Around the Bowl

Soups of the world – Recipes from around the globe & some creations of my own

Hungarian Gulyás (Goulash) – The Stew(ish) Soup


Gulyás (aka Goulash) is the Hungarian most famous dish celebrity and many of us think of it as a stew, however in Hungary it is also considered and served as a soup. In Budapest I had it both ways: it was more stewish in the Christmas street market and in Hungarian typical food restaurants and more soupy in modern cuisine restaurants. Any Hungarian out there to shed some light on the subject?

Gulyás is usually served along with Csipetkes, small pinched noodles made of flour and eggs very common in Hungarian soups and stews, they are very similar to German Spätzles.

I’m very fond of this dish because it was one of the first “ethnic” recipes I discovered and prepared as a teenager; I recall I even made the Csipetkes to go with it from scratch and serve it to my family that always supported me in my cooking adventures.

The key to a tasty Gulyás is a good paprika much more than the beef cut or anything else on the recipe, so arm yourself with your paprika and let’s cook!

Servings: 4-6

Preparation time: 30 minutes

Cooking time: 15 minutes in the pressure cooker* once high pressure was reached or 45 minutes minimum for regular cooking.


  • a dash of olive oil
  • 1 onion, chopped
  • 2 tablespoons sweet paprika or to taste
  • Fresh ground black pepper to taste
  • 1/2 kg lean beef, diced
  • Salt to taste
  • 2 garlic cloves, pressed
  • 1 liter beef stock
  • 2 carrots, sliced
  • 2 potatoes, diced
  • 2 tomatoes, diced
  • Fresh parsley to garnish


Heat the oil in a (cooking pressure) stew pot,  add the onion, a pinch of salt and sauté on a low heat until translucent and sort of caramelised.  Season with paprika and pepper and stir to mix. Stir in the meat, a pinch of salt and garlic, stir to combine and turn up the heat to medium to brown the meat. Continue by pouring the stock and putting in the vegetables.

Cover and bring to a boil, once full pressure is reached* lower the heat and cook for 15 minutes. If not using a pressure cooker, simmer for at least 45 minutes or until the meat is tender and add the vegetables in the last 30 minutes.

*Always follow your pressure cooker instructions and manage it with due care.

Serve, sprinkle with fresh parsley and enjoy!

4 thoughts on “Hungarian Gulyás (Goulash) – The Stew(ish) Soup

  1. I love goulash, any kind of… I wish I could have it with a lot of bread in order to mop up the gravy!


    • Thanks for stopping by! I wish I could too; I think that eating carbs unlimitedly is one of those wishes I would ask to the Aladdin lamp should I’ve been given the chance, hahaha 🙂


  2. Wow, a goulash recipe! I have never made goulash before and I’m really looking forward to making it. I’ve heard a good paprika really makes the goulash. I really like how you present your ingredient photographs. Your blog is so wonderful, by the way. Such fabulous recipes I have never seen before. And we love soup in our home!


    • Thank you so much! I am so glad you like it because I find your blog and recipes so cool that you’ve just made my day. Let me know how that goulash turns out, I’m really looking forward to try your Mexican food and polenta recipes!
      I struggle with light when I take pictures of ingredients on my stove, but after some minor editing, the wordpress picture gallery really does the rest… On my way now to spy on that asparagus tart you’ve just published, yum!


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