Hungarian-Style Beef with Bell Peppers and Caraway


  • 1 1- to 1 1/4-pound rib-eye steak, trimmed, cut crosswise into 1/3-inch strips
  • 1 tablespoon Hungarian sweet paprika
  • 3 tablespoons olive oil, divided
  • 4 garlic cloves, thinly sliced
  • 1/2 teaspoon caraway seeds
  • 3 bell peppers (preferably mixed colors), cut into 1/2-inch strips
  • 2 tablespoons tomato paste
  • 1 teaspoon balsamic vinegar

Recipe Preparation

  • Toss beef with paprika, salt, and pepper in large bowl to coat. Heat 2 tablespoons oil in large nonstick skillet over high heat. Add garlic and caraway seeds; stir 30 seconds. Add peppers; toss 1 minute. Add broth. Cover; cook until peppers are crisp-tender, about 4 minutes. Using tongs, transfer garlic and peppers to bowl. Add remaining 1 tablespoon oil and beef to skillet; sautè until beef is no longer pink outside, about 2 minutes. Mix in tomato paste and vinegar. Return half of peppers to skillet. Toss until beef is medium-rare, about 3 minutes. Season with salt and pepper. Transfer to platter; top with remaining bell peppers.

Recipe by Bon Appétit Test KitchenReviews Section

Hungarian-Style Gulyas Soup (my way)

There are many, many versions of Hungarian Gulyas Soup, which is traditionally made in a kettle. This recipe is a version that I created, to capture the flavor of that soup that I experienced (many years ago) in Hungary. While I don't cook over a kettle, I used a Dutch oven, and make this hearty soup with red and green bell peppers, potatoes, garlic, and a few other ingredients. It's a rich and hearty soup with a nice balance of beef, tomato, paprika and a touch of caraway seeds. I served this with potato langos bread (rubbed with fresh garlic). Delicious! A step-by-step recipe is posted on my food blog.

1 Picture

Hungarian Goulash is also known as Gulyas, which is a Hungarian word for “cowboy.” This dish was originally made by herdsmen as they were out on the range, using whatever veggies they had on hand. It could be a thin soup or hearty stew, depending on what was available. The flexibility of goulash is still one of its best traits, and recipes today greatly differ in preferences of ingredients and consistency.

We personally love a thick Hungarian Goulash Stew. It’s the perfect meal to feed the family on a cold fall or winter night! Our recipe uses potatoes and seasonal vegetables, and is great to make in a big batch for lots of guaranteed leftovers.


The original goulash is a cross between a stew and a soup. The popularity of this recipe and the several family variations make difficult to say what is the authentic recipe. At the present day, the versions considered traditional in Hungary, are basically three:

• GOULASH SOUP - It is the goulash version closer to the cowhand's recipe. The density of the soup depends on if the recipe is served with or without Csipetke: traditional egg and flour pasta cooked directly in the goulash soup.
• GOULASH STEW - It is a thicker version of goulash soup: the broth is more dense, but it still needs a spoon.
• GOULASH PASTA - Often goulash is paired with pasta. In this case the goulash broth is thicker like a sauce and paired with noodles, or Vermicelli, or Spaetzle. The pasta is tossed with the sauce or served aside.

Reheating enhances Goulash

There is a saying in Austria that roughly translates to something like „Reheating only works for goulash.” (“Aufgewärmt ist nur ein Gulasch gut.”) You will hear this saying when somebody considers getting back together with an ex (“reheating” the relationship) is a bad idea. I always have to smile when I hear this saying. It’s so typical Austrian, classic Viennese grumpy style.

Prepare the goulash at least one day in advance, preparing it two days ahead would be even better to enhance the flavors, to thicken the gravy and tenderize the beef even further. Reheat the goulash once a day, other than that, store it in the refrigerator.

Enjoy with a fresh and crunchy Kaiser roll and some homemade spaetzle. Find the recipe plus a 1-minute video for the ‘Nockerl’ in the pictures here. They taste kind of like spaetzle but their texture is a bit firmer and they are larger, similar to Italian gnocchi. I simply love Nockerl as a (very traditional) side dish for goulash – and they are super easy to make from scratch at home.


