hours.
Remove from the oven and carefully take the lid off. Add the reserved bacon, bell peppers, and potatoes. Stir to combine. Place the lid back on and return to the oven for another hour.
1 red bell pepper, 1 lb yellow potatoes
Remove from oven and gently stir. Serve warm, with sour cream and chopped parsley (if using) as garnish.
1 cup sour cream, 2 tablespoon fresh parsley

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Slow-Cooker Method:

Cook bacon, then remove. Sear seasoned beef in hot bacon grease. Remove and sauté onions and garlic.
Place beef and onions in your slow cooker and mix in the seasonings, tomato paste, wine, and broth.
Cook on LOW for 6 hours. Uncover and stir in the reserved bacon, bell peppers, and potatoes. Cook for another 2 hours.

Leftovers will keep covered in the fridge for up to 1 week and can be frozen for several months.

Nutrition