Beef Goulash (Hungarian Traditional Meal) Soup and a Stew Recipe

Beef Goulash—the very name conjures up images of rustic Hungarian kitchens, wafts of sweet paprika, and the warmth of a cozy hearth. It’s a recipe that has traveled through time and been cherished by generations of Hungarians.

 In my own culinary journey, I stumbled upon this gem during a visit to Budapest, where I had the privilege of tasting an authentic Beef Goulash. The rich, savory flavors, the tender chunks of beef, and the unmistakable aroma of paprika left an indelible mark on my palate. This dish tells the story of Hungary’s hearty cuisine, a blend of tradition and comfort that’s meant to be shared and savored.

Why I Like the Recipe and Why You Will Want to Try It

There’s something incredibly satisfying about Beef Goulash. The melding of flavors and textures is a symphony for the senses. The seared beef, caramelized onions, and earthy caraway seeds create a foundation of depth, while the sweet Hungarian paprika infuses every bite with warmth and character. 

What makes this dish truly special is its versatility—you get both a hearty soup and a substantial stew in one recipe. It’s the kind of meal that soothes your soul on a chilly evening or invites friends and family to gather around the table. Plus, the optional dollop of sour cream and fresh parsley add a delightful touch. Trust me, once you try it, you’ll understand why it’s a Hungarian classic that deserves a place in your kitchen.

Key Ingredients You’ll Need: Crafting the Goulash

To bring this delicious Hungarian Beef Goulash to life, you’ll need:

• 2 pounds of beef chuck steak, cut into 1-inch cubes: The beef forms the heart of this dish, becoming tender and flavorful as it simmers.
• 2 large onions, finely chopped: Onions provide a sweet and savory base for the goulash.
• 3 cloves of garlic, minced: Garlic adds a fragrant depth to the dish.
• 2 tablespoons vegetable oil: Vegetable oil is used for searing the beef and sautéing the aromatics.
• 3 tablespoons sweet Hungarian paprika: Sweet paprika is the star spice, infusing the goulash with its distinctive flavor and color.
• 1 teaspoon caraway seeds: Caraway seeds add a subtle earthiness and a touch of bitterness.
• 4 cups beef broth: Beef broth forms the hearty foundation of the soup and stew.
• 4 large potatoes, peeled and diced: Potatoes contribute to the stew’s heartiness and texture.
• 1 red bell pepper, diced: The red bell pepper adds a vibrant color and a hint of sweetness.
• Salt and pepper to taste: Seasoning is key to bringing out the flavors.

Instructions: Crafting the Perfect Beef Goulash

Now, let’s dive into the steps to creating this Hungarian masterpiece:

1. Sear the Beef:
   • Heat the vegetable oil in a large pot over medium-high heat.
   • Add the beef cubes and sear them until they turn brown on all sides. Remove the beef from the pot and set it aside.
2. Sauté the aromas:
   • In the same pot, add the chopped onions and minced garlic. Sauté until they become soft and translucent.
3. Add Paprika and Caraway Seeds:
   • Stir in the sweet Hungarian paprika and caraway seeds, allowing them to release their flavors for a minute.
4. Return Beef and Add Broth:
   • Return the seared beef to the pot and pour in the beef broth.
   • Season with salt and pepper to taste.
   • Cover the pot with a lid and simmer for 1.5 hours, or until the beef becomes tender.
5. Add Potatoes and Bell Pepper:
   • Add the diced potatoes and red bell pepper to the pot. Continue simmering, uncovered, until the potatoes are fork-tender, about 20–30 minutes.
6. Serve:
   • Ladle the beef goulash soup into bowls, garnishing with a dollop of sour cream and a sprinkle of fresh parsley if desired.
   • Serve the beef stew portion on plates alongside.

There you have it—a taste of Hungary’s heartiness, ready to be enjoyed in your own kitchen. Bon appétit!

Beef Goulash (Hungarian Traditional Meal) Soup and a Stew

Indulge in the rich and savory flavors of Hungarian cuisine with this classic Beef Goulash recipe. This hearty dish offers both a soup and a stew variation, showcasing tender beef chuck steak, potatoes, and a generous helping of paprika. Perfect for those craving comfort food with a touch of Eastern European flair, this recipe is sure to delight your taste buds.

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Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Main Course

Cuisine Hungarian

Servings 6

Calories 450 kcal

Equipment

• Large, heavy-bottomed pot with lid
• Cutting board and knife
• Wooden spoon
• Measuring cups and spoons
• Ladle
• Soup bowls and stew plates

Ingredients

  

For the Beef Goulash:

• 2 pounds beef chuck steak cut into 1-inch cubes
• 2 large onions finely chopped
• 3 cloves garlic minced
• 2 tablespoons vegetable oil
• 3 tablespoons sweet Hungarian paprika
• 1 teaspoon caraway seeds
• 4 cups beef broth
• 4 large potatoes peeled and diced
• 1 red bell pepper diced
• Salt and pepper to taste

For Serving:

• Sour cream optional
• Fresh parsley chopped (optional)

Instructions

 

Sear the Beef:

• Heat the vegetable oil in a large pot over medium-high heat.
• Add the beef cubes and sear them until they turn brown on all sides. Remove the beef from the pot and set it aside.

Sauté the Aromatics:

• In the same pot, add the chopped onions and minced garlic. Sauté until they become soft and translucent.

Add Paprika and Caraway Seeds:

• Stir in the sweet Hungarian paprika and caraway seeds, allowing them to release their flavors for a minute.

Return Beef and Add Broth:

• Return the seared beef to the pot and pour in the beef broth.
• Season with salt and pepper to taste.
• Cover the pot with a lid and simmer for 1.5 hours, or until the beef becomes tender.

Add Potatoes and Bell Pepper:

• Add the diced potatoes and red bell pepper to the pot. Continue simmering, uncovered, until the potatoes are fork-tender, about 20-30 minutes.

Serve:

• Ladle the beef goulash soup into bowls, garnishing with a dollop of sour cream and a sprinkle of fresh parsley if desired.
• Serve the beef stew portion on plates alongside.

Notes

Tips:

• Adjust the level of paprika to your spice preference; for extra heat, use hot Hungarian paprika.
• This dish pairs wonderfully with crusty bread or dumplings.
• Make it a day ahead; goulash tastes even better when reheated.

 

Nutrition (per serving):

• Calories: 450 kcal
• Fat: 22g
• Carbohydrates: 35g
• Protein: 28g
• Fiber: 5g

Keyword beef soups

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