Hungarian goulash is a beef soup / stew heavily seasoned with paprika. It’s a warming and comforting dish, perfect for cold days. This national dish of Hungary has many variations. Some say adding vegetables, such as tomatoes, is only a modernized way to cook the dish. Regardless, Hungarian goulash does have one key ingredient that cannot be omitted – paprika, the soul of the dish.
My version of Hungarian goulash uses simple ingredients and is cooked in one pot. It might not be the most authentic one, but it’s absolutely delicious – melt in your mouth beef cooked in a rich, flavorful broth. You will love it.
Ingredients (serves 2):
- 200g beef stew meat
- 1/2 onion
- 2-3 cloves garlic
- 1 tbs paprika
- 150-250g tomatoes
- 1tsb tomato paste
- 1 carrot
- 300-400ml water/ stock
- 1 bay leaf
- 10g pancetta optional
- 1/2 tsb sugar/honey optional
Heat about 1/2 tbs oil in a pot, add stewing beef (cut into 2-3 cm cubes). Cook over medium heat until beef is browned on all sides. Transfer to a plate.
Add chopped onion, garlic, pancetta, saute until onion turns translucent.
Add beef, carrot chunks, saute for 1 minute or so. Stir in paprika, mix well.
Add chopped tomatoes, tomato paste, stir and mix.
Pour in hot water/broth, add bay leaf and sugar/honey. Bring broth to a boil, cover with lid, simmer for about 1 ½ -2 hours or until beef is fork-tender.
Taste and season goulash with salt and pepper, serve immediately. Hungarian goulash is more like a soup, but you can reduce sauce if you fancy a thicker stew.
Serve goulash with bread, biscuits, rice, pasta, etc., the list goes on. I also recommend adding 1tsb sour cream on top, which adds another layer of flavor to the dish.
Warming, flavorful, healthy and filling, Hungarian goulash is a perfect dinner option for winter!