Traditional Hungarian Goulash (Gulyás)

Sweet Hungarian style papriak is an abolute must. Do not substitue with Spanish or smoked paprika.


•  3 T pork lard or butter (pork fat is traditionally used)
•  1½ lbs yellow onions, chopped
•  1½ lbs beef, cut into ½ inch pieces (see note below)
•  ¼ cup good quality sweet imported Hungarian paprika
•  5 cloves garlic, minced
•  2 red bell peppers, seeded/membranes removed, cut into ½ inch chunks
•  1 yellow bell pepper, seeded/membranes removed, cut into ½ inch chunks
•  2 tomatoes, diced
•  2 carrots, peeled, diced
•  2 medium potatoes, peeled, cut into ½ inch chunks
•  5 cups beef broth
•  1 bay leaf
•  1 t salt
•  ½ t fresh ground pepper


Melt the lard in a Dutch oven over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Remove from heat and stir in the paprika. Add the beef and garlic, return to the heat, and cook for about 10 minutes, or until the beef is no longer pink.
Add the bell peppers and cook for another 7-8 minutes. Add the carrots, tomatoes, potatoes, beef broth, bay leaf, salt and pepper. Bring to a boil, cover, reduce the heat to medium, and simmer for 40 minutes (see note). Add salt to taste.
Adjust seasonings with salt, pepper, powdered garlic, and dried parsely
Serve with a dollop of sour cream, some crusty bread, and a cool cucumber salad.

Additional Information

If you're using a tougher cut of beef, add the beef stock and cook the beef first, without the carrots, tomatoes, potatoes and bell peppers, for 30-45 minutes, then add the vegetables and cook for another 40 minutes until the beef is tender.