Few dishes represent Hungarian cooking quite like traditional Hungarian goulash, known as Gulyásleves. Cooked slowly with tender beef, onions, paprika, potatoes, and aromatic spices, this hearty soup has a deep, rich flavor and a beautiful red color from authentic Hungarian paprika.
Traditionally prepared outdoors in a large kettle called a bogrács, goulash is especially enjoyable when shared with family and friends. The slow cooking allows the beef and vegetables to absorb the flavors of the paprika-rich broth.
Ingredients
For the Goulash
2 lbs beef chuck, cut into bite-sized cubes
3 tablespoons lard or vegetable oil
2 large onions, finely chopped
4 cloves garlic, minced
2 tablespoons sweet Hungarian paprika
1 teaspoon hot Hungarian paprika, optional
2 tablespoons tomato paste
2 medium tomatoes, chopped
1 green bell pepper, chopped
6 cups beef broth or water
4 medium potatoes, peeled and cut into chunks
2 carrots, sliced
1 parsnip, sliced
2 bay leaves
1 teaspoon caraway seeds
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried marjoram
Optional Csipetke Dumplings
½ cup all-purpose flour
1 egg
Pinch of salt
Instructions
1. Prepare the Beef
Cut the beef chuck into evenly sized pieces.
Pat the meat dry with paper towels and season lightly with salt and black pepper.
2. Cook the Onions
Heat the lard or oil in a large heavy-bottomed pot or traditional kettle over medium heat.
Add the chopped onions and cook for approximately 8–10 minutes, stirring occasionally, until soft and golden.
3. Add the Paprika
Remove the pot from the heat briefly.
Stir in the sweet Hungarian paprika and hot paprika if using.
Adding paprika away from direct high heat helps prevent it from burning and becoming bitter.
4. Brown the Beef
Add the beef and stir thoroughly so the meat becomes coated with the paprika and onions.
Return the pot to medium heat and cook for several minutes.
Add the garlic, tomato paste, chopped tomatoes, and bell pepper.
Cook for another 5 minutes, stirring occasionally.
5. Add the Liquid and Spices
Pour in the beef broth or water.
Add the bay leaves, caraway seeds, marjoram, salt, and black pepper.
Bring the mixture to a gentle boil.
Reduce the heat, cover partially, and simmer for approximately 1½ hours, or until the beef begins to become tender.
6. Add the Vegetables
Add the carrots, parsnip, and potatoes.
Continue cooking for approximately 25–30 minutes, until the vegetables are tender and the beef is completely cooked.
If the soup becomes too thick, add a little more broth or water.
7. Make the Csipetke
If using dumplings, combine the flour, egg, and salt to make a firm dough.
Pinch off tiny pieces of dough with your fingers.
Add them to the simmering goulash during the final 10 minutes of cooking.
They will cook directly in the flavorful broth.
8. Taste and Serve
Remove the bay leaves.
Taste the goulash and adjust the salt, pepper, or paprika if needed.
Ladle the hot soup into bowls and serve with fresh crusty bread.
Tips for Authentic Hungarian Goulash
Use Hungarian paprika: Sweet Hungarian paprika provides the characteristic color and flavor of the dish.
Choose beef chuck: Its marbling makes it especially suitable for slow cooking.
Don’t rush the onions: Well-cooked onions create an important flavor foundation.
Keep the heat moderate: Paprika can become bitter if burned.
Let the beef cook until tender: The longer, gentle cooking process develops a much richer flavor.
What to Serve With Hungarian Goulash
Traditional goulash is wonderful with:
Fresh crusty bread
Pickled cucumbers
Pickled peppers
Hungarian cucumber salad
Sour cream
Fresh parsley
Homemade dumplings
Storing Leftovers
Allow the goulash to cool before transferring it to an airtight container.
Refrigerate for up to 3–4 days.
The soup can also be frozen in suitable freezer containers for longer storage. Thaw in the refrigerator and reheat gently on the stovetop until piping hot.
Final Thoughts
Hungarian Goulash (Gulyásleves) is more than just a hearty soup—it’s a classic example of the bold, comforting flavors of Hungarian cuisine. Tender beef, sweet onions, fragrant paprika, and chunky vegetables create a satisfying meal that’s perfect for cold days and family gatherings.
For an especially traditional experience, serve it hot with rustic bread and your favorite Hungarian pickles.
