When you want a deeply satisfying stew that warms you from the inside out with rich, paprika-infused flavors and tender chunks of beef, this Hungarian Goulash delivers authentic comfort in every spoonful. Imagine melt-in-your-mouth beef braised slowly with onions, bell peppers, and tomatoes in a luscious broth colored deep red from sweet Hungarian paprika, creating a dish that’s both rustic and elegant. This isn’t the American goulash with pasta, it’s the real Hungarian gulyás, a hearty soup-stew that’s been warming Hungarian families for centuries with its perfect balance of savory beef, sweet paprika, and aromatic vegetables. Whether you’re looking for the ultimate cold-weather comfort food, want to explore authentic European cuisine, need a make-ahead meal that tastes better the next day, or simply crave something deeply flavorful and satisfying, this goulash proves that sometimes the best dishes are the ones that have stood the test of time.
Serving Quantity: 6 servings
Cooking Time: 2 hours 30 minutes (20 minutes prep, 2 hours 10 minutes cooking)
Nutritional Information per serving:
1. Calories: 465
2. Protein: 38g
3. Carbohydrates: 28g
4. Fat: 22g
5. Fiber: 5g
6. Sugar: 9g
7. Sodium: 785mg
Ingredients You Need:
For the Goulash:
1. 2.5 pounds beef chuck roast, cut into 1.5-inch cubes
2. 3 tablespoons vegetable oil or lard
3. 2 large onions, diced
4. 4 garlic cloves, minced
5. 3 tablespoons sweet Hungarian paprika
6. 1 teaspoon smoked paprika (optional, for depth)
7. 1 teaspoon caraway seeds
8. 2 large red bell peppers, diced
9. 3 tablespoons tomato paste
10. 2 large tomatoes, diced (or 1 can diced tomatoes)
11. 4 cups beef broth
12. 2 bay leaves
13. 2 large potatoes, peeled and cubed
14. 1 tablespoon salt
15. 1 teaspoon black pepper
16. 1 teaspoon dried marjoram or thyme
For Serving:
17. Sour cream
18. Fresh parsley, chopped
19. Crusty bread or egg noodles
20. Extra paprika for sprinkling
Prepare the Beef
Cut the beef chuck roast into cubes about 1.5 inches in size, trimming away any large pieces of fat but leaving some marbling for flavor. Pat the beef cubes completely dry with paper towels. This is important for proper browning. Season the beef generously with salt and pepper on all sides.
Brown the Beef
Heat the vegetable oil or lard in a large Dutch oven or heavy pot over medium-high heat. Working in batches to avoid overcrowding, add the beef cubes in a single layer. Let them sear undisturbed for about 3 to 4 minutes until deeply browned on one side, then turn and brown another side. The beef doesn’t need to be cooked through, just nicely browned on a few sides. Transfer the browned beef to a plate and set aside. Repeat with remaining beef.
Cook the Onions
Reduce the heat to medium. In the same pot with all those flavorful browned bits, add the diced onions. If the pot seems dry, add a tablespoon of oil. Cook the onions for about 8 to 10 minutes, stirring frequently, until they’re very soft, golden, and starting to caramelize. The onions form the flavor base of goulash, so this step is important. Add the minced garlic and cook for another minute until fragrant.
Add Paprika and Spices
Remove the pot from heat temporarily. This is important because paprika burns easily and becomes bitter if added to too-high heat. Add the sweet Hungarian paprika, smoked paprika if using, and caraway seeds. Stir quickly to coat the onions with the spices. The paprika should become fragrant and the onions should turn a beautiful red color. Return to medium-low heat.
Add Tomato Paste
Add the tomato paste and stir for about 1 to 2 minutes to cook it slightly and deepen its flavor. The tomato paste will darken and become more concentrated. This adds richness and helps thicken the goulash.
Add Vegetables and Liquids
Add the diced bell peppers and tomatoes to the pot. Stir to combine with the onion mixture. Return the browned beef and any accumulated juices to the pot. Pour in the beef broth and stir to combine everything. Add the bay leaves and dried marjoram or thyme. The liquid should just barely cover the beef. If it doesn’t, add a bit more broth or water.
Bring to Simmer
Increase the heat to bring the goulash to a boil, then immediately reduce to low. The liquid should be at a very gentle simmer with just a few bubbles breaking the surface, not a vigorous boil. Cover the pot with a tight-fitting lid.
Braise Until Tender
Let the goulash simmer gently, covered, for about 1.5 to 2 hours until the beef is very tender and nearly falls apart when pressed with a fork. Stir occasionally to prevent sticking and ensure even cooking. The beef should be so tender it’s almost falling apart, and the sauce should have thickened considerably.
Add Potatoes
After the beef has braised for about 1.5 hours and is getting tender, add the cubed potatoes. Stir them into the goulash, making sure they’re submerged in the liquid. Continue simmering, covered, for another 20 to 30 minutes until the potatoes are tender when pierced with a fork.
Adjust Seasoning
Once the beef and potatoes are both tender, taste the goulash and adjust the seasoning. You might need more salt, pepper, or paprika depending on your preference and the strength of your spices. The goulash should taste rich, slightly spicy from the paprika, and well-seasoned. Remove the bay leaves and discard them.
Rest Before Serving
Let the goulash rest off the heat for about 10 minutes before serving. This allows the flavors to settle and the sauce to thicken slightly as it cools. The goulash actually tastes even better if made a day ahead and reheated.
Ladle and Serve
Ladle the hot goulash into deep bowls, making sure each serving gets plenty of beef, potatoes, vegetables, and that rich, paprika-colored broth. The goulash should be thick and hearty, more like a stew than a soup.
Garnish Traditionally
Top each serving with a generous dollop of sour cream and a sprinkle of fresh chopped parsley. The sour cream adds tanginess and richness while the parsley provides freshness and color. Dust with a little extra paprika for authentic presentation.
Serve with Bread
Serve the goulash with crusty bread for soaking up the delicious sauce, or over egg noodles for a more substantial meal. The bread is traditional in Hungary, but noodles are also commonly served.
Helpful Tips for Success:
1. Use authentic sweet Hungarian paprika for the most authentic flavor.
2. Don’t skip browning the beef, it creates essential depth of flavor.
3. Remove the pot from heat before adding paprika to prevent burning.
4. Beef chuck roast is ideal for its marbling and tenderness when braised.
5. The goulash should simmer very gently, not boil vigorously.
6. Make this a day ahead, the flavors improve dramatically overnight.
7. Caraway seeds are traditional and add authentic flavor.
8. Add more broth if the goulash becomes too thick during cooking.
9. The potatoes should be added late so they don’t become mushy.
10. This freezes beautifully for up to 3 months.
11. Lard is traditional and adds authentic flavor, but oil works too.
12. Some regions add a pinch of sugar to balance the acidity.
13. The goulash should be thick but still soupy, not dry.
14. Store leftovers for up to 5 days refrigerated.
15. This pairs perfectly with a full-bodied red wine or Hungarian beer.
