Hungarian Goulash Recipe With Sweet Paprika

1. Best Austrian Beef Stew With Paprika And Caraway (rindsgulasch) Recipe
2. Hungarian Beef Goulash With Spaetzle
3. How To Make The Best Austrian Beef Goulash Easy
4. Hungarian Goulash Soup Gulyásleves
1. Ingredients For Classic Hungarian Goulash
   1. Hungarian Goulash (stove, Oven Or Crockpot + Make Ahead & Freezer Instructions)
2. Proper Hungarian Goulash (gulyás) • Food Folks And Fun
3. Best Beef Goulash With Hungarian Sweet Paprika

Enjoy this rich and flavorful Hungarian Goulash featuring tender, slow cooked beef, potatoes, onions and a beefy broth packed with roasted red peppers, tomatoes and plenty of sweet paprika.

While this might not be an authentic, old-world Goulash recipe like those eaten in the 9th century by Hungarian shepherds, it comes pretty close to the stew we enjoyed in Budapest.

While traveling in Hungary we devoured several bowls of real-deal Goulash, and each was delicious in their own way. Some bowls of beef Goulash were more like soup while others were thick and meaty like our version here.

Best Austrian Beef Stew With Paprika And Caraway (rindsgulasch) Recipe

For months I’ve obsessed over with finding an authentic recipe to make at home. Ultimately I ended up creating this humble and delicious goulash by cobbling together several recipes. What I came up with is a truly fantastic, hearty bowl of amazing flavor.

While Goulash is basically a simple beef stew, it has a completely different flavor from American style beef stews. And, don’t confuse this with American Goulash, which is an elbow macaroni loaded ground beef recipe with cheddar cheese that looks more like Hamburger Helper.

Hungarian Goulash is a simple dish typically made with just meat and potatoes cooked in a rich broth well seasoned with plenty of sweet paprika. I stuck with the authentic plan and skipped the carrots sometimes found in American stews.

Hungarian Beef Goulash With Sour Cream And Chive Dumplings (cooking For 2) Recipe

Paprika can be found in sweet, smoky and hot flavors, with a few other variations somewhere in between. This recipe uses a robust 1/4 cup of sweet Hungarian paprika giving the Goulash plenty of rich flavor and a gorgeous red hue. The Spice House is a good online resource for buying paprika.

Their classic Hungarian sweet paprika remains their top seller, and was voted best in the country by Cooks Illustrated. We bought our sweet Hungarian paprika at the Great Market Hall in Budapest but will purchase in bulk from The Spice House when our current supply runs out.

Yes you can use a slow cooker instead of the oven to make Hungarian Goulash. Simply follow the directions and instead of placing the mixture in the oven, pour everything into the slow cooker. Cook on high for 4 hours or low for 7 or 8.

Hungarian Beef Goulash With Spaetzle

Our Hungarian style beef Goulash keeps well for several days in the fridge. In fact, you can make this ahead and refrigerate until needed. Refrigerating the stew makes it easy to skim off any fat that has pooled on the top.

If planning to serve later, undercook the stew by about 15 minutes so the potatoes don’t break apart. Rewarm gently adding a little beef broth if needed to thin. This is a great stew to serve to company during the holidays or at a fun Hungarian themed dinner party!

Be sure to serve the Goulash in big bowls with plenty of bread for dipping – just like they do in Hungary!

How To Make The Best Austrian Beef Goulash Easy

For another famous Hungarian dish try this Chicken Paprikash. This recipe also calls for sweet paprika along with tomatoes and chicken. Chicken Paprikash is the national dish of Hungary so I know you’re going to love it.

Let’s be cooking friends! If you make our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. If you’re on Pinterest feel free to leave a comment and photo there if you have one!

If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates.

Hungarian Goulash Soup Gulyásleves

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Calories: 666 kcal | Carbohydrates: 47 g | Protein: 52 g | Fat: 32 g | Saturated Fat: 12 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 14 g | Trans Fat: 2 g | Cholesterol: 156 mg | Sodium: 1382 mg | Potassium: 2311 mg | Fiber: 9 g | Sugar: 9 g | Vitamin A: 9593 IU | Vitamin C: 72 mg | Calcium: 147 mg | Iron: 9 mg

Guinness Beef Stew Recipe – don’t wait for St. Patrick’s Day to enjoy this amazing stew. You’ll love the tender chunks of beef cooked in a rich, thick and flavorful gravy with carrots and potatoes.