Ingredients for 4 people:

400 grams of beef shank (14.1 ounces) – cut into 1-inch cubes
3 medium or 2 large onions – diced
2 tablespoons lard or 6 tablespoons of vegetable oil (sunflower)
2 tablespoons of sweet Hungarian paprika powder
2 bay leaves
2 medium carrots – peeled and cut into 1⁄4 inch slices
1 medium parsley root or parsnip – peeled and cut into 1⁄4 inch slices
1 medium fresh tomato – chopped
1 sweet yellow pepper (or bell pepper, wax or banana pepper) – cut into small pieces
2-3 medium potatoes – peeled and cut into medium size cubes
1 clove of garlic – minced
1 teaspoon of ground caraway seeds
10 black peppercorns
Salt to taste

For the Csipetke (pinched) noodles:

  • 1 egg – beaten *(the amount of dough you can make with one egg is enough for a recipe for 12 people. I always use only about 1/3rd of one beaten egg.)
  • Pinch of salt
  • White flour – as much as necessary to create a firm, smooth dough

In a large soup pot, sauté the onions in vegetable oil or pork lard over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them. The onions should be cut into very, very small pieces. This is essential in order to achieve the “stew consistency”. Add a small amount of water, if necessary, to keep them from sticking to the pan.

Remove the pot from the heat, add the sweet Hungarian paprika, stir. Add the tomatoes, the sweet yellow pepper and the meat, and stir again. Do not burn the paprika, or it will become bitter.

Add the bay leaves, the peppercorns, and about 7-8 cups (2 liters) of water. Salt to taste. Reduce heat, cover and simmer until meat is almost tender, adding water as necessary. It takes about 1.5-2 hours. If you use a pressure cooker add only 6 cups of water and cook for about 35-40 minutes or until tender.

Add the carrots, the parsley roots, the ground caraway seed, and the garlic. Salt to taste. Cover, bring back to a boil, reduce the heat and simmer. Add the potatoes and the Csipetke (pinched noodles) when the vegetables are half tender and cook until the vegetables (including the potatoes) are tender. It takes about 5-8 minutes.

Csipetke (pinched noodles) can be cooked directly in the soup broth, or in plain water. It is a great accompaniment for goulash soup. Their name comes from the way they are formed.

In a medium bowl mix together the egg, the salt and the flour, and knead with your fingertips until a firm, smooth dough forms.

Cover with plastic wrap and let sit for 15 minutes. You can use it immediately if you are in a hurry.
Pinch off small pieces of dough about the size of a lemon seed and roll them. Drop them into the soup and cook for about 5-8 minutes.

Hungarian Goulash & Potatoes

We Americans have gotten paprika and goulash all wrong.

Before I became infatuated with world cuisine, I thought paprika was just the red stuff you sprinkled on deviled eggs to give them a little color—and goulash was basically glorified Hamburger Helper, a soupy concoction of elbow macaroni, ground beef, and tomato sauce.

Then, in a pub almost hidden down a cobblestoned alley in a Medeival town, I ate a traditional goulash, made with wild boar that had been simmered until it fell apart into tender, bite-sized morsels. The sauce was richly seasoned with Hungarian paprika: delicate and fruity with a subtle smokiness and a mild bite at the back.

Paprika is made from air-dried chili peppers (Capsicum annuum, specifically), and it’s native to central Mexico. Thanks to the shenanigans of Spanish traders and Ottoman conquerors, paprika was eventually cultivated by Turks on the hills of Buda, now half of the Hungarian capital of Budapest. The climate and soil of Hungary, fed by the Danube River, produce paprika that is redder and sweeter than anywhere else in the world.

Paprika is used in traditional cuisines in countries across the globe—Morocco and other north African countries, Turkey, the Balkans, the Americas—to add flavor and color to rice dishes, stews, soups, and sausages. But no other dish better represents and defines paprika than Hungarian goulash.

From the Middle Ages until the 1800s, the grasslands in the southern and eastern parts of Hungary, known as the Puszta, were the home to substantial herds of cattle. Herdsmen known as gulyás drove the stock north and west to Venice, Nuremberg, and Vienna. Along the way, they nourished themselves with stew made from their beef, simmered with paprika, garlic, caraway seed, and bell peppers in a big pot over an open fire.

By the end of the 19th century, wars and politics led Hungarians to cling to their native Magyar traditions and goulash moved from the cattle drive to the dining room. This peasant dish became a sensation, and it’s popularity spread throughout the Austrian-Hungarian empire. Each culture added its own twist: In Italy, it’s served with polenta. In Czech and Slovak pubs, the goulash plate isn’t complete without dumplings. And here in the United States, the paprika was diminished and elbow macaroni was mixed in to create what’s sometimes known as slumgullion.

Our Paleo-friendly recipe is a Hungarian adaptation, and we’ve included tips for other variations. But before you can start cooking, you must get serious about paprika.

You probably have a tin or jar of paprika languishing in your spice cabinet right now. It may have a red-green-and-white Hungarian flag on the label, and you may have sprinkled it on a roast chicken recently. Sadly, your paprika must go. Toss it in the trash… now.

