Main Course

Hungarian Goulash

Name: Hungarian Goulash
Total time: 180 min
Yield: 4
Ingredients: 1kg beef goulash meat, cut into cubes; 2 tbsp lard; 3 large onions, roughly chopped; 3 tbsp sweet paprika powder; 2 garlic cloves, finely chopped; 2 bell peppers, cut into strips; 400ml beef stock; 2 bay leaves; 1 tsp caraway; Salt and pepper to taste

⏱ 180 min· 🔥 550 kcalHungaryPaprikaOnions

This traditional Hungarian recipe stands out with paprika and plenty of onions. A culinary classic.

Ingredients

1kg beef goulash meat, cut into cubes
2 tbsp lard
3 large onions, roughly chopped
3 tbsp sweet paprika powder
2 garlic cloves, finely chopped
2 bell peppers, cut into strips
400ml beef stock
2 bay leaves
1 tsp caraway
Salt and pepper to taste

Instructions

Melt the lard in a large pot over medium heat, then sweat the onions until translucent.

Add the beef goulash meat and brown all over. Add the garlic and fry briefly.

Stir in the paprika powder, paprika strips, bay leaves and caraway and stir-fry for another 2 minutes.

Pour in the beef stock, bring to a boil, then reduce the heat and simmer the goulash covered for about 2-3 hours until the meat is tender.

Stir occasionally and add a little water if needed so the goulash does not stick to the bottom of the pot.

Season with salt and pepper and remove the bay leaves before serving.

💡 Add a squeeze of lemon juice at the end to freshen up the flavors.