Equipment
Ingredients
Base and Aromatics
- 30 g pork lard, solid
- 400 g yellow onions, finely chopped
- 30 g hungarian sweet paprika, ground
- 2 g caraway seeds, lightly crushed
- 3 garlic, minced
Meat and Liquids
- 800 g beef chuck roast, cut into 3cm cubes
- 800 ml beef broth, warm
- 30 g tomato paste
Vegetables and Seasoning
- 150 g red bell pepper, diced
- 400 g waxy potatoes, peeled and cut into 2cm cubes
- 10 g fine sea salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 503 kcal
- Protein
- 50 g
- Carbohydrates
- 31 g
- Fat
- 22 g
- Fiber
- 8 g
- Sugar
- 8 g
- Sodium
- 1910 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 141 mg
- Potassium
- 1686 mg
- Calcium
- 135 mg
- Iron
- 10.3 mg
- Magnesium
- 103 mg
- Phosphorus
- 544 mg
- Zinc
- 17.6 mg
- Vitamin A
- 253 mcg
- Vitamin C
- 70 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 3.3 mg
- Vitamin K
- 12 mcg
- Vitamin B6
- 1.5 mg
- Vitamin B12
- 6.0 mcg
- Thiamin
- 0.25 mg
- Riboflavin
- 0.56 mg
- Niacin
- 13.1 mg
- Folate
- 67 mcg
- Water
- 555 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Melt the lard in a heavy-bottomed Dutch oven over medium heat until shimmering but not smoking.
Add the finely chopped onions. Cook slowly, stirring frequently, until they are deeply translucent and pale gold. Do not rush this step, as it forms the sweet base of the sauce.
Remove the pot from the heat completely. Stir in the sweet paprika, crushed caraway seeds, and minced garlic. The residual heat will bloom the spices without burning them.
Return the pot to medium-high heat. Add the cubed beef chuck and stir well to coat every piece in the spiced onion mixture. Sear the beef lightly for a few minutes.
Stir in the tomato paste, salt, and black pepper. Pour in the warm beef broth. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
Cover the pot tightly and simmer gently for 90 minutes. Check occasionally and stir to ensure the bottom is not scorching. The liquid should maintain a very low simmer, around 90C to 95C (195F to 203F).
Add the diced red bell pepper and potatoes to the pot. Stir to combine. Cover and continue to simmer for an additional 30 minutes.
Remove from heat. Taste the broth and adjust salt and pepper if necessary. Let the goulash rest uncovered for 10 minutes before serving to allow the sauce to thicken slightly and flavors to harmonize.
Chef's Notes
- Authentic Hungarian goulash does not rely on flour or cornstarch for thickening. The body of the sauce comes entirely from the sheer volume of onions melting down into the pork fat.
- Pork lard is traditional and highly recommended. It provides a distinct depth and mouthfeel that vegetable oils simply cannot replicate.
- Quality paprika is non-negotiable. Look for paprika imported from the Szeged or Kalocsa regions of Hungary, and check the expiration date; old paprika tastes like dusty chalk.
- Waxy potatoes hold their shape better during a long simmer. Russet potatoes will dissolve, which is fine if you prefer a thicker, starchier stew, but traditional recipes prefer intact chunks.
Storage
Refrigerator: 4 days — Flavor significantly improves on the second day.
Freezer: 3 months — Potatoes may change texture slightly upon freezing. For best results, freeze without potatoes and add fresh ones when reheating.
Reheating: Reheat gently on the stove over medium-low heat until bubbling, adding a splash of water if the sauce has thickened too much.
Troubleshooting
Sauce tastes bitter or acrid
Cause: Paprika was burned when added to the hot pot
Fix: Cannot be fixed
Prevention: Always remove the pot from the heat completely before adding paprika, as its high sugar content scorches instantly in hot fat
Beef is tough and chewy
Cause: Insufficient cooking time or the simmer was too aggressive, causing proteins to seize
Fix: Add a splash of water and continue simmering on low heat for another 30 to 45 minutes until tender
Prevention: Maintain a gentle, barely bubbling simmer and test meat for tenderness before adding vegetables
Sauce is too thin and watery
Cause: Insufficient amount of onions used, or they were not cooked down enough initially
Fix: Remove the lid during the last 15 minutes of cooking to reduce the liquid, or mash a few potato chunks into the sauce to naturally thicken it with starch
Prevention: Ensure equal volume of onions to meat before chopping, and cook until meltingly soft
Cultural Context
Originating in the 9th century, goulash (gulyas) was a simple stew created by Hungarian cattle herders. They would cook it in a heavy iron cauldron called a bogracs over an open wood fire on the plains. It is considered the national dish of Hungary and exemplifies the culinary philosophy of achieving profound flavor through a few expertly balanced, humble ingredients.
