Hungarian Goulash

Hungarian Goulash is a beef stew originating during the middle ages in Central Europe. This stew is named after the cattle herdsman (cowboys) of Hungary called ‘gulyás’. I can’t verify this, I’m only speculating, but I’m guessing this spicy beef recipe was a big influence on the American cowboy’s spicy chuckwagon beef chili. What cowboy doesn’t like spicy beef stew?

The Hungarian goulash recipe is flavored with paprika, caraway seeds, onions, and plenty of garlic. I keep the seasonings of this goulash recipe very true to the traditional recipes. However, I do like to add a few stew ingredients that may or may not be authentic to goulash. That being carrots, mushrooms, and occasionally potatoes, depending on the type of noodles I serve with it.

Funnily enough, there is only one school lunch I remember from my childhood, and it is Hungarian Goulash. I’m positive the lunch-ladies version of Hungarian Goulash at my elementary school was in no way, shape, or form authentic. It was basically like a hamburger helper with goulash seasonings, but it was so good that I still remember it today.

Hungarian Goulash Ingredients

• Beef and Beef Stock: Yeah, beef! Goulash is a beef stew after all. Chuck roast is what I typically use for stew meat. It is well-marbled and is perfect for braising. I prefer to buy the roast whole and dice it myself so I can see exactly what it looks like, and I can dice the beef the size I want.
• Carrots, Onions, Garlic, Tomatoes, and Mushrooms: The base of the stew and a traditional mirepoix, plus tomatoes. I can’t say all of these ingredients are 100% traditional Hungarian Goulash, but they do add tremendous flavor and the veggies help round out the meal.
• Seasonings: Paprika, Caraways Seeds, Oregano, Salt, and Black Pepper: The paprika and caraways seeds are very traditional in this stew and are what makes the flavor of Hungarian Goulash so fantastic. The color of the paprika gives the goulash its beautiful, mouthwatering look.
• All-Purpose Flour: A little flour helps thicken the sauce, and the sauce in this Goulash recipe is amazing! You’ll need plenty of noodles to soak it up.
• Vinegar: Once you finish braising the goulash, I like to add a splash of white wine vinegar. Just that little whisper of acid adds a great depth of flavor and character to the goulash. I have also used malt, Balsamic, and red wine kinds of vinegar with great success.

I use large diced Chuck Roast in my Goulash Recipe

Here is my recipe for Hungarian Goulash

Print Recipe

4.59 from 12 votes

Hungarian Goulash

Hungarian Goulash is a beef stew originating during the middle ages in Central Europe. Spiced with lots of paprika, garlic, caraway seeds.

Prep Time30 minutes mins

Cook Time2 hours hrs 30 minutes mins

Total Time3 hours hrs

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Course: Main Course

Cuisine: Hungarian

Keyword: Goulash, Hungarian Goulash

Servings: 8

Calories: 703kcal

Ingredients

• 2 1/2 Pounds Chuck Roast 1 to 2-inch dice
• 2 Teaspoons Salt
• 1 Cup Onions Diced
• 3 Cups Carrots 1-inch dice
• 16 Ounces Cremini Mushrooms Sliced
• 2 Teaspoons Garlic Crushed and chopped
• 1/2 Cup All-Purpose Flour
• 16 Ounce Can Low-Sodium Diced Tomatoes
• 1 Quart Low-Sodium Beef Broth
• 1 Teaspoon Black Pepper
• 3 Tablespoons Paprika
• 1 Teaspoon Dried Oregano
• 2 Teaspoons Caraway seeds Whole
• 2 Tablespoons White Wine Vinegar Or Balsamic, Malt, or Red Wine Vinegar

Noodles

• 1 Pound Egg Noodles
• 1 Bunch Flat-leaf Parsley

Instructions

• Preheat oven to 325°F
• Heat a large, heavy-bottomed, oven-proof pot over medium-high heat. Brown the beef in 3-batches until well browned. Once all browned, return to the pot and add salt, onions, mushrooms, carrots, and garlic. Cover and sweat for 5-minutes until the mushrooms release their liquid. Uncover and continue to saute for 10-15 minutes.
  
• Add all of the remaining seasonings along with the all-purpose flour and stir to completely cover all ingredients in the flour. Add the tomatoes and beef broth and bring to a boil.
• Cover, and place the pot in a preheated oven. Braise the stew for approximately 2 1/2 hours until the beef is tender and the veggies are cooked.
  

Noodles

• Cook the noodles according to the manufacturer's instructions
• Serve the Hungarian goulash hot, over hot noodles, garnish with chopped parsley.

Nutrition Facts

Hungarian Goulash

Amount Per Serving

Calories 703 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 8g50%

Cholesterol 145mg48%

Sodium 1051mg46%

Potassium 2942mg84%

Carbohydrates 91g30%

Fiber 14g58%

Sugar 25g28%

Protein 47g94%

Vitamin A 10927IU219%

Vitamin C 91mg110%

Calcium 354mg35%

Iron 14mg78%

* Percent Daily Values are based on a 2000 calorie diet.

Egg noodles are great with the Hungarian Goulash. They soak up all the flavors of the sauce and are Heavenly!

Thank you for visiting my Food Blog. I hope you enjoy my Hungarian Goulash recipe. Please come back and visit again soon! Bon appetit, Steven