Hungarian Mutton Goulash Recipe
Lamb goulash, a take on a birka (mutton) gulyas from the Great Hungarian Plain, a simple and delicious soup packed with root veg and paprika.
True Hungarian goulash or gulyás is always a soup and one that I became obsessed with during my 13 years living in the Hungarian countryside.
No matter what you will read on the internet, the only hard rule for a true and “authentic” goulash is that it is a soup and not a stew.
Hungarian Goulash (beef Stew Soup)
It is a spectrum of dishes if you like. I have a classic Alfoldi Hungarian Goulash that features little balls of homemade pasta (csipetke).
I also have a babgulyas recipe which is a meat and bean goulash based on the dish served every year at the village day where we lived.
This lamb goulash recipe is based on a delicious birkagulyas. One that I used to order all the time from a local restaurant. That dish was made with mutton, although I have opted to use lamb here to make the dish more accessible.
Hungarian Goulash {easy Authentic Goulash Recipe}
A white pepper would be traditionally used, they are common across central Europe. Green pepper is used as a sub here, you could add red or yellow peppers but they add a little too much sweetness for my liking.
Secondly, the inclusion of parsnip is in place of the parsley root that would be used in Hungary. It does add sweetness but I love the flavour, you could also use celeriac here.
If you want a Hungarian meat stew, check out my marha porkolt , a delicious beef stew and birkapörkölt or Hungarian Mutton Stew.
Easy Hungarian Beef Goulash
Smoked paprika is only available in either specialist stores or big supermarkets in Hungary. It is never really used in Hungarian cooking.
I typically use a bit of lamb leg or shoulder. Lamb neck fillet also works well, although that seems to be stupidly expensive for what it is in the UK.
I use lamb stock to make up for the relative lack of flavour between lamb or mutton. It gives the dish a little boost, but don’t use all lamb stock, it masks the flavour of the paprika.
Goulash Recipe (hungarian Inspired)
Despite its bold flavour paprika is a delicate beast. Paprika is easy to burn and that makes it bitter, steaming it on top of the vegetables releases its flavour and as a result, keeps it nice and sweet.
Absolutely! In fact, give this a couple of days in the fridge and it will improve. It will store in the fridge for 3-4 days in an airtight container.
Typically in Hungary dried hot peppers are served on the side of the dish and would be sprinkled on top if desired.
Goulash (hungarian Beef And Paprika Stew) Recipe
I have taken to stirring sambal olek through some of my goulash dishes. It is definitely not Hungarian, but it adds a lovely flavour!
Ignore folk that tell you that it is not done! There are dozens of “soup pastas” for sale in Hungary and it is fairly common to bulk out goulash with them.
I only mention specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
Instant Pot Goulash (hungarian)
This lamb goulash uses ingredients easy to find in the UK and the US but still tastes like those served in the Hungarian countryside.
If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @brian and tell me how it went!Hungarian Goulash is a delicious beef stew (or soup) with a rich paprika seasoned broth. This delicious dish is warm and comforting, perfect for a cold weather day.
Serve this over homemade noodles (or add potatoes) or with a side of bread or Biscuits to sop up any of the broth left in your bowl.
Slow Cooker Goulash
Now that it’s autumn, the only real way to stay warm is this delicious Hungarian Goulash (gulyás). Homemade goulash is a staple in our family, and could not be more comforting as the sun turns to snow!
In this easy Hungarian Goulash recipe, tender chunks of beef, onions and tomatoes are simmered to tender perfection in a savory beef broth. YUM! While I most often simmer this on the stove, you can also make this easy Hungarian Goulash in the oven. A house filled with the aromas of this stew is probably the most comforting way to say goodbye to my patio until next summer!
Well for starters, it is one of the most delicious comfort food that exists (it’s up there with my oldest daughter’s favorite appetizer, jalapeno popper dip). A traditional Hungarian Goulash is a soup or stew that is usually filled with tender beef and onions spiced with paprika.
Traditional Hungarian Goulash
It dates back centuries and was originally made by shepherds drying out meat to be able to store and then adding water to create a soup or stew. Everyone seems to have their own way of making this dish and adds different veggies. Regardless, Hungarian Goulash is very different from an American Goulash Recipe which is more of a tomato, beef and macaroni dish (and also sometimes known as American Chop Suey).
Goulash is seasoned with paprika and other fragrant spices like caraway seeds and sometimes even cajun! You will almost always find red meat in a Hungarian goulash, and because it is simmered at a lower temperature for a longer amount of time, it is the perfect way to use a cheaper cut of meat and save some money!
To make the perfect Hungarian goulash you’ll want to start with onions and beef as the base and plenty of Hungarian Paprika! Fry the onions in butter until they are translucent.
Healthy Hungarian Pork Goulash Recipe
Add the beef to the pan and sear it on all sides. Next, deglaze the pan by slowly adding the beef broth to it. Once deglazed, add the tomatoes and broth and season to taste.
Bring the Hungarian goulash to a boil, then reduce the heat, cover it, and simmer it for about an hour and a half (this is where it starts to smell like heaven throughout your house). Serve the goulash on its own or over spaetzle or spooned over Mashed Potatoes! We always serve it with bread or 30 Minute Dinner Rolls to sop up any leftover gravy.
Paprika is made from grinding up dried peppers. Peppers can range from hot to mild, so paprika will vary from region to region. In a lot of American cooking like deviled eggs, paprika is mainly used as a garnish.
Hungarian Goulash Recipe (gulyás)
In Hungarian cooking, paprika is usually used to flavor the dish instead of a garnish. Some paprika is smoked, some may be sweet, some may be mild, and some may have a stronger flavor. In Hungarian cooking, usually a mild to sweet paprika is used.
Hungarian goulash freezes perfectly, making it ideal to make in batches for the winter. I love quickly warming up a single serving of this goulash recipe for a quick lunch or dinner!
Calories: 427 | Carbohydrates: 26 g | Protein: 25 g | Fat: 24 g | Saturated Fat: 9 g | Cholesterol: 84 mg | Sodium: 662 mg | Potassium: 1188 mg | Fiber: 5 g | Sugar: 4 g | Vitamin A: 6585 IU | Vitamin C: 20.5 mg | Calcium: 92 mg | Iron: 7 mg
Hungarian Goulash (maďarský Guláš) Recipe
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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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