DinnerGluten FreeLunch

The delicious Hungarian Goulash or “Gulyás”

The delicious Hungarian Goulash or “Gulyás”, The origins can be traced back to the Hungarian shepherds known as “gulyás.” These herders cooked a hearty, one-pot stew using readily available ingredients like beef, onions, and paprika. The dish was often prepared in large cauldrons over open fires. Over time, Goulash evolved from a humble shepherd’s dish to a beloved national specialty. The addition of paprika, which became a staple spice in Hungarian cuisine, gave the dish its distinctive red color and robust flavor. Here is how to do it!


  • 2 pounds (about 1 kg) beef stew meat, cut into cubes
  • 3 tablespoons vegetable oil
  • 2 large onions, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons sweet paprika
  • 1 teaspoon caraway seeds (Crushed)
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper, to taste
  • 2 tablespoons tomato paste
  • 1 tablespoon flour (use gluten-free flour for a gluten-free version)
  • 1 tablespoon red wine vinegar
  • 1 large potato, peeled and diced
  • 2 carrots, peeled and sliced
  • 1 bell pepper, diced
  • 4 cups (about 1 liter) beef broth
  • Chopped fresh parsley, for garnish
  • Sour cream, for serving (optional)


  1. Brown the Beef:
    • In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides. Do this in batches to avoid overcrowding the pot. Remove the browned beef and set it aside.
  2. Sauté Onions and Garlic:
    • In the same pot, add chopped onions and garlic. Sauté until the onions are translucent.
  3. Add Paprika and Tomato Paste:
    • Stir in the sweet paprika, caraway seeds, dried thyme, bay leaves, salt, and black pepper. Add the tomato paste and cook for a couple of minutes.
  4. Make a Roux:
    • Sprinkle the flour over the onion mixture and stir to create a roux. Cook for a few minutes until the flour is well incorporated.
  5. Deglaze with Vinegar:
    • Pour in the red wine vinegar and scrape up any browned bits from the bottom of the pot.
  6. Return Beef to Pot:
    • Return the browned beef to the pot and coat it with the onion and spice mixture.
  7. Add Vegetables and Broth:
    • Add the diced potato, sliced carrots, diced bell pepper, and beef broth. Stir well.
  8. Simmer:
    • Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 2 hours or until the beef is tender.
  9. Check Seasoning and Serve:
    • Taste and adjust the seasoning if needed. Remove the bay leaves. Garnish the Hungarian Goulash with chopped fresh parsley. Serve hot, optionally with a dollop of sour cream on top.

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