The rich flavors and hearty portions of Hungarian cuisine are hard to resist, especially when it comes to its iconic dish: goulash. This comforting soup has been warming bellies for generations, and with its signature blend of paprika, garlic, and caraway seeds, it’s no wonder why. But traditional Hungarian goulash is more than just a simple pot of soup – it’s an art form that requires the perfect balance of spices, textures, and presentation.
In this article, we’ll explore 20 mouth-watering Hungarian goulash recipes that showcase the versatility and creativity of this beloved dish. From classic beef and pork variations to vegetarian and vegan options, there’s something for everyone in our collection of goulashes. Whether you’re a seasoned chef or a culinary novice, get ready to warm your heart (and stomach) with these deliciously spiced Hungarian goulash recipes.
Classic Hungarian Beef Goulash with Paprika
A hearty and flavorful stew that’s a staple of Hungarian cuisine, this classic beef goulash is simmered to perfection with tender chunks of beef, aromatic paprika, and rich vegetables.
Ingredients:
– 2 lbs beef brisket or chuck, cut into 1-inch cubes
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon caraway seeds
– 1 teaspoon paprika
– 1/2 teaspoon ground cumin
– Salt and black pepper, to taste
– 2 cups beef broth
– 1 cup red wine (optional)
– 2 medium-sized potatoes, peeled and cubed
– Fresh parsley, chopped (for garnish)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, caraway seeds, paprika, cumin, salt, and pepper. Cook for an additional minute.
3. Add the beef cubes and cook until browned on all sides, about 5-7 minutes.
4. Add the beef broth, red wine (if using), and potatoes. Bring to a boil, then reduce heat to low and simmer, covered, for 2 hours or until the beef is tender.
5. Serve hot, garnished with chopped parsley.
Cooking Time: 2 hours
Slow Cooker Hungarian Goulash with Root Vegetables
Warm up with a hearty, slow-cooked goulash that combines tender beef and flavorful root vegetables. This comforting dish is perfect for a chilly evening or a weeknight dinner.
Ingredients:
– 1 lb beef stew meat (such as chuck or round)
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 cup water
– 1 tablespoon paprika
– 1 teaspoon caraway seeds
– Salt and pepper to taste
Instructions:
1. In the slow cooker, combine the beef, carrots, potatoes, onion, and garlic.
2. Pour in the beef broth, water, paprika, and caraway seeds. Season with salt and pepper to taste.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Hungarian Pork Goulash with Caraway Seeds
This hearty and flavorful Hungarian-inspired dish is a staple of traditional goulash recipes, packed with tender pork, rich vegetables, and the distinct warmth of caraway seeds.
Ingredients:
– 1 lb boneless pork shoulder, cut into 1-inch cubes
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 2 medium bell peppers, chopped
– 2 medium tomatoes, diced
– 1 tsp paprika
– 1/2 tsp ground caraway seeds
– Salt and pepper to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat.
2. Add the pork and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add the onions, garlic, bell peppers, and paprika to the pot. Cook until the vegetables are tender, about 8-10 minutes.
4. Add the caraway seeds, salt, and pepper. Stir well.
5. Add the browned pork back into the pot and add the diced tomatoes.
6. Bring the mixture to a simmer and cook for an additional 30-40 minutes or until the pork is tender.
Cooking Time: Approximately 1 hour 15 minutes
Authentic Hungarian Goulash Soup with Noodles
Authentic Hungarian Goulash Soup with Noodles Recipe
A hearty and comforting soup that’s a staple of Hungarian cuisine, this goulash recipe is made with tender beef, vegetables, and egg noodles. Perfect for a cold winter’s day or anytime you need a warm and satisfying meal.
Ingredients:
– 1 pound beef stew meat
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 stalks celery, chopped
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– 1 teaspoon paprika
– Salt and pepper, to taste
– 8 ounces egg noodles
Instructions:
1. In a large pot or Dutch oven, cook the beef over medium-high heat until browned, about 3-4 minutes.
2. Add the onions, garlic, carrots, and celery; cook until the vegetables are tender, about 10 minutes.
3. Stir in the paprika, salt, and pepper.
4. Add the diced tomatoes, beef broth, and egg noodles; bring to a boil.
5. Reduce heat to low and simmer for 20-25 minutes or until the flavors have melded together and the noodles are cooked.
Cooking Time: 30-35 minutes
Hungarian Chicken Goulash with Bell Peppers
This hearty goulash recipe combines tender chicken, sweet bell peppers, and rich paprika flavors to create a comforting and satisfying meal. Serve over egg noodles or crusty bread for a cozy dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large bell peppers (any color), sliced
– 2 tbsp vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp paprika
– 1/2 tsp caraway seeds
– Salt and pepper to taste
– 1 cup chicken broth
– 1/2 cup water
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add bell peppers, onion, garlic, paprika, and caraway seeds. Cook for an additional 5 minutes.