Before attempting this or any recipe with paprika as the star, you must buy a fresh supply of true Hungarian paprika. You owe it to yourself and the history of Magyar cuisine! All spices gradually lose their potency, but paprika is particularly vulnerable to the ravages of time. Fresh paprika will taste bright and sweet, like sunshine and adventure. (Feel free to replace the beef and pork listed in the recipe with wild boar if you’re fortunate enough to find it.)

The Best Goulash (Hungarian Beef and Paprika Stew) | The Food Lab

I'm a fan of goulash in all its forms, and there are many. There's the American dish of ground beef, tomato sauce, peppers, and pasta—a dish that I knew as American chop suey while growing up in the Northeast. Then there's the classic Hungarian version, with small cubes of beef or pork in a brothy, soup-like stew flavored with paprika. But in the winter months, the version I'm after is the rich, hearty, rib-sticking Hungarian-American version, made with big chunks of beef, carrots, and potatoes in a stew flavored with onions, garlic, peppers, and plenty of great paprika.

Once you realize that, technique-wise, there's not a huge difference between goulash and any of the other beef stews we've been working on for the last couple of months, it's a pretty straightforward preparation. I go deep into the new rules of beef stew in this article, but here's a quick summary of the most important techniques:

  • Sear your meat before cutting it into cubes. Searing beef that's been cut into steaks (we like to use boneless chuck, for its flavor and plentiful connective tissue) allows it to brown more efficiently, giving the stew more flavor while also ensuring that the beef stays very tender.
  • Keep your thickeners to a minimum. Stews loaded down with flour taste muddy and muted. We use only a small amount of flour, and rely instead on powdered gelatin to add body and richness to store-bought stock.
  • If using store-bought stock, go with chicken, not beef. Store-bought beef broth tastes nothing like real beef—its main flavoring agents are yeast extracts and other enhancers. Chicken stock has a more natural flavor that picks up the flavor of the beef well as it braises.
  • Use two sets of vegetables. We add one set of vegetables to the stew at the very beginning to flavor it as it cooks. We then discard those spent vegetables and add a fresh set to the pot toward the end of cooking. This delivers maximum flavor, while ensuring that the vegetables are perfectly cooked (and not turning to mush).
  • Use umami bombs. Adding a few glutamic acid– and inosinic acid–rich ingredients to your stew can beef up its flavor significantly.
  • Cook it in the oven, keep the lid cracked, and don't overcook it! The oven provides a more even temperature, with all-around heat that will help the stew develop more flavor as its surface undergoes the Maillard browning reaction. Keeping the lid cracked will enhance this effect, while also ensuring that the stew stays a little bit cooler during the cooking process (thus preventing the meat from drying out too much). And however you cook it, make sure to stop as soon as the beef is done. Even in a stew pot, beef will dry out and turn stringy or mushy if cooked for too long.

With those basic rules in mind, the rest is merely a matter of adjusting flavoring.

To start, I sear the beef in a Dutch oven with a little oil, then add diced carrots to the pot, cooking them until lightly browned. I set aside both the beef and the carrots for later. Next, I add thinly sliced onions and red peppers to the pot, sautéing them until they've softened. I considered using Hungarian peppers for this, but they can be pretty difficult to find (feel free to use them in place of the bell peppers if you can!). In one Cook's Illustrated recipe, the author suggests using a can of roasted red peppers that have been puréed. It's an interesting idea, and the stew tastes good, but roasted red peppers have a very distinct flavor that comes through even with all the other flavorings I add down the line. Fresh peppers are the way to go.

I also add a couple of celery sticks and carrot sticks (both will get fished out later on).

Next up, the paprika. From my testing for chicken paprikash, that other Hungarian classic, I knew that the quality of the paprika would be of utmost importance to a dish like this, where there are really no other major flavoring elements. Many recipes I've found for goulash call for a meager few tablespoons of paprika. Tasting the dish when it's made with your typical supermarket-grade paprika makes me understand why: It's not a flavor you want a lot of.

Really great paprika, on the other hand, you want a lot of. I use a full half cup for my stew. If you have a local spice importer, buy your spices there fresh. If not, you can order them online from Penzeys, the best source I've found for real Hungarian paprika.

After the paprika goes in, I add a quart of chicken stock into which I've dissolved an ounce of gelatin. Next are my umami bombs: in this case, soy sauce and fish sauce (though Marmite or anchovies would also be great). Bay leaves and thyme also hit the pot.

Now back to that beef. Once it's rested a bit, I cut it into cubes for the stew. Meat for goulash is typically cut quite small—as small as half-inch cubes—but I prefer to use larger chunks, as I find it easier to manage their texture as they cook. (Plus, there's something very satisfying about breaking into a spoon-tender chunk of beef in a bowl of stew.) I toss the cubed beef with a little bit of flour, then into the Dutch oven it goes, along with any accumulated juices.

