Hungarian Beef Goulash

Hungarian Beef Goulash

Serves: 6 people
Prep Time: 20 minutes
Cooking Time: 2 hours
Hungarian Beef Goulash


  • 2 lbs. beef chuck meat
  • Salt and pepper
  • 1/2 cup lard, or bacon fat
  • 1 lb. onions, peeled and finely chopped
  • 2 tablespoons sweet Hungarian paprika
  • 2 tablespoons all-purpose flour
  • 3 cups beef broth
  • 2 tablespoons tomato paste
  • 1 medium green pepper
  • 2 cups sour cream
  • Dried parsley, for sprinkling


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If you’ve ever had a taste of the Hungarian Beef Goulash, you’ll know it’s a delicious beef soup that will make you come back asking for more like Oliver Twist. This soup is all you’ve ever wanted and more – spicy with tender and yummy meat. Having your Hungarian Beef Goulash with noodles is a memory you will never forget. Be prepared to get addicted!

This stew is one of Hungary’s finest and is as rich as the Hungarian culture. One ingredient that is impossible to miss is the onions. You don’t want to make your goulash without the onions. The flavor is not the same without them. You will also love the color the sweet Hungarian Paprika adds to your meal. You can serve it along with noodles or potatoes. You may or may not decide to add veggies to your Hungarian Beef Goulash as people have their different ways of preparing this dish. Don’t overpack it with vegetables as goulash is all about the broth and beef – creamy and chewy.

It is also important to know that the Hungarian Beef Goulash is very different from the American goulash. American goulash is about beef, tomato, and macaroni. Don’t be surprised when you hear someone call the Hungarian Beef Goulash, “Hungarian chop suey”, it is just another name for the dish. Hungarian beef is the average Hungarian family’s best meal and anyone who appreciates a good meal will know why after tasting it. This recipe is easy and can be perfected in a single trial. Enjoy!

  1. Season meat with salt and pepper. In a large saucepan, heat the lard or bacon fat to the smoking point over medium-high heat. Add the meat carefully. Brown the meat on all sides.
  2. Add the onions and cook until softened. Reduce the heat to low and add the the paprika and flour and cook, stirring often for two minutes.
  3. Add the beef broth and tomato paste. Stir until well combined. Simmer, covered over low heat for 1 1/2 hours, or until the meat is tender.
  4. Add green pepper and sour cream and continue to cook until heated through, about 15 more minutes. Serve over spaetzle, egg noodles or cavatelli. Sprinkle with dried parsley.