This Hungarian Goulash Recipe is a rich, comforting beef stew made with tender chunks of meat, sweet paprika, and hearty vegetables simmered to perfection for a great-tasting stew. It is an authentic stew that is a cozy, one-pot meal that warms you from the inside out and is perfect for chilly nights or family dinners.
For specifics on the recipe use the table of contents to click on sections of the recipe.
Jump to:
- Why you'll love this Hungarian Goulash
- Ingredient List
- Kitchen tools to make Hungarian Goulash
- How to Make Hungarian Goulash
- How to store, make-ahead, and freezer tips for the recipe
- Eileen's Tips for Hungarian Goulash
- Variations for the Recipe
- Hungarian Goulash FAQs
- More Beef Recipes
- 📖 Recipe
- 💬 Comments
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.
- One-Pot: This easy Hungarian goulash recipe is a delicious, one-pot meal, with easy clean-up.
- Feed a Crowd: A hearty, satisfying dish that is perfect for feeding family or guests.
- Great for Leftovers: Even better the next day, making it ideal for make-ahead meals.
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.
Ingredient List
- Beef chuck
- Salt
- Black pepper
- Avocado oil
- Yellow onions
- Garlic
- Sweet Hungarian paprika
- Caraway seeds
- Beef broth
- Carrots
- Potatoes
- Red bell pepper
- Tomato paste
- Bay leaf
Kitchen tools to make Hungarian Goulash
- Dutch oven
- Measuring spoons and cups
- Cutting board
- Knife
- Vegetable peeler
How to Make Hungarian Goulash
This is an overview of the recipe. The full instructions are below in the recipe card.
- 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.
Variations for the Recipe
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Spices: You can add a pinch of hot paprika for a spicier version.
- Vegetables: Try swapping potatoes for parsnips or turnips for a slightly different flavor.
- Creaminess: Stir in a little sour cream at the end for a creamy finish.
Hungarian Goulash FAQs
Beef chuck works best because it becomes tender and flavorful when slow-cooked.
Yes, you can cook it on low for 7 to 8 hours or on high for 4 to 5 hours.
Traditional goulash is more warm and flavorful than spicy, but you can adjust the heat to your preference.
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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.
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Hungarian Goulash
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Equipment Needed:
Ingredients
- 2 pounds beef chuck (cut into 1-inch cubes)
- 2 teaspoon salt (divided) Note 1
- 1 teaspoon black pepper ( divided) Note 2
- 2 tablespoons avocado oil
- 2 large finely chopped yellow onions
- 3 cloves garlic (minced)
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon caraway seeds (optional)
- 4 cups beef broth
- 2 large carrots (peeled and sliced)
- 2 medium potatoes (peeled and diced)
- 1 medium chopped red bell pepper discard seeds
- 2 tablespoons tomato paste
- 1 bay leaf
- chopped parsley (optional garnish)
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 sweet 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.
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