Traditional Hungarian Keto Goulash recipe
I first ate Traditional Hungarian Goulash on a stag weekend in Budapest, Hungary’s capital city, last year. It was amazing! Goulash is basically a hearty beef stew, swimming in a rich beef broth flavored with the star ingredient of the dish – paprika. Paprika is Hungary’s national spice.
The varieties grown there are sweeter than elsewhere, though you can buy them in a full range of strength and spiciness. But if you can’t find authentic Hungarian paprika don’t worry! The paprika from your local store will do just fine. With this recipe, I’ve recreated that delicious goulash I first tried in the dish’s homeland, stewed for 2 hours until the meat is so tender it’s practically falling apart. I hope you enjoy it!
How to cook Traditional Hungarian Goulash?
Steps to make Traditional Hungarian Keto Goulash
- 1
Cook the onions
5
Place a large pot over a medium heat and add the oil. Once hot, add the onions and cook for 3-5 minutes, stirring regularly, until translucent. Using a slotted spoon, remove the onions from the pan and put to one side.
- 2
Make the goulash seasoning
2
Mix together the paprika, 2 teaspoons of the salt and the pepper in a bowl.
- 3
Cook the beef
10
Toss the chunks of beef in the seasoning mixture. Add to the pot and cook, stirring regularly, until browned all over.
- 4
Add the remaining ingredients
3
Add the tomato paste, cooked onions, water, garlic and remaining salt to the pot and stir well.
- 5
Cook the goulash
120
Lower the heat, place a lid over the pan and simmer for 1 1/2 to 2 hours, until the meat is very tender. Make sure the heat is in low and stir every now and again. Remove from the heat and serve.
- 6
Serving Traditional Hungarian Goulash
Recipe Reviews
Thanks!
Write your own review