Lamb Goulash

Lamb Goulash – Hungarian-Style Stew

Pressure Cooker

Slow Cooker

Stove Top

Lamb Goulash – Hungarian-Style Stew

Rich, paprika-laced lamb stew with tender vegetables and caraway warmth

Lamb Goulash is a hearty Hungarian classic — succulent lamb shoulder slowly simmered with sweet and hot paprika, onions, garlic, caraway, and bell peppers. The result is a deep, smoky, slightly tangy stew that’s perfect over nokedli, egg noodles, or crusty bread. This version adapts the traditional long-simmered dish for modern kitchens — ready in under an hour with a pressure cooker.

Bowl of rich red lamb goulash with sour cream and parsley

Smoky, comforting, and deeply satisfying – Hungary on a spoon!

Prep Time
15 min

Cook Time
35 min (pressure)

Total Time
50 min

Servings
4–6

Ingredients

1.5–2 lbs (700–900g) lamb shoulder or leg, cut into 1-inch cubes (trim excess fat)
2 tbsp oil (or lard)
2 large onions, finely chopped
3 cloves garlic, minced
2 tbsp sweet Hungarian paprika
1 tsp hot paprika or cayenne (optional)
1 tbsp tomato paste
1 red bell pepper, diced
2 medium carrots, sliced
2 medium potatoes, peeled & cubed (optional)
1 can (400g) diced tomatoes or 2 fresh, chopped
2 cups beef or lamb broth
1 tsp caraway seeds
1 bay leaf
Salt & black pepper to taste
Fresh parsley or sour cream for serving

Instructions – Pressure Cooker

Step 1: Pat lamb dry and season generously with salt and pepper.

Step 2: Set cooker to Sauté (high). Heat oil. Brown lamb in batches, 3–4 min per side. Remove and set aside.

Step 3: Add onions; cook 5–6 min until golden. Stir in garlic, tomato paste, and both paprikas — cook 1 min (do not burn).

Step 4: Return lamb. Add bell pepper, carrots, potatoes (if using), tomatoes, caraway, bay leaf, and broth. Scrape bottom clean.

Step 5: Secure lid. Cook on High Pressure for 25 minutes.

Step 6: Natural release for 15 minutes, then quick release. Taste and adjust seasoning.

Step 7: Thicken if desired: Sauté 5–10 min, or stir in 1 tbsp cornstarch + 2 tbsp water; simmer 2 min.

Step 8: Discard bay leaf. Serve with sour cream, parsley, and nokedli, bread, or noodles.

Pro Tip: Use fresh, high-quality Hungarian sweet paprika — it’s the soul of goulash. Make a day ahead; flavors deepen overnight.

Slow Cooker

Low and slow for melt-in-your-mouth tenderness.

Ingredients (Serves 4–6)

Same as above

Method

Step 1: Brown lamb and sauté onions, garlic, and spices in a skillet (or use slow cooker with sauté function).

Step 2: Transfer everything to slow cooker. Add remaining ingredients.

Step 3: Cook on Low 6–8 hours or High 4–5 hours, until lamb is tender.

Step 4: Thicken on Sauté if needed. Serve with sour cream and parsley.

Note: Ideal for hands-off cooking. Stir in potatoes in last 2 hours to avoid mushiness.

Stove Top (Traditional)

Classic long-simmered method for authentic depth.

Ingredients (Serves 4–6)

Same as above

Method

Step 1: In a heavy Dutch oven, brown lamb in oil over medium-high heat. Remove.

Step 2: Sauté onions until golden. Add garlic, tomato paste, and paprikas — cook 1 min.

Step 3: Return lamb. Add bell pepper, carrots, tomatoes, caraway, bay leaf, and broth.

Step 4: Bring to boil, then reduce to low simmer. Cover and cook 1½–2 hours, stirring occasionally, until lamb is fork-tender.

Step 5: Add potatoes in last 30 min if using. Thicken with cornstarch slurry if desired.

Step 6: Serve with sour cream, parsley, and nokedli or bread.

Note: The longer it simmers, the richer the flavor. Add water if needed.