🍲 Hungarian goulash

Name: Hungarian goulash
Total time: 120 min
Yield: 4
Cuisine: Hungary · Great Hungarian Plain
Ingredients: 600 g beef shin or chuck, cubed; 2 onions, chopped; 2 tbsp sweet paprika; 1 tsp caraway seeds; 2 tomatoes, chopped; 2 bell peppers, sliced; 400 g potatoes, cubed; 2 tbsp vegetable oil, salt, 1.2 l water

Origin: Hungary · Great Hungarian Plain

480kcal

per serving · 400 g

120kcal

per 100 g

36 gProtein9 g / 100 g

20 gFat5 g / 100 g

32 gCarbs8 g / 100 g

Hungarian goulash (gulyás) is a hearty soup-stew of beef chunks simmered with onions and plenty of sweet paprika, together with tomato, bell pepper, potatoes and caraway. The broth is deep red, warming and fragrant rather than fiery. It is served in bowls as a main course.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb8 g carbs per 100 g

Not vegetarianbecause of: beef

Not veganbecause of: beef

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

beefpaprikaoniontomatopotatocarawaybell pepper

Recipe

4 servings120 min

Ingredients

600 g beef shin or chuck, cubed
2 onions, chopped
2 tbsp sweet paprika
1 tsp caraway seeds
2 tomatoes, chopped
2 bell peppers, sliced
400 g potatoes, cubed
2 tbsp vegetable oil, salt, 1.2 l water

Method

Soften the onions in the oil over medium heat for 10 minutes.
Take the pot off the heat, stir in the paprika and caraway, then add the beef and stir to coat.
Return to the heat, add a little water, cover and simmer gently for about 1 hour, adding water as needed.
Add the tomatoes, peppers, potatoes and the rest of the water and salt; simmer 30 minutes more until everything is tender.
Adjust the seasoning and serve hot.

How to make it lighter

Trim visible fat from the beef before cooking.
Use 1 tbsp of oil instead of 2; 1 tbsp ≈ 120 kcal.
Serve it on its own — the potatoes already make it a complete meal.

History

Goulash takes its name from the gulyás, the cattle herdsmen of the Hungarian plains, who cooked meat stews in kettles over open fires. Paprika became central to the dish after it spread in Hungarian cooking in the 18th and 19th centuries, and goulash came to be seen as a national symbol.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →