Hungarian Goulash

This yummy one-pot meal is ready to serve in less than an hour start to finish. This recipe melds some unique Central European flavors that you might raise an eyebrow at. But, I promise you will be surprised by how well they marry. Rich in protein, veggies and whole grains, It's a complete balanced meal in a bowl.
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Prep Time 15 mins
Cook Time 30 mins


  • 2 Tbsp olive oil
  • 1 onion , chopped
  • 2 cloves garlic , minced
  • 3 stalks celery , chopped
  • 1 red bell pepper , chopped
  • 1 zucchini squash , chopped
  • 1 yellow squash , chopped
  • 3 medium carrots , chopped
  • 2 medium red potatoes or 1 large sweet potato ,diced
  • 6 cups low-sodium veggie broth
  • 2 bay leaves
  • 2 tsp. dried oregano
  • 1 1/2 Tbsp paprika (can use Hungarian if you have access or regular or smoked will also due)
  • 2 tsp. dried dill
  • 6 oz tomato paste
  • 2 Tbsp red wine vinegar
  • 1 cup dry barley (or sub brown rice)
  • 1/2 cup dry quinoa (or sub brown rice)
  • 1 Tbsp. Worcestershire sauce
  • 1 can black eyed peas , rinsed and drained
  • 1 can cannellini beans , rinsed and drained
  • fresh parsley , optional
  • dill havarti cheese , optional


  • Heat oil in large pot over medium heat. Saute' onion, garlic and celery until onion begins to turn translucent, about 3-5 minutes. Add remaining ingredients except for parsley. Bring to boil. Reduce heat, cover about half-way and simmer 20 minutes, stirring occasionally, or until barley is tender. Add broccoli and cook additional 5 minutes. Serve topped with fresh parsley if desired. Could also add a sprinkle of aged cheddar or havarti on top. A dill havarti would compliment the flavors well.
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