Hungarian Goulash

Hearty. Rustic. Soul-warming.

This traditional Hungarian Goulash is more than just a stew—it's comfort in a bowl. Made with tender chunks of beef, sweet paprika, golden onions, and a medley of vibrant vegetables, this dish simmers low and slow to build deep, rich flavor in every spoonful. Whether you're chasing the taste of your childhood, exploring Eastern European classics, or just craving something cozy and satisfying, this goulash will warm your heart and fill your kitchen with old-world magic. One pot, big flavor, and the kind of aroma that makes neighbors wish they were invited.

Ingredients

3 tablespoons pork lard (or butter or bacon grease)

1½ pounds yellow onions, chopped

¼ cup imported Hungarian sweet paprika

1½ pounds stewing beef, cut into ½-inch pieces

5 cloves garlic, minced

2 red bell peppers, seeded and cut into ½-inch chunks

1 yellow bell pepper, seeded and cut into ½-inch chunks

2 tomatoes, diced

2 carrots, diced (about 175 g)

2 medium potatoes, cut into ½-inch chunks

5 cups beef broth (or water for a more traditional version)

1 bay leaf

1 teaspoon salt

½ teaspoon freshly ground black pepper

½ teaspoon crushed caraway seeds (optional)

Method

Start by heating up some lard in a heavy pot—go traditional if you can, but butter or bacon grease will still bring the flavor. Once it’s nice and hot, in goes the beef. Let it brown up for about 7 to 10 minutes until it’s just starting to caramelize and smell amazing. Scoop the beef out and set it aside for a little rest. It will take a few batches.

Now, in the same pot (with all that glorious flavor still in there), toss in your chopped onions and let them cook down for another 7 to 10 minutes, just until they’re soft, golden, and ready to party.

Next up: Toss in your bell peppers,

tomatoes, and garlic. Let everything mingle and soften together for about 6 to 8 minutes over medium heat. The colors, the smells—it's basically a warm hug for your senses.

Take the pot off the heat—it’s paprika time! Stir it in gently, along with the salt, pepper, and caraway if you’re feeling a little regional flair. Be sweet with that paprika, because if it scorches, it gets bitter, and no one wants that kind of energy.

Pour in your beef broth, drop in the bay leaf. Back to the stove and bring it all to a simmer. Remember to scrape the fond off the bottom of the pot. Once it's bubbling, lower the heat to medium, cover it up, and let it simmer for 40 minutes while the magic works its way in.

After that, add in the carrots and potatoes. Bring it back to a gentle boil, then reduce the heat again, cover, and simmer for another 30 to 40 minutes,

or until the beef is so tender it basically cuts with a spoon.

Take out the bay leaf, give it a taste, and adjust the seasoning if it needs a little love.

Serve it hot and hearty, maybe with a slice of fresh bread or some buttery egg noodles on the side. This isn’t just dinner—it’s pure comfort in a bowl. And look at you, you've nailed it.

Please watch the video below. Enjoy your adventure time in the kitchen.

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Let's make Hungarian Goulash!