With all my ingredients added, I set the stew in a 275°F oven to cook, with the lid of the pot slightly ajar. An hour and a half in, I fish out the spent carrots and celery stalks and replace them with the sautéed diced carrots I've set aside, along with some cubed Yukon Gold potatoes. Once those vegetables have softened (with a little luck, that happens exactly as the meat achieves ideal tenderness), I remove the pot from the oven.

I prefer my stews to be rich, but not stodgy—I want them to flow on the plate with plenty of brothy liquid—but, if you like your stews a little thicker, you can get there by rapidly reducing the stew on the stovetop right at the end of cooking. In any case, you'll want to skim off any excess fat that's accumulated on the surface.

A splash of cider vinegar helps brighten up the flavor, as does a sprinkle of parsley.

How To make Hungarian Goulash

How To Cook Authentic Hungarian Goulash, step by step with Chef Marika..

This was a large portion so for smaller portions, just reduce the ingredients and don't be afraid to experiment adding whatever you want. Cooking is fun.

Original Hungarian Goulash Recipe

Hi, The video is a bit longer but its worth watching! The recipe is very good and your going to love your goulash once its done! This recipe is our family traditional recipe passed down few generations.

2.5kg meat (half pork shoulder chuck roast & half beef grain cubes)
1.5kg onions
250g Carrots
25g Hungarian paprika
30g Garlic
5g Black Pepper
20g Salt
10g White Flower
Beef Broth

This is my Beef Goulash Recipe - SUPER TASTY!

This beef goulash is a hearty, warming stew of slow-cooked, fall-apart beef in a rich and slightly smoky tomato and paprika sauce. You can make it in the oven or the slow cooker. I love to use two different types of paprika for extra layers of flavour. This is my version, passed down to me from my dad and it's the best I've ever had.

I'll happily admit - this isn't a 100% authentic Hungarian goulash. Traditional goulash, I'm told, is more of a soup that doesn't rely on flour for thickening. Tomato is also a fairly modern addition.

My version (passed down from my Dad, with a few little tweaks) is a rich, slightly smoky, tomato-based version. I like to add slices of red bell pepper, then serve with pappardelle pasta and lots of sour cream.

Full recipe Inc Hints and tips here:

Oven Temp: 170C/325F (fan oven)

3 tbsp vegetable oil
2 lb (900g) beef braising steak, cut into bite-size chunks
2 tbsp plain (all-purpose) flour
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 brown onions - peeled and diced
2 fat cloves garlic - peeled and minced
2 tbsp tomato puree
2 tbsp paprika
1 tbsp smoked paprika - just use regular if you don't have smoked
large pinch of salt and pepper
28 oz (800g/two tins) canned chopped tomatoes in juice
2 1/4 cups (600ml) hot beef stock (water plus 2 stock cubes is fine)
1 tbsp honey - optional - this is just to neutralize some of the acidity from the tomatoes
2 red bell peppers - deseeded and sliced
1 cup (225ml) sour cream

To Serve:
Cooked pasta - such as pappardelle, tagliatelle or penne
handful of chopped parsley
Extra sour cream

#ComfortFood #Recipe #CookingShow

Easy Authentic Hungarian Goulash Recipe

Hungarian Goulash/ Authentic Recipe with Hungarian Pinched Noodles

Hungarian Goulash is a stew and soup at the same time. This recipe was developed in 9th Century by shepherds in Hungary.
It is full of flavor and loaded with meat and vegetables.
Hungarian pinched noodles called Csipetke and usually used in soups or as a side dish to go with hardy stews and sauces.

2lb short ribs(bone out)
2lb short ribs(bone in)
2-3 carrots
2 bell peppers
2-3 medium tomatoes
2 onions
1 parsnib
2-3 parsley root
2-3 cloves garlic
2-3 large potatoes
1 bunch parsley
½ tsp caraway seeds
½ tsp hot pepper flakes
2 tbsp Hungarian paprika
salt and pepper to taste
2 tbsp pork fat(you can substitute with Olive Oil

Cube onions, bell peppers and tomatoes.
In a large pot add 2 tbsp of pork Fat(you can substitute it with Olive Oil), add cubed vegetables and cook on low for 5-7 minutes.

Add minced garlic, salt pepper and all spices, mix.

Load your meat, add water half way and let simmer for 1 hour.

Cut the rest of the vegetables: carrots, parsnip, parsley root and cube potatoes.

Add vegetables(except potatoes) to the soup and let simmer for another 30 minutes.

Hungarian Pinched Noodles(Csipetke)

1 egg +1 egg yolk
pinch of salt
1 cup flour.

