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A white bowl with hungarian goulash next to a navy napkin and spoon

Authentic Hungarian Goulash

Course: Entree / Stew
Cuisine: Hungarian
Keyword: Goulash, Hungarian, Stew
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 6 people
Calories: 570kcal
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.
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Ingredients

  • 2 tbsp bacon fat freshly rendered
  • 2 medium onions coarsely chopped
  • 2 lbs beef chuck or rump, trimmed of any large pieces of fat, and cut into 1/4-inch cubes
  • 1 cloves clove minced
  • 1 tsp caraway seeds
  • Kosher salt to taste
  • 2 tbsp sweet Hungarian paprika or sweet smoked paprika
  • 1 quart lager beer 4 cups, room temp
  • 1 quart water 4 cups
  • 1 large ripe tomato seeded and chopped
  • 2 green bell peppers seeded and chopped
  • 1 lb yellow potatoes peeled and cut into 3/4-inch cubes

FOR THE HUNGARIAN EGG DUMPLINGS

  • 1 large egg
  • 3 tbsp rendered bacon fat
  • cup water
  • 1 tsp salt
  • cups unbleached all-purpose flour

Instructions

  • In a Dutch oven, melt the fat over medium-low heat, then cook the onions until translucent, stirring, about 10 minutes.
  • Add the beef and cook until no longer pink on the outside, about 10 minutes.
  • Add the garlic and caraway, season with salt, stir.
  • Add the paprika, beer, and water, and stir to blend everything.
  • Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 2 hours.
  • Add the tomato and peppers and taste the stew to see if it needs any more salt (usually, at least a teaspoon).
  • Increase the heat to medium and cook until the peppers are soft, about 1 hour.
  • Add the potatoes and cook until everything is tender, about 1 hour more, stirring occasionally.
  • The goulash will be thicker, similar to a stew.
  • Taste and adjust seasonings.
  • Serve, if desired, with Hungarian Dumplings (recipe below)

MAKE THE HUNGARIAN DUMPLINGS

  • In a medium-size bowl, mix together the egg, 1 tablespoon of the bacon fat, water, and salt.
  • Using your hands, gently mix in the flour without working the dough too much, just enough to make it a uniform texture.
  • Let it rest for 10 minutes.
  • Meanwhile, bring some salted water to a boil in a large pot.
  • Drop tablespoon-size pieces of the dough into the water.
  • When the dumplings have risen to the surface, remove them with a slotted spoon and drain.
  • Heat the remaining bacon fat in a skillet, and fry the dumpling for a few minutes.
  • Season with salt and serve with goulash.

Nutrition

Calories: 570kcal | Carbohydrates: 31g | Protein: 30g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 112mg | Sodium: 510mg | Potassium: 618mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1296IU | Vitamin C: 35mg | Calcium: 57mg | Iron: 5mg