published Feb 16, 2024 When the weather is cold and the days are longer, there’s nothing I crave more than a thick, hearty European beef and vegetable stew. And let me say, there’s no dish that satisfies that craving like Hungarian goulash! A goulash is, by definition, a stew. Its trademark broth is flavored with rendered beef fat, simmered onions and garlic, and plenty of sweet paprika. It’s actually one of the national dishes of Hungary, so it’s no surprise that the Hungarian goulash recipe is a perfect example! I shake it up a bit and brown the onion and beef in bacon fat for an extra punch of flavor. A quick note: this recipe uses sweet Hungarian paprika. Regular smoked paprika would be too overpowering in the broth, so make sure to get the right kind! For more delicious, warming stews from around the globe, check out Moroccan chicken stew, Indian gal gosht (or lamb stew), and — if you’re looking for something you could even serve with breakfast — shrimp and chicken congee.
Recommended Tools
Dutch Oven – When it comes to soups and stews, you really can’t do better than a Dutch oven. The nonstick coating helps you easily transition from sauteeing to browning to simmering with ease.
Storing and Reheating
Let any leftovers cool before refrigerating in an airtight container. Reheat back on the stovetop, simmering until the beef and vegetables are warmed through, or by microwaving in a covered bowl. Or freeze it! Hungarian goulash lasts just 4 days in the fridge but up to 3 months in the freezer. Separate into serving-size portions (I find gallon freezer bags the easiest way to do this) for quicker, easier thawing. Love this recipe? Share it with the world on Pinterest.
