Bean goulash with dumplings

Bean goulash is one of the most characteristic Hungarian dishes. If you prepare it richly, it’s equivalent to a hearty one-pot meal. You don’t need to thicken it, but let the flavors meld together nicely. If you add baking soda, it won’t cause bloating. Serve it with hot paprika.

Believe me, if you make it at home, you will be the kitchen stars!



(For 8 servings)

– 100g smoked bacon
– 1 tomato
– 1 green bell pepper
– 4-6 cloves of garlic
– 3 onions
– 2 teaspoons ground cumin
– ½ teaspoon coarsely ground black pepper
– Salt to taste
– 1 tablespoon paprika
– 500g beef shoulder or leg
– 300g mixed beans
– 1 carrot
– 1 parsley root
– ½ celeriac
– 1 bunch of parsley

– csiptke


1. Cut the bacon into 0.5 cm cubes and fry it in a pot over high heat until the fat renders and it becomes crispy. Once it’s crispy, start adding the halved tomato and green bell pepper to the pot. When the tomato begins to break down, add the crushed garlic and finely chopped onions.

2. Sauté everything until it’s well browned, then sprinkle it with cumin, black pepper, and salt. Add about 50 ml of water, and when it comes to a boil again, sprinkle it with paprika. Once the paprika releases its color, add 200 ml of water and bring it to a high boil.

3. Add the beef, cut into approximately 3 cm cubes, and simmer it over medium heat, replenishing with water as needed. When the meat is almost tender, add the pre-soaked beans from the previous day and the vegetables cut into 2 cm pieces. Add enough water to cover everything and continue cooking until it’s done.

4. The expected cooking time for the meat is about 2 hours, and the beans vary depending on the type, taking approximately 35-45 minutes. Adjust the timing to ensure both essential components are ready at the same time. If in doubt, it’s better for the meat to simmer a bit longer than the beans.


Enjoy your bean goulash!


The Street Kitchen



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