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Hungarian beef goulash

Hungarian Beef Goulash

Matej
My favorite Hungarian beef goulash recipe that I modified a bit to my likings. Fairly easy to make, very satisfying and perfect to feed a large crowd.
4.75 from 4 votes
Prep Time 20 mins
Cook Time 2 hrs 30 mins
Course Main Course, Soup
Cuisine Hungarian
Servings 12 servings

Ingredients
 
 

  • 2 kg beef shank
  • 5 larger onions
  • 3 large ripe tomatoes
  • 3 green peppers
  • 1 large carrot
  • 1 large root parsley
  • 1-1.5 kg potatoes
  • 100 g lard or vegetable oil
  • 4 tablespoons of olive oil
  • 4 tablespoons of soy sauce
  • 3 tablespoons of mild mustard
  • 2 teaspoons ground caraway seeds
  • 2 teaspoons of salt or to taste
  • 1-2 teaspoons of black pepper
  • 4 teaspoons of sweet paprika
  • 1-2 teaspoons of dried marjoram
  • 500 ml of beer
  • 1.5 liter beef broth or stock
  • 5 cloves garlic
  • flat leaf parsley
  • chilli to taste
  • water

Instructions
 

  • Chop onions roughly and sauté them on lard until golden brown.
  • Cut meat into cubes, add seasonings and let marinate until the onions are ready.
  • Add the meat, cover the pot and braise on low heat.
  • Cut the peppers and tomatoes into small pieces. Peel the tomatoes first. Dice the potatoes.
  • Once the meat becomes somewhat soft, which can take up to an hour, add beer, broth/stock, all the veggies and 1/3 of the potatoes.
  • Keep cooking in covered pot, until the potatoes are fully cooked and start breaking apart.
  • Add crushed garlic, chopped flat leaf parsley and the rest of the potatoes.
  • Cook for about 10 minutes and taste the goulash. Add salt or pepper if needed. Add chilli if you like your food spicy.
  • Once the meat is soft and tender and the second batch of potatoes are fully cooked, add crushed marjoram. Cook for 10 more minutes and we are done!
  • Serve in bowls, topped with finely sliced purple onions, some more parsley and a touch of chilli flakes.
Keyword Beef goulash, goulash, Hungarian goulash
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