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The Best Hungarian Goulash

Prep Time:

20 Minutes

Cook Time:

1.5 Hour


6-8 Servings



About the Recipe

Transport yourself to the rustic kitchens of Transylvania with our hearty Goulash Soup recipe, crafted in the time-honored tradition of home cooking.

This isn't just any soup—it's a taste of tradition, a comforting embrace from the heart of Transylvania. Passed down through generations, our recipe stays true to its roots, bringing you the authentic flavors of home-cooked goodness.

Perfect for chilly evenings or gathering around the table with loved ones, this Goulash Soup is a celebration of simple pleasures and cherished memories. So, grab your largest pot, embrace the warmth of the kitchen, and let the flavors of Transylvania take center stage in your home.


  • 1 kg of fatty venison cut (Neck or Shoulder), diced

  • Beef stock, 1.5l

  • 3 red onion

  • 2 heirloom tomatoes

  • 2 Carrots

  • 4 potatoes

  • Hungarian Bacon (Zsir szalonna, essentially bacon that looks like it’s only fat

  • Red Wine

  • Sweet and Hot Paprika powder

  • Ground Cumin

  • “Eros Pista” Paprika seasoning

  • Bay leaves

  • Flour and eggs for dumplings (nokedli)

  • Fresh Rosemary 

  • Fresh parsley


Step 1

  • Clean and dice the meat (if it’s not already diced) and add it to the pan to brown with the onions, fry it briefly until a brief browning begins.

Step 2

  • Place the meat, vegetables into the pressure cooker or your large pot, add a graciouis dash of wine, and some water to barely cover the meat, cook it for 40-50 minutes in pressure cooker, 1.5-2 hours in a regular large pot.

Step 3

  • Spice it to taste, looking for a paprika heavy, spicy but not overwhelming flavour profile

  • Dice the potatoes and cook them until soft

Step 4

  • Once the stew is soft enough, plate it alongside with the parsley potatoes OR the dumplings, depending which one you made.

  • Optionally serve it with some sour cream on top, and a glass of the red wine used earlier.


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