Hungarian Goulash Recipe: Stew from Herdsmen

Hungarian Goulash Recipe

After reading our recipe on American goulash, are you curious about the original Hungarian goulash? 

The Hungarian national dish is a creation from the 9th century’s shepherds, which is also known as ‘herdsmen’s stew’. The taste of this stew relies on paprika and tomato. It is also rich in protein from beef and carbohydrates from potatoes, therefore one bowl of goulash is sufficient as a meal. 

Let’s set the familiar American variant aside and get our hands on this original recipe from Europe.

Hungarian Goulash Recipe

Recipe by Sunny


Prep time


Cooking time


Total time




  • 1 large onion

  • 1 ¼ tsp of butter/oil

  • ½ tsp of caraway seeds

  • 1 ¼ tbsp of sweet paprika

  • 5 tbsp of flour

  • 1 pound stewing beef (trimmed and cut into pieces)

  • 1 cup of beef broth

  • ½ cup of diced tomato

  • ½ tsp salt

  • ½ tsp pepper

  • 1 ½ cup of diced potatoes

  • 1 cup of diced carrots


  • Melt butter or heat oil in a large pot. Then add onion and cook until translucent.
  • Incorporate the caraway seeds and paprika into the pot and mix well.
  • In a bowl, coat the stew beef with flour. Then add into the mixture and cook for about 2-3 minutes.
  • Slowly pour in the beef broth. If there are brown bits flowing to the surface, scoop them up. Cook on medium heat until boiling.
  • Once boiled, add in the diced tomatoes, potatoes and carrots. Then, add salt and pepper to season.
  • Reduce to a simmer for about 1 hour and 30 minutes before it is ready to serve. However, the broth will taste richer if simmered for over 2 hours.

    Goulash in Bread Bowls

    Have you wondered how those bread bowls can withstand the soup without getting soggy? 

    The key does not lie on the quality of the bread, but the soup’s consistency. If the soup base is too thin, you will be more likely to get your bread soaked in the liquid. 

    You can either get a load of round bread from the bakery or make it from scratch. Then, crave a hole in the middle of the loaf to make space for the soup. Gently pour the soup into the bread bowl until it almost reaches the brim. Finally, garnish with some bread crumbs, croutons, or herbs and it is ready to serve. 

    Now you can proudly present your bread bowl of goulash on the table like a Michelin chef. This gorgeous-looking dish will win over the hearts of your European friends.

    Visit LokaEats for other recipes to impress your guests.



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