Beyond the beautiful buildings, the romantic Danube river and the stunning bridges, we loved Budapest for its incredible food. I had heard of Hungarian goulash many times before our trip to Hungary but was never really into it until our trip to Budapest. After a quick research online, we found a small cafe near the Jewish District called Drum Cafe, which serves delicious Hungarian food. For most of our time in Budapest we went there to enjoy different dishes. Our favourite remained Hungarian beef goulash (also called gulyás in Hungarian), a spiced tender beef stew and the goulash langosh, a variation of the Hungarian beef goulash served in a fried pastry similar to a pancake. When people ask “what is your favourite among the many dishes you’ve tried?”, Hungarian beef goulash is usually the answer. The unique flavours of this dish are simply unforgettable.
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In Hungarian cuisine, traditional gulyás is a thick stew made by cattle herders. The Hungarian word “gulyás” originally meant “herdsman”. Today, the word gulyás (goulash) refers to both the herdsmen and the soup.
This Hungarian beef goulash recipe is very easy to follow. Here’s how I made the dish:
- 500 g blade steak cut into 1/2 inch chunks*
- 3 pcs carrots diced
- 3 pcs potatoes diced
- 1 pc red bell pepper deseeded and diced
- 3 pcs white onions finely chopped
- 2 tsp minced garlic
- 2 cans 400 ml diced tomatoes
- 3 tbsp tomato paste
- 250 ml beef stock
- 5 tbsp olive oil
- 2 tbsp butter
- 1 tsp caraway seeds
- 3 tbsp paprika
- 2 pcs bay leaves
- 1 cup water
- salt and pepper to taste
Heat pan over medium heat. Add oil and butter. Saute onions until transparent. Remove from heat and stir in paprika and caraway seeds. Stir in beef and garlic, return to heat and cook for about 10 minutes or until beef turns brown.
Add potatoes, carrots and bell peppers. Cook for another 7 to 8 minutes. Stir in tomatoes, tomato paste, beef stock, water and bay leaves. Add a dash of salt and pepper. Bring to a boil, partially cover and reduce the heat to medium. Simmer for 40 minutes, stirring every 10 minutes to avoid burning. Season to taste.
Serve on a bowl topped with a dollop of Greek yogurt on top and fresh parsley. Serve with crusty bread.
This Hungarian beef goulash recipe calls for Hungarian paprika but I just used a store bought variety which worked out fine. I have also made this Hungarian beef goulash recipe without the potatoes but with more carrots (to make it less filling and lower on carbohydrates, if you are trying to lose weight). This version also turned out delicious. To further make the dish lighter, instead of sour cream to top the goulash, I used Greek yogurt which has less calories and fat.
I really love this recipe because it’s simple. The ingredients are easy to find (you can skip the caraway seeds if they are too hard to find) and very easy to make.
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Have you tried to make this Hungarian Beef Goulash recipe? Do you love Hungarian food? Let us know.