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Real Hungarian Goulash (No Tomato Paste Here)

It's hard to find a real Hungarian recipe for goulash. This is the real thing. Real goulash has no tomato paste or beans. Eat with a slice of rustic bread. Dip bread in sauce and clean the plate with the bread at the end. Can be eaten with spaetzle.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 20 minutes
Course lunch/dinner
Cuisine central europe
Servings 4 people
Calories 1579.8 kcal

Equipment

  • 1 Large Heavy-Bottomed Pot or Dutch Oven Essential for even heat distribution during long simmering.
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Wooden Spoon or Heat-Resistant Spatula For stirring and scraping the pot.
  • 1 Measuring Spoons and Cups For accurate ingredient measurements.

Ingredients
  

Main

  • 2 tablespoons lard
  • 2 large onions finely sliced
  • 2 pounds beef chuck cut into 1-inch cubes
  • 2 tablespoons Hungarian paprika
  • 1 cup water or as needed
  • salt and ground black pepper to taste

Instructions
 

  • Melt lard in a large pot over medium heat. Cook and stir onions in hot lard until soft and translucent, 5 to 8 minutes.
  • Stir beef and paprika into onions. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add 1 cup water and simmer, adding more water if moisture gets too low, until meat falls apart and onion sauce is thick, about 1 hour more. Season with salt and pepper to taste. Joey Joan

Notes

The success of this goulash hinges on the quality of your Hungarian paprika; opt for a sweet variety, not hot, and ensure it's fresh for vibrant color and flavor. While the recipe doesn't call for browning the beef first, a quick sear of the chuck cubes before adding onions can build a deeper, more complex flavor base through the Maillard reaction. Be patient during the simmering phase; true tenderness and the desired thick, rich onion sauce come with time. Adjust water sparingly to maintain a stew-like consistency, not soupy. Season generously with salt and pepper towards the end to balance the flavors, tasting as you go. Serve hot with good rustic bread or homemade spaetzle to fully appreciate the sauce.