Hungarian Goulash Recipe – The Ultimate Stick to your bones dish

Winter is here! It’s cold outside and when you get home after a long day, you want something hot, hearty and something to stick to your bones. Sometime that gives you back your energy and helps you through the cold months. This is my recipe for Hungarian Goulash.

If you are just here for the recipe, you can press the button underneath to be automagically transported to the recipe:

Jump to Recipe

The history of Goulash

The origins of Goulash traces back all the way to the 9th century where Hungarian shepherds ate stews made from dried meats, that were rehydrated while they were out shepherding. Not unlike the origins of chili con carne.

Paprika wasn’t introduced into the Hungarian stew until the 16th century, where peppers of the capsicum variety were brought to Europe from the Americas.

The recipe has developed over the years and the meat of choice would be both beef, veal, pork or lamb.

Hungarian goulash in a bowl with a piece of delicious bread!

It is meant to be the cuts that are well-exercised and does require a long cook time to become tender. These cuts also contain a lot of collagen, which makes the soup thicker naturally.

Some optional components are garlic, caraway seeds and wine. Some later additions to the dish include potatoes and red peppers, and other things that are popular are carrots, parsley root, and spices like cayenne, bay leaf and thyme.

Today the most defining characteristic of a Hungarian Goulash is the sweet Hungarian paprika.

The choice of meat for this Hungarian goulash recipe

The most common choice of meat for goulash today is beef.

The best choices from the cow is the flank meat, but also the chuck steak. The top round is also a popular choice.

The meat should be relatively low on fat, but lots of connective tissue is not bad, because that will melt as the meat is braised low and slow.

The conclusion of this Hungarian goulash recipe

So, what would we expect from a Hungarian goulash:

  • The sweet, sweet taste of Paprika – check!
  • Beautifully tender meat – check!
  • A rich soup, full of umami and vegetable taste – check!
  • Tender vegetables – check!

For me, this Hungarian goulash recipe checks all the boxes of the ultimate stick to your bones food for when the nights are cold!

Give it a go!

A delicious Hungarian goulash in a sourdough bread bowl

You can also try to serve your goulash in a sourdough bread bowl – you’ll find the recipe here.

Share this recipe for Hungarian goulash on social media

This is my recipe for authentic Hungarian Goulash. If you like the recipe please consider sharing it with like-minded food lovers on social media.

If you make it and post it on Instagram, please tag me as so I can see it. That would make me very happy.

Print Recipe
5 from 1 vote

Hungarian Goulash

This Hungarian Goulash will warm your soul and your culinary heart when winter is knocking at your door.
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
Course: Dinner
Cuisine: Hungarian
Keyword: eastern european cuisine, hungarian cuisine, sticks to your bones, sweet paprika
Servings: 6 servings
Calories: 502kcal
Author: Sune Trudslev


  • 3 large onions
  • 3 cloves garlic
  • 1.5 kg flank meat or chuck roast
  • 1 liter beef stock
  • 6 carrots
  • 400 g potatoes
  • 250 g mushrooms
  • 3 tbsp sweet hungarian paprika
  • 2 vegetable stock cubes
  • 3 tbsp tomato paste

