Traditional Hungarian Goulash (Gulyás)

Traditional Hungarian Goulash (Gulyás)

Traditional Hungarian Goulash (Gulyás)

Serves 6

Ingredients

  • 2 tbsp lard or vegetable oil
  • 2 large onions, finely chopped
  • 800g beef shin, chuck or braising steak, diced
  • 3 tbsp smoked Hungarian paprika
  • 1 tsp caraway seeds
  • 2 cloves garlic, crushed
  • 2 tbsp tomato purée
  • 1 red pepper, diced
  • 2 medium carrots, sliced
  • 2 parsnips, sliced
  • 2 large potatoes, diced
  • 1.5 litres beef stock
  • 1 bay leaf
  • Salt and black pepper

Method

  1. Heat the lard or vegetable oil in a large heavy pot.
  2. Cook the onions slowly for 15–20 minutes until deeply golden.
  3. Add the beef and brown lightly.
  4. Remove from the heat and stir in the paprika (this prevents it burning and becoming bitter).
  5. Add garlic, caraway seeds, tomato purée and pepper.
  6. Return to the heat and cook for 2 minutes.
  7. Pour in the stock and add the bay leaf.
  8. Simmer gently for 1½–2 hours until the beef is tender.
  9. Add carrots, parsnips and potatoes.
  10. Cook for a further 30–40 minutes until the vegetables are soft.
  11. Season generously.

Serving Suggestions

Serve with:

  • Crusty bread
  • Buttered rye bread
  • Hungarian csipetke dumplings if you'd like authenticity