10 Best Goulash Recipes: From Classic to Modern

1 3/4 pounds beef stew meat

2 carrots

1 red bell pepper

1 onion

2 cloves garlic

1 bay leaf

7 ounces crushed tomatoes

Gluten-free flour or cornstarch

1/2 cup red wine

Oil

Salt

Ground black pepper

1 teaspoon sweet paprika

1 teaspoon paprika or ground chili

1 teaspoon ground cumin

Season the bite-sized pieces of beef generously with salt and pepper. Coat the beef thoroughly with gluten-free flour or cornstarch.

Sear the coated beef in a pot with a little oil until browned on all sides. Set the seared beef aside.

In the same pot, sauté the finely chopped carrots and bell pepper. After a few minutes, add the finely chopped onion. Sauté until slightly softened.

Add the bay leaf and grated garlic to the vegetables. Stir well and then add the sweet paprika. Immediately add the crushed tomatoes to prevent the paprika from burning.

Add the paprika (or ground chili) and cumin to the pot. Season with a little more salt.

Return the seared beef to the pot. Stir to combine with the vegetables and spices. Pour in the red wine and allow the alcohol to cook off for about 2 minutes.

Add enough boiling water to just cover the beef and vegetables. Bring to a simmer, then cover the pot and cook over low heat for 30 minutes, or until the beef is tender.

Serve the goulash hot and enjoy!

1.1 pounds beef

3.5 ounces serrano ham

7 ounces mushrooms

3.5 ounces tomato sauce

2 onions

1/4 cup red wine

2 cups beef broth

2 teaspoons paprika

2 tablespoons vinegar

Bay leaf

Thyme

Cumin

Olive oil

Prepare the Ingredients: Thinly slice the onions. Cut the beef into bite-sized pieces. Dice the serrano ham into small squares.

Sear the Beef: Heat olive oil in a pressure cooker over medium-high heat. Sear the beef for a few minutes until browned on all sides. Remove the beef from the pot and set aside.

Sauté the Aromatics: In the same pot, sauté the sliced onions in the remaining olive oil for about 8 minutes until softened. Add the diced serrano ham and sauté for another 2 minutes.

Combine and Deglaze: Return the seared beef to the pot. Add the bay leaf and thyme sprigs. Cook for a couple of minutes. Pour in the red wine and vinegar, allowing the liquid to reduce slightly.

Pressure Cook the Goulash: Add the beef broth, tomato sauce, minced garlic, mushrooms, cumin, and paprika to the pot. Season generously with salt and pepper. Seal the pressure cooker and cook for approximately 20 minutes.

Serve: Once the pressure has released, carefully open the cooker. Serve the goulash hot with couscous or white rice.

1 package phyllo dough

Approximately 1/2 cup melted butter

1/4 cup vegetable oil

2 cups milk

1/4 cup sugar

1 packet whipped cream powder (e.g., Dream Whip)

3 heaping teaspoons cornstarch

1 can (e.g., 14 oz) cream (e.g., heavy cream or whipping cream)

Vanilla extract (to taste)

2 cups sugar

1 1/2 cups water

1/2 lemon (juice only)

1 teaspoon vanilla extract

1 tablespoon butter

Prepare the Phyllo Base: Melt the butter with the oil. Brush a baking dish with the butter mixture. Begin layering the phyllo dough, brushing each sheet with the butter mixture as you go.

Stop Buttering Before the Cream: Do not brush butter on the phyllo sheet where you will add the cream filling.

Make the Cream Filling: In a saucepan, whisk together the milk, sugar, whipped cream powder, cornstarch, cream, and vanilla extract. Heat over medium heat, stirring constantly, until the mixture thickens to a creamy consistency.

Assemble the Dessert: Pour the cream filling over the phyllo dough. Top with the remaining phyllo sheets, brushing each with the butter mixture. Gently score the top layer of phyllo before baking.

Bake: Bake in a preheated oven at 350°F (180°C) until the bottom is golden brown. Then, turn off the oven and briefly broil the top to add color.

Prepare the Syrup: In a saucepan, combine the sugar and water. Bring to a boil. Once boiling, add the lemon juice, vanilla extract, and butter. Remove from heat and let cool completely.

Syrup the Dessert: Pour the cold syrup over the hot pastry. Let the dessert absorb the syrup.

Serve: Once cooled, cut along the scored lines and serve. Enjoy!

1.1 lbs beef cheek

1 large onion

1 green bell pepper

1 carrot

3 tomatoes

2 tablespoons paprika

2 tablespoons tomato paste

1 tablespoon cumin

1 cup red wine

All-purpose flour

2 bay leaves

Water

Pepper

Prepare the Beef: Cut the beef cheek into cubes. Season generously with salt and pepper. Coat the beef cubes in all-purpose flour, shaking off any excess.

Sear the Beef: Heat olive oil in a large pot over medium-high heat. Sear the beef cubes until browned on all sides. Remove the beef from the pot and set aside.

Sauté the Garlic: Add a little more olive oil to the pot. Add the two unpeeled garlic cloves and sauté until browned.

Sauté the Vegetables: Add the chopped onion, bell peppers, and sliced carrot to the pot. Grate the tomatoes to remove the skin and seeds, then add the pulp to the pot. Cook the vegetables over low heat for about 10 minutes, or until softened. Remove the garlic cloves.

Combine and Spice: Return the seared beef to the pot with the vegetables. Stir in the paprika, ensuring it doesn’t burn. Add the tomato paste, cumin, and bay leaves. Mix well to combine.

Simmer: Pour in the red wine and let it reduce for a few minutes. Add enough water to cover the beef. Bring to a simmer, then reduce the heat to low, cover, and cook for 2 ½ hours, or until the beef is tender.

