Beef Goulash

Beef Goulash
16 May 2024

Hungarian goulash is a dish made with ingredients such as vegetables, meat, and paprika and is similar to lamb kebab. The original recipe is from Hungary, a small country in Central Europe, right next to Serbia. Hungarian goulash, one of the most important flavors of Hungary, is a dish that is frequently consumed and appreciated in Central and Eastern Europe. Although similar in texture, there are different Serbian and even American versions of this hearty dish. Traditional Hungarian goulash is one of the best examples of how a few simple ingredients cooked properly can result in an incredible flavor. Although there are many variations of Hungarian goulash, it is essentially a traditional, authentic recipe from the heart of Hungary. Goulash leaves a tremendous aftertaste as the tender beef slowly cooked in an incredibly rich broth melts in the mouth. How to make Hungarian goulash and what is required for this delicious dish? Here are the details:

How Many Calories in 1 Portion of Goulash?

One portion of Hungarian goulash is approximately 290 calories.

Prep Time : 20 mins
Cook time : 40 mins
Servings : 6 People
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Beef Goulash


  • 600 grams of chopped onion
  • 2 bay leaves
  • 2 tsp marjoram
  • 5 cloves of garlic
  • 2 tbsp red chili powder
  • 1 tbsp fresh parsley
  • 2 tsp red pepper flakes
  • 650 grams of beef (or lamb) cut into small cubes
  • 250 ml of fresh tomato juice
  • Salt and pepper
  • Beer
Beef Goulash


  1. Peel the onion and cut it into medium-sized cubes. Gently sauté in the oil until browned, and do not let it burn.
  2. Slice the meat into medium cubes and season with salt and pepper. Add the beef to the pan and pan-fry until the meat is light brown on all sides.
  3. Then add the tomato puree and, after a while, the red chili pepper, and stir, being careful not to overheat or burn the red chili pepper.
  4. After stirring the dish well, pour a bottle of beer into the pot. Then slice the garlic and crush it together with the salt to make a paste, and add half of this to the pot.
  5. Boil it all for a while, then reduce the heat and cook over low heat for at least two hours. Check the ingredients regularly with your hands; when the meat starts to soften and fall apart, you're almost ready to serve.
  6. Add the chopped marjoram and the other half of the garlic paste to the dish. You can increase the salt and pepper according to your taste.
  7. Pour into bowls while hot and garnish with grated horseradish, thinly sliced red onion, whole hot peppers, and parsley.
  8. Serve with bacon dumplings or boiled, thick pieces of dough.
  9. The original goulash recipe should have a consistency somewhere between a soup and a stew. Unlike some stews, goulash does not contain many vegetables and has a lot of meat.
  10. However, during the cooking process, the broth thickens and becomes the consistency of a thicker, richer sauce.
  11. To get the perfect flavor, it is important to follow the cooking method with the correct steps.
  12. You can serve this Hungarian goulash recipe on top of mashed potatoes. Enjoy your meal.
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