Heat lard/oil in a large pot. Add onions and cook until golden.
Remove from heat briefly, stir in paprika (so it doesn’t burn). Add garlic.
Brown the beef
Add beef cubes, return pot to heat, and stir until meat is well coated in paprika-onion mixture.
Build the soup
Add carrots, parsnips, tomato, green pepper, caraway seeds, salt, and pepper. Stir.
Pour in beef broth or water, bring to a boil, then reduce to a gentle simmer. Cover and cook for about 1 ½ hours, until beef is tender.
Add potatoes
Stir in diced potatoes and cook another 20 minutes, until tender.
Make csipetke (optional)
Mix flour, egg, and pinch of salt into a stiff dough. Pinch off tiny pieces (about pea-sized) and drop them into the simmering soup during the last 10 minutes of cooking.
Serve
Ladle into deep bowls and serve with fresh crusty bread.
✨ Tips & Variations
Authentic flavor comes from good quality Hungarian sweet paprika.
Some families add a bit of hot paprika or chili for heat.
If you prefer thicker stew-style goulash, reduce liquid slightly and add more potatoes.
Would you like me to also give you the true shepherd-style version (the rustic one cooked outdoors in a cauldron, called bográcsgulyás)? That’s the most traditional Hungarian way.
