Tag: Hungarian paprika

Hungarian Goulash

Hungarian Goulash in a bowl

This One-Pot Hungarian Goulash was inspired by a dish my Mom made when I was a kid. She simply called it goulash and it was a mixture of ground beef, green bell peppers, elbow macaroni and tomatoes.

It wasn’t until many years later that I learned what real goulash was – a Hungarian meat stew made with paprika, a much more seasoned dish than what Mom made. To honor her, I’ve kept the basics of her version – ground meat, pasta and tomatoes. However, there are more options with peppers today that when I was a kid, sweeter versions in red, yellow, and orange. And, if I can find them, I always prefer the baby bell peppers for their tenderness as well as sweetness.

I also changed the macaroni to pipete pasta, which has larger openings and crevices that capture the sauce. To make this a true Hungarian stew, I’ve used Hungarian paprika for its heat, and smoked paprika for the depth of flavor it provides.

Hungarian Goulash in a bowl

This is also a good recipe to use the leanest ground meat possible. There are lots of ingredients and plenty of moisture in the recipe, but too much fat in the meat makes the dish is a little greasy.

Aside from the fact that this is delicious Hungarian goulash recipe, it’s a one-pot recipe! I put the pasta and water directly into the stew to cook. No extra pot, no draining, and best of all, the pasta soaks up tons of flavor from the sauce. I used ground beef in this version, but feel free to substitute any ground meat, veal is a great option, or poultry.

METHOD FOR MAKING HUNGARIAN GOULASH

Hungarian Goulash vegetables

Heat the oil in a large saucepan or Dutch oven over high heat.

Add the lean ground meat/poultry and use the tip of a wooden spoon to break into a small crumble. Simply push the spoon in and give a little twist to separate the meat, repeating this over and over until the meat is very loose.

Hungarian Goulash ground beef

Continue to cook, stirring frequently, until all the pink is gone.

Hungarian Goulash meat ready for vegetables

Lower the heat to medium and stir in the onion, peppers, celery, garlic, bouquet garni, and both paprika; cook for 5 minutes, stirring a couple of times.

Hungarian Goulash adding the vegetables

Stir in the tomatoes, bring to a boil. Lower the heat to a simmer, cover and cook on very low, just a gentle simmer, for 45 minutes; stirring occasionally.

Add the water and bring to a boil. Stir in the pasta and cook according to the package instruction. Stir frequently to make sure all the pasta is submerged and cooking evenly.

Hungarian Goulash cooking the pasta

Print

Hungarian Goulash

Hungarian Goulash in a bowl
  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
  • Category: Stew
Scale

Ingredients

1 tablespoon olive oil
2 pounds lean ground beef
1 tablespoon kosher salt
1 medium onion minced
20 baby bell peppers, sliced or 2 regular bell peppers diced
2 celery stalks minced
6 cloves garlic minced
2 teaspoons bouquet garni herb mix
1 teaspoon Hungarian paprika
1 teaspoon smoked paprika
2 cans (14.5 ounces each) fire-roasted tomatoes
1 1/2 cups cold water
1/2 pound elbow or pipete pasta

Instructions

Heat the oil in a large saucepan or Dutch oven over high heat.

Add the lean ground meat/poultry and use the tip of a wooden spoon to break into a small crumble. Simply push the spoon in and give a little twist to separate the meat, repeating this over and over until the meat is very loose. Continue to cook, stirring frequently, until all the pink is gone.

Lower the heat to medium and stir in the onion, peppers, celery, garlic, bouquet garni, and both paprika; cook for 5 minutes, stirring a couple of times.

Stir in the tomatoes, bring to a boil. Lower the heat to a simmer, cover and cook on very low, just a gentle simmer, for 45 minutes; stirring occasionally.

Add the water and bring to a boil. Stir in the pasta and cook according to the package instruction. Stir frequently to make sure all the pasta is submerged and cooking evenly.

Keywords: stew, goulash, one-pot dinner, one-pot recipe