This super Easy Lamb Goulash is a hearty and delicious Hungarian Stew made with slow-cooked lamb in a rich and slightly smoky tomato and paprika sauce.
It is the perfect warming meal to feed your family on cold winter nights.
And if you make it a day ahead, the flavors will develop and become even more prosperous.
Goulash is a dish that originated in Hungary but is also commonly eaten in Central Europe and some parts of Europe.
It is made of meat (beef, lamb, or pork), and vegetables, and then seasoned with lots of paprika.
The consistency of goulash is expected to be between a soup and a stew but my version is closer to a stew than a soup.
However, You can omit the flour and have it a little more broth-like if you prefer.
Why This Recipe Works?
- All you need is a few ingredients to make this incredibly flavorsome dish!
- You can prepare Lamb Goulash a few days ahead and gently warm it up when you want to serve it. It tastes even better a day after or two.
- You can make it in the oven, slow cooker, or on a stovetop.
- This Hungarian Stew turns out perfect each time, you can't go wrong with this easy-to-follow recipe.
- Lamb Goulash is so versatile, you can use beef or pork as meat or add extra vegetables such as potatoes or carrots.
If you love lamb, you might also love my other lamb recipes such as
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Lamb - Well-exercised muscles rich in collagen such as the shank, shin, or shoulder are the typical cuts of meat for goulash stew. The lamb shoulder is my favorite cut of meat and I use it for my other lamb recipes such as Tavë Kosi (Elbasan Tava), Guvec (Turkish Lamb Casserole), and Sac Kavurma (Turkish Lamb Sauté).
- Garlic - Fresh garlic is a great flavoring that adds sweetness and nuttiness to dishes. Turn it into a paste with a Mortar and Pestle or grate it using a Microplane Zester Grater.
- Tomatoes - You can use tinned tomatoes if you don't have fresh ones. Add a teaspoon of sugar if using tinned tomatoes to balance the acidity.
- Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern shops. You can also buy it online from Amazon.
- Stock - I prefer using Homemade Beef Stock but Chicken Stock (Bone Broth) works great as well. You can also use stock cubes. Make sure you don't add too much salt as ready-made stocks and stock cubes contain salt already.
- Red Peppers - I use sweet Romano peppers. You can substitute it with red, orange, or yellow bell peppers.
- Red wine - Use a good quality wine that you would be happy to drink. Skip it if you are cooking for kids.
- Paprika - Sweet paprika is the star ingredient of this recipe but smoked paprika works great too if you want to add a slight smokiness to the dish.
Lamb Goulash | Hungarian Stew is an extremely delicious and warming dish that is very easy and straightforward to cook.
There are a few easy steps that you need to follow to achieve the best results:
Prepare the Flavour Base
My preferred method is cooking it low and slow on the stove in a Dutch Oven as they retain heat well.
Add olive oil to a Dutch oven or a heavy-based pan over medium-high heat and brown the lamb pieces.
Do it in batches to avoid overcrowding.
Add the onions and sauté for a few minutes, until slightly softened.
Stir in the peppers and sauté for a few more minutes before adding the garlic.
Cook the garlic for a minute stirring continuously to avoid it burning.
Cook the Lamb
Stir in the tomato paste and flour, and cook for a minute before adding the red wine.
Deglaze the bottom of the pan with the red wine and let it evaporate.
Add the chopped tomatoes, beef stock, paprika, freshly ground black pepper, salt, bay leaves, and sugar.
After bringing the pan to a boil, cover it, reduce the heat to low-medium, and let it gently simmer for about 1 hour and 45 minutes, or until the lamb becomes tender and easily falls apart when prodded with a fork.
Stir the pan every 15 minutes or so while cooking.
Taste the seasoning and add some more salt if needed.
Remove the bay leaves and serve on a bed of rice or mashed potatoes.
Top Tip From the Chef
Even in Hungary, every family has their version of this flavorsome dish.
You can create your own homemade Lamb Goulash recipe by adding or omitting some of the ingredients or changing something in the preparation process.
What to Serve with Hungarian Lamb Stew?
Hungarian Lamb Stew is a hearty and satisfying main dish that pairs well with a variety of sides.
Here are some ideas for what to serve with Lamb Goulash:
Yes, you can freeze goulash for up to 3 months. Let the stew cool down and then put it in an airtight container before freezing.
You can prepare this homemade Lamb Goulash | Hungarian Stew a couple of days in advance. When you want to serve it, gently reheat it on low heat until it is piping hot. This stew tastes better when reheated as the flavor develops overnight.
To store leftover Hungarian lamb stew, allow it to cool to room temperature, then transfer it to an airtight container or a resealable plastic bag. You can store it in the refrigerator for up to 3-4 days.
For more delicious and hearty stew recipes why not try:
I hope you enjoy the process of making this hearty and rich Lamb Goulash | Hungarian Stew recipe as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Easy Lamb Goulash | Hungarian Stew
- 1 tablespoon olive oil
- 800 g shoulder of lamb (or any other marbled cut you like) (diced)
- 1 large onion (finely chopped)
- 4 cloves garlic (finely chopped)
- 2 red peppers (sweet Romano peppers)
- 1 tablespoon plain white flour / all purpose flour
- 1 tablespoon tomato paste
- 1 cup red wine
- 400 g chopped tomatoes (use fresh or tinned)
- 700 ml beef stock
- 1 tablespoon sweet or smoked paprika
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt
- ½ teaspoon sugar
- 3 bay leaves
- chopped parsley (for garnish)
- sour cream (for garnish)
- Add olive oil in a Dutch oven or a heavy-based pan over medium-high heat and brown the lamb pieces. Do it in batches to avoid overcrowding.
- Add the onions and sauté for a few minutes, until slightly softened, and then add the peppers.
- Sauté the peppers for a few minutes and then add the garlic, sauté for another minute, stirring continuously.
- Stir in the tomato paste and flour then add the red wine.
- Deglaze the bottom of the pan with the red wine and let it evaporate before adding the chopped tomatoes, beef stock, paprika, freshly ground black pepper, salt, bay leaves, and sugar.
- Bring the pan to a boil, reduce the heat to low-medium, cover and gently simmer for 1 hour and 45 minutes, or until the lamb is tender and falling apart when touched with a fork. Stir the pan every 15 minutes or so while cooking.
- Taste the seasoning and add some more salt if needed. Remove the bay leaves and serve on a bed of rice or mashed potatoes.
- When browning the lamb, do it in batches to avoid overcrowding the pan.
- You can prepare this homemade stew a couple of days in advance. When you want to serve it, gently reheat it on low heat until it is piping hot.
- This stew tastes better when reheated as the flavor develops overnight.
- You can freeze goulash for up to 3 months. Let the stew cool down and then put it in an airtight container before freezing.
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