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✨ Newdinner
Hungarian Goulash
Hungary's iconic paprika-red beef and potato stew — deeply savoury, warmly spiced and cooked low and slow until the beef is meltingly tender.
⏱ 170 min🔥 390 kcalEasy
★4.8(1,956)
14 recipes using tomatoes — Goulash, chicken paprikash, lángos — bold paprika-spiced Carpathian cuisine.
These 14 hungarian tomatoes recipes are ready in about 114 minutes on average, with 280–680 kcal per serving, and 57% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Hungarian cuisine — Goulash, chicken paprikash, lángos — bold paprika-spiced Carpathian cuisine — brings its own distinctive techniques and seasonings to every ingredient it touches. When Hungarian cooks work with tomatoes, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, boiling, caramelising and frying.
Sweet-acidic fruit that forms the backbone of sauces, stews and salads across nearly every cuisine. In this collection it's most often cooked with sweet hungarian paprika, lard or vegetable oil, onions, beef stock or water, caraway seeds and egg. The dishes here span hungarian classics ready in as little as 55 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Hungarian Goulash is the highest-rated dish in this collection at 4.9★ from 3,240 ratings.
Hungary's iconic paprika-red beef and potato stew — deeply savoury, warmly spiced and cooked low and slow until the beef is meltingly tender.
Csirkepaprikás — tender chicken thighs braised in a velvety, paprika-scented sauce finished with sour cream, served with egg noodles.
The authentic Hungarian gulyás: a clear, paprika-rich beef and potato soup — not the thick Western stew, but a warming, elegant soup that is Hungary's national dish.
Hungary's soul of a dish — a slowly simmered beef and potato stew made brilliant red by generous amounts of sweet Hungarian paprika, hearty and deeply warming.
Hungarian stuffed cabbage rolls — tender cabbage leaves wrapped around minced pork and rice, simmered in a sauerkraut-tomato broth until meltingly tender.
Fiery, paprika-red Hungarian fish soup from the Danube — bold, rich, and deeply satisfying.
Hungary's versatile pepper, tomato, and onion stew with paprika and sausage — eaten as a main course or side.
Hungary's national dish — a paprika-rich beef and potato stew with a clear, deeply flavoured broth that is technically a soup, not the thick stew exported to the world. The authentic Budapest version.
Hungary's dramatic spicy fish soup — whole carp, catfish or pike simmered in a fiery, red paprika broth. Two competing versions (Baja vs. Szeged) and a permanent argument. Both are extraordinary.
Hungarian pepper and tomato stew with bacon and eggs — the quintessential summer vegetable dish of Hungarian cooking.
Hungary's national stew — beef, sweet paprika, onions, and potatoes simmered into a fragrant red soup.
Hungary's true goulash — a soulful paprika-rich beef and potato soup cooked low and slow with caraway, lard-softened onions, peppers and tomato, served from a kettle over open flame.
Hungarian beef and paprika stew with potatoes — warming, smoky, the heart of Magyar cuisine.
Hungarian chicken in creamy paprika-sour cream sauce — silky, mild, served over dumplings.
Ripe tomatoes smell fragrant at the stem and give slightly to a gentle squeeze. For cooking out of season, good-quality tinned tomatoes often beat pale fresh ones.
Store at room temperature, never the fridge, which kills their flavour and texture. Score and blanch to slip off skins; salting slices draws out excess water for salads.
A low-calorie source of vitamin C, potassium and the antioxidant lycopene — which actually becomes more available when tomatoes are cooked.
Most of these 14 Hungarian tomatoes recipes are ready in around 114 minutes from start to finish. The quickest, Hungarian Lecsó (Pepper and Tomato Stew), takes about 55 minutes, while the slower-cooked dishes run up to 170 minutes.
Across this collection they range from about 280 to 680 kcal per serving, averaging 436 kcal — Hungarian Fisherman's Soup (Halászlé) is the lightest option at 280 kcal.
Hungarian Goulash is a great place to start — it's rated easy and comes together in about 170 minutes. 57% of the recipes here are beginner-friendly.
In these recipes, tomatoes is most often paired with sweet hungarian paprika, lard or vegetable oil, onions, beef stock or water, caraway seeds and egg. Hungarian kitchens also lean on its own regional aromatics, fats and signature spice blends.