Sauté the onions: In a large pot, heat lard or oil over medium heat. Add onions and cook until golden. This forms the flavor base of the goulash.
Add garlic and paprika: Remove from heat briefly, stir in Hungarian paprika and garlic, then return to heat (this keeps the paprika from burning and turning bitter).
Add beef: Stir in the beef cubes and cook until browned on all sides and coated with the paprika mixture.
Add vegetables and spices: Add tomato, green pepper, carrots, parsley root, and caraway seeds. Season with salt and pepper. Mix well.
Simmer: Pour in enough water or broth to cover everything. Bring to a boil, then reduce heat and simmer gently for about 1½ hours, or until the beef is tender.
Add potatoes: Add diced potatoes and continue cooking for 20–25 minutes, until the potatoes are soft and the broth has thickened slightly.
Finish: Adjust seasoning to taste. Garnish with fresh parsley before serving.
🍽️ To Serve:
Serve hot with fresh bread or csipetke (tiny Hungarian pinched noodles).
A small dollop of sour cream on top adds a creamy contrast.
🔥 Tips for Authentic Flavor:
Always use authentic Hungarian sweet paprika — it’s what gives the soup its distinct color and taste.
For a rustic touch, add a small smoked sausage or a dash of wine during simmering.
Goulash tastes even better the next day once the flavors meld!
Would you like me to include the Csipetke (Hungarian pinched noodles) recipe that’s traditionally served inside goulash soup? 🇭🇺
