Easy One Pot Authentic Hungarian Goulash Recipe
Inspired by my travels to Budapest Hungary, and the amazingly delicious goulash I ate there, this Easy One Pot Authentic Hungarian Goulash Recipe is a hearty, earthy, and meaty stew that brings authentic Hungarian flavor in an easy one-pot stew the whole family will love!
I recently went on a trip through European Christmas Markets (my absolute favorite, and my second annual Christmas Market trip in Europe…), and the first stop we had was a city I had been wanting to visit for what seems like my whole life – Budapest!
Budapest (really cities Buda, and Pest), straddles the Danube River in Western Hungary, not far from the Austrian and Slovakian borders.
We drove from Paris to Budapest, which was amazing in itself – winding our way through France, to Luxembourg (long story, we went the wrong way and ended up in Belgium and Luxembourg…) and then on to Germany and Austria before pulling into Budapest late at night.
When we woke up, it was time for FOOD!
We hit up the Christmas market, and the first thing I wanted to eat was a warm and comforting goulash!
While touring the city, I had the great fortune of testing out a couple goulashes – which was a total dream for me!
Goulash, the paprika and beef stew Hungary is known for more than almost any other dish, is uniform in the beef and paprika – but goulash is one of those recipes handed down through families, and is radically different from cook to cook.
Sunset along the Danube was jaw-dropping – Budapest’s skyline is dreamy and romantic, and I could have stood along the river bank for hours!
One of my favorite sights in Budapest was the Parliament building – it is absolutely stunning and impressive – especially with Christmas lights twinkling all around it!
I wasn’t able to tour the Hungarian Parliament while visiting (a major regret!!!), which was a major disappointment for me – I worked in the Senate and as a lobbyist before starting a blog, and I love to tour other nations government buildings and Parliaments whenever I can.
We did get to tour the Parliament grounds, which offer one of the best views across the Danube towards the Fishermans Bastion. It is a stunning place to take in a sunset!
I didn’t get to ride on the Budapest Eye (another regret of my too-short stay in Budapest!!), but it provides a gorgeous, 360 view over the entire city skyline.
I knew I’d love Budapest – but I didn’t realize how much I would love the city. Amazing food on every corner, some of the best coffee in Europe, and a warm, welcome feeling from locals.
Budapest is full of amazing things to do and some of my favorite cuisine – but for me, Goulash will always be my #1 thing to eat in Budapest!
I love hearty, rich, and smoky-sweet beef stews, and the rich, complex paprika flavors in goulash are irresistible! The great thing about goulash is it is a great “catchall” recipe – you can swap the potatoes out for noodles, reduce to be thicker or add more stock to be thinner, add whatever vegetables you have on hand – it is very adaptable to the ingredients you have on hand, or your own preferences!
One of my favorite ways to make this Hungarian Goulash is without potatoes or noodles – its a rich and comforting stew that is naturally grain and gluten free and great for paleo or keto diets!
Other Delicious One Pot Soups You’ll Love:
If you love this easy Authentic Hungarian Goulash Recipe, you’ll love these easy one pot soups, too!
Other Hungarian Dishes You Will Love:
If you love this hearty easy one pot low carb Hungarian goulash, you’ll love these other deliciously easy low carb dinners, too!
To Make This Easy One Pot Authentic Hungarian Goulash Recipe, You’ll Need:
Easy One Pot Authentic Hungarian Goulash Recipe
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- 3 tablespoons pork lard or butter pork fat is traditionally used
- 1½ pounds yellow onions chopped
- ¼ cup good quality sweet imported Hungarian paprika
- 1½ pounds beef ,see note, cut into ½ inch pieces
- 5 cloves garlic ,minced
- 2 red bell peppers ,seeded/membranes removed, cut into ½ inch chunks
- 1 yellow bell pepper ,seeded/membranes removed, cut into ½ inch chunks
- 2 tomatoes ,diced
- 2 carrots ,diced
- 2 medium potatoes ,cut into ½ inch chunks
- 5 cups beef broth
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Melt the lard or butter in a Dutch oven over medium high heat and cook the onions until beginning to brown, about 7-10 minutes.
- Remove from heat and stir in the paprika.
- Add the beef and garlic, return to the heat, and cook for about 10 minutes, or until the beef is no longer pink.
- Add the bell peppers and cook for another 7-8 minutes.
- Add the carrots, tomatoes, potatoes, beef broth, bay leaf, salt and pepper.
- Bring to a boil, cover, reduce the heat to medium, and simmer for 40 minutes (see note).
- Add salt to taste.