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+ servings
Goulash

Goulash Recipe

Balazs
5 from 2 votes
Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Course Main Course, Soup
Cuisine Hungarian
Servings 8 servings

Ingredients
  

  • 1 pound (or 500 g) beef, diced (shank, leg, brisket, neck recommended)
  • 1 pound (or 500 g) pork, diced (shoulder, maybe leg recommended)
  • 2 large onions, chopped (approx. 12 oz)
  • 3-4 carrots (300-350 g)
  • 2-3 parsnips (200-250 g)
  • 2 lbs (or 1 kg) potatoes
  • 5 tbsp oil or lard
  • 5 tsp paprika
  • 1/4 tsp ground caraway seed
  • 2 bay leafs
  • 1/4 tsp ground pepper
  • 2 1/2 tsp salt
  • 1 green pepper

Instructions
 

  • Chop onions, dice meat (about 1/2 - 1 inch or 1-2 cm), slice carrots and parsnips (about 1/5 - 2/5 inch or 0,5-1 cm thin), cut pepper in 8 pieces and dice tomato.
  • In a large saucepan saute onions over medium heat until golden, about 7 minutes.
  • Take off the heat, add paprika and ground caraway seed and stir.
  • Back on the heat, add meat and stir. Turn the heat high and brown on each side, until the meat starts to sweat, for about 6-7 minutes. Stir occasionally.
  • Season with salt and pepper, add bay leaf, tomato and green pepper, stir and cook for another 5 minutes, stirring occasionally.
  • Add 16 oz (about 500 ml) water, cover and cook over low heat for about an hour.
  • Add carrots and parsnips, stir and cook for another 20 minutes, covered.
  • When the meat is almost done, add potatoes and 16 oz. (about 500 ml) water. Bring to a boil and cook for another 15 minutes, covered.
  • If you like dumplings: mix 2 eggs, 16-18 tbsp (120-130 g) all purpose flour and 1/2 tsp salt roughly (you don't need to process the dough too much). Take off the lid, add 8 oz. (250 ml) water to your goulash, wet a teaspoon and immerse 1/2 - 1 teaspoon portions of dough in the lightly boiling goulash. Cook for another 2-3 minutes.