Monitor and Adjust: Check the goulash periodically, adding more water if necessary to maintain the desired consistency. Stir occasionally to prevent sticking.

Serve: Once the beef is tender, your Hungarian Goulash is ready to enjoy! Serve hot.

2 1/4 lbs stew beef

1/2 red bell pepper

1 teaspoon cumin

1 bottle red wine

1 teaspoon hot paprika

Marinate the beef: In a bowl, combine the red wine and beef pieces. Allow the beef to marinate while you prepare the vegetables.

Sauté the vegetables: Roughly chop the carrot, green bell pepper, and red bell pepper. Sauté them in a pot until slightly softened.

Sear the beef: Lightly coat the marinated beef pieces with flour. Fry them in a separate pan until browned on all sides.

Combine and slow cook: Add the sautéed vegetables, seared beef, and the remaining wine marinade to the pot. Add the cumin, bay leaf, sweet paprika, and hot paprika. Cook for 1 hour in a pressure cooker, followed by another hour on regular heat, allowing the goulash to thicken and the flavors to meld.

2.2 pounds beef (rump, round, or chuck)

1 small cup flour

3 medium onions, chopped

1 red bell pepper, chopped

3 cloves garlic

3 tablespoons sweet paprika

1 1/2 tablespoons hot paprika

1 pinch cumin

4 1/4 cups white wine (1 liter)

Oil for browning the meat

2.2 pounds spaetzle (or white rice, gnocchi, spaghetti)

Butter

Parsley (optional)

Beef with Tendon: 2.2 lbs

Onions: 3-4 medium (about 10.5 oz)

Carrots: 3-4 large (about 1.1 lbs)

Potatoes: 3-4 large (about 1.1 lbs)

Red Bell Pepper: (Optional)

Pre-mixed Seasoning (or your preferred blend)

Salt and Pepper: To taste

Unsalted Butter: 2 tablespoons

Prepare the ingredients: Peel and cube the potatoes and carrots. Cut the onions into wedges. Cut the beef into 1-inch cubes. Marinate the beef with pre-mixed seasoning (or a blend of seasoning powder, salt, pepper, a pinch of sugar, garlic, shallots, and paprika).

Brown the beef: In a large pot or Dutch oven, melt the unsalted butter over medium-high heat. Sauté the beef until browned on all sides. Add enough water to cover the beef. Bring to a simmer, then reduce heat and cook until tender. A pressure cooker can be used for faster cooking.

Add vegetables: Once the beef is nearly tender, add the carrots and potatoes to the pot. Adjust the seasoning and add more water if needed. Add the onions and bell pepper last, as they cook quickly.

Thicken the sauce (optional): If you prefer a thicker stew, whisk together 1 tablespoon of cornstarch with a little water to form a slurry. Add the slurry to the pot and stir until the sauce thickens to your desired consistency.

14 oz beef, cut into cubes

4 medium carrots, diced

2 large potatoes, cut into small cubes

1 turnip, diced

1 parsnip root, diced

2 stalks celery, cut into three pieces

1 large onion, chopped

1 tsp whole cumin

1 tsp sweet paprika

1/2 tsp hot paprika

4 tbsp Hungarian pepper paste

1 tbsp tomato sauce

1 beef bouillon cube

2 quarts hot water

1/3 cup white wine

Fresh parsley, chopped

1 egg

2 tbsp flour

1 tbsp water

Prepare the ingredients: Soak the cubed beef in cold water. In a separate bowl, soak the diced carrots, potatoes, turnip, parsnip, and celery in cold water.

Sear the beef: Sauté the chopped onion with a bay leaf and a pinch of salt over medium heat. Drain the beef and add it to the pan once the onion is translucent. Stir in the Hungarian pepper paste and cook until the beef changes color.

Build the flavor base: Add the sweet paprika, hot paprika, whole cumin, and tomato sauce to the beef mixture. Mix well. Pour in the white wine and allow the alcohol to evaporate.

Simmer the goulash (first stage): Add the celery pieces and beef bouillon cube. Pour in one quart of hot water. Bring to a boil, then reduce heat to medium and simmer for 30 minutes.

Add the vegetables and continue simmering: Drain the soaked vegetables and add them to the stew. Pour in the remaining quart of hot water. Bring back to a boil, then reduce heat and simmer for one hour.

Make and add the dumplings: While the goulash simmers, prepare the dumplings (csipetke). Mix the egg, flour, and water until a thick paste forms. During the last 10 minutes of cooking time, drop small portions of the dumpling paste into the stew using a teaspoon. Cook for 5 minutes.

Finish and serve: Turn off the heat and stir in the chopped fresh parsley. Serve the goulash hot, traditionally garnished with pickled chili peppers and a dollop of sour cream.

1.1 lbs beef stew meat

3 red bell peppers

4 potatoes

Salt and pepper

Hot paprika

Sear the Beef: Coat the beef stew meat in flour and sear it in a pan until browned on all sides. Remove the beef from the pan and set aside.

Sauté Vegetables: Chop the onions and bell peppers. Sauté them in the same pan used for the beef, using the remaining oil. Add a pinch of hot paprika and the bay leaf to the vegetables.

Simmer the Beef: Once the onions become translucent, return the seared beef to the pan. Cover the beef and vegetables with water and bring to a simmer. Reduce the heat and cook until the liquid reduces and the beef begins to tenderize.

Prepare Potatoes: While the beef simmers, peel and cut the potatoes into bite-sized chunks.

Add Potatoes and Finish: Once the sauce has reduced, add the chopped potatoes to the pan. Pour in an additional cup of water, ensuring the potatoes are mostly submerged. Continue to simmer until the potatoes are cooked through and tender. Season with salt and pepper to taste.

Serve: Serve the goulash hot and enjoy!