Goulash Starter Recipe
Hungarian · Starter · 40 min total
A rich and aromatic base for traditional Hungarian goulash, this starter combines caramelized onions with paprika and caraway to build deep flavor before adding meat and broth.
10
min prep
min prep
30
min cook
min cook
4
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons lard or vegetable oil
- 2 large yellow onions, finely diced
- 2 cloves garlic, minced
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon caraway seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup beef broth or water
Instructions
- Heat lard or oil in a heavy-bottomed pot over medium heat. Add onions and cook, stirring occasionally, until deeply golden brown, about 15-20 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Remove pot from heat and stir in paprika, caraway seeds, salt, and pepper. The residual heat will bloom the spices without burning.
- Return pot to low heat and add broth, scraping up any browned bits from the bottom. Simmer for 5 minutes until slightly thickened.
- Use immediately as a base for goulash, or cool and refrigerate for up to 3 days.
Tips
- For best flavor, use authentic Hungarian sweet paprika (noble sweet).
- This starter can be frozen for up to 3 months; thaw overnight in the fridge before using.
- To make a complete goulash, add 1 lb beef chuck, cubed, and 2 cups beef broth; simmer until meat is tender, about 1.5 hours.
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