Go Back Email Link
–+ servings
Close-up of a white bowl with Hungarian lamb goulash with a sprig of fresh rosemary on a green tea towel.

Hungarian Lamb Goulash | Slow-Cooked Stew

Caro Jensen
Slow-cooked, tender, and succulent lamb in a rich, paprika sauce. An easy lamb goulash recipe including authentic Hungarian ingredients.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Dinner
Cuisine Hungarian
Servings 4 servings
Calories 429 kcal

Ingredients
 
 

  • 750 g deboned lamb shoulder or leg diced
  • 1 onion diced
  • 3 garlic cloves finely chopped
  • 2 tbsp sweet paprika powder
  • 1 tbsp olive oil
  • 1 cup dry red wine
  • 1 cup lamb stock or beef stock
  • 1 red or green pepper diced
  • 1 carrot diced
  • 2 potatoes peeled, diced
  • 2 tomatoes diced
  • 2 tbsp tomato paste
  • 1 dried bay leaf
  • 1 tsp dried rosemary
  • salt and pepper to taste
  • 1/2 cup sour cream optional

Instructions
 

  • Preheat the oven to 160C/320F.
  • Heat the olive oil in a pan or a dutch oven on high. Add the diced lamb, salt, and pepper, and brown all sides while stirring for 3 minutes.
  • Add the diced onion, pepper, carrot, potatoes, and garlic. Sauté them while stirring for 2-3 minutes until they are starting to caramelize. Add the paprika powder and combine everything.
  • Pour in the red wine and reduce the heat to medium. Let it simmer for 5 minutes.
  • Add the lamb stock, bay leaf, rosemary, tomatoes, and tomato paste. Stir until well combined.
  • Transfer everything from the pan to a casserole dish or simply put the dutch oven in the oven. Make sure the meat is fully submerged in liquid. Add additional stock if required.
  • Cook for 3 1/2 hours. The lamb should be extremely tender by now.
  • Let the goulash rest for 15 minutes, remove the bay leaf, and season with salt and pepper to taste.
  • You can adjust the consistency with 1 tsp cornflour dissolved in warm water if you're after a thicker stew.
  • Serve with a dollop of sour cream and a side of stewed potatoes. Enjoy!

Notes

If you prefer a thicker consistency, simply add 1 tsp of cornflour mixed in warm water or stock and bring it back to a boil to thicken the goulash.

Nutrition

Calories: 429kcalCarbohydrates: 29gProtein: 29gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 93mgSodium: 330mgPotassium: 1111mgFiber: 5gSugar: 5gVitamin A: 2825IUVitamin C: 54mgCalcium: 78mgIron: 4mg
Loved this recipe?Please leave a 🌟 star rating on this recipe. Thanks!