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Basic goulash and its variations

Basic goulash and its variations

Main dishes

A basic goulash and its variations: mushroom hunter, gypsy, Hungarian with fresh peppers and Szeged-style, with cooking tips.

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Recipe from Mjchael, Cadfaell, SchmiKay~dewikibooks and 6 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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Goulash originates from Hungary and is essentially a type of stew. The international term for goulash is “paprikás” or “pörkölt” in Hungary. Here is a basic recipe and some common variations.

Ingredients and directions

  • Prep time30 min
  • Cook time2 hr
  • Total2 hr 30 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodnibbling
  • Estimated cost$23.69 $3.95 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

6 people

Foundation

  • $12.27
  • $0.73
  • $0.05
  • $0.16
  • $0.00
  • $0.02

Hunter’s Goulash

  • $1.80

Gypsy Goulash

  • $1.20
  • $0.32
  • $0.05
  • $0.61

Hungarian goulash

  • $2.69
  • $0.32
  • $0.05
  • $0.61

Szeged Goulash

  • $0.47
  • $1.36
  • $0.61
  • $0.32
  • $0.05

Prices from US supermarkets for 13 of 20 ingredients; Belgian prices for the rest.

Directions

Foundation

  1. Peel the onions. ≈ 8 min
  2. Sear the meat over high heat until it is browned on all sides.
  3. In the meantime, coarsely chop the onions, add them, and cook until they are translucent or golden brown, depending on your preference. ≈ 8 min
  4. Turn down the heat, add a pinch of salt and pepper (and paprika if you like), and cover the pot. Stir occasionally. If needed, deglaze with a quarter cup of water or a splash of wine, then add the remaining spices and, if desired, tomato paste. ≈ 4 min
  5. Cover and simmer over medium heat, while preparing the other ingredients (washing, peeling, chopping).
  6. Once the onions are softened, add the remaining ingredients for the goulash and mix well. ≈ 4 min
  7. Let it simmer gently over medium heat. Cover to retain more liquid, or leave uncovered to achieve a stronger flavor or a thicker sauce without adding a thickener.
  8. To thicken, mix the cornstarch or flour with a small amount of cold water, then add while stirring. If desired, add cream, and taste one last time. ≈ 4 min
  9. Season properly: peppercorns and paprika need time to develop their full flavor, otherwise the dish will be too spicy. ≈ 2 min

A variation on the hash recipe

  1. Return the ground beef to the pan over medium heat, stirring constantly, until it breaks down into small crumbles.

Vegetarian option

  1. Add the substitute ingredient later in the cooking process, but not as the very last step, so that it has time to absorb the flavors. ≈ 3 min

The bill

Basic goulash and its variations

  • 1 kg of diced or sliced meat: one-third beef, one-third pork, one-third pork belly, well-marbled$12.27
  • 2 large onions (about 1 per 500g of meat)$0.73
  • salt$0.05
  • pepper$0.16
  • 1 tablespoon of sugar or honey$0.00
  • 1 tablespoon of cornstarch or flour to thicken$0.02
  • 400 g of mushrooms (wild or button mushrooms, fresh or canned)$1.80
  • 200 g of pickled peppers$1.20
  • 2 tablespoons of tomato paste$0.32
  • 1 clove of garlic$0.05
  • 1 tablespoon of sweet paprika$0.61
  • 3 fresh peppers$2.69
  • 2 tablespoons of tomato paste$0.32
  • 1 clove of garlic$0.05
  • 1 tablespoon of mild paprika$0.61
  • Duck or pork lard for cooking$0.47
  • 500 g of sauerkraut$1.36
  • 1 tablespoon of paprika$0.61
  • 2 tablespoons of tomato paste$0.32
  • 1 clove of garlic (optional)$0.05

Total$23.69

that's $3.95 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 3 tablespoons of fat for cooking (oil paint, lard, clarified butter)
  • 1 kg of diced or sliced meat: one-third beef, one-third pork, one-third pork belly, well-marbled
  • 2 large onions (about 1 per 500g of meat)
  • salt
  • pepper
  • 1 tablespoon of sugar or honey
  • 1 tablespoon of cornstarch or flour to thicken
  • 400 g of mushrooms (wild or button mushrooms, fresh or canned)
  • a little cream
  • 200 g of pickled peppers
  • 1 small jar of mixed pickles (optional)
  • 2 tablespoons of tomato paste
  • 1 clove of garlic
  • 1 tablespoon of sweet paprika
  • 1 bay leaf (optional)
  • 1 tablespoon of dark balsamic vinegar (optional)
  • sour cream (optional)
  • chili pepper (optional)
  • 3 fresh peppers
  • 2 tablespoons of tomato paste
  • 1 clove of garlic
  • 1 tablespoon of mild paprika
  • whipping cream (optional)
  • Mild paprika paste in a tube (optional)
  • Duck or pork lard for cooking
  • 500 g of sauerkraut
  • 1 tablespoon of caraway seeds
  • 1 tablespoon of paprika
  • 2 tablespoons of tomato paste
  • 1 clove of garlic (optional)
  • sour cream

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