Everyday KitchenSearch all recipes

German/Central European · Soups

Hungarian Goulash

Non-vegEasy

Diet: Non-veg · High-protein

Hungarian Goulash is a German/Central European dish. Take the pan off heat before adding paprika to prevent burning.

Prep
25 min
Cook
135 min
Total
160 min
Servings
6
Difficulty
Easy
Cuisine
German/Central European
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Hungarian Goulash.
Representative photograph of Hungarian Goulash. Garnishes and presentation may differ. Photo credit and licence
0 of 3 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Base

Soup

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Base · About 10 min

  1. Brown beef in oil from 40 ml neutral oil, 800 g beef chuck, cubed, 300 g onion, chopped, 25 g sweet paprika, 1 tsp caraway, 20 g garlic, add onion 10 minutes. Remove briefly from heat and stir in paprika, caraway and garlic.

Soup · About 90 min

  1. Add 400 g tomatoes, chopped, 1500 ml beef stock, 300 g carrots, sliced, 1 tsp salt; simmer covered 90 minutes.

Finish · About 30 min

  1. Add 500 g potatoes, cubed, 200 g green pepper, chopped; simmer 25–30 minutes until potatoes and beef are tender.

    Check: Look for this result: potatoes and beef are tender.

Tips

  • Take the pan off heat before adding paprika to prevent burning.
  • Judge Hungarian Goulash by the texture and doneness signs in its steps. Your pan and heat affect how long Hungarian Goulash takes to cook.

Substitutions

  • Use a little smoked paprika for a different flavour.

Storage

  • Get perishable Hungarian Goulash into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Hungarian Goulash within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Hungarian Goulash to 74°C / 165°F, stirring or turning it for even heating. When Hungarian Goulash is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Hungarian Goulash includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Hungarian Goulash becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Hungarian Goulash one day ahead. For Hungarian Goulash, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Hungarian Goulash on the day of serving.

FAQ

What matters most when making Hungarian Goulash?

Take the pan off heat before adding paprika to prevent burning.

What can I substitute in Hungarian Goulash?

Use a little smoked paprika for a different flavour.

Can I prepare Hungarian Goulash ahead?

Prepare the measured ingredients for Hungarian Goulash one day ahead. For Hungarian Goulash, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Hungarian Goulash on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes