Meat Goulash Recipe: Traditional Hungarian Dish

Goulash is a hearty meat stew or soup associated with Hungary and other parts of Central and Eastern Europe. Regional versions are also found in Austria, Slovakia, the Czech Republic, Germany, northern Italy and the Balkans.

The dish may be served on its own as a soup or accompanied by bread, rice or spaetzle. Some versions contain potatoes, while others do not. Paprika is the defining seasoning.

Goulash can be prepared with beef, pork, lamb or sausage. Slow cooking for two to three hours makes the meat tender and develops a rich broth.

Meat Goulash Recipe

Ingredients

• 1 kg stewing beef, cut into medium cubes
• 500 g potatoes, cut into medium cubes
• 1 liter meat broth or water, plus more if needed
• 2 large onions, diced
• 1 large pepper, diced
• 2 medium tomatoes, chopped
• 1 tablespoon ground paprika or paprika paste
• Wheat flour, for lightly coating the meat
• Salt and black pepper
• Vegetable oil or lard, for cooking

Preparation

1. Cut the onions, pepper, tomatoes and potatoes into medium-sized pieces.
2. Trim the beef and cut it into cubes of a similar size. Season with salt and pepper, then coat it lightly with wheat flour.
3. Heat vegetable oil or lard in a large pot. Brown the meat quickly on all sides, then transfer it to a plate.
4. In the same pot, sauté the onions and pepper in the remaining fat until softened.
5. Return the meat to the pot. Add the chopped tomatoes and cook, stirring, for a couple of minutes.
6. Add the broth or water and the paprika.
7. Reduce the heat to medium-low, cover the pot and simmer for about 2 hours. Stir occasionally and add more hot broth or water if the liquid becomes too low.
8. Taste and adjust the salt. When the meat is tender, add the potatoes and cook for about 15 minutes more, or until the potatoes are done.
9. Serve hot as a thick soup or stew.

Recipe Tips

• Choose good-quality stewing meat with relatively little excess fat.
• Hot paprika may be used for a spicier goulash. If it is unavailable, add a small amount of fresh or dried chili.
• For deeper flavor, use homemade meat broth prepared with bones rather than stock cubes.
• Heat any additional broth or water before adding it to the pot.
• Keep extra broth available if you prefer a soup-like consistency.
• Some Hungarian preparations omit tomatoes and use a larger quantity of peppers instead.