Cornstarch slurry

  • 3 tbsp cornstarch or more if you like a thick sauce
  • water, as needed


  • Prepare all the vegetables. Peel and dice the onions. Peel and slice the carrots. Dice the potatoes. You can peel them if you like, but I used a kind where the peel is edible. Slice the mushrooms.
  • Heat a large pot to medium heat and then add some oil. I use extra virgin olive oil.
  • Add three large chopped onions.
  • Add three crushed garlic cloves.
  • Sweet hungarian paprika.
  • Let it simmer until the onions have softened and everything is fragrant.
  • Then scoop out the onions.
  • Add some more oil and brown 1.5 kg, 3 pounds of flank meat. You could also use chuck.
  • Brown the meat in batches or else it is going to take forever.
  • I switched to a taller pot, because I realized there wasn’t gonna be room.
  • Once all the meat is browned add it all to the pot including the onions.
  • Then add 1 liter, about 1 quart of beef stock.
  • Then add 2 vegetable stock cubes, 3 tablespoons of tomato paste, 6 carrots in slices, 400 grams/15 ounces of potatoes, and 250 grams/10 ounces of mushrooms.
  • Mix it up so that everything is combined.
  • Bring it to a boil and then turn it down to low. Add a lid and let it simmer away until dinner time.
  • Mine was bubbling away for at least 8 hours.
  • When you are about ready to eat, season the dish with salt and pepper.
  • Mix three tablespoons of cornstarch with some water and add to the goulash. I like mine a bit thicker, so I added another 3 tablespoons of cornstarch slurry.
  • That's it! Get ready to eat! Yummy!


Serving: 1serving | Calories: 502kcal | Carbohydrates: 32g | Protein: 61g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 150mg | Sodium: 742mg | Potassium: 1885mg | Fiber: 5g | Sugar: 8g | Vitamin A: 10191IU | Vitamin C: 24mg | Calcium: 114mg | Iron: 5mg

Sourdough Bread Bowls Recipe – made for your favorite stew

Winter is here! It’s time for those bubble-all-day hearty dishes. How do you eat them? Well, regularly from a bowl, but I propose another way: out of a bread that you will be using as a bowl. This is my recipe for sourdough bread bowls.

If you are just here for the recipe, you can press the button underneath to be automagically transported to the recipe:

Jump to Recipe

Where does bread bowls this come from?

Bread Bowls have a long and convoluted history. It seems that the first time anybody wrote about it was around 1427.

The story goes that an Irish nobleman was trying to impress a British Duke. The Duke was so impressed that he gave the Irishman money to open a shop in Dublin.

Four sourdough bread bowls on a board

They came to prominence in the 1980s in San Francisco where they would serve Chowder in Sourdough Bread Bowls.

These days they are very common in all of Central Europe, served up with various stews.

They are also common at many restaurants.

The dough in this sourdough bread bowl recipe


Total weight1000 grams
Prefermented flour9.0%
Yield4 bread bowls

The dough

The dough for these sourdough bread bowls is a pretty standard sourdough recipe.

The hydration is on the low end (for a sourdough bread) at 70%. It’s to make it easier to just bake all the bowls at the same time in the oven without the use of a dutch oven.

There is 20% whole grain in the bread. I’ve used spelt in this case, but you can substitute with any whole grain that you prefer and like.

Four sourdough bread bowls on a board in front of a brick wall

If you’d like to use a higher proportion of whole grain, I’d recommend that you use a regular wheat whole grain, so that you’ll have more gluten to help you keep the bread together.

WeightIngredientBaker's Percentage
105gstarter (100% hydration)19.8%
423gbread flour80.0%
106gwhole-grain spelt flour20.0%

As always you can play around with the formula, change proportions or quantity in the bread calculator here.

The conclusion of this sourdough bread bowl recipe

If you love sourdough bread, and who doesn’t? It’s a perfect match for almost any meal.

But in this case it’s part of the meal. It’s the tableware.

Is it gimmicky? Yes, a bit. Is it over the top? Yes, maybe. Is it awesome? Hell yeah.

If you make a good sauce, the best part is wiping it up with the bread, right? Well in this case you pour the sauce into the bread. That is so great.

Of course it matters what you put in it. I usually put my very special Hungarian Goulash in my sourdough bread bowl. It’s so good!

Hungarian goulash served in a sourdough bread bowl

Please share this recipe for sourdough bread bowls on social media

This is my recipe for sourdough bread bowls. If you like the recipe please consider sharing it with like-minded bread lovers on social media.

If you make it and post it on Instagram, please tag me as so I can see it. That would make me very happy.

