Meaty Hungarian Goulash
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Serve this savory beefy Hungarian Goulash as a soup, over rice, noodles or spaetzle. The perfect and versatile recipe for a hearty appetite.
To make Hungarian Goulash you’ll want to use an authentic Hungarian sourced Sweet Paprika and add a little heat with a Hungarian Hot or Spicy Paprika. Other ingredients include cubed beef of choice, diced onions, caraway seeds, garlic, flour, tomato paste, beef broth and a bay leaf. Just brown the meat, sauté onions, add all ingredients to a stock pot, simmer for approximately 2-hours, serve and enjoy!
What Type of Meat Do You Use For Making Hungarian Goulash?
For this recipe I used an English Arm Roast just because that is what I had in the freezer, and I hate freezing meat, but any type of inexpensive cut of beef will work well. Just make sure you purchase a nice cut of meat that has some fat for flavoring. A lot of times other recipes will mention to cut off the fat but I like to keep it on during preparation for added flavor but I will discard the fatty pieces prior to serving. It’s okay to purchase a meat from a tougher cut as it won’t matter much because the meat will simmer in a rich broth for a couple hours and should become more tender. Below I’ve listed a few recommendations of different types of beef that can be used for this recipe.
- Arm Roast/Shoulder Roast
- English Arm Roast (this cut of meat is typically fatty, tough and less expensive)
- Beef Round Roast/Top Round (usually affordable, lean and relatively tough but can be a good choice because this is a slow cook recipe)
- Beef Chuck Roast (this type is usually fattier and more tender)
- Sirloin Steak (this can be a good choice)
- Pre-cut stew meat (and who doesn’t like meat that is already cut up?)
How Do You Serve Hungarian Goulash?
- As a soup
- Over a bed of rice
- Serve over wide egg noodles or pasta of choice
- Serve with dumplings
- Or serve over a bed of Spaetzle
Hungarian Goulash Recipe
Ingredients:
- 2 Tablespoons lard or vegetable shortening
- 2 pounds beef cubed
- 1 large yellow onion (diced large)
- 1/2 teaspoon caraway seed
- 1/2 teaspoon spicy paprika or crushed red pepper
- 3 Tablespoons sweet paprika
- 4 cloves garlic minced
- 1 Tablespoon all-purpose flour
- 1 bay leaf
- 6 ounce tomato paste
- 32 ounce beef broth
- Serve with rice, noodles or spaetzel
- garnish with chopped parsley (optional)
Instructions:
Place lard in a large stock pot and melt on medium high heat.
Prepare Meat
Cut meat into cubes and place in hot stock pot with lard. Brown meat on all sides. Remove meat from pot and set aside.
Sauté Onions
Place diced onions directly into stock pot and sauté until slightly translucent. Add caraway seeds, spicy paprika or crushed red pepper, sweet paprika, garlic and flour and continue to sauté for about 1 minute.
Incorporate remaining ingredients:
Add tomato paste, beef broth, bay leaf and cooked beef. Stir all ingredients until incorporated and smooth. If your meat has bones add them to the pot too but be sure to remove prior to serving. Bring mixture to a boil then immediately reduce heat, cover and simmer for approximately 2 hours or until beef chunks become tender. Be sure to stir occasionally so the goulash does not stick to the bottom of the pan and burn.
Serving Hungarian Goulash
If you plan on serving the goulash with rice, noodles or spaetzle start preparing that about 30-minutes before the Hungarian Goulash is done.
Prior to serving remove any unwanted fat pieces and bones. Serve as soup or pour over rice, noodles or spaetzle and enjoy!
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR HUNGARIAN GOULASH AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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Meaty Hungarian Goulash
Serve this savory beefy Hungarian Goulash as a soup, over rice, noodles or spaetzle. The perfect and versatile recipe for a hearty appetite.
Ingredients
- 2 Tablespoons lard or vegetable shortening
- 2 pounds beef cubed
- 1 large yellow onion diced large
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon spicy paprika or crushed red pepper
- 3 Tablespoons sweet paprika
- 4 cloves garlic minced
- 1 Tablespoon all-purpose flour
- 1 bay leaf
- 6 ounce tomato paste
- 32 ounce beef broth
- serve with rice, noodles or spaetzel
- garnish with chopped parsley optional
Instructions
-
Place lard in a large stock pot and melt on medium high heat.
Prepare Meat
Cut meat into cubes and place in hot stock pot with lard. Brown meat on all sides. Remove meat from pot and set aside.
-
Sauté Onions
Place diced onions directly into stock pot and sauté until slightly translucent. Add caraway seeds, spicy paprika or crushed red pepper, sweet paprika, garlic and flour and continue to sauté for about 1 minute.
-
Incorporate remaining ingredients
Add tomato paste, beef broth, bay leaf and cooked beef. Stir all ingredients until incorporated and smooth. If your meat has bones add them to the pot too but be sure to remove prior to serving. Bring mixture to a boil then immediately reduce heat, cover and simmer for approximately 2 hours or until beef chunks become tender. Be sure to stir occasionally so the goulash does not stick to the bottom of the pan and burn.
-
Serving Hungarian Goulash
If you plan on serving the goulash with rice, noodles or spaetzle start preparing that about 30-minutes before the Hungarian Goulash is done.
Prior to serving remove any unwanted fat pieces, bay leaf and bones. Serve as soup or pour over rice, noodles or spaetzle and enjoy!
