Go Back
Hungarian-Style Lamb Goulash with Barley and Caraway
Print Recipe Pin Recipe
Course Soup
Cuisine Hungarian
Servings 4 people

Equipment

  • Large Dutch oven
  • Wooden spoon
  • Knife

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into cubes
  • 1 cup pearl barley
  • 2 tablespoons vegetable oil
  • 2 large onions, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons Hungarian sweet paprika
  • 1 teaspoon caraway seeds
  • 1 red bell pepper, diced
  • 2 carrots, sliced
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Heat the oil in a large Dutch oven over medium heat. Add the lamb cubes and brown them on all sides for about 6 minutes. Remove the lamb and set it aside.
  • Add the onions to the pot and cook for 4 minutes until softened. Stir in the garlic, paprika, and caraway seeds and cook for 1 minute more.
  • Return the lamb to the pot. Add the bell pepper, carrots, tomato paste, beef broth, bay leaf, salt, and pepper. Bring the mixture to a boil.
  • Stir in the barley, then reduce the heat to low. Cover and simmer for 1 hour and 15 minutes, stirring once or twice, until the lamb is tender and the barley is cooked through.
  • Remove the bay leaf. Taste and adjust salt and pepper if needed. Sprinkle with parsley before serving.

Notes

For a thicker broth, uncover the pot for the last 15 minutes of cooking. If the stew sits too long, the barley will absorb more liquid, so add a splash of broth when reheating. Caraway seeds release their flavor best when added early with the paprika, so avoid skipping that step.
Course: Soup
Cuisine: Hungarian
Equipment: Large Dutch oven, Wooden spoon, Knife