Print

Hungarian Goulash

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and comforting Hungarian stew made with tender beef, sweet paprika, and slowly simmered onions. Perfect for chilly days, it’s a soulful, one-pot dish full of flavor and tradition.

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)

Instructions

  1. Heat oil or lard in a large pot over medium heat. Add onions and sauté slowly until golden and soft, about 10–15 minutes.
  2. Add minced garlic and cook for 1 minute, just until fragrant.
  3. Remove pot from heat, stir in sweet paprika thoroughly to avoid burning.
  4. Return pot to the heat, add beef cubes, and cook for 5–7 minutes until lightly browned and coated in the paprika-onion mixture.
  5. Stir in tomato paste (if using), salt, pepper, caraway seeds, and bay leaf. Pour in beef broth to just cover the meat.
  6. Bring to a simmer, cover, and cook on low heat for 1.5 to 2 hours until beef is tender.
  7. If adding potatoes, stir them in during the last 30–40 minutes of cooking.
  8. Serve hot with egg noodles, spaetzle, or crusty bread.

Notes

  • Use sweet Hungarian paprika for authentic flavor and vibrant color.
  • For a spicier version, add hot paprika or chili flakes.
  • The stew tastes even better the next day—great for make-ahead meals.
  • Can be adapted for the slow cooker after sautéing onions and beef.
  • Serve with a dollop of sour cream for a creamy finish.

Nutrition

Find it online: https://recipesbyliza.com/hungarian-goulash/