Hungarian Bean Goulash (Babgulyás)

🍲🇭🇺 Hungarian Bean Goulash (Babgulyás)
Hearty, smoky, and deeply comforting — this is a true Hungarian classic, perfect for cold days. Don’t lose this recipe!

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🛒 Ingredients

• 1½ cups dried pinto or navy beans (soaked overnight)
• 1 lb beef chuck or pork shoulder, cubed
• 4 tbsp lard or oil
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 2 tbsp Hungarian sweet paprika
• 1 tsp hot paprika (optional)
• 1 tsp ground caraway seeds
• 1 bay leaf
• 1 green bell pepper, chopped
• 1 tomato, chopped (or ½ cup canned tomatoes)
• 2 medium potatoes, diced
• 6–7 cups water or beef broth
• Salt and black pepper, to taste

Optional (Traditional Add-ins)

• Smoked sausage or bacon (100–150 g), sliced
• Pinch of marjoram

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👩‍🍳 Instructions

1. Cook the Beans
   • Drain soaked beans.
   • Simmer in fresh water for about 45–60 minutes until almost tender.
   • Drain and set aside.
2. Build the Base
   • In a large pot, heat lard/oil.
   • Sauté onions until golden.
   • Remove from heat, stir in paprika (important to avoid burning).
3. Add Meat & Spices
   • Return pot to heat.
   • Add beef/pork, garlic, caraway seeds, bay leaf, salt, and pepper.
   • Stir and brown lightly.
4. Vegetables
   • Add bell pepper and tomato.
   • Cook 5–7 minutes until softened.
5. Simmer
   • Add beans and broth.
   • Simmer gently for 45 minutes.
6. Potatoes
   • Add diced potatoes.
   • Cook another 20–25 minutes until potatoes and meat are tender.
7. Adjust & Serve
   • Taste and adjust seasoning.
   • Soup should be thick and hearty, not watery.

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🍞 How Hungarians Serve It

• With crusty bread
• Fresh hot peppers on the side
• Sometimes a spoon of csipetke (Hungarian pinched noodles)

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💡 Tips

• Always use real Hungarian paprika for authentic flavor.
• Gets even better the next day!
• Perfect for freezing.

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