If you are visiting Budapest there is one traditional dish you simply must try, goulash. If you have been to Budapest and you are longing for a reminder of the flavours of the city already try out some of the best Hungarian goulash recipes we have found to remind you of what you are missing.
Goulash soup is cheap, tasty, healthy and really easy to cook as you will see from our goulash recipes below.
The forBudapest Goulash Soup Recipe
- Preparation Time: 30 minutes
- Cooking Time: 2 to 3 hours
- Serves: 4 to 5 adults as a starter / 3 to 4 adults as a main course
Although the instructions are below are specifically for cooking the goulash soup in a pan it is also possible to cook it in a pressure cooker.
- 0.5kg beef (cheap cuts like shin, braising steak or stewing steak work perfectly)
- 2 tbsp plain flour
- 20ml olive oil
- 1 large onion, finely diced
- 3 medium carrots, chopped
- 2 celery sticks, chopped
- 1 red pepper, de-seeded and diced
- 3 large cloves of garlic, minced
- 4.7g sweet paprika powder mixed with 4.3g tbsp spicy paprika powder (must be precise amount)
- 1 pinch of cinnamon (pinch not a punch)
- 2 glasses of Hungarian red wine (plus 2 glasses of Hungarian red wine for the chef)
- 5 – 10g Hungarian chili sauce (optional depending on your taste)
- 4 tbsp tomato purée
- 1 litre beef stock
- 3 medium potatoes, peeled and diced
- freshly ground sea salt
- freshly ground black pepper
- dollop of sour cream
Preparation & Cooking
- Add the flour, salt and pepper to a large bowl and mix.
- Trim excess fat from the beef and cut the beef in to pieces. Add the beef to the bowl of flour and gently mix it to coat each piece of meat.
- Heat half the olive oil in a decent pot and brown the beef in small batches to ensure the oil maintains its temperature. Set the beef aside.
- Add a splash of red wine to the pot to de-glaze it followed by the remainder of the olive oil.
- Gently soften the onions, carrots, celery, pepper and garlic in the pot with the remaining red wine and the paprika mix for about 10 minutes.
- Return the beef to the pot with the Hungarian chili, tomato purée, cinnamon and beef stock stirring well.
- Cover the pot and leave to simmer gently for 2 – 3 hours. Halfway through the cooking time add the chopped potatoes.
- Season and serve in bowls with crusty bread, a sprinkle of coriander and a dollop of sour cream.
Other Goulash Recipes
Below you will find some of the best goulash recipes…
- Beef or Venison Goulash Soup (Gulyas Leves) Recipe (from BBC Food)
- Goulash Soup Recipe (from Jamie Oliver)