Hungarian Goulash Spice

Hungarian goulash spice, a paprika blend for beef, kettle and Szeged goulash

Hungarian goulash spice is a paprika-rich spice blend of eight ingredients, tuned to classic goulash dishes. We compose it in our workshop in Klingenberg am Main, mix the separately purchased ingredients gently and pack them without additives. The result: a direct, strong blend with a deep paprika foundation that turns a simple braising pot into a real Hungarian goulash – whether at Sunday lunch or by the campfire.

How to use

Classically in beef goulash, pörkölt and Szeged goulash. Ideal for kettle goulash over an open fire. Also convincing with paprika chicken, lecsó and minced-meat pans with paprika. If you want it less hot, add a little sweet paprika at the end – the blend forgives this easily.

Important: our spice blends are deliberately very intense. Approach the right amount carefully and taste at the end.

Simple one-pot beef goulash

1. Sweat onions in lard or oil until golden brown.
2. Add diced beef and sear all over.
3. Stir in a tablespoon of tomato paste and roast briefly.
4. Stir in a heaped teaspoon of Hungarian goulash spice.
5. Deglaze with beef stock, salt, put the lid on – braise for 90 minutes over low heat.
6. Taste, soften with sweet paprika if needed.

Tip: served with a dollop of sour cream and fresh bread, it tastes like being on holiday.

At a glance

• A paprika blend of eight ingredients with Szechuan pepper
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives
• For beef goulash, pörkölt, paprika chicken and Szeged goulash

Goes well with

For hearty meatballs or meatloaf alongside the goulash, reach for the Klasse minced-meat powder. If you prefer to make lamb goulash instead of beef, our lamb spice is the right choice. You'll find more ideas for hearty braised dishes in our spices for German cuisine.

Frequently Asked Questions

What can I use Hungarian goulash spice for?
For all classic goulash variants: beef goulash, Szeged goulash, pörkölt, kettle goulash and paprika chicken. Also for lecsó and minced-meat pans with paprika.

How do I dose Hungarian goulash spice correctly?
As a start, a heaped teaspoon per 500 g of meat. The blend is intense – better to start with a little and taste at the end. Heat can be softened at any time with sweet paprika.

Is the goulash spice very hot?
It has medium heat. The chili and the Szechuan pepper provide seasoning and warmth, the sweet paprika softens it. If you like it gentler, reduce the amount or add more sweet paprika to the pot at the end.