Make dough and pinch off little pieces in the size of corn flakes.
Leave out to dry on floured tray or paper towel.

Add more water to soup to make ¾ pot filled, bring to boil.
Check seasoning.

Add potatoes and leave on simmer for 10 minutes.

Shake off flour excess of Noodles and add to the soup.

Simmer for another 10 minutes until the noodles are done.

Add freshly chopped parsley.

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Instant Pot Best Hungarian Goulash

When it comes to Goulash, there are two types: American Goulash (which also goes by American Chop Suey) which is simply a macaroni in a meaty tomato sauce and the REAL Goulash that is Hungarian Goulash. And there is zero comparison in flavor as Hungarian-style wins by a landslide.

Slightly reminiscent of my famed Jewish Brisket, this dish is best described as sweet & savory stew while also being super rich in flavor with meat that literally falls apart and melts in your mouth. It's like eating meaty butter in the best gravy-like sauce ever. And when served over noodles? Forget it. Comfort food at its finest.

What's even more is this is a relatively inexpensive dish to make since the chuck roast is on the cheaper side and is where the Instant Pot uses its magic to take cheaper cuts of meat and have the taste like high-end fabulousness! This dish will satisfy meat lovers anywhere.

#pressureluck #instantpot #goulash

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. Authentic Hungarian Beef Goulash .

Hi guys, this is the 6th episode of Hungarian Guy Cooks. In this video I will show you how I make beef goulash.

• 400 g beef (14oz)
• 1 onion
• 1/3 pepper
• magnalista lard
• hot sauce
• water
• 1 tablespoon ground paprika
• pepper, salt, garlic
• 1 tablespoon red wine
• half tomato
Total: <6 €, makes 2 bowls.

1. Cut finely the onions, pepper, tomato and the beef to 3 cm (1inch) cubes
2. Cook the onions in lard
3. Add the beef, cook it until you can’t see any pink meat
4. Turn down the heat and add ground paprika, mix it all together.
5. Add water, let to simmer on minimal temperatur for about 2-3 hours. Check on it every 10-15minutes and replenish water.
6. Add the spices and the rest of the ingredients around an hour later.
7. Cook until soft, add salt at the end.

Enjoy, like, comment, share. Enjoy your day!

Traditional Hungarian Goulash Soup (Gulyásleves)

If you ask somebody what he knows about Hungary, the most common answer you've got is Goulash :)
Although we have several great Hungarian dishes, this one is the most famous (I don't really know why. ) This is a hearty stew, where beef, vegetables and spices are simmered together, creating a rich, special flavor. Making a Goulash soup is not difficult, just be sure to have good quality ingredients, some time and passion.
/The music is based on a Hungarian folk song, played and made by my husband, MrStick© 2016 - (all rights reserved)/

Ingredients (for 6)
1,5 lb (70 dkg) beef chunk
1,5 medium onions
3 carrots
2 parsnips
1 lb (½ kg) red skin potatoes
½ green pepper
½ tomato
2-3 celery stalks (or a piece of celery root)
1 garlic clove
3-4 bay leaves
2 tbsp paprika (preferably Hungarian)
4-5 tbsp oil (I used olive oil)
salt, freshly ground black pepper
2 tbsp chopped parsley
Optional: 2 dried chilies, Strong Steve (Hungarian Hot Pepper paste), 2 tbsp ketchup, sliced hot pepper
1. Cut the beef into 1” cubes
2. Finely chop the onions
3. Peel the carrots, parsnips and celery stalks.
4. Slice the carrots and parsnips and chop the celery into 3-4 pieces
5. Stem and deseed the pepper (we'll only use half of it)
6. Cut the tomato half and remove the stem (we'll only use half of the tomato)
7. Peel and chop the potatoes into 1-1,5 inch cubes
8. Rinse them 2-3 times, then leave the potatoes in a bowl of water (preventing discoloration)
9. Heat the oil in a large pot, add the onions and cook gently until soft
10. Add the paprika then the beef and stir well
11. Season with salt and pepper, add your halved garlic (chilies and hot pepper paste if you like it hot) then cook at medium heat until the meat is well seared.
12. Add the pepper and tomato and pour over enough water to cover the meat. Put the lid on and cook slowly until the meat is almost tender.
13. Pour 5 cups (about 1l) water in, add the chopped vegetables, the bay leaves and cook covered until the veggies are half cooked.
14. Now, add the cubed potatoes and 2 tbsp ketchup (optional) and continue cooking until the potatoes are tender. (at this point all the meat, vegetables and potatoes should be tender)
15. Make the final seasoning with salt, pepper and some chopped parsley
16. The soup is done!
17. Serve 3-4 ladles of Goulash per person, sprinkle some more parsley on top, add 2-3 slices of hot pepper (if you prefer) and give some nice slice of good quality bread as a side.