Ingredients For Classic Hungarian Goulash

Hearty Beef and Gnocchi Soup Recipe – a warming and delicious chunky soup worthy of an entire meal. Serve with crusty bread to sop up all the delicious broth.

Chunky Vegetable Soup with Smoked Paprika – Fresh hearty vegetables and healthy beans are the stars of this flavorful soup finished with a splash of balsamic vinegar and smoked paprika.

For sauces, stews, soups, and sometimes even bread, we love to use our enameled cast iron 6 quart round Dutch oven casserole. We own two of the Martha Stewart brand Dutch ovens and have been very happy with their performance. Less expensive than the big name brands, we highly recommend this essential kitchen tool. It cooks evenly, has a tight fitting lid and cleans up beautifully.

Hungarian Goulash (stove, Oven Or Crockpot + Make Ahead & Freezer Instructions)

Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. 

Recipes for your Cinco de Mayo Menu Tonno & Tomato Linguine Shrimp Scampi with Asparagus and Tomatoes Skillet Chicken with Potatoes & Vegetables Spicy Dan Dan Noodles RecipeKenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

I'm a fan of goulash in all its forms, and there are many. There's the American dish of ground beef, tomato sauce, peppers, and pasta—a dish that I knew asAmerican chop sueywhile growing up in the Northeast. Then there's the classic Hungarian version, with small cubes of beef or pork in a brothy, soup-like stew flavored with paprika. But in the winter months, the version I'm after is the rich, hearty, rib-sticking Hungarian-American version, made with big chunks of beef, carrots, and potatoes in a stew flavored with onions, garlic, peppers, and plenty of great paprika.

Proper Hungarian Goulash (gulyás) • Food Folks And Fun

Once you realize that, technique-wise, there's not a huge difference between goulash and beef stew, it's a pretty straightforward preparation. I go deep intothe new rules of beef stew in this article, but here's a quick summary of the most important techniques:

With those basic rules in mind, the rest is merely a matter of adjusting flavoring. To start, I sear the beef in a Dutch oven with a little oil, then add diced carrots to the pot, cooking them until lightly browned. I set aside both the beef and the carrots for later. Next, I add thinly sliced onions and red peppers to the pot, sautéing them until they've softened. I considered using Hungarian peppers for this, but they can be pretty difficult to find (feel free to use them in place of the bell peppers if you can!). In oneCook's Illustratedrecipe(paywall), the author suggests using a can of roasted red peppers that have been puréed. It's an interesting idea, and the stew tastes good, but roasted red peppers have a very distinct flavor that comes through even with all the other flavorings I add down the line. Fresh peppers are the way to go.

Next up, the paprika. From my testing forchicken paprikash, that other Hungarian classic, I knew that the quality of the paprika would be of utmost importance to a dish like this, where there are really no other major flavoring elements. Many recipes I've found for goulash call for a meager few tablespoons of paprika. Tasting the dish when it's made with your typical supermarket-grade paprika makes me understand why: It's not a flavor you want a lot of.

Best Beef Goulash With Hungarian Sweet Paprika

Really great paprika, on the other hand, you want a lot of. I use a full half cup for my stew. If you have a local spice importer, buy your spices there fresh. If not, you canorder them onlinefrom Penzeys, the best source I've found for real Hungarian paprika.

After the paprika goes in, I add a quart of chicken stock into which I've dissolved an ounce of gelatin. Next are my umami bombs: in this case, soy sauce and fish sauce (though Marmite or anchovies would also be great). Bay leaves and thyme also hit the pot.

Now back to that beef. Once it's rested a bit, I cut it into cubes for the stew. Meat for goulash is typically cut quite small—as small as half-inch cubes—but I prefer to use larger chunks, as I find it easier to manage their texture as they cook. (Plus, there's something very satisfying about breaking into a spoon-tender chunk of beef in a bowl of stew.) I toss the cubed beef with a little bit of flour, then into the Dutch oven it goes, along with any accumulated juices.

Beef Goulash Soup

With all my ingredients added,