Traditional Hungarian goulash

    2 hours 20 min

    Enjoy this authentic Hungarian goulash, made with beef, onions and paprika - no tomatoes in sight. Dip bread in sauce and clean the plate with the bread at the end. Can also be served with spaetzle.

    16 people made this

    Serves: 4 

    • 2 tablespoons lard or butter
    • 2 large onions, finely sliced
    • 900g diced beef
    • 2 tablespoons Hungarian paprika
    • 250ml water, or as needed
    • salt and ground black pepper to taste

    Prep:15min  ›  Cook:2hr5min  ›  Ready in:2hr20min 

    1. Melt lard in a large pot over medium heat. Cook and stir onions in hot lard until soft and translucent, 5 to 8 minutes.
    2. Stir beef and paprika into onions. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add water and simmer, adding more water if moisture gets too low, until meat falls apart and onion sauce is thick, about 1 hour more. Season with salt and pepper to taste.

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