Easy traditional Hungarian Goulash (Gulyasleves / Gúlyas)

Slow Cooker Hungarian Goulash | Crock Pot Beef Goulash :)

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Welcome back to What’s For Tea :) and for tea tonight I made Hungarian Goulash or beef goulash! A very simple recipe made even easier by using the slow cooker :) Best served with simple boiled potatoes but rice or pasta is just as good if you don’t fancy potatoes.

Everything I used will be mentioned below incase you want to make it for yourself. Thanks for stopping by,

What I used (Serves 4-5) made in my 3.5 litre Crock Pot

3 Tsp Olive oil
2lbs (1kg) Braising steak - cut into chunks
1 Large onion- Finely diced
2 Bell peppers - Cut into chunks
3 Garlic cloves - Minced or very finely chopped
1 Tablespoon flour
1 Teaspoon Caraway seeds
2 Teaspoons smoked paprika
2 Teaspoons paprika
3 Tablespoons tomato puree
2 Large tomatoes - cut into chunks
200ml (7.3 fl oz) Beef stock/broth
150ml (5 fl oz) Soured cream
Small bunch of parsley - chopped

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How to cook Hungarian Beef Goulash properly [wrong & proper recipe]

I am cooking the Hungarian Goulash according to the original and proper Hungarian Goulash recipe! If you want to cook the best of Hungarian Goulash properly this is the recipe for you.

Also wrong(!) examples are shown in the video so you can see what to avoid! :D when you want your goulash taste authentic and original, and want to have some fun, you are at the right place!

Ingredients for 2 portion:
300 g Beef shank
200 g Onion
2 cloves of garlic
1 tbsp sweet paprika powder
1 pc small tomato
0.5 pc pepper
salt, grounded black pepper, water

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Hungarian Beef Goulash feat. my MOM!

After #SpagBolGate this week I should note this is MY family's version of Hungarian beef goulash, so might be a little different from a traditional version! Growing up my mom often made this for a family dinner, although she has no Hungarian links that I know of, this was a staple recipe which she handed down to me. The addition of paprika spiced dumplings are mine and can be left out but I think they’re perfect for soaking up all the great flavours in this stew. Check out the recipe:

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The best Hungarian beef goulash recipe ⎜⎜ Dominique's kitchen

What we call Goulash is actually soup in Hungary (Gulyas).
What we call Goulash, the stew, is called Pörkölt.
There are many varieties of Pörkölt, also with fish, but I'm going to make the beef version.

Ingredients :
500 g of beef
2 red onions, chopped
2 cloves of garlic
1 red bell pepper, chopped
250 g of mushrooms
2 tbsp of tomato puree
1 tsp of oregano
1 tsp of caraway
1 tsp of marjoram
1 tbsp of paprikapowder
150 ml of red wine
300 ml of beef broth
Some butter
Pepper to taste
Salt to taste

For the full recipe, see link :

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Professional Chef's Best Goulash Recipe!

Have you been getting bored by the same old beef stew recipe and your looking for a way to spice up your life? Chef Michael Smith has the solution, and it's straight from Hungary: Goulash! Follow along with the recipe below and you will be drowning in the glory of this home made Hungarian staple!

1 Tbsp vegetable oil
4 large onions, sliced
1 heads garlic cloves, halved
2 red bell peppers, seeded and diced
½ cup sweet paprika
1 tsp caraway seeds
1 3-pound chuck roast, trimmed and cut in 1-inch cubes
4 carrots, chopped
3 cup Hungarian red wine or other red wine
3 bay leaves
1 tsp salt
2 Tbsp red wine vinegar

2 cup whole wheat flour
1 tsp baking powder
¼ tsp salt
1 pinch pepper
2 large eggs
1 ¼ cup milk
1 250 mL container of sour cream (for topping)

1. Preheat your oven to 325ºF and turn on your convection fan if you have one.

2. For the goulash heat the vegetable oil in a large Dutch oven over medium heat. Reduce the heat to medium-low, add the onions, garlic and peppers and slowly cook without browning, about 10 minutes. Sprinkle in the paprika and caraway seeds and continue cooking at very low heat for a minute or two. Toss in the beef, carrots, red wine, bay leaves and salt. Continue cooking just to bring the works to a simmer, then transfer to the oven. Cover and bake until the beef is tender, about 3 hours. Stir in the vinegar.

1. For the spaetzle in a small bowl whisk together the dry ingredients. In a second bowl, whisk together the eggs and milk. Stir the two together with a wooden spoon to make a sticky batter. Let the batter rest for 15 minutes allowing the elastic gluten to relax. Ready a large pot of boiling salted water. Using a rubber spatula and a potato box grater force the batter through the largest holes into the boiling water. The batter will sink, and then rise to the top when cooked through, about a minute. Remove with a strainer or slotted spoon and transfer to a service l.

