Authentic Hungarian Goulash Recipe (Gulyás)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hungarian beef stew with tender chunks of beef, potatoes, and vegetables in a bold paprika broth. Rich and warming, this slow-cooked braise is deeply flavored and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons vegetable oil ((or use 2 tablespoons pork lard))
- 2 pounds stew beef (cut into 1/2 inch cubes (bite-sized pieces))
- Salt and pepper to taste
- 1 large yellow onion (chopped)
- ¼ cup Hungarian paprika
- 2 bell peppers (chopped (can use green, red, yellow, or orange))
- 4 cloves garlic (chopped)
- 2 medium tomatoes (diced)
- 3 cups beef broth (or use water for more traditional - can use up to 5 cups for soupier goulash)
- 2 bay leaves
- 1/2 teaspoon caraway seeds
- 3 large potatoes (chopped (peeled, if desired - other root vegetables are good too, such as parsnip, celery root, or rutabaga))
- 2 large carrots (scrubbed and chopped)
At a glance
PER SERVING · TIME 110M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 35m
- Sodium
- 583mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 633mg
- Calcium
- 41mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 583MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.