Hungarian goulash is a rich, slow-cooked dish full of deep flavors. Tender beef melts in a sauce of caramelized onions, paprika, and red wine, while hints of fresh herbs elevate the taste. This is a traditional version—no water, just natural juices and fat creating a velvety, concentrated stew. Serve with simple boiled potatoes on the side.
Ingredients
For the Goulash:
- 1/4 pound smoked bacon or pancetta, cut into cubes
- 2 tablespoons butter or lard
- 3 medium onions, chopped
- 2 pounds beef chuck, cut into 1-inch pieces
- 2 teaspoons sweet Hungarian paprika
- 1 teaspoon hot paprika (or more if you like heat)
- 1 small carrot, diced
- 1 celery stalk, diced
- 1 medium tomato, chopped (or 1/3 cup canned)
- 1/2 cup dry red wine
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon fresh dill, chopped
- Salt to taste
For Serving:
- 3–4 medium potatoes, peeled and boiled
Instructions
- In a skillet over medium heat, render the bacon until it is crisp and golden, leaving the fat behind. Remove the bacon and set aside.
- In a large pot, melt butter in the reserved bacon fat. Add onions, carrot, and celery. Cook slowly until onions are soft and lightly browned.
- Stir in sweet and hot paprika, coating the vegetables evenly.
- Gently add the beef pieces, turning carefully to sear without breaking the meat.
- Add the tomato and pour in the red wine. Reduce heat to low, cover partially, and let simmer for 90–120 minutes, stirring occasionally. The meat will release juices, creating a rich sauce—do not add water.
- In the last 10 minutes, stir in crisped bacon, dill, thyme, and black pepper. Adjust salt as needed.
- Serve hot with boiled potatoes on the side.