2. Nestle the spaetzle with the goulash and serve with a dollop of sour cream. This recipe is dedicated to the memory of Ann Szemba, my Hungarian friend who traveled with me to Hungary and taught me this dish.

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How to cook Hungarian gulyas / gulyasleves / Goulash / magyar gulyas

In this video I show you how to make the famous Hungarian Gulyas (gulyas soup / Goulash) Gulyas is probably the most famous Hungarian dish, and made in many international restuarants, yet it is almost always misrepresented, often not what it's supposed to be like.
I filmed this video in April, in Florida with my mom (she's the cook) when she visited from Hungary)

Ingredients: (for approx. 6 servings)
- 1 lb beef (or pork)
- 1 large onion
- 1/2 lb of mixed vegetables: carrots, and other root vegetables such as celery rout, white root of the parsley, kolhrabi, optional brussel sprouts
- 2 large or 3 medium potatoes
- celery leaves
- oil, (or pork fat), salt, pepper, cumin or caraway seeds, water
For the nokedli:
- 2 eggs
- 2, maybe 3 table spoons on flour

1. cut everything bite sized (including the beef), chop the onion
2. make a base with oil, onion, salt, paprika and pepper. Be very generous with the paprika. Cook the onion until it becomes glassy
3. add the beef and keep stirring until it changes color (cooked on the outside evenly)
4. add 2 cups of water, cover and cook on medium heat for about half an hour? (I think)
5. When the meat is almost cooked, add all the vegetables and 2 more cups of water. You want this to become soup, but not too thin. Keep cooking on medium heat under cover.
6. During the last 10-15 minutes make the nokedli. Whisk 2 eggs, and mix with 2 table spoons of flour.
7. tear the dough into the soup, kinda hard to explain, you need to watch the video for this part. It is pretty simple dough.
8. Cook until the nokedli is done.
9. Taste and add salt or pepper if needed.
10. Serve in a bowl, add a slice of old fashioned bread.

For goulyas you can technically use any kind of meat, lamb, for example, or pork, (wild boar of course is fine), technically even chicken, but when we talk about gulyas, it's usually understood that t's with beef.

History of gulyas:
This oes back hundreds of year when our cattle hearders (The Hungarian cowboys) were out on the fields for weeks at a time and they had no access to home cooked meals. They would make a fire and hold a huge cauldron over it. They would add bacon, beef, lots of parprika, salt and pepper and nothing else. This was not soup, this was a very thick stew with lot of meet. They would simple eat it with bread.
Later on they added potatoes if they had some with them, and when they were hearding pork, or la, they would add those types of meat instead of beef.

This was documented in literature in 1787 for the first time. It h as become very popular in Europe after that and many other nations started making it, often with many differences. In Hungary it also varies depending on region: you can make it with bacon only (a special type of bacon), add more vegetables such as tomatoes or cabbage), or beans instead of beef so this can be a vegetarian version (we didn't know anything vegetarian a couple of hundred years, this was just a cheap version as beans are always cheaper than meat)

Hopefully you enjoyed this and will try it out. As you can see it's very easy, but it is a hearty and filling meals.

Hungarian Goulash with Recipe - open fire cooking in a big bowl

Veg Hungarian Goulash - Learn The Recipe From Chef Ranveer Brar

Today, Ranveer Brar is going to get you a taste of the beautiful Central European country, Hungary! The choice of dish for today’s episode is nothing but the Hungarian national dish itself, Goulash. Generally made with lamb, today’s Hungarian Goulash is going to be made with vegetables, and with a dash of Indian touch, of course. Let’s get cracking.

Quick recap of the recipe:
- Chop 2-3 carrots
- Chop 1 potato and 1 onion
- Add 1 tablespoon olive in a saucepan
- Add 1 teaspoon cumin seeds
- Add the onion
- Add the potato and carrots
- Chop tablespoon celery
- Add chopped celery to the pan
- Add salt
- Crush 2-3 garlic cloves
- Add 2 tablespoon Worcestershire sauce to the pan
- Add 1 teaspoon Kashmiri red chilli powder
- Add ½ cup tomato puree
- Add 200 ml vegetable stock
- Add salt
- Add 1 tablespoon thyme
- Pour the goulash in a cup
- Serve the goulash with slices of Baguette
- Garnish the goulash with coriander
- Pour some olive oil on the baguette and the goulash
- Serve and dig in

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In this video, we cook a traditional dish from Hungary. Beef cubes are seasoned with paprika and simmered low and slow until perfectly tender. Grab a slice of crusty bread to soak up the sauce!

