This Authentic Hungarian Goulash is my Hungarian mom’s real deal recipe! It’s comforting, hearty, and delicious.
- 1 1/2 tbsp bacon fat or lard (sub coconut oil)
- 1 medium onion, finely chopped
- 1.5 lbs beef chuck, cubed into 1” pieces
- 1 tsp sea salt
- 1.5 tbsp of sweet Hungarian paprika
- 1 tsp of ground caraway seeds (sub whole caraway seeds)
- 1 green bell pepper, seeded and cut into large quarters
- 1 tomato, quartered
- 32 oz beef broth
- 1 1/2 cup carrots, peeled and sliced
- 1 1/2 cup parsnips, peeled and sliced
- 4 ribs of celery, sliced in half
- 2 bay leaves
- 2 medium potatoes, peeled and cut into one-inch cubes
- 1 tbsp fresh parsley
- Using a dutch oven, heat the oil over medium heat. Sauté the onions until translucent.
- Turn heat to high and add the beef and salt, constantly stirring about 3 minutes until it’s seared on all sides. Remove the pot from the heat and allow to cool slightly. Add the paprika and caraway seeds (note that paprika will burn if you add it while it’s on high heat)
- Stir together and add just enough water to cover the beef. Stir in the green pepper and tomato, cover and cook over super low heat for about an hour until meat is tender- you can add water if it gets too low, but don’t let the water reach any higher then it was originally.
- After the meat is tender add beef broth, carrots, parsnips, celery, bay leaves. Bring to boil reduce to a low simmer and cover. Cook for 30 minutes.
- Add potatoes, bring to boil, reduce heat, and cook for another 15 minutes or till the potatoes are tender.
- Using a slotted spoon, remove the green pepper, tomato, celery, and bay leaves. Serve topped with fresh parsley.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Category: Main Dishes
- Method: Stove Top
- Cuisine: Hungarian
- Serving Size: 1 serving
- Calories: 447
- Fat: 14.6g
- Carbohydrates: 38.9g
- Fiber: 9.4g
- Protein: 40.5g
Keywords: Hungarian Goulash