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Traditional Hungarian Goulash

4 servings


3 tablespoons pork lard , or butter 

1 1/2 pounds yellow onions chopped

1/4 cup sweet paprika

1 1/2 pounds beef ,cut into 1/2 inch pieces. 

(If you’re using a tougher cut of beef like chuck or round, 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. A well-marbled cut like chuck will produce the most

flavor while a leaner cut will cook faster. Your choice.)

5 cloves garlic ,minced

2 red bell peppers ,seeded/membranes removed, cut into 1/2 inch chunks

1 yellow bell pepper ,seeded/membranes removed, cut into 1/2 inch chunks

2 tomatoes ,diced

2 carrots ,diced

2 medium potatoes ,cut into 1/2 inch chunks

5 cups beef broth

1 bay leaf

1 teaspoon salt

1/2 teaspoon freshly ground black pepper



Melt the lard or butter 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, 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.

Serve with a dollop of sour cream