This authentic Hungarian Beef Goulash is an old family favorite. It’s a comforting, traditional dish that’s melt-in-your-mouth delicious!
I once heard another food blogger say that growing up the dish she hated most was goulash.
Clearly, she did not grow up eating the same Hungarian Beef Goulash I did.
My mother made this goulash recipe often when I was a kid. She got the recipe from Chef Louis Szathmary’s book, The Chef’s Secret Cookbook. Chef Szathmary’s book is filled with traditional, absolutely delicious Hungarian dishes like goulash, chicken and veal paprikash, as well as some decadent desserts.
What is Hungarian Goulash?
Goulash is one of the national dishes of Hungary. Its origin traces back to the 9th century to stews eaten by Hungarian shepherds.
It’s a stew made of beef or veal, onions and sometimes other vegetables and seasoned with paprika.
It’s a common, humble meal, but it’s high on flavor. The beef stew meat is cooked low and slow until it’s incredibly tender, while the gravy has a beef broth base, a punch of rich Hungarian paprika flavor and is thickened with sour cream just before serving.
I love my goulash served over homemade spaetzle, but you can also serve over egg noodles or cavatelli.
If you haven’t been a goulash fan in the past, I know this recipe will win you over! Enjoy!
A few other Hungarian favorites here at the BHK are my Hungarian Kifli and my Hungarian Farsangi Fànk.
A Few Cook’s Notes for Hungarian Beef Goulash Recipe:
Chef Szathmary’s recipe calls to brown the beef cubes in lard. My mother never used lard. She would always make our goulash on a Sunday, so she would save the bacon fat from cooking the bacon from our Sunday breakfast and brown the meat in the leftover bacon fat.
I usually serve my goulash with a side of fresh rye bread to sop up any extra gravy.
This authentic Hungarian Beef Goulash is an old family favorite. It's a comforting, traditional dish that's melt-in-your-mouth delicious!
- 2 lbs. beef chuck meat, cut into 1-inch cubes
- salt and pepper, to taste
- 1/2 cup lard, or bacon fat
- 1 lb. (about 2 1/2-3 cups) onions, peeled and finely chopped
- 2 Tbsp. sweet Hungarian paprika
- 2 Tbsp. all-purpose flour
- 3 cups beef broth
- 2 Tbsp. tomato paste
- 1 medium green pepper, cut into thin strips
- 2 cups sour cream
- dried parsley, for sprinkling, if desired
-
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. 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.
-
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.
-
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, if desired.
Adapted from The Chef’s Secret Cookbook
Warming dishes like this are my absolute favourite. I find them so delicious and comforting. I love the idea of serving over spaetzle!
This one is a childhood favorite that I never tire of Alex. It’s delicious!
My family loves it!! Thank you for a great recipe.
I’m so happy to hear that! You’re welcome!
Hi Mary Ann,
I am going to make the beef goulash recipe. We don’t like green peppers-do you think I could substitute a red pepper? Thanks!
Absolutely Janet! Enjoy!
What? I love goulash! Comforting and yummy? Yes please! Pinned! Hope you are doing well, my friend :) Have a lovely weekend!
It’s such a comforting meal, isn’t it Dawn?! Hope you are staying safe too Dawn!
This looks like perfect comfort food for right now! And I’m always looking for delicious beef recipes for my beef-loving-husband :) Thanks!
He’ll love this one Jennifer!
I was a picky eater as a kid. I find some of the same dishes I hated then, I love now. Goulash would have been one of those dishes. I’m sure I judged more with my eyes than my mouth back then. If too many ingredients were mixed together, it was a no-go! It’s amazing that I survived as a kid and even more amazing is that I truly love just about everything now. This looks delicious!
Lol! Hope you give this recipe a try Kathy! It’s super yummy!
Oh wow, this brings back all the memories!!! I’m part Hungarian, so I grew up eating A LOT of goulash, but I confess I haven’t had it in ages. Your’s looks just delicious… and honestly, I don’t remember the goulash of my youth being this pretty!! (Don’t tell my relatives I said that. lol). I think everyone is wanting ALL the comfort food right now, and THIS would totally hit the spot! Pinned!
I forgot you are part Hungarian too Chey! This one is a total winner! I can still see my mom making it at the stove. Tom LOVES it too!
The beef in your Hungarian goulash looks delicious and melt in your mouth tender. And serving it over spaetzle? Genius!
I love it served over spaetzle Marissa. Just the way my mom served it when I was growing up!
What a delicious, comforting meal, Mary Ann! It’s still snowing here (ugh) so I’m still into all of the comfort foods like this! Pinning!
Snow?! I thought I saw a pic of one of the boys in a snow suit. I thought that might have been an older photo. Stay warm and safe Katherine!
Oh yes ! Common, humble and so tasty one ! And so comforting too ! Thank you Mary Ann !
You’re welcome Davorka!
I LOVE goulash. Whenever I visit Austria it is pretty much all I will eat (well, that and schnitzel), and they will only use Hungarian paprika. Cannot wait to try this!
Enjoy Matt!
I had a lot of goulash as a child. Mine was a German version. Yours looks delicious and comforting for these difficult days.
Perfect for the tough times we’ve been facing lately Gerlinde. Stay safe.
I love goulash, and I would LOVE this! So delicious and comforting! Everything we need right now! Hope all is well, my friend!
Thanks Annie. Hope all is well with you too! XO
This is not Hungarian Goulash. Hungarian goulash is a soup.
That’s funny Erica because as I mention in my post, the recipe is from a famous Hungarian chef named Louis Szathmary and he calls it Hungarian goulash. I grew up eating it and my Dad who spoke fluent Hungarian called it Hungarian goulash too. I guess there can be two different versions. Hope you give it a try!
I love this soup, I grew up on it. Been trying to perfect and make it myself. This recipe looks good and will hopefully match that flavour I’ve grown to love. Thanks
You will not be disappointed Kevin! I grew up enjoying this recipe from the Chef’s Secret Cookbook. My mother made it often and my father, who spoke fluent Hungarian absolutely loved it! Enjoy and thanks so much for following!