With temperatures cooling (everywhere except here in South Florida!), and the winter season around the corner, I love to bring my family together over a delicious pot of Hungarian Goulash. My husband’s father’s side of the family is from Hungary, and we have eaten quite a bit of authentic Hungarian food over the years. In fact, his grandparents and his father still speak fluent Hungarian in their homes.
The goulash recipe I’m serving up today is a traditional Hungarian Goulash…
This savory stew has the perfect balance of vegetables with protein, and warm tasty broth with hearty chunks of meat. It’s a satisfying, well-balanced meal, and I find it quite healthy too!
For busy families, like my own, its a complete all-in-one dish they always enjoy. For a distinct and authentic flavor, I learned to use Hungarian paprika over our American type. It’s a bit darker, richer and adds unique flavor. It’s so delicious!
Ready to get started on this full flavor comfort food?? Great!
Here’s what you’ll need to make this Hungarian Goulash recipe, that’s filled with simple, fresh ingredients for your family:
Hungarian Goulash Recipe
- 1 large yellow onion, diced small
- 3 lbs of chuck or stew beef (Our store sold packages pre-cut, but you can always buy a shoulder or round and cut them into 1”x 1” cubes)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tbsp olive or canola oil
- 2 medium sized green peppers
- 5 medium vine ripe tomatoes
- 8 cups water
- 4 large Baking potatoes (We used an Idaho type, red or your favorite can be substituted too)
- 1 teaspoon Hungarian Paprika
- 1 teaspoon Caraway Seeds
- Additional salt and pepper to taste
- Warm up a large soup pot on medium heat. (We used a 2 gallon stock pot) Coat the bottom with oil and add onions. Sautee for 3 minutes, watching the onions become translucent then add the meat. Season with salt and pepper and continue stirring every few minutes to develop a caramelized texture.
- Next add your tomatoes and peppers. Stirring the vegetables every few minutes to cook them down will release great flavor.
3. Now its time to add your water and 45 minutes to the clock. You’re almost done!
4. We add the potatoes, paprika and caraway seeds in towards the end and cook for 20 more minutes on a high boil. This keeps the potatoes crisp (not mushy) and the aromas of the seasoning mild and balanced. Taste and add any additional salt or pepper if necessary.
5. Let the dish cool and serve! You have a beautiful comfort dish for the family, Hungarian Goulash.
TIP – the longer you let this sit, the more flavorful the meal will become. This goulash recipe tastes especially amazing as leftovers the next day after you make it!