Classic Goulash recipe

The name of this famous meat stew with vegetables literally translates into Herd of Cattle.

In this recipe, I’ve seasoned it with paprika and a lot of spices, however, there are thousands of variations for goulash, so just experiment and make your own, because you can put any ingredient or spice you like in it!


Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Course Main Dish
Cuisine Austrian, German, Hungarian
Servings 6 portions
Calories 553 kcal


  • 2 L Beef Broth
  • 750 g Beef Chuck or Flank
  • 750 g Onion chopped
  • 45 g Pork Lard
  • 200 g Red bell peppers diced
  • 100 g Yellow bell peppers diced
  • 20 g Sweet Paprika
  • 300 g Carrots chopped
  • 300 g Tomatoes peeled and chopped
  • 25 g garlic
  • 350 g Potatoes peeled and cutted on big chunks
  • 2 pcs Bay Leaf
  • to taste Salt and pepper


  • Melt the lard in a Dutch oven over medium-high heat and cook the chopped onions, until they begin to brown in about 7-10 minutes.
  • Remove from the heat and stir in the paprika. Add the garlic and diced beef chunks (should be about 30-40g each).
  • Return to the heat, and cook for about 10 minutes.
  • Add the bell peppers and cook for another 7-8 minutes, then add the rest of the ingredients. Bring to a boil, then cover with the lid, reducing the heat to medium, and let simmer for about 2 hours. Season to taste.
  • Serve with a dollop of sour cream and some crusty bread, traditionally, with cucumber salad or relish on the side.
Keyword Stew

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