Goulash
Goulash is a classic Hungarian soup that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring Beef shin or shoulder (in 3 cm cubes), Onions (finely chopped), Sweet paprika, Caraway seeds, Sweet peppers, Tomatoes, Potatoes, Garlic and Lard or oil, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.
Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.
If you enjoy authentic Hungarian cooking, be sure to also explore our recipe for Halászlé.
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Ingredients
- Beef shin or shoulder (in 3 cm cubes)1 kg
- Onions (finely chopped)1 kg
- Sweet paprika3 tbsp
- Caraway seeds1 tsp
- Sweet peppers2 pieces
- Tomatoes2 pieces
- Potatoes400 g
- Garlic3 cloves
- Lard or oil3 tbsp
- SaltTo taste
Step-by-Step Instructions
5 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Sweat the onion in the lard over a low flame for twenty minutes, until soft and golden. It feels long and pointless, and it is where the sweetness of the sauce comes from.
Take the pan off the heat, add the paprika and caraway and stir. Half a minute later return it to the flame and add the meat.
Cook the meat with the onion covered for half an hour without adding water: it gives up its own. Only then pour in water to the level of the meat.
Simmer for an hour and a half. Add the peppers, tomatoes and garlic forty minutes before the end, the potatoes twenty-five.
Salt it at the very end and let it stand fifteen minutes before serving.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Goulash carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.
Chef Technique Tips
Take the time to thoroughly sear and brown beef shin or shoulder (in 3 cm cubes) in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.
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