How to make goulash

Not sure how to make goulash? Don’t worry, it’s quite simple. When it comes to Hungarian goulash, there are a few key ingredients that you just can’t do without. Firstly, you need beef and lots of it. The best cuts to use are chuck or shoulder, as they have plenty of flavors.

You’ll also need paprika; this is what gives goulash its characteristic red color and mildly spicy taste. Other essential ingredients include onion, garlic, tomatoes, stock, caraway seeds, and bay leaves.

To make Hungarian goulash, the beef is first browned in a large pot or Dutch oven. Then the onions and garlic are added in and sauteed until they’re soft.

The paprika is stirred in along with the tomatoes (either tomato paste or fresh diced tomatoes)s, and green peppers. Root vegetables like carrots and potatoes are sometimes added towards the end to help bulk the soup. The whole mixture is then simmered until the beef is cooked through and the vegetables are tender.

This comforting dish is often served over egg noodles or mashed potatoes, and it’s garnished with sour cream, parsley, or shredded cheese. If you’re looking to try something new for dinner tonight, see the simple steps on how to make goulash down below.

What is goulash?

The word “goulash” comes from the Hungarian gulyás which means “herdsman” or “cowboy.” Goulash was a dish that was easy to make and could be cooked over an open fire. It was also a good way to use up tough cuts of meat. The beef is typically simmered over low heat until it is tender and the soup has a rich, deep flavor.

Goulash originated in Hungary and was traditionally made with beef. The beef was stewed in a paprika-infused tomato sauce. The type of paprika used is typically Hungarian red paprika which is what gives the dish its characteristic flavor and color. The exact ingredients and proportions may also vary depending on the region or even the family preparing it.

Over time, different recipes for goulash have evolved and many regions have their version of this popular dish. In addition to beef, other meats such as chicken, pork, or lamb can be used in goulash. Vegetables such as potatoes, carrots, and peppers are also sometimes added.

Ingredients for goulash

  • 4 tablespoons Hungarian paprika or any quality paprika
  • 1 kg chuck roast or stewing beef, cut into 1-inch cubes
  • 3 tbsp butter or lard
  • 2 teaspoons Worcestershire sauce
  • 1 large red bell pepper, diced
  • I large onion, chopped
  • 2 medium-sized carrots, diced
  • 1 tsp caraway seeds, roughly ground
  • 1 large yellow pepper. diced
  • 2 medium-sized potatoes, peeled and cubed
  • 3 cups beef broth
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 3 tablespoons fresh parsley
Traditional goulash ingredients
Ingredients for making goulash

Steps on How to Make Goulash

Here is a Youtube video showing you how to make goulash at home in few simple steps
How to make goulash

If you’re looking to make this traditional Hungarian goulash recipe at home, the good news is that it’s quite easy to do! You can also add as many or as few vegetables as you like. Potatoes, carrots, celery, turnips parsnips, and onions are all common additions to goulash. Here’s a step-by-step guide on how to make goulash:

Total Time:

Brown the beef

How to make goulash with beef

Begin by browning the beef in a heavy bottom pot or Dutch oven for 5 minutes on each side. Season the beef with salt and pepper as it browns. You can use any cut of beef, but chuck roast or stew meat works well.

Browning beef for goulash soup

Add onions and garlic to cook

Cooking onion and garlic for easy goulash recipe

Once the meat is browned on both sides, transfer it to a dish and set aside. Add some chopped onions to the same pot and cook until it is golden brown while stirring constantly. Go in with minced garlic and cook until fragrant for 30 seconds.

Make sure to cook the aromatic until fragrant before proceeding to add other ingredients

Stir in paprika and other seasonings

Adding seasonings and vegetables to goulash soup

Now, reduce the heat to low, and stir in the paprika. This is what gives Hungarian goulash its signature flavor. You can add as much as you like, depending on your preferences. Also, add crushed caraway seeds, bell peppers, and diced tomatoes. Cook for 5 minutes while stirring intermittently until the vegetables are softened.

Paprika is what gives this goulash soup its authentic taste, make sure not to skimp on this ingredient.

Deglaze with beef broth

How to make goulash 2

Next, pour in beef broth (or vegetable broth) to help lift the seasoning from the bottom of the pot. Return the cooked beef, and add more paprika, salt, and pepper, as well as other seasonings like Worcestershire sauce, and bay leaves. Stir to combine nicely.

Simmer on low heat until beef is tender

How to make goulash 3

Place a lid over and bring the goulash to a rolling boil for 5 minutes, then reduce heat and simmer it for 1 hour or until the beef is very tender and juicy.

