Northern & Eastern European Beef, pork & lamb Soups & curriesdinnerGluten-freeDairy-freeNo added sugar

Goulash

Name: Goulash
Yield: 5 servings
Cuisine: Northern & Eastern European
Ingredients: Olive oil; 3 onions, chopped; 1.5 lb (750 g) stew beef, cubed; 2 bell peppers, chopped; 1 tomato, chopped; 2 tbsp ground sweet paprika; 5 black peppercorns; 1 bay leaf; 6 cloves garlic; Salt to taste; 4 potatoes, chopped

Goulash (Gulyás in Hungarian, meaning cattle stockmen) is a dish from the Hungarian cuisine. Here is one very simple Goulash stew recipe, being pretty close to the idealised version. Make sure to use sweet paprika and not hot paprika. Hot paprika will make the soup too spicy and of the wrong consistency when used exclusively. Goulash, as the term is commonly used, is a slowly-braised ragout that can be prepared in innumerable varieties with pork, beef, lamb, veal and even horse meat. Onions, garlic and paprika are further important ingredients.

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If you eat

serving

334kcal · 17% of your day

Protein: 35 g · 29% of 120 g
Carbs: 37 g · 17% of 220 g
Fat: 6 g · 9% of 65 g

6 g
Fibre: 7 g
Sugar: 127 mg
Sodium: 420 g
Serving size

Calculated from all 9 ingredients by weight.

Serving size estimated by Ma Kitchen. The source gives no serving count, so the recipe is split into 5 servings of about 418 g, the usual size for a soup, stew or curry. If your portion is bigger or smaller, set how much you eat above and the macros follow.

The cooking fat is not counted. The source gives no amount for the oil or butter this is cooked in. Calories and fat will be higher than shown.

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Ingredients

Makes

Olive oil
3 onions, chopped
1.5 lb (750 g) stew beef, cubed
2 bell peppers, chopped
1 tomato, chopped
2 tbsp ground sweet paprika
5 black peppercorns
1 bay leaf
6 cloves garlic
Salt to taste
4 potatoes, chopped

Ingredients for 5 servings (2.1 kg) · the original recipe

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Method

1
Fry half of the onions in a pot with olive oil.
Stovetop
2
Put a layer of meat over the fried onions, then a layer of raw onions, peppers, tomato, whole garlic cloves, spices, and salt. Add another meat layer; continue until you have used all the ingredients except the potato.
3
Cover the meat with water. Put on a lid, and simmer on low heat. Add water only if there is not enough while cooking. It requires almost no stirring.
Stovetop
4
When the meat is cooked and tender, add potatoes. Add additional water to cover it if needed, and cook for further 15 minutes until the potatoes are tender.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.