For an even richer flavor, consider using smoked paprika in addition to sweet paprika. Beef chuck is ideal for this recipe due to its marbling, which renders beautifully during the long cooking time, creating a tender and flavorful stew. Alternatively, beef shoulder can also be used. Don't rush the simmering process! The low and slow cooking is essential for developing the deep, complex flavors of the goulash. Adjust the amount of water as needed to prevent the goulash from drying out, but avoid adding too much, as this will dilute the flavor. Goulash tastes even better the next day, as the flavors have more time to meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Real Hungarian Goulash (No Tomato Paste Here)
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PREP TIME15 mins
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COOK TIME2 hrs 5 mins
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TOTAL TIME2 hrs 20 mins
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SERVING4 People
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VIEWS262
Embark on a culinary journey to the heart of Hungary with this authentic Goulash recipe. Eschewing modern shortcuts, this rendition delivers a rich, deeply flavored stew, perfect for warming the soul on a chilly evening. Serve with crusty bread or traditional spaetzle to soak up every last drop of the savory sauce.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol111 mg
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Fiber3 g
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Protein32 g
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Saturated Fat8 g
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Sodium76 mg
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Sugar4 g
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Fat20 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a large, heavy-bottomed pot or Dutch oven, melt the lard over medium heat. (5 minutes)
02 Step
Recipe View 8 mins Add the finely sliced onions and cook, stirring occasionally, until softened and translucent, but not browned. (8 minutes)
03 Step
Recipe View 2 mins Introduce the beef chuck cubes to the pot, along with the vibrant Hungarian paprika. Stir well to coat the beef evenly. (2 minutes)
04 Step
Recipe View 1 hrs Reduce the heat to low, cover the pot, and let the goulash simmer gently for 1 hour, stirring occasionally to prevent sticking. (60 minutes)
05 Step
Recipe View 1 hrs Pour in 1 cup of water, ensuring the meat is partially submerged. Continue to simmer, adding more water as needed to maintain moisture, until the beef is incredibly tender and falls apart easily, and the onion sauce has thickened into a luscious gravy. (60 minutes)
06 Step
Recipe View 2 mins Season generously with salt and freshly ground black pepper to your liking. Stir well to incorporate the seasonings. (2 minutes)
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RECIPE REVIEWS
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Roscoe Maggio
Jun 27, 2025I was a bit skeptical about not using tomato paste, but this goulash is absolutely delicious! My family loved it.
Myra Champlin
Jun 23, 2025The key is to be patient and let the goulash simmer for a long time. The longer it simmers, the more tender the beef becomes and the richer the flavor.
Elian Brekke
Apr 27, 2025I've made this recipe several times, and it's always a hit. It's perfect for a cold winter night.
Gordon Jacobi
Dec 19, 2024This is now my go-to goulash recipe. Thank you for sharing!
Gerson Huel
Nov 7, 2024Make sure you use good quality paprika, it makes all the difference!
Bartholome Wuckert
Nov 7, 2023I added a pinch of caraway seeds for an extra touch of Hungarian flavor. It was a great addition!
Naomie Conn
Oct 31, 2023I made this in my slow cooker, and it turned out amazing! I just browned the beef first and then added everything to the slow cooker for 6 hours on low.
Garry Okeefe
Oct 23, 2023This recipe is fantastic! It's the closest I've found to the goulash I had in Budapest. The flavor is so rich and authentic.