More than a meal: The story and recipe of traditional Hungarian goulash – video

Traditional Hungarian goulash soup is a hearty and flavorful dish that reflects the country’s rich culinary heritage. It is typically made with tender beef, potatoes, carrots, onions, and seasoned generously with paprika, which gives it its deep red colour and distinctive taste. The soup is slowly simmered to allow the flavours to blend together. Originally prepared by shepherds over an open fire, goulash is more than just a meal: it is a symbol of Hungarian culture and hospitality.

Ingredients (serves 4)

• 2 tablespoons pork lard or vegetable oil
• 3 medium onions, finely chopped
• 2 cloves garlic, minced
• 600 g (about 1.3 lb) beef (preferably shank or chuck), cut into bite-sized cubes
• 3 tablespoons Hungarian sweet paprika
• 1 teaspoon caraway seeds (whole or crushed)
• 1 tomato, chopped (or 1 tablespoon tomato paste)
• 1 green bell pepper, chopped
• 2 medium carrots, sliced
• 1 parsley root (or an extra carrot if unavailable), sliced
• 2 medium potatoes, peeled and diced
• Salt and freshly ground black pepper to taste
• 3 bay leaf
• About 1.5 liters (6 cups) water 
• Optional: 1 small hot paprika (chili) for a spicier version

Instructions

1. Heat the fat in a large pot over medium heat. Add chopped onions and sauté until golden brown.
2. Then stir the meat and add caraway seeds, salt, pepper, and bay leaf.
3. Cook until the meat is browned on all sides and starts releasing its juices.
4. Remove from heat, add paprika (so it doesn’t burn), immediately add water and mix well.
5. Return to the heat and add the garlic,  chopped tomato (or paste), bell pepper
6. Pour in enough water or broth to cover everything. Bring to a boil, then reduce the heat and simmer gently for about 1–1.5 hours, until the meat is tender.
7. Add the sliced carrots, parsley root, and potatoes. Add more water if necessary to reach soup consistency.
8. Continue cooking until the vegetables are tender (about 20–25 minutes).
9. Add csipetke to the soup and cook for a few minutes
10. Taste and adjust seasoning with salt and pepper before serving.

How to make csipetke (Hungarian pinched noodles)

Csipetke is a simple type of small noodle often added to goulash soup.

To make it, you mix flour, one egg, and a pinch of salt into a firm dough. After kneading it until smooth, you pinch off tiny pieces with your fingers—this is where the name “csipetke” (meaning “pinched”) comes from. The pieces should be small and irregular.

Once formed, they are added directly into boiling soup and cooked for a few minutes until tender.

Check out our other recipes:

• Rakott krumpli: Hungary’s beloved layered potato casserole that defines comfort food – video
• A Hungarian classic: Chicken paprikash with sour cream gravy, nokedli dumplings and cucumber salad – videos, recipes

Serving suggestion

Serve hot with fresh white bread, a slice of crusty sourdough, or even csipetke (small Hungarian pinched noodles) cooked in the soup.

Watch our recipe video you can follow below!