Hungarian Traditional Food | Hungarian Bean Goulash (Babgulyás)

Hungarian Bean Goulash (Babgulyás) 🇭🇺🥣

A classic Hungarian stew—hearty, smoky, and packed with beans, paprika, and tender meat. Perfect for warming up on cold days.

---

Ingredients

• 2 cups dried white beans, soaked overnight
• 300–400 g smoked pork or beef (or smoked sausage), diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 parsnip, diced (optional)
• 1–2 tbsp sweet Hungarian paprika
• 1 bay leaf
• Salt & black pepper, to taste
• 6 cups water or broth
• 2 tbsp oil or lard

Optional: caraway seeds or tomato paste for extra flavor

---

Instructions

1. Cook Beans & Meat
   Drain soaked beans. In a large pot, heat oil or lard, sauté onion and garlic until soft. Add meat and brown slightly.
2. Add Paprika & Vegetables
   Remove from heat, stir in paprika, then add carrots, parsnip, bay leaf, and soaked beans.
3. Simmer
   Add water or broth. Bring to a boil, reduce heat, and simmer 1–1½ hours until beans and meat are tender.
4. Season & Finish
   Add salt and pepper to taste. Adjust thickness if needed by simmering longer or adding more water.
5. Serve
   Serve hot, optionally with a slice of rustic bread.

---

💡 Tip: Babgulyás is even better the next day, as flavors deepen overnight.

If you want, I can make a short, easy-to-follow Facebook-style version for Babgulyás that’s perfect for sharing. Do you want me to do that?