Here’s how to make homemade Hungarian goulash

I’ve mentioned my love for Hungarian cuisine here on my blog before, and while I may have already said it, trust me when I say I will say it again. And again. And probably again.

If you’re Hungarian like myself, or have sampled Hungarian food at any point in time, you know what I’m talking about.

I have my favourite Hungarian dishes, and while, surprisingly, I wouldn’t necessarily say goulash is one of them, it deserves an honourable mention. Goulash is a central component of Hungarian cuisine, and it’s a fan favourite. In case you’re unfamiliar with Goulash, it is a dish strongly associated with several European countries and is, in simple terms, a delightful stew with a medley of riveting flavours. Hungarian goulash is known for its incorporation of paprika, and I wanted to share a recipe with all of you. This particular one comes from


  • 2 medium onions
  • 2 teaspoons butter or lard (preferred)
  • 1 teaspoon caraway seeds
  • 2 tablespoons paprika
  • ¼ cup flour
  • 1 ½ pound stewing beef trimmed and cut into 1″ cubes
  • 2 cups beef broth or water
  • 1 cup diced tomatoes canned
  • 1 teaspoon salt
  • ¼ teaspoon pepper


  • 1 ½ cup carrots optional
  • 3 cups potatoes optional


  • In a large pot, melt butter and add onion. Cook till translucent. Stir in caraway seeds and paprika and mix well.
  • In a bowl, dredge the stew beef with flour. Add beef to the onion mixture and cook for about 2-3 minutes. 
  • Slowly add about ¼ cup of the beef broth to lift the brown bits off the bottom of the pan. Then add remaining broth, diced tomatoes (potatoes and carrots if using), salt and pepper. 
  • Stir and bring to a boil, cover, then reduce to a simmer for about 1 ½ -2 hours or until tender,” the recipe explains.

Now do yourself a favour and make this masterpiece of a dish. I’m willing to bet your tastebuds will thank you, and your stomach.

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