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A hearty bowl of homemade Hungarian goulash filled with tender beef, potatoes, carrots, and red peppers, topped with a dollop of sour cream and fresh parsley.

Hungarian Goulash

5 from 1 vote
A deeply warming Hungarian Goulash layered with slow-simmered spices and tender beef.
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Prep Time 20 minutes
Cook Time 1 minute
Simmer Time 40 minutes
Total Time 1 hour 1 minute
Servings: 6
Course: Main Course, Stew
Cuisine: Central European, Hungarian
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 tablespoons pork lard traditional fat for deep flavor
  • 2 pounds yellow onions ,chopped aromatic base
  • ⅓ cup Hungarian sweet paprika quality paprika for rich color
  • 2 pounds stewing beef ,cut into ½-inch cubes tender cut preferred
  • 6 cloves garlic, minced fresh for best aroma
  • 3 red bell peppers, diced sweetness and body
  • 1 yellow bell pepper, diced color and balance
  • 3 tomatoes , diced adds acidity and depth
  • 3 carrots diced natural sweetness
  • 3 medium potatoes cubed hearty texture
  • 6 cups beef broth flavorful simmering liquid
  • 1 bay leaf earthy aroma
  • 1 ¼ teaspoons salt season to taste
  • ¾ teaspoon black pepper ,freshly ground warm spice
  • ¾ teaspoon crushed caraway seeds optional traditional note

Equipment

  • 1 Dutch oven or heavy cast-iron pot tight-fitting lid and thick base to prevent scorching during slow cooking
  • 1 Large enameled cast-iron or stainless steel pot spacious alternative for prepping and simmering all ingredients
  • 1 8-inch chef’s knife sharp blade ideal for chopping onions, peppers, tomatoes, and vegetables
  • 1 Wooden spoon or silicone spatula helps stir and lift browned bits from the bottom of the pot
  • 1 Ladle useful for serving the goulash neatly into bowls

Method
 

  1. Warm the lard in a heavy pot over medium-high heat and sauté the onions until golden around the edges.
  2. Add the beef and cook until the pieces begin to develop light browning.
  3. Stir in the bell peppers, tomatoes, and garlic, letting them soften and release their juices.
  4. Take the pot off the heat and blend in the paprika, salt, pepper, and caraway to avoid scorching the spices.
  5. Pour in the broth, add the bay leaf, return to heat, bring to a boil, then cover and gently simmer for 40 minutes.
  6. Add the carrots and potatoes, bring back to a boil, reduce heat again, cover, and cook for 30–40 minutes until the beef is tender.
  7. Remove the bay leaf and adjust salt to taste before serving.

Nutrition

Serving: 380gCalories: 690kcalCarbohydrates: 34gProtein: 39gFat: 48gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 2gCholesterol: 135mgSodium: 1750mgPotassium: 1500mgFiber: 9gSugar: 15gVitamin A: 10900IUVitamin C: 160mgCalcium: 140mgIron: 7mg

Notes

A slow-simmered bowl of comfort that brings back memories of crisp evenings and warm kitchens. Let the aroma fill your home and anchor you to the moment.

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