Hungarian Gulyas (Goulash)
Hearty Hungarian Gulyás with smoky paprika, tender meat, aromatic herbs, and creamy sour cream—perfect for cozy family dinners or gathering friends for a comforting stew.
Ingredients
- 2 1/2 lb cubed meat (beef, pork, veal or lamb) ⓘ
- 1 cup chopped onion ⓘ
- 2 cloves garlic, minced ⓘ
- 1/4 cup flour ⓘ
- 1 tsp salt ⓘ
- 1/2 tsp pepper ⓘ
- 1 1/2 Tbsp paprika ⓘ
- 2 bay leaves ⓘ
- 1/4 tsp thyme ⓘ
- 1 (No. 2 1/2) can tomatoes or 4 ripe tomatoes ⓘ
- 1 cup sour cream ⓘ
- boiled potatoes, dumplings or buttered cooked wide noodles as preferred ⓘ
Instructions
- Brown onions and meat in hot fat, butter or olive oil.
- Add flour, tomatoes and spices.
- Cover and simmer four hours or so until meat is tender.
- If liquid is needed, use some of the wine left over from the lasagne.
- Stir frequently, particularly during the last stages of cooking.
- Remove from heat, add sour cream and serve over boiled new potatoes, dumplings or buttered noodles (sprinkled with poppy seed if there's any around the kitchen).
Tips & Substitutions
For optimal flavor, consider marinating the meat overnight in a bit of red wine and spices. If you're short on time, using a pressure cooker can significantly reduce cooking time while still tenderizing the meat. If you prefer a thicker goulash, add more flour or a cornstarch slurry towards the end of cooking. You can also substitute the sour cream with Greek yogurt for a tangy twist.
Serving Suggestions
Serve Hungarian Gulyas over boiled potatoes, dumplings, or buttered wide noodles, sprinkled with poppy seeds if available. This hearty dish pairs beautifully with crusty bread for dipping. For a refreshing contrast, consider a side of Celery Soup(Sellerisuppe) to balance the rich flavors of the goulash. A simple green salad can also brighten up the meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of water or broth if it appears too thick. Goulash can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Hungarian Gulyas (Goulash) contains roughly 1788 calories, with 35g protein, 258g carbohydrates, and 73g fat. It is an excellent source of vitamin C (176% of the Daily Value), dietary fiber (126% of the Daily Value), and iron (113% of the Daily Value). Note that it is relatively high in sodium, at 951mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this goulash?
Absolutely! While traditional goulash often uses beef, you can use pork, veal, or lamb based on your preference. Just keep in mind that cooking times may vary slightly depending on the meat's tenderness.
Is it possible to make this dish vegetarian?
Yes, you can create a vegetarian version by substituting the meat with hearty vegetables like mushrooms, eggplant, or tempeh. Use vegetable broth instead of meat-based broth and adjust the spices to enhance the flavor.
What can I do if my goulash is too salty?
If your goulash turns out too salty, try adding a peeled potato to the pot while it simmers. The potato will absorb some of the salt. After cooking for a while, remove the potato before serving. You can also balance the saltiness with a splash of vinegar or lemon juice.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).