3. Add chicken broth and water. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until chicken is cooked through.
4. Season with salt and pepper to taste.
Cooking Time: 45 minutes
Vegetarian Hungarian Goulash with Mushrooms
A hearty and flavorful vegetarian twist on the classic Hungarian goulash, this recipe features sautéed mushrooms and a rich vegetable broth.
Ingredients:
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 2 medium carrots, peeled and grated
– 1 large red bell pepper, seeded and chopped
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the mushrooms and garlic; cook until the mushrooms release their liquid and start to brown, about 10 minutes.
4. Add the carrots, bell pepper, vegetable broth, diced tomatoes, paprika, salt, and pepper. Stir well.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the vegetables are tender.
6. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Hungarian Lamb Goulash with Garlic and Herbs
This hearty stew is a staple of Hungarian cuisine, packed with tender lamb, aromatic garlic, and fragrant herbs. Served with crusty bread or egg noodles, it’s a comforting meal for any occasion.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 4 cloves garlic, minced
– 2 medium onions, chopped
– 2 carrots, peeled and sliced
– 2 celery stalks, chopped
– 1 teaspoon paprika
– 1/2 teaspoon caraway seeds
– Salt and black pepper, to taste
– 1 cup beef broth
– 1/4 cup white wine (optional)
– Fresh parsley or thyme, for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add lamb and cook until browned on all sides, about 5 minutes.
3. Add garlic, onions, carrots, and celery; cook until vegetables are tender, about 10 minutes.
4. Add paprika, caraway seeds, salt, and pepper. Cook for 1 minute.
5. Add broth and wine (if using); bring to a boil.
6. Reduce heat to low and simmer, covered, for 2-3 hours or until lamb is tender.
7. Serve hot, garnished with parsley or thyme.
Cooking Time: 2-3 hours
Hungarian Goulash Stew with Dumplings
Experience the rich flavors of Hungary with this hearty and comforting goulash stew, served with soft and fluffy dumplings. This classic recipe is a staple of Hungarian cuisine.
Ingredients:
– 1 lb beef, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 medium tomatoes, diced
– 1 cup beef broth
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 cups all-purpose flour
– 2 eggs
– Water as needed
Instructions:
1. In a large pot or Dutch oven, heat oil over medium-high heat. Add beef and cook until browned, about 5 minutes.
2. Add onion, garlic, and paprika. Cook until onion is translucent, about 3-4 minutes.
3. Add tomatoes, broth, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
4. Meanwhile, prepare dumplings by mixing flour, eggs, and water in a bowl. Knead until dough forms.
5. Bring goulash mixture to a boil again. Add dumplings and cook for an additional 15-20 minutes or until they float to the surface.
Cooking Time: 45-50 minutes
Hungarian Venison Goulash with Red Wine
This hearty and flavorful goulash is a staple of Hungarian cuisine, perfect for warming up on a chilly evening. This recipe uses tender venison to create a rich and savory stew that’s sure to please.
Ingredients:
– 1 pound venison steak or ground venison
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (such as Cabernet Sauvignon)
– 1 cup beef broth
– 1 teaspoon paprika
– 1/2 teaspoon caraway seeds
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion and garlic; cook until onion is translucent.
3. Add venison and cook until browned, about 5 minutes.
4. Add red wine, beef broth, paprika, and caraway seeds. Bring to a boil, then reduce heat to low and simmer for 1 hour.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1 hour
Hungarian Goulash with Sauerkraut and Sausage
This classic Hungarian dish gets a boost from the tanginess of sauerkraut and the smokiness of sausage, making it a perfect comfort food for any occasion.
Ingredients:
– 1 lb beef or pork goulash meat (such as chuck or shoulder), cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup sauerkraut, drained and rinsed
– 1 large sausage (such as kielbasa or knockwurst), sliced
– 1 tablespoon paprika
– Salt and pepper, to taste
– 2 cups beef broth
– 1 tablespoon tomato paste
– Caraway seeds, for garnish
Instructions:
1. In a large pot or Dutch oven, cook the goulash meat over medium-high heat until browned, breaking it up with a spoon as it cooks.
