Yields 4 servings




The most popular Hungarian dish outside of its land of origin, Goulash is either a thick soup or a thin stew, depending on your point of view. As with many flavorful dishes, it originated as peasant food. Goulash is linked with paprika in the minds of most, but caraway, garlic and celery leaves are just as important. Ludwig likes his Goulash with a little heat. For a more traditional preparation, substitute a green bell pepper for the wax or banana pepper.

20 minPrep Time

8 hrCook Time

8 hr, 20 Total Time

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  • 3 tablespoons fat - duck, lard or butter
  • 1 large onion, chopped
  • 1 - 1½ pounds beef stew meat, cubed
  • 3 cups water
  • 2 cloves garlic, crushed
  • 1½ tablespoons sweet Hungarian paprika
  • 1½ teaspoons caraway seed, ground
  • 1 teaspoon salt, more or less to taste
  • ½ teaspoon ground black pepper, more or less to taste
  • 2 carrots, diced
  • 1 parsnip, diced
  • 2 medium potatoes, peeled and diced
  • 1 Hungarian wax or banana pepper, seeded and diced
  • 1 tablespoon tomato paste
  • Leaves of 2 celery stalks, chopped
  • 1 bay leaf, bruised


  1. Melt fat in a medium saute pan over medium-low heat.
  2. Saute onion until translucent.
  3. Add beef and saute until grey, not brown.
  4. Transfer to a slow cooker without draining, scraping any brown bits into cooker as well.
  5. Add remaining ingredients, cover, and cook on low for 8 - 12 hours.
  6. For thicker goulash, uncover and increase heat to high for the final 30 minutes.



763 cal


24 g


92 g


60 g
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