Hungarian Goulash

What’s not to love about a meal in a bowl? Warm, comforting, and filled with spicy deliciousness. Hungarian Goulash is a delicious stew with a rich paprika-seasoned broth. Traditionally it is filled with hearty chunks of beef, but we used pork instead. It’s perfect for a cold rainy night.

Hungarian goulash is just another example of how simple, when cooked properly, can yield an incredible flavor.  It is spicy but not mouth-burning. It can be made with cheaper cuts of beef and will still turn out very tender. Cooking it in a pressure cooker will ensure you have tender bits of meat in 30 minutes.

The big difference between a traditional stew and a Hungarian stew is that Hungarian stews do not rely on flour for thickening. It’s more of a soup and is usually served over noodles, potatoes, or spaetzle. Its superpower is the paprika. You’ll want to use a good quality Hungarian sweet paprika and you’ll want to use a lot of it.

Hungarian Goulash

A Hungarian Goulash with melt-in-your-mouth tender pork, slowly cooked in an incredibly rich broth. Tasty, comforting, and perfect for a rainy night!
Course Main Course
Cuisine Hungarian


  • Pressure Cooker


  • 3 tablespoons pork lard
  • 1 ½ pounds pork cut into 1” pieces
  • 1 large onion chopped
  • 3 tablespoons sweet Hungarian paprika
  • 1 ½ teaspoons ground cumin
  • 3 garlic cloves finely minced
  • 1 red bell pepper seeded and diced
  • 1 green bell pepper seeded and diced
  • 3 Roma tomatoes diced
  • 2 carrots diced
  • 2 medium potatoes cut into 1/2 inch chunks
  • 1 cup red wine
  • 4 cups vegetable stock
  • 1 bay leaf
  • salt and pepper to taste


  • Melt the lard in a pressure cooker set on sauté. Add the pork and brown on all sides, about 8 minutes.
  • Add the onion, paprika, cumin, garlic, and bell peppers. Sauté until the peppers and onions are softa and fragrant, about 5 minutes.
  • Stir in the tomatoes, carrots, potatoes, wine, vegetable stock , and bay leaf
  • Season with salt and pepper, to taste.
  • Attach the pressure lid and set on high for 30 minutes. Allow the pressure to release naturally before opening the lid to keep the vegetables from turning to mush.
Keyword Pork, Soup & Stew

Published by cedar-oak-farms

Cedar Oak Farms offers a unique shopping experience. We specialize in upcycled and repurposed furniture and antiques, all with an urban farmhouse and cottage chic style. We also offer an onsite bakery with fresh farmhouse goods.

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