2. Add the onions and garlic to the pot; cook until the onions are translucent.
3. Stir in the sauerkraut, sausage, paprika, salt, and pepper.
4. Pour in the beef broth and tomato paste; bring to a simmer.
5. Reduce heat to low and let cook for 30 minutes or until the flavors have melded together.
6. Serve hot, garnished with caraway seeds if desired.
Cooking Time: 1 hour
Hungarian Goulash with Smoked Paprika and Potatoes
This hearty soup is a staple of Hungarian cuisine, featuring tender beef, smoky paprika, and creamy potatoes. A perfect comfort food for a chilly evening.
Ingredients:
– 1 lb beef stew meat
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups beef broth
– 1 cup water
– 2 teaspoons smoked paprika
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– 2-3 medium-sized potatoes, peeled and cubed
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened.
2. Add beef, broth, water, smoked paprika, and caraway seeds. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Add potatoes to the pot. Simmer for an additional 20-25 minutes, or until potatoes are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 50-55 minutes
Hungarian Goulash with Spätzle and Fresh Parsley
This hearty beef stew, flavored with paprika and caraway seeds, is a classic Hungarian dish that pairs perfectly with homemade Spätzle noodles and a sprinkle of fresh parsley.
Ingredients:
– 1 pound beef chuck, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon caraway seeds
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– Salt and pepper, to taste
– 8 ounces Spätzle noodles
– Fresh parsley, chopped
Instructions:
1. Heat oil in a large pot over medium-high heat. Brown the beef, then remove from pot.
2. Add onion and garlic; cook until softened. Stir in paprika and caraway seeds; cook for 1 minute.
3. Add diced tomatoes and broth. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes or until beef is tender.
4. Cook Spätzle noodles according to package instructions.
5. Serve goulash over Spätzle noodles, garnished with chopped parsley.
Cooking Time: 45 minutes
Hungarian Goulash with Sweet Peppers and Tomatoes
This hearty soup is a staple of Hungarian cuisine, perfect for warming up on a chilly day. With the sweetness of bell peppers and tomatoes added to the rich beef broth, this goulash is sure to become a family favorite.
Ingredients:
– 1 lb beef, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 sweet bell peppers, diced
– 2 cups beef broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon paprika
– Salt and pepper to taste
– 8 oz egg noodles
Instructions:
1. Heat oil in a large pot over medium-high heat. Add beef and cook until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add bell peppers and cook for an additional 2-3 minutes.
4. Pour in broth, diced tomatoes, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
5. Cook egg noodles according to package instructions.
6. Serve goulash over noodles and enjoy!
Cooking Time: 40-45 minutes
Hungarian Goulash with Egg Noodles and Sour Cream
A hearty and comforting Hungarian dish that combines rich beef broth, tender egg noodles, and a dollop of creamy sour cream. This recipe serves 4-6 people.
Ingredients:
– 1 lb beef stew meat
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon paprika
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– 8 oz egg noodles
– 1 cup sour cream
– Fresh parsley, chopped (optional)
Instructions:
1. Cook the egg noodles according to package instructions. Drain and set aside.
2. In a large pot or Dutch oven, sauté the onions and garlic until softened.
3. Add the beef stew meat and cook until browned on all sides.
4. Add the beef broth, paprika, caraway seeds, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. Stir in cooked egg noodles and serve hot with a dollop of sour cream and chopped parsley if desired.
Cooking Time: 45-50 minutes
Hungarian Goulash with Marjoram and Bay Leaves
A hearty and flavorful Hungarian classic, this goulash recipe is elevated by the addition of marjoram and bay leaves. Serve it over egg noodles or crusty bread for a comforting meal.
Ingredients:
– 1 pound beef, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon caraway seeds
– 1 bay leaf
– 1/4 cup marjoram leaves
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened.
2. Add beef, paprika, caraway seeds, and bay leaf. Cook until browned, breaking up with spoon as needed.
3. Add marjoram leaves, diced tomatoes, and beef broth. Season with salt and pepper to taste.
4. Bring to a boil, then reduce heat to low and simmer for 1 hour and 30 minutes or until the meat is tender.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1 hour and 30 minutes
Hungarian Goulash with Red Onions and Carrots
Hungarian Goulash with Red Onions and Carrots: A hearty and flavorful stew that’s perfect for a chilly evening. This recipe is a twist on the classic Hungarian dish, adding sweet and crunchy red onions and carrots to add depth and texture.
Ingredients:
– 1 lb beef, cut into bite-sized pieces
– 2 medium red onions, thinly sliced
– 4 medium carrots, peeled and grated
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp paprika
– Salt and pepper, to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat the oil in a large pot over medium-high heat. Add the beef and cook until browned, about 3-4 minutes.
