Gulyásleves Hungarian Goulash

Hungarian Beef Goulash


  • 2-3 TBSP bacon grease or vegetable oil
  • 2 medium onions, finely chopped
  • 3 lbs. beef shank, chuck roast, or shoulder, cut into 1/2-1 inch cubes
  • 3 TBSP sweet Hungarian paprika
  • 3-4 cloves garlic, minced
  • 5-6 cups low-sodium beef broth, or water (either, or any combination of the two, is fine)
  • 2 large russet potatoes, cut into 1/4-1/2 inch cubes
  • 2 large carrots, cut into 1/4-1/2 inch half-rounds
  • 2 red or green bell peppers, diced
  • 2 Hungarian wax peppers, or banana wax peppers, seeded and finely diced
  • 2 tsp. whole caraway seeds, toasted*
  • 1/4-1/2 tsp. hot Hungarian paprika, or to taste
  • 1 1/2 TBSP red wine vinegar
  • Salt, to taste
  • Fresh chopped flat-leaf parsley, for garnish

  1.  Place a large heavy pot or dutch oven over medium heat and add the bacon grease or vegetable oil. Saute the onions, stirring frequently, until translucent.
  2. Turn the heat to high, and add the cubed beef, sweet paprika, and a pinch of salt. Stir constantly for several minutes, or until the meat is seared on all sides. Add the minced garlic and cook for a minute or two more.
  3. Add about four cups of broth or water (enough to cover the meat) and bring to a boil, then cover and lower the temperature to simmer. Cook for about 1.5 - 2 hours, or until the meat is tender, stirring occasionally and adding more water or broth as needed to keep the meat covered.
  4. Once the meat begins to feel tender, add the potatoes, carrots, bell peppers, wax peppers, caraway seeds, hot paprika, and vinegar. Return to a boil, cover, and reduce heat to simmer for another 20-30 minutes, or until the vegetables are tender but not mushy. Again, add a little more broth or water as necessary, to keep a soup consistency.
  5. Season to taste with salt, and more hot paprika, if you like. Serve over nokedili egg noodles, or with a rustic loaf of bread.

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