Hungarian Goulash – Pörkölt

Pörkölt – The real Hungarian goulash

The Hungarian understands goulash (Hungarian: Gulyás) as the German version of the goulash soup. A soup with meat, lots of onions, garlic and lots of peppers.

The real Pörkölt, on the other hand, is not a goulash soup because of the long cooking time in the goulash kettle. However, the ingredients are mostly the same.

Beef and, depending on the region, some red wine serve as a meat accompaniment. There is no such thing as a typical Pörkölt recipe, as every Hungarian family cooks according to taste.

We would like to share our successful family recipe with you and wish you lots of fun cooking it!

Ingredients for 4 person

1kg beef
3 onions
3 cloves of garlic
pork fat
salt, pepper
paprika powder (mild or hot)
Lecho or pasteurized tomatoes (or fresh tomatoes and peppers)
goulash paste
red wine (optional)
garlic paste (optional)


Marinate the beef in garlic salt and leave for 15 minutes. Heat the pork fat in a saucepan.

Then add the onions until they are translucent. Finally add the garlic. Remove the pan from the heat and stir in the paprika.

Then pour in some broth. Add the meat and simmer slowly for about 30 minutes. You can sear the meat beforehand.

Now add about 300ml of water to the pot with half a glass of Letscho or 300ml of pasteurized tomatoes and season with marjoram and pepper. Now you can refine the goulash with half a glass of red wine.

With the lid closed, simmer for about 180 minutes, depending on the size of the meat.

Passion (most important)

Serve with “Nokedli” dumplings, salad or potatoes.