This traditional Hungarian Gulyas is a deeply savory and comforting dish that defines Eastern European home cooking. The recipe centers on tender beef cubes slowly braised in a rich broth infused with authentic Hungarian paprika, creating a vibrant red sauce that is both aromatic and flavorful. Onions and peppers add sweetness and texture, while a touch of bacon provides a smoky depth. The stew is thickened with a roux and finished with a splash of butter and extra paprika for a glossy, luxurious finish. Perfect for cold evenings, this hearty meal pairs wonderfully with spaetzle, egg noodles, or crusty bread to soak up the delicious sauce. It is a satisfying, protein-packed dinner that tastes even better the next day.
Hungarian Gulyas (Goulash
Description
This traditional Hungarian Gulyas is a deeply savory and comforting dish that defines Eastern European home cooking. The recipe centers on tender beef cubes slowly braised in a rich broth infused with authentic Hungarian paprika, creating a vibrant red sauce that is both aromatic and flavorful. Onions and peppers add sweetness and texture, while a touch of bacon provides a smoky depth. The stew is thickened with a roux and finished with a splash of butter and extra paprika for a glossy, luxurious finish. Perfect for cold evenings, this hearty meal pairs wonderfully with spaetzle, egg noodles, or crusty bread to soak up the delicious sauce. It is a satisfying, protein-packed dinner that tastes even better the next day.Ingredients
Directions
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Dice the bacon and place it in a Dutch oven or heavy sauce pot over medium heat.
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Cook the bacon slowly, stirring frequently, until lightly browned.
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Remove the bacon with a slotted spoon and set aside in a small bowl.
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Add the chopped onions to the bacon fat remaining in the pot.
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Cook the onions over medium heat, stirring occasionally, until transparent.
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Remove the onions with a slotted spoon and add them to the bowl with the bacon.
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Add the beef cubes to the remaining bacon fat in the pot.
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Brown the meat slowly on all sides, stirring occasionally.
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Sprinkle 1 tablespoon paprika, salt, pepper, and marjoram over the meat.
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Stir in the reserved bacon-onion mixture and the chopped green or red pepper.
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Pour in the meat broth and white wine.
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Bring the mixture to a boil.
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Reduce heat, cover the pot, and simmer for 2 to 2.5 hours, or until the meat is tender.
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Remove the meat with a slotted spoon and place it in a serving dish.
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In a jar, combine 1/2 cup water and 1/4 cup flour; shake until well blended.
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Slowly pour half of the flour mixture into the cooking liquid in the pot, stirring constantly.
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Bring the sauce to a boil.
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Gradually add the remaining flour mixture as needed to reach the desired consistency, bringing to a boil after each addition.
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Cook for 3 to 5 minutes longer.
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In a small skillet, melt 1 tablespoon butter over low heat.
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Remove from heat and blend in 1/2 teaspoon paprika.
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Stir in 1 tablespoon water to form a paste.
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Stir the paprika-butter paste into the sauce in the pot until well blended.
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Pour the sauce over the meat in the serving dish.
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Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 463.3kcal
- % Daily Value *
- Total Fat 26.0g40%
- Saturated Fat 10.3g52%
- Cholesterol 132.8mg45%
- Sodium 125.6mg6%
- Total Carbohydrate 9.6g4%
- Dietary Fiber 3.8g16%
- Sugars 0.4g
- Protein 46.4g93%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Both Germans and Hungarians traditionally serve Gulyas with Spaetzle dumplings.
You can add the following for variation: 1 teaspoon caraway seed, 1 clove minced garlic, or 6 medium potatoes (washed, peeled, and quartered). If adding potatoes, include them about 30 minutes before the end of cooking.
Use only pure, genuine, authentic Hungarian Paprika for the best flavor. Without it, the taste is significantly inferior.
