Hungarian Goulash
Cowbridge Kitchen
About This Recipe
Hungarian cuisine is heavily focused on the Paprika spice, in fact Paprika is the national spice of Hungary. Hungarian recipes are created to use up leftovers, so dishes like Soups and Broths as well as Sausages feature in Hungarian Cuisine.
Goulash has to be considered the national dish of Hungary , and when you taste this you will see why. Using only one main spice (Smoked Paprika) this goulash is packed with Vegetables , Beef and a ton of flavour.
You can serve Hungarian Goulash on it's own as a Broth or you can serve it with Rice or even Mashed Potato.
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The history of goulash reflects the cultural and culinary evolution of Central Europe, particularly Hungary, where it originated.
This hearty dish, traditionally made with beef, vegetables, and a variety of spices, has its roots in the 9th century, when Magyar shepherds would prepare a simple stew over an open fire.
The name "goulash" is derived from the Hungarian word "gulyás," which means "herdsman." Over the centuries, goulash evolved from a rustic meal into a symbol of Hungarian cuisine, particularly during the 19th century when it gained popularity among the urban population. The dish is characterized by its use of paprika, a spice that became a staple in Hungarian cooking, introduced from the Americas in the 16th century.
As goulash spread beyond Hungary, it adapted to local tastes and ingredients, leading to various regional interpretations across Europe, including the Czech, Slovak, and Austrian versions.
Today, goulash is celebrated not only for its robust flavor but also for its historical significance, embodying the communal spirit of sharing a warm meal that transcends borders and generations.
30 mins Prep time
1 hr 30 mins Cooking time
Time
This is based on a
249g portion
Calories: 254
Protein: 34g
Fat: 9.4g
Carbohydrates: 7g
Fiber: 1g
Sugar: 2.7g
Nutrition
Servings
Anybody can have a go at this recipe, but you need some experience to make this.
Difficulty
This is a typical Eastern European recipe, goulash is a Hungarian broth created to use up leftovers.
I have used a Cast iron cooking pot for convinience in this recipe.
Cost to make:
£6.76 / $8.56 (Est.)
Equipment:
Shop...
Dutch Oven,
What is Hungarian Goulash
Hungarian goulash is a hearty and flavourful stew that has become a popular dish not only in Hungary but around the world.
Traditionally made with tender chunks of beef, it is simmered slowly with a rich blend of spices, including paprika, which is the star ingredient that gives the dish its distinctive flavor and vibrant red color.
Alongside the meat, you'll often find a medley of vegetables such as onions, carrots, and potatoes, all cooked together to create a comforting and satisfying meal.
The dish can vary in consistency from a thick stew to a soup-like broth, depending on personal preference and regional variations. Often served with crusty bread or dumplings, Hungarian goulash is not just a meal; it's a warm, inviting experience that reflects the rich culinary heritage of Hungary.
Cuisine:Hungarian
ingredients
2 Carrots
2 Tomatoes
1 Green pepper / 1 Red pepper
1 Brown Onion
2 Medium Potatoes
1 Crushed Garlic Clove
2 tbs of Tomato Paste
1 tbs Olive oil
2 tbs Smoked Paprika
1 tsp of Hot Chilli Powder
400 ml Beef stock
Cooking Instructions
- Chop up the onions , carrots , tomatoes, peppers & potatoes into dices and set aside in individual containers.
- Place an oven prof casserole dish on the hob and add a the olive oil or Pork lard (if using)
- Add the Onions to the dish and cook off for a few minutes until soft.
- While the onions are cooking make up the Paprika / Chilli mix in a small pot.
- Add the diced beef to the onions and cook for about 10 minutes, until the beef has started to cook.
- While the beef is cooking make up 400 ml of beef stock.
- Add the garlic then remove dish from the heat while you mix in the Paprika / Chilli powder.
- After mixing in the paprika , return the dish to the heat and mix in the beef stock.
- Add the rest of the veg in any order you like , Carrots , Potatoes , Tomatoes , Peppers .
- Mix all the ingredients together.
- Add the Tomato Paste, mix and cover the dish with it's lid.
- Cook the goulash at 180 c in the centre of the oven for 1 hr 30 mins.
Once this is made you can always keep it warm in the Slow-cooker.
Try different mixtures for a flavour that suits you.
Beef Dripping
Pork Lard
Vegetable Oil
Rapeseed Oil
You need to be caerful not to burn the seeds so only add them in for the last minute of cooking the Beef
