Traditional Hungarian Goulash Recipe | Hungarian Gulyás Recipe

Take a large pot and put 2 Tbsp of clarified butter (ghee) on medium heat.

Add 2 finely diced onions and stir them for 1 minute.

Add 1.5 Tbsp of finely diced garlic and keep stirring for another minute.

Add 2 diced tomatoes and stir for 1 minute.

Put 1 small piece of ginger in the pot (we’ll remove it later).

Put 1.5 Tbsp paprika powder, 0.5 tsp mixed herbs, 1 tsp black pepper powder, 1 tsp crushed black pepper, 1 tsp mustard powder, 1 tsp salt, and 1 Tbsp chicken powder in a plate.

Put all the spices in the pot and mix them well.

Pour in two Tbsp of water to make sure the spices don’t burn up. Then, keep stirring for another 2 minutes.

Add the diced sirloin mutton meat, along with the bone. Stir it for 2-3 minutes.

Pour 2 liters of water in the pot and keep stirring.

Put the lid on and let the goulash cook for 45 minutes.

Take the lid off, stir the goulash for a bit and then add 2 chopped carrots.

Add half a cup of diced cabbage and 1 diced capsicum and stir it for a bit.

Put 2 diced potatoes (cubes) in, along with 1 cup of penne pasta.

Cook the goulash for 10 minutes and keep checking the integrity of the pasta to see how it’s going.

Add half a cup of coriander (or parsley, if you want).

Take the piece of ginger we added earlier out.

Your Hungarian Goulash is now ready to be served! Serve it in a soup dish and enjoy!

Equipment Needed

Allergens