A hearty, paprika-flavored meat and vegetable stew of Central European origin, this Hungarian Goulash is comfort food at its finest. Packed with tender beef, sweet Hungarian paprika, and a medley of vegetables, it’s the kind of dish I like to let simmer low and slow, filling the kitchen with warmth and rich aroma.
Why You’ll Love This Recipe
I love how this goulash brings together simple, wholesome ingredients to create deep, layered flavors. The sweet Hungarian paprika gives it a warm, smoky-sweet essence, and the beef becomes incredibly tender as it simmers in the savory broth. It’s the kind of meal I make when I want something rustic, filling, and soul-satisfying—perfect for a chilly evening. Plus, it reheats beautifully, making it great for leftovers or meal prep.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 kg beef chuck, cut into 2 cm cubes
2 tablespoons vegetable oil or lard
2 large onions, chopped
3 cloves garlic, minced
2 tablespoons sweet Hungarian paprika
1 teaspoon caraway seeds (optional)
1 red bell pepper, chopped
2 medium carrots, sliced
2 medium potatoes, peeled & cubed
2 tablespoons tomato paste
500 ml beef stock or water
Salt and black pepper, to taste
Fresh parsley for garnish (optional)
directions
I heat the oil or lard in a large heavy pot over medium heat.
I add the onions and sauté them until they’re soft and translucent—about 5 to 7 minutes.
I stir in the garlic and let it cook for just 1 minute, careful not to let it burn.
I push the onions to the side, increase the heat slightly, and brown the beef cubes in batches. Then I remove them and set aside.
I sprinkle the paprika (and caraway seeds, if I’m using them) over the onions, stir to coat, and let that cook for about 30 seconds to bring out the aroma.
I stir in the tomato paste, return the browned beef to the pot, and mix everything together well.
I pour in the beef stock or water, bring it to a gentle simmer, then reduce the heat to low. I cover it and let it cook for about 1 hour.
I add the chopped bell pepper, carrots, and potatoes. I season with salt and black pepper and continue simmering, partially covered, for another 30 to 45 minutes—until the vegetables and meat are tender.
I adjust the seasoning if needed and garnish with fresh parsley just before serving.
Servings and timing
This recipe yields 4–6 servings, depending on portion size.
Prep time: 20 minutes
Cook time: 1 hour 45 minutes
Total time: 2 hours 5 minutes
Variations
I sometimes use smoked paprika for a deeper, smokier flavor, though it’s less traditional.
For a spicier version, I add a pinch of hot paprika or a chopped chili pepper.
If I want to make it more brothy like a soup, I add an extra cup of stock.
Occasionally, I stir in a spoonful of sour cream at the end for added richness.
storage/reheating
I store leftover goulash in an airtight container in the fridge for up to 4 days. To reheat, I use the stovetop over low heat, stirring occasionally, until warmed through. It also reheats well in the microwave. If the stew thickens too much in the fridge, I just add a splash of water or stock when reheating to loosen it up.
FAQs
What’s the difference between Hungarian goulash and beef stew?
Hungarian goulash uses paprika as the main seasoning and often has a thinner, broth-like consistency, while beef stew is typically thicker and seasoned differently.
Can I make Hungarian goulash ahead of time?
Absolutely. I find that the flavors deepen beautifully if it’s made a day ahead and reheated.
Do I have to use Hungarian paprika?
For authenticity and flavor, I like to use sweet Hungarian paprika. Regular paprika can work, but it won’t give the same depth.
Can I freeze goulash?
Yes, it freezes well. I let it cool completely and store it in freezer-safe containers for up to 3 months. I thaw it overnight in the fridge before reheating.
What can I serve with Hungarian goulash?
I love serving it with crusty bread, egg noodles, or even dumplings to soak up the rich sauce.
Conclusion
This Hungarian goulash is a cozy, satisfying dish that brings comfort and flavor to the table. Whether I’m cooking it for a family dinner or meal prepping for the week, it never fails to deliver. With its tender beef, vibrant paprika base, and hearty vegetables, it’s a classic recipe I come back to again and again.
A hearty, paprika‑flavored meat and vegetable stew of Central European origin
Ingredients
1 kg beef chuck, cut into 2 cm cubes
2 tablespoons vegetable oil or lard
2 large onions, chopped
3 cloves garlic, minced
2 tablespoons sweet Hungarian paprika
1 teaspoon caraway seeds (optional)
1 red bell pepper, chopped
2 medium carrots, sliced
2 medium potatoes, peeled & cubed
2 tablespoons tomato paste
500 ml beef stock or water
Salt and black pepper, to taste
Fresh parsley for garnish (optional)
Instructions
Heat the oil or lard in a large heavy pot over medium heat.
Add onions and sauté until soft and translucent, about 5–7 minutes.
Add garlic and stir for 1 minute, being careful not to burn it.
Push onions to the side, increase heat slightly, and brown the beef cubes in batches. Remove browned beef and set aside.
Sprinkle the paprika (and caraway if using) over the onions, stir to coat, and cook briefly (about 30 seconds) to release aroma.
Stir in the tomato paste, then return the beef to the pot. Mix well.
Pour in the beef stock (or water), bring to a simmer, then reduce heat to low, cover, and cook for about 1 hour.
Add the bell pepper, carrots, and potatoes. Season with salt and pepper. Continue to simmer, partially covered, until vegetables and meat are tender (about 30–45 minutes more).
Adjust seasoning if needed. Garnish with parsley before serving.
Notes
Traditional goulash doesn’t use much tomato; the deep red color comes from paprika. :contentReference[oaicite:0]{index=0}
Use sweet (not smoked) Hungarian paprika for authenticity.
You can omit caraway seeds if you don’t like their flavor.
Letting it rest off‑heat for 10 minutes helps flavors meld.
