This Traditional Hungarian Goulash Recipe is a rich, comforting beef stew made with tender chunks of meat, Hungarian sweet paprika, and hearty root vegetables slowly simmered for a meal of pure comfort. It is a cozy, one-pot meal perfect for chilly nights or family dinners.
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Why you'll love this Hungarian Goulash
- Tender Beef: You will love how tender and flavorful the beef becomes after slowly simmering in the rich broth.
- Authentic Hungarian Goulash: Hungarian paprika gives this dish its signature warm, slightly smoky flavor.
- Feed a Crowd: A hearty, satisfying dish that is perfect for feeding family or guests.
If you enjoy hearty comfort meals, you might also love dishes like Instant Pot Beef Bourguignon, Braised Red Wine Pot Roast, or Guinness Beef Stew. They all bring that same rich, slow-cooked flavor to the table.
Ingredients and Substitutes for Hungarian Goulash
The full ingredient list is in the recipe card.
- What cuts of beef to use for Hungarian Goulash?
- Chuck roast is my first choice for Hungarian Goulash. It contains connective tissue for long braising and tender results. Brisket is another option to use.
- Why use Hungarian Sweet Paprika in Traditional Goulash?
- Hungarian Sweet Paprika is a richer red color; the peppers are sun-dried, which makes it sweeter-tasting than a Spanish-style paprika. If you prefer spicy, use Hot Hungarian Paprika.
- Root Vegetables are added to traditional Hungarian Goulash.
- I use potatoes and carrots. Add even more variety and add in or swap out to use parsnips, celeriac, or turnips.
- Caraway Seeds are part of the ingredient list for Traditional Hungarian goulash.
How to Make Hungarian Goulash
This is an overview of the recipe. The full instructions are in the recipe card below.
- Heat the avocado oil in a Dutch oven over medium-high heat. Brown the beef in batches, then set it aside.
- In the same pot, add the chopped onions and cook until soft and golden, about 5 minutes.
- Stir in the garlic, paprika, caraway seeds (if using), remaining salt, and pepper. Cook for about 1 minute to bring out the flavors.
- Return the browned beef to the pot. Add the beef broth, carrots, potatoes, red bell pepper, tomato paste, and bay leaf. Simmer for two hours.
- Remove the bay leaf. Taste for seasoning, adjust if needed. Serve and top with
How to store, make-ahead, and freezer tips for the recipe
Storage - Store leftovers in an airtight container in the refrigerator for up to 4 days.
Make ahead - You can make this goulash a day in advance, and the flavors will deepen overnight for an even better taste.
Freezing - Allow the goulash to cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Eileen's Tips for Hungarian Goulash
- Brown the beef in batches to develop a deep, rich flavor.
- Use authentic sweet Hungarian paprika for the best traditional taste.
- Keep the heat low during simmering to ensure the beef becomes tender and not tough.
- Stir occasionally to prevent anything from sticking to the bottom of the pot.
Hungarian Goulash FAQs
What cut of beef is best for goulash?
Can I make this in a slow cooker?
Is Hungarian goulash spicy?
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Eileen xo
If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.
📖 Recipe
Traditional Hungarian Goulash
Equipment
Ingredients
Instructions
- Season 2 pounds beef chuck (cut into 1-inch cubes) generously with 1½ teaspoons salt and ½ teaspoon black pepper.
- Heat 2 tablespoons avocado oil in a Dutch oven or large pot over medium-high heat. Brown the seasoned beef in batches and set aside. (Note 3)
- In the same Dutch oven, add 2 large finely chopped yellow onions and sauté until soft and golden, about 5 minutes.
- Stir in 3 cloves garlic (minced), 2 tablespoons Hungarian paprika, 1 teaspoon caraway seeds (optional), ½ teaspoon salt, and ½ teaspoon black pepper, stir to blend flavors for 1 minute.
- Return the sauteed beef to the Dutch Oven. Stir in 4 cups beef broth, 2 large carrots (peeled and sliced), 2 medium potatoes (peeled and diced), 1 medium chopped red bell pepper, 2 tablespoons tomato paste, and 1 bay leaf.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1½ to 2 hours, or until beef is very tender.
- Remove bay leaf before serving. Taste for seasoning; if needed, adjust the seasonings.
- Serve with chopped parsley (optional garnish) over egg noodles, spaetzle, or potatoes.
Nutrition
Nutritional values are estimates only. Please consult a professional for strict dietary needs.
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