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Beef goulash served in a rustic bowl
Traditional Hungarian beef goulash with potatoes and carrots

Beef goulash

Author: Flavelo
Recipes Main Courses
Goulash is neither a stew nor a soup, but the golden mean between the two. The ancient dish of herdsmen, whose soul is provided by the 'pörzsanyag' (searing of the meat) and quality paprika. During the long, slow cooking, the collagen in the beef turns into gelatin, giving the soup its body and silky texture.
🕒 Prep Time 20 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot
  • Wooden spoon

Instructions

1 ✓

Wipe the diced meat dry, and sear in hot lard in batches until crusted. Remove and set aside.

Tip: If the meat is wet, it will steam instead of searing (Maillard reaction), and be tasteless.
2 ✓

In the remaining fat, sauté the finely chopped onion until translucent. Remove from heat, stir in the paprika, caraway, and crushed garlic.

Tip: The paprika's colour and flavour dissolve in the fat.
3 ✓

Add a little water and the tomato purée, then boil down until the fat separates (making the stew base).

Tip: This deepens the flavours.
4 ✓

Return the meat, salt, add the bay leaf, and pour in enough water/stock to just cover. Cook covered on low heat for approx. 90 minutes until the meat is almost tender.

Tip: Beef needs time to tenderise.
5 ✓

Add the sliced carrots and diced potatoes. Top up with remaining liquid to soup consistency, and cook until done (approx. 20-30 minutes).

Tip: The potato starch will thicken the soup slightly.

Recipe FAQ

Why is the soup bitter?
The paprika likely burnt. Always pull the paprika off the heat before adding it to the fat, as its sugar content burns in moments.

Ingredients

  • 500 g Beef shin or neck (diced)
  • 2 pcs Onions
  • 3 cloves Garlic
  • 20 g Paprika powder
  • 50 g Tomato purée (or 1 fresh tomato)
  • 2 pcs Carrots
  • 300 g Potatoes
  • 1 l Beef stock (or water)
  • 3 tbsp Lard or oil
  • 1 tsp Salt
  • 1 tsp Ground caraway seeds
  • 2 pcs Bay leaves