One of the most famous Hungarian dishes is beef goulash, a hearty beef and bell pepper stew in a rich tomato sauce. It is flavoured with smoked paprika, garlic, and pepper. There are many variations of the dish, with recipes passed from one generation to the next. Some people serve it as a soup or stew on its own. Others serve it with either potatoes or white rice. Traditionally, beef goulash is topped with soured cream.
How to Make Hungarian Beef Goulash
There are two ways that I make this stew, depending on the time I have available. I have decided to include both methods of making Hungarian beef goulash so that you can choose the best option.
The first method, which is also the traditional way of making Hungarian goulash, involves browning the braising steak, then adding the other ingredients to the pot and cooking in the oven to create a hearty and tasty stew.
My preferred method of making a goulash, the non-traditional way, is to slow-cook a beef joint either in the oven or a slow cooker. I start cooking in the morning, so the meat is falling apart by the time I return home. When I am ready to make tea, I brown off the onions and peppers. I then add the other ingredients, including the beef, before cooking on the stove to combine the flavours.
When you look at the time it takes to make the two methods, the second method seems longer due to the longer cooking time for the meat. However, that takes place while you are out or doing other jobs. Therefore, it is quicker to make at mealtime, so ideal for people with busy lives.
Whichever method of making this Hungarian dish you choose, the result is a tasty and warming stew. Here is our easy recipe for Hungarian beef goulash.
Beef Goulash: An Easy, Traditional Hungarian Dish
Course: International Recipes, Recipes, Recipes with MeatCuisine: HungarianDifficulty: Easy6
servings15
minutes2
hours30
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Served withour sour creamBeeg goulash is one of the best-known classic Hungarian dishes, and it is unbelievably simple to make. Here is an easy step-by-step guide to making our Hungarian beef goulash recipe.
Ingredients for Hungarian Beef Goulash Recipe
1 kg braising steak or beef joint, depending on the chosen method
2 medium white onions, sliced
3 bell peppers
1 litre of beef stock (method 1)/ 1 litre of roasting juices (method 2)
1 tablespoon each of hot smoked paprika and regular paprika
400g tin of chopped tomatoes
4 garlic cloves, crushed
3 tablespoons tomato puree
2 bay leaves
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Directions: How to Make Hungarian Beef Goulash (Method 1)
- Preheat the oven to 170C/ 340F.
- Trim any excess or hard fat from the beef, cut it into chunks (unless you have bought diced beef), and then season the meat with salt and pepper.
- Add oil to a large ovenproof pot or pan, and put it over high heat.
- Fry the meat while turning regularly until it is browned on the sides.
- Next, add the onions to the pan and cook for a further five minutes until the onions have softened, then add the garlic before cooking for another minute.
- Sprinkle the paprika and hot smoked paprika into the pan, add the bay leaves, then cover the mixture with beef stock, tomatoes, and tomato puree. Stir the mixture and season with salt and pepper.
- Bring to a simmer for 20 minutes before covering the pan with a lid or some aluminium foil and transferring it to the oven to cook for 90 minutes.
- Remove the pot from the oven and add the chopped peppers, then return to the oven for another hour.
- Remove from the oven and serve the beef goulash with rice or potatoes and sour cream.
- How to Make Goulash (Method 2- NB: This method will take up to five hours)
- Preheat the oven to 120C/ 250F.
- Put the beef in a roasting tin, cover with just over a litre of water, and season with salt and pepper.
- Cover the tin with aluminium foil and put in the oven for at least five hours.
- Thirty minutes before the end of cooking (I do this when I come home from work), remove the foil, and turn the meat. Doing so will allow the beef to brown and make the meat equally tender throughout.
- While the meat is in the last stages of cooking, add the oil to a large pan and put over medium-high heat on the hob.
- Add the peppers and onion to the pan and cook for approximately ten minutes, or until the vegetables are softened and beginning to brown, stirring several times to ensure even cooking.
- Next, add the crushed garlic, paprika, and hot smoked paprika to the pan, and cook for another few minutes.
- Add the bay leaves, chopped tomatoes, tomato puree, and stock to the pan, then stir the ingredients together and season with salt and pepper.
- Reduce the heat so the ingredients are simmering.
- Take the meat out of the oven and transfer the beef to a plate to cook.
- Pour the juices from the pan into the other ingredients on the hob.
- The meat should be tender enough to break apart with your fingers or two forks. Break the meat into chunks and add to the pan.
- Leave to simmer for 20 minutes, then serve with rice or potatoes and sour cream.
Additional Tips for Making Beef Goulash
- Omit the sour cream as a garnish if you follow a dairy-free diet.
- Try adding a chilli or a teaspoon of chilli powder to give the beef goulash an extra kick.
- Adding a glass of red wine to the recipe at the same time as the stock will enhance the dish’s flavour.
- Bread is a delicious way of mopping up the sauce.
If you enjoy beef dishes, you might also like to try our recipes for beef stew and dumplings, spicy beef tacos, and beef massaman curry.
Did you enjoy our recipe for Hungarian beef goulash? Let us know in the comments below.