Babgulyas a Hungarian Bean Goulash

Babgulyas a Hungarian Bean Goulash

prep time: 10 MINUTES
cook time: 45 MINUTES
total time: 55 MINUTES
Gulyás or goulash is the defining dish of Hungarian cuisine… But it is not a single dish but a ‘spectrum’ of simple and hearty soups flavoured with lots of paprika. This version is a Hungarian bean goulash and as you would expect it is a real hearty treat!


  • 100g (3½oz) Streaky Bacon
  • 150g (~1 Cup) Onion
  • 50g (~½ Cup) Celery
  • 150g (~1 Cup) Carrot
  • 150g (~1 Cup) Parsnip
  • 6 Garlic Cloves
  • 300g (10oz) Beef Shin
  • 1 Tbsp Caraway Seeds
  • 3 Tbsp Sweet Hungarian Paprika
  • 2 Tbsp Tomato Concentrate
  • 2 Bay Leaves
  • 2 Sprigs Thyme
  • 1 Litre Beef Stock
  • 400g (14oz) Tin Kidney beans
  • 400g (14oz) Tin Cannelini beans
  • More salt if required


Preparation Instructions:

  1. Cut the bacon into a 1-1.5m (½”) dice.
  2. Cut the onion, celery, carrot, and parsnip into a 1-1.5m (½”).
  3. Peel and slice the garlic cloves into slices as thinly as you can.
  4. Cut the beef into a 1.5cm (½”) dice.

Stove Top Instructions:

  1. Heat a 20cm (8″) saucepan over a medium heat.
  2. Add the bacon and gently cook for 10 minutes or until the bacon is golden and has released some fat.
  3. Add the carrot, celery, carrot, parsnip, and garlic to the pan and cook for 10 minutes stirring occasionally.
  4. Turn the heat down to low.
  5. Add the beef, sprinkle over the paprika, caraway seeds and add the tomato puree, then stir to combine.
  6. Pour in the beef stock, add the bay leaves and sprigs of thyme.
  7. Finally stir in the beans, taste, and add salt as required, then simmer on low for 2½-3 hours.

Instant Pot Instructions:

  1. Set your Instant Pot to saute mode and when warm add in the bacon stirring continually.
  2. When it has created a nice layer of bacon fat add in the onion and celery and saute for 5 minutes.
  3. Now add in the garlic, caraway seeds and thyme and stir for 1 minute.
  4. Then add in the beef and stir and saute for another 5 minutes before turning off the saute mode.
  5. Now sprinkle over the paprika and stir before adding the tomato puree, beef stock and bay leaves, once all combined have a quick test for seasoning and add salt and pepper as required.
  6. Place on the lid and cook on manual high pressure for 8 minutes.
  7. Then quick release the lid and add in the diced parsnip, carrot and beans, again replace the lid and cook on manual under high pressure for 5 minutes, now is also a good time to check that seasoning again adding salt as required.
  8. Allow a 10 minute natural pressure release and serve steaming hot.