Name: Hungarian Goulash
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Hungarian
Ingredients: 2 pounds beef chuck or stewing beef, cut into cubes; 2 tablespoons oil or lard; 2 large onions, sliced or diced; 3 cloves garlic, minced; 2 tablespoons sweet Hungarian paprika; 2 tablespoons tomato paste or 2 diced fresh tomatoes (optional); 3–4 cups beef broth (enough to cover meat); 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 1/2 teaspoon caraway seeds (optional); 1 bay leaf (optional); 2 medium potatoes, peeled and cubed (optional)

Jump to Recipe·Leave a Review

Hungarian Goulash is a rich, deeply flavorful stew that’s been a favorite in my kitchen for years. Made with tender chunks of beef, plenty of paprika, onions, and slowly simmered until everything melts together into a hearty, savory dish—it’s the kind of comfort food I crave on chilly days. It’s rustic, simple, and full of old-world charm.

Why You’ll Love This Recipe

I love how Hungarian Goulash delivers so much flavor with just a few humble ingredients. It’s a one-pot wonder that fills my kitchen with an incredible aroma as it simmers low and slow. The sweet Hungarian paprika gives it a signature warmth and vibrant red hue, while the beef becomes melt-in-your-mouth tender. I often serve it with egg noodles, potatoes, or crusty bread to soak up every bit of the savory sauce. It’s satisfying, soulful, and surprisingly easy to make. Hungarian Goulash

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef chuck or stewing beef, cut into cubes
Onions, sliced or diced
Garlic, minced
Sweet Hungarian paprika
Tomato paste or fresh tomatoes (optional)
Beef broth
Salt and pepper
Caraway seeds (optional, traditional touch)
Oil or lard for cooking
Bay leaf (optional)
Potatoes (optional, for a heartier version)

Directions

I start by heating oil or lard in a large pot and sautéing the onions slowly until they’re soft and golden—this builds the base flavor.
I add the garlic and stir briefly, just until fragrant.
I remove the pot from the heat and stir in the sweet paprika—this step keeps it from burning and turning bitter.
I return the pot to the heat, add the beef, and brown it lightly, coating it well with the paprika and onions.
I stir in tomato paste (if using), season with salt, pepper, and a touch of caraway seeds, then pour in enough beef broth to just cover the meat.
I bring the mixture to a simmer, cover, and cook gently on low heat for about 1.5 to 2 hours, until the beef is fork-tender.
If I’m adding potatoes, I toss them in during the last 30–40 minutes of cooking.
I serve it hot, often with egg noodles, spaetzle, or rustic bread on the side.

Servings and timing

This recipe makes about 4 to 6 servings. The total cooking time is around 2 to 2.5 hours, including prep and slow simmering to tenderize the beef.

Variations

I sometimes add chopped bell peppers for extra sweetness and color.
For a spicier version, I use hot paprika or add a pinch of chili flakes.
Some versions include a splash of vinegar or lemon juice at the end to brighten the flavors.

Storage/reheating

Hungarian Goulash stores beautifully. I let it cool and refrigerate it in airtight containers for up to 4 days. The flavor actually improves overnight. It also freezes well for up to 3 months. I reheat it on the stovetop over low heat, adding a splash of broth or water if it thickens too much.

FAQs

What’s the difference between Hungarian Goulash and American goulash?

Hungarian Goulash is a paprika-rich beef stew with a broth-like consistency, while American goulash is usually a tomato-based ground beef pasta dish. They’re completely different in flavor and texture.

Can I use regular paprika instead of Hungarian paprika?

Technically yes, but I always use sweet Hungarian paprika for its unique flavor. Regular paprika tends to be milder and less complex.

Do I have to brown the beef first?

I like to lightly brown the beef for extra depth, but the key is really in slowly cooking it until tender. Some traditional recipes skip browning altogether and still turn out delicious.

What’s the best cut of beef to use?

I use chuck roast or any stewing beef that becomes tender with long cooking. Lean cuts won’t give the same melt-in-your-mouth result.

Can I make this in a slow cooker?

Yes, I’ve made it in a slow cooker. I sauté the onions and beef first, then transfer everything to the slow cooker and cook on low for 6–8 hours or high for 4–5 hours.

Conclusion

Hungarian Goulash is a classic dish I keep coming back to when I want something warm, comforting, and full of tradition. With tender beef, a rich paprika-laced broth, and deep layers of flavor, it’s the kind of meal that satisfies both the appetite and the soul. It’s simple, hearty, and always worth the wait.