Hungarian Goulash
Description
Hungarian Goulash - Authentic recipe from Hungary. Ready in 140 min. Try it now!
Directions
✓ researched- 1
Season 500 g pork (or beef, diced). Finely chop 200 g onions and sauté in oil or lard until golden brown. Remove from heat and stir in 2 tbsp paprika.
⏱️ approx. 12 min💡 Tip: Hungarian goulash (Gulyás) is THE classic Hungarian dish — a hearty stew of meat, onions, paprika and (traditionally) potatoes. Spiced, rich and warming. A national dish.
- 2
Brown the meat in the onion-paprika base. Add 100 g peppers and a little tomato. Deglaze with 500 ml beef stock. Season with caraway and garlic.
⏱️ approx. 12 min💡 Tip: Plenty of onions and sweet Hungarian paprika are the foundation (stir the paprika off the heat, otherwise it burns). Authentic Gulyás is more of a soup or stew (not as thick as Pörkölt). Caraway is typical.
- 3
Cover and braise over low heat for 1.5–2 hours until the meat is tender. Optionally add potatoes and peppers to cook with it. Season to taste with salt.
⏱️ approx. 12 min💡 Tip: Hungarian goulash is served with fresh bread, dumplings (Csipetke) or as a soup. The hearty, paprika-rich stew is a national dish — warming and aromatic. Serve with sour cream and bread.
Recipe video
YouTubeExternal video for inspiration – ingredients and preparation may differ from our recipe. Playing it connects to YouTube (Google).
📜 Origin & History
Gulyás (goulash) originated in the 9th century as a stew of Hungarian cattle herders, who boiled dried meat with water while on the move. The modern form with paprika developed after its introduction in the 16th century. In the 19th century, goulash became a symbol of Hungarian national identity and spread throughout the Austro-Hungarian Monarchy. The dish traditionally consists of beef, onions, paprika, and potatoes as a thin soup.
🗺️ Where is Ungarisches Gulasch cooked?
National
Main regionUngarisches Gulasch ist ein traditionelles Gericht, das in ganz Ungarn beliebt ist und oft bei festlichen Anlässen serviert wird.
🌿 Regional variants
With Beef
With beef — the classic version.
With Potatoes
With potatoes — served as a soup (Gulyásleves).
🍷 What goes with it?
With bread. With dumplings (Csipetke). As a soup or stew. With sour cream.
Frequently Asked Questions
Gulyás or Pörkölt?
In Hungary, Gulyás is more of a soup or thin stew (with potatoes and plenty of liquid). The thick 'goulash' found across Central Europe is closer to Pörkölt (a braised dish). Both feature paprika.
Which paprika powder?
Sweet Hungarian paprika is essential — it gives colour and aroma. Stir it in off the heat (otherwise it turns bitter). High-quality, fresh paprika makes all the difference.
Why so many onions?
Plenty of onions (often close to the weight of the meat) are the foundation — they break down during braising and thicken and sweeten the sauce. This is characteristic of Hungarian braises.
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Ingredients
verified- Pork500 g
- Onion200 g
- Paprika100 g
- Paprika powder2 tbsp
- Beef broth500 ml
Nutrition per serving
🌿 More from this culinary tradition
Classics with related regional roots, based on typical growing and dissemination areas.
