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Goulash or Gulasch – Hungarian Stew

Originally “Gulasch” or “Goulash” is a recipe that originated in Hungary. Germany is in the middle of Europe, so we get all kinds of delicious recipes from our neighbors and their neighbors.
I can imagine that some younger Germans believe that Gulasch is traditionally German, since it is so common at our dinner table. Every family has their own alternation of the recipe, some cook it more spicy hot, others add vegetables or add more liquid and make it a “Gulasch Soup”

With or Without Bell Pepper?

There are so many variations of this meal, that everyone believes theirs it the original. But I think there is no real “original” except for the original “Vienne Gulasch”. However, that recipe, good as it is, has no bell peppers. I believe that bell peppers should be in a goulash (Vienna or not) and that is why I am always adding them. They add taste, color and – most important – vitamins.

Sides for Goulash

Usually this is served with potatoes but very often, we have macaroni with this. I don’t mean these tiny mini macaroni as you have them in mac’n cheese, I am talking the long, straight, hollow version that I can hardly get here in Texas.
Another side is rice, though less common or – and that really is the best side in my opinion – with dumplings. Dumplings from rolls or potato dumplings – both are just amazing with goulash!

Gulasch
Gulasch with bell pepper

… and talking about neighbors: Thanks to Italy, we often enjoy Gulasch with pasta instead of potatoes, not to mention their good red wine! Or how about a bottle of wine from France to make it even more European?

Goulash make-ahead Meal

When I cook Gulasch, I make a lot of it and freeze it. That saves me a lot of time during the week!
When we redid our kitchen, I made lots of goulashes and froze it, so while we could only use a microwave for weeks, we had this twice a week until the kitchen was finished.

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recipe for vienna goulash

Vienna Goulash (Gulasch)

Barbara
Vienna Gloulash with bell peppers added
5 from 4 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dinner, Lunch (or Dinner), Meat Dish
Cuisine Hungarian
Servings 4 servings

Ingredients
 
 

  • 1 kg beef or pork for stew
  • 800 g onions diced
  • 2 bell peppers washed, cleaned out and diced
  • 1 tsp tomato paste
  • 4 cloves garlic
  • some marjoram
  • some caraway seeds
  • 4 tbsp. ground paprika spice
  • 1 tsp. white wine vinegar
  • some salt & pepper
  • 100 ml red wine
  • 100 ml broth
  • some oil for frying
  • some tbsp sour cream
  • some Tabasco, optional

Instructions
 

  • Heat the oil in a large pot.
  • Dice the onion and the bell peppers.
  • Add onion to the oil and fry for 9 minutes while stirring.
  • Add the garlic and tomato paste and continue to fry it for one minute.
  • Now add the wine, broth, paprika, marjoram, salt, and pepper and stir.
  • Next, add the meat, cover the pot with a lid and reduce the heat of the stove so it only slightly boils.
  • Cook now for an overall time of 2 to 3 hours but check frequently if there is enough liquid and also stir. If needed, add a little more broth.
  • After ½ hour: add the caraway seeds and the white wine vinegar. I add them a little later so the meat doesn't get to much of that taste.
  • After 2 hours or 30 minutes before the goulash is ready: Add the bell peppers and continue to cook.
  • When the meat is cooked through, spice with salt and pepper.
  • Optionally add some tabasco and / or sour cream.
  • Serve with potatoes or pasta or dumplings or rice.

Notes

If you don’t cook for kids, add red wine while cooking!
Tried this recipe?Let us know how it was!

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8 thoughts on “Goulash or Gulasch – Hungarian Stew”

  1. Should your recipe state 1000ml of broth instead of 100ml? The recipe has no liquid it it to cook the meat for hours.

    1. As you could see in the video: The 100 ml is enough and I didn’t even add any more liquid. You boil it on low and close the lid. If you need more liquid than that, just add some.

    2. 5 stars
      Jax, I make about 200ml of stock, about one stock cube…adding 100ml with 100ml wine… then have extra if needed, but usually if I’ve left id on and simmered in low stirring every 20 -30mins it’s fine… this is a good recipe for slow cooker too. But generally just add extra water/stock as you need. It always comes out fine, minimum cooking time 2hrs if in a rush.

  2. 5 stars
    I’m so glad I found your site (through your apfelstrudel YouTube recipe). I’ll try all your recipes!

  3. I just found your site & recipes, they take me back to my time in Germany. I enjoy watching.

  4. Dearest as my great grandparent came to the USA from Hungary in 1906 I got history from them. *
    The immigration of German-speaking peoples into Hungary began in approximately 1000, when knights who came in the company of Giselle of Bavaria, the German-born queen of the first King of Hungary, Stephen I, entered the country.
    Our branch of german was Saxony.

    see link http://donauschwaben-usa.org/germans_of_hungary.htm

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