Hungarian Bean Goulash with Smoked Sausage (Babgulyás)

Ingredients

• 500 g dried pinto or cranberry beans, soaked overnight
• 300 g smoked Hungarian sausage, sliced
• 300 g beef stew meat, cut into bite-sized pieces
• 2 medium potatoes, peeled and cubed
• 2 carrots, sliced
• 1 parsnip, sliced
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp Hungarian sweet paprika
• 1 tsp hot paprika, optional
• 2 tbsp vegetable oil or lard
• 1 large tomato, chopped
• 1 green bell pepper, diced
• 1 tsp caraway seeds
• 2 bay leaves
• 1 tsp marjoram
• Salt and freshly ground black pepper, to taste
• 1.5–2 liters beef or vegetable stock
• Fresh parsley, chopped, for garnish

Instructions

1. Prepare the beans: Drain the soaked beans and rinse them well. Set aside.

2. Build the goulash base: Heat the oil or lard in a large heavy-bottomed pot. Add the onion and cook over medium heat for 5–7 minutes until soft and lightly golden.

3. Add the paprika: Remove the pot briefly from the heat and stir in the Hungarian paprika. This prevents the paprika from burning and becoming bitter.

4. Cook the beef: Add the beef, garlic, caraway seeds, marjoram, salt, and black pepper. Return to low heat and cook for several minutes, stirring frequently.

5. Add the vegetables: Stir in the tomato and bell pepper. Add the soaked beans, carrots, parsnip, and bay leaves.

6. Simmer: Pour in the stock and bring everything to a gentle boil. Reduce the heat, cover, and simmer for about 60–90 minutes, or until the beans and beef are tender.

7. Add the potatoes and sausage: Stir in the potatoes and sliced smoked sausage. Continue simmering for another 25–30 minutes, until the potatoes are tender and the stew has thickened.

8. Adjust the seasoning: Taste and add more salt, pepper, or paprika if needed. If the goulash is too thick, add a little more stock.

9. Serve: Remove the bay leaves. Ladle the hot goulash into bowls and garnish generously with fresh parsley.

Serving suggestion: Serve this hearty Hungarian bean goulash with crusty rustic bread, homemade dumplings, or traditional Hungarian pickles.