Hungarian Goulash Recipe
(Beef Stew)

This Hungarian Goulash recipe (although not technically German in origin) is a popular beef stew variety throughout Germany and the rest of Central Europe that can be made as mild or spicy as you like. Technically, “real” Hungarian goulash is a soup, but it has somehow morphed into a stew outside of Hungary. This recipe is for that morphed stew version, although many German menus will have both a goulash (stew) and a goulash soup on offer.

Like the burn? Add more spicy paprika and less sweet paprika, or add crushed dry pepper.

You can also try this recipe with half beef and half pork.

If you want the stew to serve as a stand-alone meal, add 3 peeled and diced potatoes to the pot prior to simmering.

Standard Ingredients:

1 1/2 lbs of Stewing Beef

2 large White Onions

6 Tbsp of Lard or Butter

2 tsp Sweet Paprika

1 tsp Spicy Paprika

1/2 cup of Dry Red Wine

2-4 cups of Water

1 small can of Tomato Paste(or two large, peeled, diced Tomatoes)

2 cloves of Garlic

Salt to taste

Instructions:

Cut Beef into 1-inch cubes and set aside
Peel and dice Onions
In stewing pot, melt Lard or Butter on high heat
Add diced Onion to pot
Sauté Onion until yellowed
Stir in Paprika and cook until it begins to froth
Pour Red Wine into pot
Add cubed Beef to stew pot
Stew Beef while stirring until nearly all liquid boils off

Add water to pot until Beef is just covered with liquid
Stir in Tomato Paste (or diced Tomato)
Peel and crush Garlic
Add Garlic and Salt to pot
Bring to boil, reduce heat, and cover
Simmer covered for 90 minutes

Serve over Spaetzle, Salzkartoffeln, or rice

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