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Eager to know HOW to make Hungarian old-fashioned beef goulash?

Old-fashioned Hungarian beef stew recipes - how to make Hungarian beef goulash with dumplings at home. 100% authentic Hungarian goulash recipe to cook an old-fashioned beef stew with onions, tomatoes, and paprika. Learn in this video how to make Hungarian beef stew with dumplings from scratch using the authentic Hungarian beef goulash recipe! SUPER YUMMY old-fashioned Hungarian food recipe by! ENJOY Hungarian recipes! .

Video, ingredients, and cooking tips for making for the authentic Hungarian beef goulash with dumplings or Hungarian beef stew are available on the web page -

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The Best HUNGARIAN GOULASH with CSIPETKE / professional recipe

Hungarian Goulash | Keto Recipes | Headbanger's Kitchen

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Authentic Hungarian Goulash - Porkolt

Another video recipe from Helen M. Radics author of Treasured Hungarian Family Recipes. Hungarian Goulash is the symbol of Hungary and a dish with a history. Learn how easy it is to create this memorable , traditional Hungarian recipe, that will warm your heart and soul. Visit my website for more recipes.

For the difference between Hungarian Goulash and Hungarian Goulash Soup please visit our blog

A Hungarian Goulash Magyarul Pörkölt tovabbi leirasaert kerjuk latogassa meg a Blogunkat

TREASURED HUNGARIAN FAMILY RECIPES® The Secret of Hungarian Cooking® is a registered trademark of author Helen M. Radics.

Hungarian Goulash with Spaetzle

By Chef Michael Smith &bull 6 years ago

This is one of the great beef stews of the world. It's a uniquely Hungarian dish that's half way between a soup and a stew. While in Hungary, I learned a couple of things. First, that every cook has a different version of this recipe and second, that everyone believes their version is the most authentic. So to me, that means all versions are authentic as long as they contain Hungarian flavours.

This recipe is dedicated to the memory of Ann Szemba, my Hungarian friend who traveled with me to Hungary and taught me this dish.


For the goulash
1 tablespoon (15 mL) of vegetable oil
4 large onions, sliced
2 red bell peppers, seeded and diced
1 head of garlic, cloves peeled and halved
1/2 cup (125 mL) of sweet paprika
1 teaspoon (5 mL) of caraway seed
A 3-pound (1.36 kg) chuck roast, trimmed and cut in 1-inch cubes
4 carrots, chopped
3 cups (750 mL) of Hungarian red wine or other red wine
3 bay leaves
1 teaspoon (5 mL) of salt
2 tablespoons (30 mL) of red wine vinegar

For the spaetzle
1 cup (250 mL) of whole wheat flour
1 tablespoon (15 mL) of cornstarch
1/4 teaspoon (1 mL) of salt
Lots of freshly ground pepper
2 eggs
1/2 cup (125 mL) of milk
1 teaspoon (5 mL) of nutmeg or half of a whole nutmeg, grated

1 cup (250 mL) of sour cream


Preheat your oven to 325°F (160ºC) and turn on your convection fan if you have one.

For the goulash, heat the vegetable oil in a large Dutch oven over medium-low heat. Add the onions, peppers and garlic and slowly cook without browning, about 10 minutes. Sprinkle in the paprika and caraway seeds and continue cooking at very low heat for a minute or two. Toss in the beef, carrots, red wine, bay leaves and salt. Continue cooking just to bring the works to a simmer, then transfer to the oven. Cover and bake until the beef is tender, about 3 hours. Stir in the vinegar.

For the spaetzle, whisk together the flour, cornstarch, salt and pepper in a large bowl, evenly distributing the finer powders amidst the coarser ones. In another bowl, whisk together the eggs and milk. Pour the liquids into the dry mix and stir, forming a firm sticky batter. Rest the works as the elastic batter relaxes improving tenderness, and the flour absorbs the moisture improving chewiness, 15 minutes or so.

Fill your largest pot with lots of hot water, lots of salt and lots of heat. Bring the works to a boil as the spaetzle batter rests. Position a colander with large 1/4” (1/2 cm) holes over the boiling water.

Transfer some or all of the relaxed batter into the colander and use a rubber spatula to force it through the holes into the simmering seasoned water below. The spaetzle cook very quickly. They’ll sink then almost immediately float to the surface when they’re done. Stir gently so they don’t stick together. Strain them out with a slotted spoon and repeat with any extra batter. If you don’t have a colander, try a standard box grater held on its side. Load it with batter and rub the works back and forth over and through hits largest holes.

Divide the spaetzle between serving plates, top with the goulash and serve with a dollop of sour cream.

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