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READY IN 2 hrs
45 mins
Hungarian Goulash Recipe

Hungarian Goulash

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again

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A highly seasoned soup or stew of meat and vegetables, flavoured with paprika. Originally made by Hungarian herdsmen, this recipe retains the original essence of a goulash which was more a soup than a stew. This hearty beef goulash will easily feed a hungry family on chilly nights. Very simple to make, and will be welcomed by all.

Try to use waxy potatoes if possible. What’s the difference between Waxy and Floury Potatoes? Waxy potatoes (like Charlotte or Maris Peer) are translucent and feel moist and pasty. They are good at staying firm and keeping their shape so they make great salad potatoes (and great gratins!). Floury potatoes (like Estima, King Edward, Maris Piper, Desiree) are brighter and more granular in appearance with a drier feel. They're better for dishes where you want fluffy potatoes or for mash.

      Preparation Time: 30 Minutes

      Cooking Time: 2 Hours 15 Minutes

Ingredients for Hungarian Goulash

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
Serves 6:
large onions
1lb 12oz
stewing beef
red bell pepper
1 can
(14oz - 400g) chopped tomatoes in rich tomato juice
4.25 pints
beef stock (from cubes)
2 tablespoons
1lb 12oz
2 tablespoons
duck fat, goose fat, or beef fat
1 tablespoon
lemon juice
1 tablespoon
crême fraîche


How to Cook Hungarian Goulash

  1. Peel and chop the onions and add to a large pan with 2 tablespoons of duck, goose or beef fat. Heat gently for 10-12 minutes to soften (don't allow them to brown). Meanwhile, cut the beef into cubes of about 1¼" - 3cm or more. Add the meat to the onions along with the paprika, salt, and freshly ground black pepper. Stir well and regularly to allow the meat to brown on all sides (about 5 minutes).
  2. Meanwhile, peel the red pepper, remove the seeds and cut the flesh into thin strips. Add these, along with the chopped tomatoes and their juice to the pan. Add the beef stock and stir. Bring to the boil then reduce the heat until the liquid simmers. Leave to cook for 1½ to 2 hours, stirring from time-to-time until the meat is tender.
  3. While the meat is cooking, peel the potatoes and cut into pieces roughly the same size as the meat (1¼" - 3cm or more). Add these to the pan and cook for about 15-20 minutes until a fork sinks easily into the potatoes. Season to taste with more salt, pepper and paprika, then serve piping hot.
  4. While the potatoes are cooking, peel and thinly slice a cucumber. Squeeze a little lemon juice over the slices then add a spoonful of creme fraiche and mix. Sprinkle some paprika over the top to serve. The alternate tastes of spicy hot goulash with cold, fresh cucumber, is a delight.

Stir in a tablespoon or two of soured cream before serving for an added dimension.
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Reviews of Hungarian Goulash

Rating 4 out of 5 - Many cooks will make this recipe again August 17 2017
I really enjoyed this version of goulash. I think it's very close to how it would have been made years ago. My husband wondered whether it wouldn't be better as a stew rather than as a soup (had to look it up on Wikipedia to prove that it was originally liquid). Even so, well enjoyed and appreciated. I particularly like the idea of the cucumber and lemon side. It was refreshingly cool.
(3 reviews)

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