Hungarian Goulash
Updated Sept. 15, 2023
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2teaspoons unsalted butter
- 2medium onions, peeled and thinly sliced
- 2tablespoons sweet Hungarian paprika
- 1teaspoon caraway seeds
- 1pound beef stewing meat, trimmed and cut into 1-inch cubes
- ¼cup all-purpose flour
- 2cups beef broth, homemade or low-sodium canned
- 1tablespoon fresh lemon juice
- 2teaspoons salt, plus more to taste
- ¼teaspoon freshly ground pepper
Nutritional analysis per serving (4 servings)
243 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 29 grams protein; 713 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a large pot over medium heat. Add the onions and cook, stirring frequently, until wilted, about 10 minutes. Stir in the paprika and caraway seeds and cook 1 minute more. In a bowl, toss the beef with the flour to coat well. Add the beef to the onion mixture. Cook, stirring, for 2 minutes.
- Step 2
Add ½ cup of the broth, stirring and scraping the bottom of the pot. Gradually stir in the remaining broth. Bring to a boil, then reduce to a slow simmer. Cover and cook until the beef is tender, about 1½ hours. Stir in the lemon juice, salt and pepper to taste. Serve over wide egg noodles.
Private Notes
Comments
As a Hungarian, I am cooking goulash all the time. This recipe is the closest I have ever read in an English language description.
However, I never used lemon juice or flour. But more onion, never sliced but chopped, 1 small fresh tomato and a slice of yellow or green pepper. We always serve it with gnocchi, or boiled potato.
There is one essential thing to know about Hungarian cooking: never just stir in the paprika: always pull the pot off the heat, stir in the paprika, then return to heat. Otherwise your food will taste bitter!
Just wondering: Why use low sodium broth and then add two teaspoons of salt???? that's a lot of salt? I'll probably go with regular broth.
Perfect bone-warming stew for the rainy weather we've had all week! I followed the advice to have as many onions as meat. Added a couple teaspoons of tomato paste. Did the first steps on saute in my instapot then cooked on high pressure for 25 minutes. Perfect. This is a cold weather keeper and my Slavic ancestors are pleased.
Everyone's nagymama has handed down their own recipes, but mine never would have put caraway seeds in the goulash. Maybe soaking up the leftover sauce with some nice toasted caraway bread, sure. I'm biased, of course, but this is missing key elements: 6 pieces of chopped bacon (or a dash of smoked paprika); nice chunks of carrots; thickly sliced button mushrooms; & a bell pepper cut into 2 inch pieces. We eat ours with spaetzle or a nice crusty french bread. And cucumber salad of course.
I enjoyed a Goulash in Istanbul - a Hungarian restaurant, so similar to this recipe but with some fantastic locally grown mushrooms added in. Makes a great add for flavor and texture.