Hungarian Goulash Spice

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

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

How to use

A classic 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 peppers. If you want it less spicy, add a little sweet paprika at the end – the blend takes that easily.

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

Simple beef goulash in one pot

1. Sauté onions in lard or oil until golden brown.
2. Add diced beef and brown it all over.
3. Stir in a tablespoon of tomato paste and roast briefly.
4. Stir in a heaped teaspoon of Hungarian goulash seasoning.
5. Deglaze with beef stock, season with salt, put the lid on and braise for 90 minutes over low heat.
6. Season to taste and, if needed, mellow with sweet paprika.

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

At a glance

• Paprika blend of eight ingredients with Sichuan pepper
• Workshop quality from Klingenberg am Main
• For beef goulash, pörkölt, paprika chicken and Szeged goulash
• Without flavour enhancers, anti-caking agents and additives

Goes well with

To round off the heat, add sweet paprika; if you like it stronger, take hot rose paprika. For hearty meatballs or meatloaf alongside the goulash, reach for the Klasse Hackipulver, and for lamb goulash our lamb seasoning is the right choice. You'll find more savoury blends for hearty braises in our spice blends.

Frequently Asked Questions

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

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

Is the goulash seasoning very spicy?
It has a medium heat. The chilli and the Sichuan pepper give spice and warmth, the sweet paprika mellows. If you prefer it milder, reduce the amount or add more sweet paprika to the pot at the end; for more fire, hot rose paprika works well.