2. Remove the beef from the pot and set aside. Add the sliced onions and grated carrots to the pot, cooking until they start to caramelize, about 5 minutes.
3. Add the garlic, paprika, salt, and pepper to the pot, stirring to combine.
4. Add the diced tomatoes, browned beef, and 2 cups of water to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the meat is tender.
5. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 45-50 minutes
Hungarian Goulash with Fresh Dill and Potatoes
A hearty, comforting stew that combines the classic flavors of Hungarian goulash with the freshness of dill and potatoes.
Ingredients:
– 1 pound beef, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1/2 cup red wine
– 2 medium carrots, peeled and sliced
– 2-3 medium potatoes, peeled and cubed
– 2 tablespoons tomato paste
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh dill, chopped (about 1/4 cup)
– Sour cream or crème fraîche, for serving (optional)
Instructions:
1. In a large pot or Dutch oven, cook the beef over medium-high heat until browned, about 5 minutes.
2. Add the onions, garlic, and carrots to the pot. Cook until the vegetables are tender, about 10 minutes.
3. Add the potatoes, broth, wine, tomato paste, paprika, salt, and pepper to the pot. Stir well.
4. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 30-40 minutes or until the potatoes are tender.
5. Stir in chopped fresh dill. Serve hot with a dollop of sour cream or crème fraîche, if desired.
Cooking Time: 45-50 minutes
Hungarian Goulash with Kielbasa and Cabbage
This hearty stew combines the rich flavors of Hungarian goulash with the savory taste of kielbasa sausage and crunchy sweetness of cabbage.
Ingredients:
– 1 pound kielbasa, sliced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 medium head cabbage, shredded
– 2 cups beef broth
– 1 cup Hungarian paprika
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat.
2. Add the sliced kielbasa and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the chopped onions and minced garlic to the pot. Cook until the onions are translucent, about 5 minutes.
4. Add the shredded cabbage to the pot and cook until it starts to soften, about 2-3 minutes.
5. Add the beef broth, Hungarian paprika, salt, and pepper to the pot. Stir well to combine.
6. Return the kielbasa to the pot and stir to coat with the goulash mixture.
7. Bring the stew to a simmer, then reduce heat to low and cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 40-45 minutes
Hungarian Goulash with Green Beans and Corn
This recipe puts a fresh spin on the traditional Hungarian goulash by adding crisp green beans and sweet corn to create a satisfying one-pot meal.
Ingredients:
– 1 lb beef, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 2 cups mixed Hungarian paprika (sweet and hot)
– 1 tsp caraway seeds
– Salt and black pepper, to taste
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1/2 cup green beans, trimmed
– 1 cup corn kernels
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the beef and remove from pot.
3. Add onions, garlic, and bell pepper; cook until softened (5 minutes).
4. Add paprika, caraway seeds, salt, and black pepper; cook 1 minute.
5. Stir in tomatoes and broth; bring to a boil.
6. Return beef to pot; reduce heat to low and simmer (30 minutes).
7. Add green beans and corn; continue to simmer until vegetables are tender (10-12 minutes).
8. Serve hot, garnished with chopped parsley or paprika.
Cooking Time: 40-45 minutes
Hungarian Goulash with Roasted Garlic and Thyme
This hearty Hungarian dish is a staple of comfort food, elevated by the deep flavor of roasted garlic and thyme. This recipe serves 4-6 people.
Ingredients:
– 1 pound beef stew meat
– 2 tablespoons vegetable oil
– 3 cloves garlic, peeled and roughly chopped
– 2 heads of thyme, fresh or dried
– 1 large onion, chopped
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast garlic: Place chopped garlic on a piece of aluminum foil, drizzle with oil, and fold into a packet. Roast for 30-40 minutes, or until tender.
3. Sear beef: Heat oil in a large Dutch oven over medium-high heat. Add beef and cook until browned, about 5 minutes.
4. Soften vegetables: Add chopped onion, carrots, and potatoes to the pot. Cook until they start to soften, about 10 minutes.
5. Add roasted garlic, thyme, diced tomatoes, and beef broth. Season with salt and pepper. Simmer for 1 hour or more, or until meat is tender.
Cooking Time: 2-3 hours (including roasting time)
Summary
Get cozy with these 20 delicious Hungarian goulash recipes, each one packed with hearty flavors and spices! From classic beef and pork variations to vegetarian and game-inspired twists, there’s something for every taste. Discover slow cooker and stovetop methods, and enjoy a range of ingredients like paprika, caraway seeds, and sauerkraut. Perfect for a chilly evening or a special occasion.
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