Hungarian Goulash

Why You’ll Love This Recipe

Hungarian Goulash is beloved for its bold, comforting flavor created by slow cooking beef with onions and paprika. The dish develops a deep, savory taste that feels both rustic and satisfying.

Another reason to love this recipe is its simplicity. Despite its rich flavor, the dish relies on a handful of traditional ingredients that come together beautifully during the slow simmering process.

It is also a very versatile meal. It can be served as a thick stew or a soup-like dish and pairs well with a variety of sides such as noodles, potatoes, or crusty bread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef chuck, cut into cubes
olive oil
onions, chopped
garlic, minced
sweet paprika
smoked paprika
caraway seeds
tomato paste
beef broth
carrots, sliced
potatoes, diced
bell pepper, chopped
bay leaves
salt
black pepper
fresh parsley, chopped

Directions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onions and cook slowly until softened and lightly golden.
3. Stir in the minced garlic and cook for about 1 minute until fragrant.
4. Add the beef cubes and brown them on all sides.
5. Stir in the sweet paprika, smoked paprika, and caraway seeds, mixing well to coat the beef.
6. Add tomato paste and cook for about 2 minutes to deepen the flavor.
7. Pour in the beef broth and stir well.
8. Add carrots, potatoes, and bell pepper to the pot.
9. Season with salt, black pepper, and bay leaves.
10. Bring the mixture to a gentle simmer.
11. Cover and cook on low heat for about 1½ to 2 hours until the beef becomes tender and the stew thickens.
12. Remove the bay leaves and adjust seasoning if needed.
13. Garnish with fresh parsley and serve warm.

Servings and timing

Servings: 6 servings

Preparation time: 20 minutes
Cooking time: 1 hour 50 minutes
Total time: 2 hours 10 minutes

Variations

Hungarian Goulash can be adapted in several ways depending on regional preferences.

Some traditional versions include small dumplings called csipetke, which cook directly in the stew. Others add tomatoes for a slightly richer base.

You can also add additional vegetables such as celery or parsnips for more depth and texture.

For a spicier variation, a small amount of hot paprika or chili flakes can be added to the dish.

Storage/Reheating

Allow the goulash to cool completely before storing it in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze the stew in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, warm the goulash gently on the stovetop over medium-low heat while stirring occasionally. Add a small amount of broth if the stew becomes too thick.

Microwave reheating can also be used by heating in short intervals and stirring between each interval.

FAQs

What cut of beef works best for Hungarian goulash?

Beef chuck or stewing beef works best because it becomes tender during the long simmering process.

What makes Hungarian goulash unique?

The generous use of paprika and slow-cooked beef gives the dish its signature flavor and rich color.

Can I make goulash ahead of time?

Yes. The flavors develop even more when the stew rests overnight.

What should I serve with Hungarian goulash?

It pairs well with egg noodles, dumplings, potatoes, or crusty bread.

Can I freeze Hungarian goulash?

Yes. It freezes well for up to three months when stored properly.

Is Hungarian goulash spicy?

Traditional goulash is flavorful rather than very spicy, but hot paprika can be added for extra heat.

Can I cook this in a slow cooker?

Yes. After browning the beef and onions, transfer everything to a slow cooker and cook on low for 6–8 hours.

Can I add tomatoes?

Yes. Some variations include tomatoes or tomato paste for additional depth of flavor.

What is the difference between goulash and stew?

Goulash typically features paprika as the dominant spice and often includes a slightly brothier consistency.

Can I add dumplings to the dish?

Yes. Traditional Hungarian dumplings called csipetke can be cooked directly in the stew.

Conclusion

Hungarian Goulash is a comforting and flavorful dish that highlights the rich tradition of Hungarian cooking. With tender beef, warming spices, and hearty vegetables, it creates a satisfying meal perfect for family dinners or cozy evenings. Its deep flavors and simple ingredients make it a timeless recipe worth adding to any home kitchen.

Hungarian Goulash

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Hungarian Goulash is a traditional Central European stew made with tender chunks of beef slowly simmered with onions, paprika, and vegetables. The generous use of paprika gives the dish its signature deep color and rich, warming flavor. This comforting meal is perfect for cozy dinners and is often served with bread, noodles, or dumplings to soak up the flavorful broth.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 1 hour 50 minutes
• Total Time: 2 hours 10 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Simmering
• Cuisine: Hungarian

Ingredients

• 2 lbs beef chuck, cut into cubes
• 2 tablespoons olive oil
• 2 large onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons sweet paprika
• 1 teaspoon smoked paprika
• 1 teaspoon caraway seeds
• 2 tablespoons tomato paste
• 4 cups beef broth
• 2 carrots, sliced
• 2 medium potatoes, diced
• 1 bell pepper, chopped
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add chopped onions and cook slowly until softened and lightly golden.
3. Stir in minced garlic and cook for about 1 minute until fragrant.
4. Add beef cubes and brown them on all sides.
5. Stir in sweet paprika, smoked paprika, and caraway seeds, mixing well to coat the beef.
6. Add tomato paste and cook for about 2 minutes to deepen the flavor.
7. Pour in the beef broth and stir well.
8. Add carrots, potatoes, and bell pepper.
9. Season with salt, black pepper, and bay leaves.
10. Bring the mixture to a gentle simmer.
11. Cover and cook on low heat for 1½–2 hours until the beef becomes tender and the stew thickens.
12. Remove the bay leaves and adjust seasoning if needed.
13. Garnish with fresh parsley and serve warm.

Notes

• Use high-quality Hungarian paprika for the most authentic flavor.
• If the stew becomes too thick, add a little extra broth while reheating.
• Serve with egg noodles, dumplings, or crusty bread.

Nutrition

• Serving Size: 1 serving
• Calories: 430
• Sugar: 5g
• Sodium: 690mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 4g
• Protein: 40g
• Cholesterol: 110mg