Traditional Hungarian Goulash

 Perhaps the most famous dish worldwide is a Hungarian Goulash - the soup or stew of meat and potato, seasoned with paprika and other spices. The traditional Hungarian goulash is made from beef. Pepper and wine are additional essentials to this great dish. Today, there so many different variations made the dish more suitable for local preferences. The word 'Gulyás' means 'Herder' in Hungarian. Hungarian goulash is a spicy dish. The secret is to use the best beef and the best pepper. The type of paprika determines how sweet or spicy goulash will be. Mmmmm. Make yourself at home and enjoy.


2 pounds(900g) beef steak, cut into 1/2-inch cubes
3-4 onions, chopped
3 tablespoons Hungarian Sweet Paprika
2 garlic cloves, finely chopped
1 carrot, cut into quarters
1 teaspoon salt
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 dried chili pepper

Stew the onion in lard over low heat until golden yellow. Reduce heat to low,  add the paprika, carrot, meat, garlic, peppers, salt and water. Cover and wait. This saucy dish must be cooked slowly over the course of a few hours (cook until the beef is very tender about 3-4 h). This recipe is very easy to prepare and serves about 3-4 people. Remember, slow cooking is the secret.

Hungarian Goulash with Potatoes

Goulash with Potatoes

Another excellent Goulash recipe. Potato Goulash is a beef full-flavored soup cooked with potatoes, onions, Hungarian paprika, tomatoes and some green pepper.
Hungarian Goulash with Potatoes

2 lb. beef chuck
1 large onion, coarsely chopped
1 green pepper, seeded and diced
1 large tomato, peeled, seeded and chopped
2 tablespoons hungarian sweet paprika
2 bay leaves
4 peeled and diced potatoes

Cut the meat into 1 inch cubes. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add water, bay leaves, diced potatoes and salt. Cover and cook another 45 minutes or until potatoes are tender.

Bon Appetit!

Classic Hungarian Goulash Recipe

Hungarian Gulyás


2 lb. beef
2 large onions, white or yellow
1/2 tsp powdered sweet paprika
1/2 tsp caraway seeds
3 or 4 black peppercorns
1 carrot, cut into quarters
1 parsnip, cut into quarters
2 whole sweet hungarian paprika
1 bay leaf
1 cloves garlic, crushed oil


Cube the meat and potatoes into 3/4 inch pieces. Stew the onion in lard over low heat until golden yellow. Remove the pot from the heat, add the paprika, meat, salt and water. Add the caraway seeds and peppercorns in a tea ball or small bag. Return to low heat and simmer. After 30 minutes, add the carrots, garlic, leaf, parsnips and paprika peppers. When every ingredient is tender, you're ready! You can serve the Hungarian goulash soup immediately, or reheat later.

This is an authentic Hungarian goulash recipe. Goulash can be prepared from beef, veal, pork, or lamb. Remember, slow cooking is the secret.