Authentic Hungarian Goulash Recipe (Gulyás)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.

	this recipe	typical
liquid	0%	63%
fat	0%	1%
aromatics	0%	33%
salt	0%	1%
vegetables and beans	0%	107%
collagen idx	0.0	0.8
marbling idx	0.0	0.6

Where it stands out

• #1 of 109 for depth of browning
• #1 of 109 for gravy quality

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tablespoons vegetable oil ((or use 2 tablespoons pork lard))
907 g	2 pounds stew beef (cut into 1/2 inch cubes (bite-sized pieces))
	Salt and pepper to taste
150 g	1 large yellow onion (chopped)
28 g	1/4 cup Hungarian paprika
240 g	2 bell peppers (chopped (can use green, red, yellow, or orange))
12 g	4 cloves garlic (chopped)
822 g	2 medium tomatoes (diced)
720 g	3 cups beef broth (or use water for more traditional - can use up to 5 cups for soupier goulash)
2 g	2 bay leaves
	1/2 teaspoon caraway seeds
510 g	3 large potatoes (chopped (peeled, if desired - other root vegetables are good too, such as parsnip, celery root, or rutabaga))
122 g	2 large carrots (scrubbed and chopped)

Method: 7 steps, published by www.chilipeppermadness.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made this last night and my family was happy with it. I thought it was lacking something. It didn't taste as I expected. Then this morning, I went to get the Hungarian paprika for my shakshuka. Only then did realize that it was not the paprika I used la” — a cook, 5★

“I made this last night and my family was happy with it. I thought it was lacking something. It didn't taste as I expected. Then this morning, I went to get the Hungarian paprika for my shakshuka. Only then did realize that it was not the paprika I used last ni” — a cook, 5★