The Hungarian goulash includes different main nutritious ingredients, such as beef, vegetables, and paprika. It’s an easy recipe for a warming soup which you can make at home. Follow the step by step instructions with pictures further down.
We make different types of goulash when the days get colder and shorter. I enjoy them all, and in fact, I always end up discovering new versions.
The Hungarian goulash is a classic soup in central Europe, so to say in the countries surrounding Hungary. Austria and Germany have a rich goulash culture as well, such as the Beef goulash with is mostly served with homemade Spätzle noodles.
In a way, Austrian goulash is mostly served and enjoyed as a meat dish with a sauce, paired with potatoes or noodles.
Therefore, I think some people in this world might get confused when they see a goulash, not knowing if they will get a liquid soup served or a thick main dish with a side.
Today’s Hungarian goulash is not a traditional goulash recipe because the real deal would include ingredients of other times and the soup would be for example without tomatoes. The sophisticated tongue of today enjoys the 21st-century version, and besides Hungarian chefs prepare the goulash no other way these days.
The easy Hungarian goulash is my go-to dish when I am out of dinner ideas. The fun thing is that everybody loves goulash, Europeans and Asians alike since it has great flavor and satisfies one’s food needs without any heated spices.
There are other goulash varieties for you to try out, such as the Romanian Pork Goulash.
This particular recipe is gluten-free, but not Vegetarian. For a Vegetarian version check out the Potato Goulash, which is similar.
When you get the beef meat, ask for beef shank. In central Europe, one can ask for “Goulash” meat too and the butcher will know what to get you. Beef shank cuts are the way to go when making goulash because the meat has fewer fats and gets very soft after cooking it slowly for a while.
Goulash needs to cook on slow heat so that the soup gains on flavor and the meat doesn’t get overcooked. The soup gets better when you reheat it. This recipe makes up a bigger batch, simply because when you make goulash you tend to eat it the next days as well. It can be stored in the fridge or goulash can be frozen well too.
The Hungarian Goulash can be served with a red cabbage side dish, a cabbage or a green salad. We frequently enjoy Goulash with local black bread (common in Austria and Bavaria), sunflower bread and similar. I think the goulash would be great with this GF artisan Teff flour bread too!
Easy Hungarian Goulash Recipe below:
- 1 big Onion
- 2 Garlic pods
- 90 grams Carrot or 1 regular sized Carrot or 3.2 oz
- 150 grams Potatoes or 2 smaller sized Potatoes or 5 oz
- 350 grams Beef shank meat or 12 oz
- 2 Sausages such as Wiener, Frankfurter, Strasbourg pork sausages
- 2 Tablespoons Olive Oil
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
- 1½ Tablespoons Caraway powder or 1 Tablespoon Caraway powder and ½ Tablespoon Caraway Seeds
- 2 Tablespoons sweet Paprika powder
- 3 Tablespoons Tomato paste
- 500 milliliter Water or 17 fl oz or 2 cups
- small Bay leaf
- Cream or Sour cream to garnish
- Cut the onion into slices, chop the garlic. Then peel the carrot, quarter it and cut small. Peel the Potatoes as well, cut into smaller pieces. The beef needs to be cut into bite sized cubes and the sausages can be cut into slices.
- In a pot add the Olive Oil and fry the onion soft. Then add the garlic, carrot and potatoes and stir fry for a few minutes. Then add the beef cubes and sliced sausages.
- Continue to add in salt, pepper, caraway and paprika powder. Mix the whole content quickly and add the tomato paste and finally the water. Stir well and season with the bay leaf.
- Make it cook for a few minutes until it bubbles then reduce the heat and let if simmer and cook slowly covered for at least 2 hours. Add water if it gets dry.
- Once cooked, serve hot and with some cream.