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Hungarian Beef Goulash

True Hungarian goulash is a paprika-forward soup, not a thick stew, built on slowly softened onions and a generous hand with sweet Hungarian paprika. Beef simmers until meltingly tender in a broth deep enough to eat with a spoon and rich enough to remember.

25mPrep
150mCook
175mTotal
6 servingsServings
AdvancedDifficulty
★ 4.7Rating

Why You'll Love This

  • Authentic Hungarian technique built on slow-cooked onions and generous sweet paprika, not just beef stew with paprika sprinkled in
  • A brief off-heat pause before adding paprika protects it from scorching and turning bitter
  • Finished with a touch of vinegar and sour cream for the right balance of richness and tang
Hungarian Beef Goulash

Ingredients

Nutrition (estimated per serving)

460Calories
34.0gProtein
22.0gFat
30.0gCarbs
5.0gFiber
810mgSodium

Method

  1. Heat 2 tablespoons of the lard or oil in a large 6-quart Dutch oven over medium heat. Add the diced onions and cook slowly for 15 to 18 minutes, stirring often, until they turn very soft, golden, and jammy in texture; this long, gentle cooking is the foundation of authentic goulash flavor, so resist raising the heat to rush it.

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