Everyday Kitchen

German/Central European · Soups

Hungarian Goulash

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Hungarian Goulash is a German/Central European dish. Take the pan off heat before adding paprika to prevent burning.

Prep
25 min
Cook
135 min
Total
160 min
Servings
6
Difficulty
Easy
Cuisine
German/Central European
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Hungarian Goulash.
Representative photograph of Hungarian Goulash. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Soup

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Base · About 10 min

  1. Brown beef in oil from 40 ml neutral oil, 800 g beef chuck, cubed, 300 g onion, chopped, 25 g sweet paprika, 1 tsp caraway, 20 g garlic, add onion 10 minutes. Remove briefly from heat and stir in paprika, caraway and garlic.

Soup · About 90 min

  1. Add 400 g tomatoes, chopped, 1500 ml beef stock, 300 g carrots, sliced, 1 tsp salt; simmer covered 90 minutes.

Finish · About 30 min

  1. Add 500 g potatoes, cubed, 200 g green pepper, chopped; simmer 25–30 minutes until potatoes and beef are tender.

    Check: Look for this result: potatoes and beef are tender.

Tips

  • Take the pan off heat before adding paprika to prevent burning.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use a little smoked paprika for a different flavour.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Hungarian Goulash one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Hungarian Goulash?

Take the pan off heat before adding paprika to prevent burning.

What can I substitute in Hungarian Goulash?

Use a little smoked paprika for a different flavour.

Can I prepare Hungarian Goulash ahead?

Prepare the measured ingredients for Hungarian Goulash one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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