Print Recipe
5 from 1 vote

Sourdough Bread Bowls

Small round boules perfect for serving up a delicious stew inside! What's not to love?
Prep Time30 mins
Cook Time30 mins
Proofing8 hrs
Total Time12 hrs
Course: Dinner
Cuisine: All
Keyword: bread bowls, cold weather dinner
Servings: 4 sourdough bread bowls
Calories: 512kcal
Author: Sune Trudslev


  • 105 g starter
  • 423 g bread flour
  • 106 g whole-grain spelt flour
  • 354 g water
  • 11 g salt



  • The night before make sure you feed your sourdough starter so it’s good and ready.

Mix the dough

  • The next morning mix all of the ingredients: 423 grams of bread flour, 106 grams of whole grain spelt flour and And 11 grams of salt.
  • Mix it up.
  • Then add 105 grams of sourdough starter and 354 grams of tepid water.
  • Mix the dough until all the flour has been hydrated. Then cover it and leave it to rest for one hour.

Bulk fermentation

  • Perform three sets of stretch and folds spaced out by 30 minutes.
  • After the third set do a windowpane test.
  • If the dough passes put it in a bulking container and let it grow 25%. If it fails let the dough rest 30 more minutes and then put it in a bulking container.
  • To speed things up I put mine in my proofer set to 30°C/86°F.
  • Then about two hours after I put my dough in the proofer it’s grown 25%. Proceed when yours is ready.

Divide and shaping

  • Divide the dough into 4 equally sized pieces and preshape them into balls.
  • Then let them rest on the counter for 20 minutes.
  • Then final shape them and make them pretty
  • Depending on how wet your dough is you can shape them with your bench scraper or your hands. I decided on hands.
  • Put them in 16cm/6 inch bannetons and put them into bags.
  • Put all the bannetons back in the proofer for an hour. If you aren’t using a proofer go for 2 hours.
  • Then turn on your oven to 260°C and move the bannetons to the fridge for an hour. In the oven put an oven proof dish and a baking steel.
  • When the hour is up, they are ready to bake.

Bake the sourdough bread bowls

  • Put the dough balls on a large peel on a piece of parchment paper.
  • Score them.
  • Then put a rolled up towel in the oven proof dish and pour over a kettle of boiling water.
  • Add the boules to the oven and bake for 20 minutes.
  • After 20 minutes turn the oven down to 230°C/450°F.
  • Bake for about 10 minutes more. If you made them larger go for 15 minutes.
  • Then take them out of the oven and let them cool.


Serving: 1sourdough bread bowl | Calories: 512kcal | Carbohydrates: 101g | Protein: 17g | Fat: 3g | Sodium: 1074mg | Fiber: 6g

Seeded Sourdough Bread Recipe – Easy way to add seeds using lamination

Seeds are delicious. Adding seeds to your bread is delicious, but how do you make sure they are all well dispersed throughout the bread. Using a technique called lamination will help you achieve that. This is my recipe for a basic seeded sourdough bread.

It’s not the first time I publish a recipe for this seeded bread called “Bread from Skagen“. The first time it was when I was just starting out in sourdough, and I had used the excellent baker Maurizio Leo’s template for making sourdough bread.

This time around this is 100% my own creation, using techniques that I’ve tested myself. Many many times. I hope it shows that this is a much simpler way of getting great results.

Continue reading
Sourdough Pita Bread Recipe

Sourdough pita bread recipe – Super easy, the best recipe

You are pondering what to make for dinner. You love middle eastern food, but your partner is into food from Greece. One kid loves pizza, but the other one will basically only eat hotdogs. What are you supposed to do? Well, pita bread to the rescue. Here is my recipe for sourdough pita bread.

Pita bread is awesome. Soft, delicious hot bread with a built-in pocket that can be filled with anything your heart desires (I mean food!!). Best of all, they are really not hard to make.

Supermarket pita bread is normally made in a factory. A success criteria for factories is to push out as many of what they make in the least amount of time, but that is seldom good when we talk food.

Continue reading