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Authentic Hungarian Goulash

Hungarian goulash can be served as a stew or as soup, depending how much water you add to the goulash. The traditional Hungarian spices are what give this Goulash authentic and robust flavour. When serving the goulash as a stew traditionally you would add pasta, in this case, gluten free pasta. Enjoy!

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  • (3.7 /5)
  • (6 Rating)

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  • 1. In a large pot, heat up the oil to medium heat, add onions and sauté them for 5 minutes or until they start to turn nice golden colour
  • 2. Stir in paprika, marjoram, caraway and cayenne and cook until just fragrant about 30 seconds
  • 3. Add the beef and cook until all the sides are no longer pink, about 5 minutes
  • 4. Add the wine, tomatoes, tomato paste, bay leaves, salt and water. Reduce the heat to low, cover and cook for 1 hour or a little longer, depending on the cut of the meat
  • 5. Add the potatoes, carrots and bell pepper and cook for 30 more minutes. You may need to add more water, depending how thick you like the goulash. Remove the bay leaves before serving
  • 6. When serving, add a dollop of sour cream to each bowl and garnish with fresh parsley