You’ll need to simmer the stew for longer. This will allow the flavors to develop and also give the meat a chance to become tender.

Add potatoes and carrots

How to make goulash with beef, potatoes and carrots

Once the beef is cooked through, add in some peeled and diced potatoes and carrots if desired. Increase the heat to medium-high, and let the soup continue to cook for 30 minutes until all the vegetables are soft.

Potatoes are
starchy vegetables, so they help to absorb some of the excess liquid in the stew and make it heartier. Carrots, on the other hand, add a pop of color and they also help bulk up your goulash stew.

Adjust seasoning

How to make the best goulash recipe ever 5

Finally, taste the goulash and adjust the seasoning as necessary. You can add any other seasoning of your choice at this point.

Just make sure to taste this again and adjust the needed seasoning before taking it off from heat.

Garnish and serve

How to make goulash- Hungarian goulash recipe

Garnish it with some chopped parsley. Serve your Hungarian goulash hot with some crusty bread on the side for dipping.

Here are the simple steps on how to make goulash, you can serve this stew/ soup with garlic bread or egg noodles

What is the difference between Hungarian goulash and regular goulash?

There are basically two different types of goulash, Hungarian goulash, and American goulash. Hungarian goulash is a type of stew that originated in Hungary. It typically contains chunks of beef, vegetables, and paprika, and is often served over egg noodles or dumplings. Paprika is the key ingredient that gives this dish a distinctive flavor. Whereas the American version is typically made with ground beef, elbow macaroni, tomato sauce, spices, and cheese. It is more of a casserole dish than a soup.

Why is it called goulash?

The word “goulash” actually comes from the Hungarian word gulyás, which means “herdsman” or “cowboy.” And there’s a good reason for this: back in the day, goulash was often made by herders and other workers who were out in the fields all day long. they would slow-cook tough, cheaper cuts of meat over an open fire, using whatever ingredients they had on hand- typically beef (hence the name). Vegetables like potatoes, carrots, bell peppers, and onions were often included. Over time, this humble dish became a national favorite in Hungary.

Nowadays, you can find all sorts of different interpretations of goulash- from vegetarian versions to ones made with chicken or pork. And while it’s still most commonly associated with Hungary, goulash has become popular in other parts of Europe as well.

What ingredient is in Hungarian goulash?

It is typically made with chunks of beef, pork, or lamb, and vegetables such as potatoes, carrots, and onions. The dish is often seasoned with paprika, caraway seeds, pepper, onion, garlic, and salt.

Is goulash a stew or soup?

Goulash is a stew and a soup at the same time depending on the consistency. The recipes vary widely. Some versions are thick and hearty just like stews, while others are more broth-like. So, if your goulash has a thicker consistency, it is more likely to be considered a stew but if it has broth-like consistency it is considered goulash soup.

How do you soften goulash meat?

You can soften goulash meat by simmering it in the stew for several hours until the meat is tender. Another way to soften the meat is to marinate it overnight in a mixture of vinegar, water, and spices. This will help break down the tough fibers in the meat and make it more tender. You can also use an instant pot to speed up the cooking process.

What do you serve goulash with?

You can always enjoy a delicious goulash on its own as a satisfying and filling meal since it contains vegetables. Some of the most popular accompaniments include sour cream, egg noodles, dumplings, mashed potatoes, boiled rice, and crusty bread.

How can I thicken goulash?

One way to thicken goulash is to use the traditional method of simmering the stew for a longer time so that the liquid reduces down and becomes thicker. This method takes a bit more patience, but it will result in a richer and more flavorful dish. Another option is to add more vegetables or meat to the dish. This will also help to bulk up the goulash and make it more filling. You can dissolve flour or cornstarch and add it to the stew when you are sure the meat is tender. Though this method is not traditional, but it will help to absorb some of the liquid and make the stew denser.

What is the best way to eat goulash?

You can always enjoy goulash on its own as a satisfying and filling meal since it contains vegetables. The best way to eat goulash is with some hearty bread, which helps to soak up the delicious gravy. You can also add some sour cream or yogurt to your goulash for an extra creamy flavor. If you are looking for something a little more satisfying, you could try serving it over egg noodles, boiled potatoes, or rice.

How to Make goulash ahead of time

Goulash can be made in advance and stored in the refrigerator for up to 5 days. To reheat, simply place the goulash in a pot over low heat and stir until warmed through.

Storing leftovers

If you have leftover goulash, it can be stored in the fridge for up to three days. Simply place it in an airtight container and refrigerate. When you’re ready to eat it again, simply reheat it on the stovetop until warmed through.

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