Hungarian Goulash
BY Marodi
Hungarian goulash is a traditional, hearty stew originating from Hungary, popularized by shepherds in the 9th century. Made with tender beef, onions, bell peppers, paprika, and tomatoes, it’s simmered slowly to create a rich, flavorful broth. While traditionally served with potatoes or bread, a popular variation pairs it with pasta, such as egg noodles or csipetke, adding a unique texture.
This iconic dish embodies Hungarian culinary tradition, warmth, and comfort.
Serving:
8
Preparation time:
50 min
Calories per person:
595
Ingredients
- Marodi Maccheroni: 400 grams
- Beef: 1000 grams
- Lard: 40 grams
- Garlic: 2 cloves
- Carrots: 2 pieces
- Large potato: 1 piece
- Red bell pepper: 1 piece
- White wine: 100 ml
- Water: 2 liters
- Ground red paprika: 4 teaspoons
- Cumin: 1 pinch
- Cinnamon: 1/2 teaspoon
- Salt: to taste
Preparation instructions:
- Melt the fat in a deep pot, then add finely chopped onions
- Sauté the onions until softened
- While stirring, add garlic and ground red paprika, and if needed, a bit of water to prevent the ingredients from sticking to the bottom of the pot
- After briefly frying the spices and onions, add diced beef to the pot, seasoning it with salt to taste
- Stir the ingredients and let the meat simmer over low heat
- Stir occasionally, adding water only if necessary; however, the meat will release enough water for this step
- When the beef has softened, add all other vegetables, cut into pieces
- Season with cinnamon and cumin to taste—they will enhance the goulash’s flavour
- Pour in 100 ml of white wine and 2 liters of water over the meat and vegetables
- Bring the goulash to a boil, then let it simmer for 25-30 minutes over low heat
- Meanwhile, cook the macaroni according to the package instructions
- Serve the Hungarian goulash with cooked pasta
Nutritional value:
Carbohydrates: 46.8 g
Proteins: 33 g
Fats: 35.9 g
Origin of the recipe:
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