Jamie Oliver Hungarian Goulash

There’s this thing that happens when beef meets paprika. And onions. And time. The whole kitchen shifts—it smells like old Europe, like rain on stone, like something rustic and serious. Jamie Oliver Hungarian Goulash does that. I made it one afternoon when I couldn’t shake the cold out of my bones. It stuck to the ribs, in the best way. Deep, smoky, rich. The kind of dish that makes you pause mid-bite just to feel it settle. Inspired by Jamie Oliver, but felt through my own ladle.

Ingredients You’ll Need

The Basics:

• 2 medium onions, chopped small but not fussy
• 2 teaspoons lard (or butter if you must, but lard sings here)
• 1 teaspoon caraway seeds
• 2 tablespoons paprika — your call on the type, but don’t be shy
• ¼ cup flour
• About 1 and a half pounds of stewing beef, in uneven 1-inchish chunks
• 2 cups beef broth (or water if you’re stretched)
• 1 cup canned diced tomatoes
• Salt, maybe a teaspoon
• Black pepper, just a pinch

Optional but Lovely:

• 1 and a half cups chopped carrots
• 3 cups potatoes, peeled and chopped if you want heft

How I Make Jamie Oliver Hungarian Goulash

1. Onions first. Always onions. Melt the fat gently in a heavy-bottomed pot, then toss in the onions. Let them go soft. Not rushed. You want them pale and slumped, like they’ve been resting all afternoon. Give it five, six minutes.
2. Then the magic bit: spices. Paprika and caraway join the onions. It hits your nose sharp and earthy, a little like fresh soil after a storm. Stir. Let it bloom.
3. Meanwhile, coat the beef with flour in a bowl that’s probably too small (mine always is). No need for perfection. Just get it mostly covered. Tip the beef into the pot, let it sear. Turn the pieces until they’ve got a bit of color. You’ll hear the sizzle shift—that’s your cue.
4. Now, splash in a quarter cup of broth. The sound it makes! Steam, hissing, like the pot’s alive. Scrape up the browned bits stuck to the bottom. Don’t skip this. That’s where the story lives.
5. Pour in the rest of the broth. Add tomatoes. Salt. Pepper. If you’re using carrots or potatoes, now’s the time. Bring the whole thing to a low boil, then drop the heat. Lid on. Let it simmer. Slowly. 90 minutes, two hours maybe. Walk away if you can. Let it take its time.
6. When it’s done, the beef should fall apart if you just nudge it. The broth thickens into this velvety sauce that clings to the spoon like it knows it belongs there. Serve it hot. Ladle generously. Bread on the side. Or noodles. Whatever gives you joy.

Why I Love This Recipe

It was a Sunday. The rain hadn’t let up. I had lard. I had beef. And I wanted something that cooked me back. This goulash—this messy, rich bowl of paprika dreams—did just that. The house smelled like someone’s grandmother had moved in. My partner went back for seconds. Then thirds. It’s the kind of food that makes you sit longer at the table.

Recipe Tips

• Good paprika is not optional. The cheap stuff, Don’t do it. Get the Hungarian kind, even if you have to dig online.
• Don’t crowd the beef. I did once. It steamed. Sad.
• Low heat. Long time. That’s where the transformation happens.
• Fresh carrots make a difference. So do waxy potatoes.
• Want heat, Mix in a bit of hot paprika. Or don’t. Your call.

How To Store This Jamie Oliver Hungarian Goulash

• Room Temp: Let it cool naturally. Don’t shove a hot pot in the fridge. But also, don’t leave it sitting out all night. Trust me.
• Fridge: Airtight container. It’s even better the next day. The paprika deepens. Like leftovers from a dream.
• Freezer: Absolutely. It holds up beautifully. Just thaw it gently overnight before reheating.
• Reheating: Stovetop is best. Stirring slowly while it warms, so it doesn’t catch. Microwave works in a pinch. Oven too, if you cover it and give it time. But stovetop wins.

Let’s Answer a Few Questions! (FAQs)

What kind of beef works best?
Chuck roast. Or anything labeled stewing beef. Just not the lean stuff—it needs fat to soften and sing.

Can I use oil instead of lard?
Yeah. But lard has this flavor—like time and tradition and pig—that oil can’t match.

What if I don’t have caraway?
Don’t sweat it. Skip it or try a whisper of ground coriander. It changes things, but it’s still good.

Mine came out too thick—what now?
Add a splash of water. Or broth. Stir it through. Fixes it fast.

Can I slow cook this?
Totally. Sear your beef and onions first, then throw it all in the slow cooker. Eight hours on low. Walk away. Come back to magic.

Nutrition Facts (per serving)

• Calories: around 427
• Carbs: 26g-ish
• Protein: 25g
• Fat: 24g (because lard)
• Sugar: 4g
• Fibre: 5g
• Sodium: 662mg

Try More Recipe:

• Jamie Oliver Microwave Curry
• Jamie Oliver Smoked Haddock Risotto
• Jamie Oliver Rissoles Recipe