Authentic Hungarian Goulash

A bowl of keto goulash with beef and onions.

4.58 from 35 votes

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!

Prep Time5

Cook Time1

Total Time1 5

Course: Stews

Cuisine: Hungarian

Keyword: beef, Budapest, dinner, goulash, Hungarian, Hungarian recipe, main dish, pepper, stew

Servings: people

Calories: 391kcal

Author: Courtney O'Dell

Equipment

Food Grade Stainless Steel Kitchen Tongs for Cooking,BBQ - 7 ?9 and 12 Inch,Set of 3 Heavy Duty Locking Metal Food Tongs Non-Slip Grip
Lodge 6 Quart Enameled Cast Iron Dutch Oven with Lid – Dual Handles – Oven Safe up to 500° F or on Stovetop - Use to Marinate, Cook, Bake, Refrigerate and Serve – Blue
3 x Eros Pista Hungarian Paprika Paste, 3x200g

Ingredients

3 tablespoons pork lard or butter pork fat is traditionally used
2 large yellow onions chopped
¼ cup Hungarian paprika good quality imported from Hungary
2 pounds stew meat cut into 1/2 inch pieces
8 cloves garlic minced
2 red bell peppers seeded/membranes removed, cut into 1/2 inch chunks (optional)
1 yellow bell pepper seeded/membranes removed, cut into 1/2 inch chunks (optional)
1 can tomatoes diced
6 oz tomato paste
4 carrots diced
2 potatoes medium, cut into 1/2 inch chunks
5 cups beef broth
1 bay leaf
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon dried marjoram
1-2 tablespoons Eros Pista chili paste optional for heat

Instructions

In a large, heavy pot or dutch oven, brown beef in batches. I don't add fat, since beef will have some, but you can add a little oil or lard if you'd like. When beef is browned, set aside in a bowl.
Melt the lard or butter in a Dutch oven over medium-high heat and cook the onions, carrots, and peppers until beginning to brown, about 7-10 minutes. Be sure to scrape up all the browned bits of beef as the onions and peppers cook.
Remove from heat and stir in the paprika, marjoram, salt and pepper.
Add beef back to dish, toss well to mix thoroughly.
Add the tomatoes, tomato paste, potatoes, beef broth, bay leaf.
Bring to a boil, cover, reduce the heat to medium, and simmer for 40 minutes (see note).
Serve. Add salt or Eros Pista chili pasta to taste.

Notes

This stew is technically done after an hour - however, I personally like to let it simmer for 2-3 hours, minimum. This will give a richer, heartier, thicker stew as the potatoes and peppers break down into the stew, and provide intense flavor with super-tender beef. Add more water if needed cooking longer.

You can skip the vegetables (bell peppers, carrots) or add others (celery, cauliflower) as desired. Diced tomatoes can also be skipped, but do not skip tomato paste.

Nutrition