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This Taste Test recipe is “Traditional Hungarian Goulash” and it is from Kimberly at daringgourmet.com. I had the opportunity to spend a week in Hungary this past May, and of course I had to try the goulash. While almost everything seems to taste better in another country, this recipe tasted pretty stinkin’ close to what I had over there.
Hungary is so beautiful. I had to share a few pictures from the trip I took in May.
The market in Budapest was completely beautiful. I had never seen such fresh fruit and vegetables in such abundance. Seriously, I understand why Europeans are healthier! They are shopping farm-fresh daily and walking miles a day just to get to work or the store.
I can’t wait until I can go back to Budapest someday and share the experience with my husband.
Now, about the goulash. For some reason, Americans seem to think “goulash” is a ground beef and macaroni dish with red sauce. It’s almost like we’re confusing chili mac with goulash. I had to realize that traditional Hungarian goulash is pretty much nothing like what I thought goulash was. Hungarian goulash is a hearty beef soup/stew with a heavy dose of paprika. In Hungary, they serve goulash with a TON of crusty bread or in a bread bowl.
I decided to serve this recipe with a homemade crusty white bread which was similar to what I had in Hungary. SO delicious! The beautiful thing about this recipe is that it is healthy and simple. I’m telling you, Hungarian goulash is a comfort food to the max.
First, you begin the goulash process by chopping up all your onions, carrots, tomatoes, bell peppers, potatoes, and beef. I chose to sauté my beef for about 15 minutes in order to help it be more tender. Then, I pulled it out to the side and let it rest while I sautéed the onions. I think part of the reason everything in the soup turns out so tender is because you really take your time with sautéing and let things cook down.
After you sauté the onions, you add paprika. Of course, I used my authentic Hungarian paprika because it is WAY more authentic and flavorful than normal paprika. You can order authentic paprika online, or you can simply use regular. It won’t have the same affect, but I can’t imagine this recipe being bad no matter what kind you use.
Once the meat and garlic hit the pan, the aroma is SO wonderful. Then you know you’re really cooking. After you sauté bell peppers, then you add the rest of the ingredients to the pan. Once you hit a boil, you get to simmer it for about 45 minutes and enjoy the lovely smells in your home. If you’re baking bread while that is all happening, then your house will smell doubly good.
I served this goulash up in a big soup bowl with two huge slices of crusty bread. Because we’re not huge sour cream fans, my husband and I grated a little bit of parmesan cheese on top. Don’t judge. We really love parmesan. Like REALLY.
Time: This recipe took about an hour and a half because I cooked my meat ahead of time. But, most of that time is spent simmering so it’s not like you’re babysitting the food that whole time. I’d be really curious to experiment with this recipe in a crockpot, and I think it could work well. When I get around to experimenting with that, I’ll let you all know.
Consensus: This was rich, hearty, and very filling. Ryan and I agree that it’s good a for a heavy dinner. We will definitely make this again. Look at that bowl of goodness.
- $.30 Butter
- $1.00 Onions
- $.50 Paprika (Everything in Hungary is cheaper!)
- $3.00 Beef Tips (I got them on clearance.)
- $.30 Garlic
- $2.00 Red Peppers
- $.50 Green Pepper (calls for yellow, but I cheated)
- $.38 Tomatoes
- $.25 2 Carrots
- $.25 2 Potatoes
- $.05 Beef Bullion (Beef Broth)
- Bay leaf, salt, pepper
- $8.53 Total
This recipe made a big dutch oven full of soup. We each had seconds and probably 6 lunches from this. 8 servings for about $8.50. Woohoo! If you want a taste of the old country, then you have got to try this Hungarian goulash!