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Kettle goulash served smokily and richly with fresh bread
Kettle goulash with smoky flavour, rich vegetables and tender beef served.

Traditional kettle goulash soup

Author: Flavelo
Recipes Main Courses
Goulash is more than food: it's the taste of the Hungarian plain. The shape of the bogrács (kettle) isn't accidental: wide at the bottom, narrowing upwards, allowing heat to circulate, so the food doesn't just cook from below but 'rotates' in the liquid. The secret is the 'pörkölt base': the trinity of onion, fat, and paprika, upon which the soup is built. A real goulash needs no roux; the onion and meat collagen thicken the broth.
🕒 Prep Time 15 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 15 mins
🍽️ Servings 5 servings
🔥 Calories 700 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Kettle (bogrács) or heavy-bottomed pot
  • Wooden spoon

Allergen Information

⚠️ Celery

Instructions

1 ✓

Dice the bacon and render its fat in the kettle. You can remove the cracklings or leave them in.

Tip: The smoked fat gives the base flavour.
2 ✓

Sauté the finely chopped onion in the fat until golden yellow. This can take 15-20 minutes. At the end, add crushed garlic and caraway.

Tip: The onion needs to cook down into the sauce, requiring thorough sautéing.
3 ✓

Remove the kettle from the fire! Sprinkle in the paprika, mix, then immediately pour in a little water and add the diced meat.

Tip: Paprika sugar content burns and turns bitter in moments in hot fat if not cooled with water or meat. [Avoiding bitterness]
4 ✓

Return to the fire and fry the meat until whitened, then stew in its own juices (pörkölt cooking) for approx. 1 hour until half tender. If liquid boils away, replenish with a little water.

Tip: This phase softens the meat fibres.
5 ✓

Pour in the 2 litres of water, add diced vegetables (except potatoes), tomato, and pepper. Continue cooking.

Tip: Carrots add sweetness to the broth.
6 ✓

When meat is almost fully tender, add the diced potatoes and cook everything until done.

Tip: Potatoes cook faster than meat, so we add them later to prevent them falling apart.

Recipe FAQ

What if the paprika turned bitter?
Unfortunately, the paprika burnt during frying. This is hard to fix; next time remove from heat before adding paprika!
What meat should I choose?
Shin is best, as it's sinewy, fatty, and full of collagen, which makes the soup thick.

Ingredients

  • 800 g Beef shin (or neck)
  • 500 g Potatoes
  • 2 whole Onion
  • 3 cloves Garlic
  • 2 whole Carrots
  • 1 whole Parsnip (or Parsley root)
  • 100 g Smoked bacon
  • 2 tsp Sweet paprika
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 0.5 tsp Ground caraway
  • 2 l Water
  • 1 whole White pointed pepper
  • 1 whole Tomato