Pörkölt the real Hungarian goulash

Hungarian Goulash - The Original

This recipe is known in Hungary as Pörkölt. Goulash, in Hungarian Gulyás, is a soup in Hungary. Goulash, as a ragout, I know both from my German, as well as my Hungarian grandma.

It differs above all in the spices, where in Hungarian recipes pepper, garlic and caraway may not be missing, because paprika is of course an integral part in most hearty Hungarian recipes 🌶☺️ 

Gulyás is the court of shepherds in Hungary. A dish with a very long tradition, which mainly consists of leftover meat. If you are interested, you can find further information under the following link.

As a side dish fit noodles, pasta, potatoes and much more. We had dumplings this time. 👍😋

What you need

If you like it a bit sharper, you can spice it up with paprika or hot pepper or chili. 🌶😊


First the onions, garlic and carrot are peeled and chopped. Then the peppers are cleaned and cut into pieces. The meat is placed in a pan and seared. Once done, the onions are added and sweated until darkened.

When the onions have become dark, add garlic, tomato paste, paprika, the carrot and all the spices and sauté for about 2-3 minutes.

After sweating is quenched with red wine and vegetable broth. The goulash must now simmer over medium heat, for about 60 minutes, until the liquid evaporates and the meat is tender.

Pörkölt with dumplings

Depending on which supplement you choose, you can prepare them in the meantime. But please remember to look regularly for the goulash and possibly fill up with liquid.

We wish you,

We wish you a good appetite

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Pörkölt the real Hungarian goulash
5 (1)
from Jessica

Hungarian goulash - Pörkölt

  • Court main dish
  • Countries & regions Hungary

A delicious goulash, according to a family recipe.

To press
prep time 10 Minutes
cook time 1 Hour
total time 1 Hour 10 Minutes
portions 2 people


  • 500 g Goulash Beef, pig
  • 200 ml red wine dry
  • 3 onions
  • 2 Red pepper
  • 1 carrot
  • 2 Garlic cloves
  • 2 EL tomato paste
  • 1 EL Sweet paprika
  • 1 EL Caraway seed
  • 1 TL sugar
  • 1 TL salt
  • 1/2 TL pepper


  1. Peel and chop onions, garlic and the carrot. Clean the peppers and cut into pieces.

  2. Sear meat in a pan.

  3. Add onions and sauté until dark.

  4. Add garlic, tomato paste, paprika, carrot and all spices. Sauté for about 2-3 minutes.

  5. Deglaze with red wine and vegetable stock. Simmer all 60 Minutes over medium heat, until the liquid evaporates and the meat is tender.

  6. Depending on the desired side dish, prepare them in the meantime and look regularly for the goulash and top up if necessary.

Recipe Comments

Who likes it a bit sharper, can still spice with paprika or sharp Chilli.

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