Ingredients for Authentic Hungarian Goulash
- 2 tablespoons olive oil
- 2 large yellow onions
- 1/2 cup water
- 1/4 cup all-purpose flour
- 1 tablespoon dried thyme
- 1 tablespoon dried marjoram
- 2 lbs beef stew meat
- 1 cup dry red wine (optional)
- 1 bay leaf
- 2 tablespoons sweet Hungarian paprika
- Salt and freshly ground black pepper, to taste
- 1/2 cup sour cream
- 1 (28 ounce) can crushed tomatoes
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 tablespoon hot Hungarian paprika (optional)
- 1 teaspoon caraway seeds
- 2 cups beef broth
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Authentic Hungarian Goulash? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Authentic Hungarian Goulash
- Caramelize 2 large yellow onions in a Dutch oven with 2 teaspoons of olive oil over medium-low heat for 45 minutes, stirring occasionally until deeply golden brown.
- Transfer the caramelized onions to a bowl. Add 1/2 cup of water to the Dutch oven, scraping up all the browned bits from the bottom. Pour the water and browned bits into the bowl with the onions.
- In a large plastic bag, combine 2 lbs beef stew meat, 1/4 cup all-purpose flour, 1 tablespoon dried thyme, 1 tablespoon dried marjoram. Shake until the beef is evenly coated.
- Brown the beef in the Dutch oven with 1 teaspoon of olive oil in batches. Set aside the remaining flour mixture.
- Add the caramelized onions and their liquid back to the Dutch oven. Stir in 2 cups of beef broth, 1 cup dry red wine (optional), 1 bay leaf, and 2 tablespoons sweet Hungarian paprika.
- Bring to a simmer, then cover, reduce heat to low, and cook for 3 hours, or until the beef is incredibly tender, stirring occasionally.
- In a separate saucepan, whisk together 2 cups of the goulash sauce with a little warm water and enough of the reserved flour mixture to create a smooth, cream-like consistency. Cook over medium heat, stirring constantly, until thickened.
- Pour the thickened sauce back into the Dutch oven. Stir to combine and cook for another 5 minutes.
- Season generously with salt and freshly ground black pepper to taste. Serve hot over egg noodles or your favorite pasta.
- For an extra touch of richness, stir in 1/2 cup sour cream just before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
28g
Fat
63g
Carbs
8g
