Hungarian Goulash is rustic, flavorful, and incredibly nourishing. Unlike many stews, its signature spice—Hungarian paprika—adds a rich, smoky sweetness that makes every bite memorable. The slow simmering tenderizes the beef beautifully, and the minimal ingredients make it easy to prepare with pantry staples. It’s a dish that brings warmth to the table and gets even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef chuck or stewing beef (cut into chunks) yellow onions garlic Hungarian sweet paprika tomato paste caraway seeds (optional) beef broth salt black pepper bay leaves vegetable oil or lard optional: potatoes, bell peppers, or carrots for added texture and flavor fresh parsley for garnish
Directions
Heat oil or lard in a large pot over medium heat. Add chopped onions and cook slowly until deeply golden and soft—about 15–20 minutes.
Stir in minced garlic, tomato paste, and paprika. Cook for 1–2 minutes to bloom the spices.
Add beef chunks and brown them lightly on all sides.
Season with salt, pepper, and caraway seeds if using. Add bay leaves.
Pour in beef broth until the meat is just covered.
Bring to a boil, then reduce heat to low and simmer, covered, for 1.5 to 2 hours, or until the beef is tender.
If using potatoes or vegetables, add them halfway through cooking and continue to simmer until soft.
Taste and adjust seasoning. Remove bay leaves before serving.
Garnish with chopped parsley and serve hot.
Servings and timing
This recipe serves 6 people. Prep time is about 20 minutes, and simmering takes 1.5 to 2 hours. Total time is approximately 2 hours and 20 minutes.
Variations
Goulash Soup: Add extra broth and vegetables like carrots and potatoes to make it more soup-like.
Spicy Version: Add hot paprika or a pinch of chili flakes for heat.
With Dumplings or Noodles: Serve over egg noodles, spaetzle, or with traditional Hungarian nokedli.
Vegetarian: Use mushrooms and potatoes in place of meat for a hearty vegetarian take.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. Goulash freezes well—cool completely and freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.
FAQs
What cut of beef is best for Hungarian Goulash?
Beef chuck is ideal because it becomes tender and flavorful when slow-cooked.
What makes Hungarian paprika different?
Hungarian paprika is sweeter and more robust than standard paprika, giving the dish its unique color and flavor.
Can I make this in a slow cooker?
Yes, brown the onions and beef first, then transfer everything to a slow cooker and cook on low for 6–8 hours.
Do I need to add flour or a thickener?
No, traditional goulash is thickened naturally as the meat breaks down and the broth reduces.
Is this dish spicy?
Hungarian Goulash is generally mild unless you add hot paprika or chili flakes.
Can I use smoked paprika?
Use it sparingly. It adds a smoky flavor that can overpower the dish if overused. Stick to Hungarian sweet paprika for authenticity.
Should I add vegetables to the stew?
While traditional recipes are simple, potatoes, carrots, or bell peppers are commonly added for texture and variety.
What’s the difference between Hungarian and American goulash?
Hungarian goulash is a stew made with beef and paprika, while American goulash is often a pasta dish made with ground beef and tomato sauce.
Can I make this ahead of time?
Yes, goulash tastes even better the next day after the flavors have had time to develop.
What do I serve with Hungarian Goulash?
Crusty bread, egg noodles, mashed potatoes, or spaetzle are all excellent options.
Conclusion
Hungarian Goulash is a soul-warming stew that combines simple ingredients with rich, deep flavors. With tender beef, fragrant paprika, and a slow-simmered broth, it’s a dish that brings old-world comfort to your modern table. Whether enjoyed on a cozy night in or shared with guests, this goulash recipe is a timeless classic that’s sure to satisfy.
Hungarian Goulash is a hearty and traditional stew made with tender chunks of beef, onions, and a rich broth flavored with Hungarian paprika. Slow-cooked to perfection, this dish is full of bold, comforting flavors and ideal for chilly nights or cozy family meals.
Author:Catherine
Prep Time:20 minutes
Cook Time:2 hours
Total Time:2 hours 20 minutes
Yield:6 servings
Category:Main Dish
Method:Stovetop
Cuisine:Hungarian
Diet:Halal
Ingredients
2 lbs beef chuck or stewing beef, cut into chunks
2 large yellow onions, chopped
3 cloves garlic, minced
2 tablespoons Hungarian sweet paprika
2 tablespoons tomato paste
1 teaspoon caraway seeds (optional)
4 cups beef broth
1 1/2 teaspoons salt (or to taste)
1/2 teaspoon black pepper
2 bay leaves
2 tablespoons vegetable oil or lard
Optional: 2 cups potatoes, peeled and diced
Optional: 1 bell pepper, sliced
Optional: 1 cup carrots, sliced
Fresh parsley, chopped (for garnish)
Instructions
Heat oil or lard in a large pot over medium heat. Add chopped onions and cook, stirring often, for 15–20 minutes until deeply golden and soft.
Add minced garlic, tomato paste, and paprika. Stir and cook for 1–2 minutes to bloom the spices.
Add the beef chunks and brown lightly on all sides.
Season with salt, pepper, and caraway seeds if using. Add bay leaves.
Pour in beef broth until the meat is just covered. Bring to a boil.
Reduce heat to low, cover, and simmer for 1.5 to 2 hours until the beef is very tender.
If adding potatoes, bell peppers, or carrots, stir them in halfway through cooking and continue simmering until tender.
Taste and adjust seasoning. Remove bay leaves before serving.
Garnish with chopped parsley and serve hot with bread, noodles, or spaetzle.
Notes
Use Hungarian sweet paprika for authentic flavor and color.Beef chuck is ideal for slow-cooking and becomes tender and flavorful.Make it a soup by adding more broth and vegetables.Store leftovers for up to 4 days or freeze for up to 3 months.Even better the next day—make ahead for deeper flavor.
