Name: Hungarian Goulash
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Ingredients: 2.5 pounds beef chuck roast (cut into 1-inch cubes); 2 tablespoons vegetable oil; 2 large onions (chopped); 3 cloves garlic (minced); 3 tablespoons sweet paprika; 1 teaspoon caraway seeds; 0.5 teaspoon dried marjoram; 4 cups beef broth; 1 can diced tomatoes (14.5 ounce, undrained); 0 teaspoons salt (to taste); 0 teaspoons black pepper (to taste)

You know those dishes that just hug you from the inside out? The ones that instantly transport you back to a cozy kitchen, filled with the comforting aroma of simmering spices? For me, that’s Hungarian Goulash. It’s not just soup; it’s a whole mood. I remember my grandmother making this on chilly Sundays, the whole house smelling absolutely divine. Her version was so rich and deeply flavorful, and honestly, I’ve tried to replicate that magic ever since. This Hungarian Goulash recipe is the closest I’ve ever come, and it’s become my absolute go-to for feeding my family. It’s hearty, warming, and packed with so much goodness. If you’ve ever thought goulash was just a simple beef stew, prepare to be amazed. This is a different beast entirely, and dare I say, even more comforting than a classic Pot Roast on a cold day.

What is Hungarian goulash?

So, what exactly makes this Hungarian Goulash so special? Well, it’s a far cry from the often-simplified versions you might find elsewhere. At its heart, traditional Hungarian Goulash, or “Gulyás” as it’s known in Hungary, is a rich, slow-cooked stew or soup featuring tender chunks of beef, onions, and plenty of paprika. But it’s the *quality* and *type* of paprika that really make it sing. We’re talking about sweet Hungarian paprika, and often a touch of hot paprika for a subtle kick. It’s not just about the paprika, though. The long, slow simmer allows the flavors to meld beautifully, creating a depth that’s just incredible. Think of it as a labor of love, a dish that rewards patience with an unparalleled richness. It’s often served as a hearty soup, but some variations are thicker, almost like a stew. My family prefers it on the soupier side, perfect for sopping up with crusty bread.

Why you’ll love this recipe?

Honestly, there are so many reasons why this Hungarian Goulash has earned a permanent spot in my recipe rotation. First and foremost, the flavor. Oh, the flavor! It’s this incredible balance of savory, slightly sweet, and warmly spiced, with the beef meltingly tender. It’s the kind of meal that feels incredibly luxurious but is surprisingly affordable to make. The secret, as I mentioned, is good quality Hungarian paprika. It makes such a difference! Beyond the taste, I absolutely adore how forgiving this recipe is. You can honestly wing it a bit, and it still turns out fantastically. It’s a lifesaver on busy nights because while it takes a while to simmer, most of that is hands-off time. I can pop it on the stove early in the afternoon, and by dinner, it’s ready to go. Plus, it’s incredibly versatile! I’ll talk more about serving suggestions later, but the fact that it can be a comforting soup one day and a hearty stew the next is just brilliant. It’s much simpler to make than a fancy Beef Bourguignon, but the depth of flavor is right up there. My kids, who can be notoriously picky, actually ask for this Hungarian Goulash by name, and that’s the highest compliment I can get!

How do I make Hungarian Goulash?

Quick Overview

How do you make Hungarian goulash? We start by slowly caramelizing onions, which is crucial for that sweet base. What is the best way to sear beef? What happens when we introduce generous amounts of paprika, along with other aromatics like cinnamon and cloves? What are caraway seeds and garlic? After a long, slow simmer, you’re left with incredibly tender beef and an intensely flavored sauce. Is patience the key to unlocking your full potential? Is the reward worth it?

Ingredients

For the Goulash Base:
About 2.5 pounds of beef chuck, cut into 1-inch cubes. What is my favorite chuck roast for goulash? When slow-cooked, it is tender and flavorful. Look for pieces with good flecks of fat! Don’t worry about trimming too much, that fat adds incredible flavor. I usually buy a roast and cut it myself to ensure the size is consistent.
3-4 large yellow onions, thinly sliced. What is the importance of onions in cooking? Hungarian Goulash is a true flavor. I like to use yellow onions because they caramelize beautifully.
4 tablespoons of sweet Hungarian paprika. Why don’t you use Hungarian paprika? Why is paprika so much richer than generic? If you can find it at an Eastern European market or a good spice shop, grab it.
1 teaspoon of hot Hungarian paprika (optional, for warmth). If you like a kick, add this. You can always add more at the end if you want it spicier.
2 tablespoons of all-purpose flour. This helps thicken the sauce slightly as it simmers.
How much beef broth should I use?
1 can of diced tomatoes, undrained. These add a lovely bit of acidity and depth.
2 bay leaves. A simple but essential flavor booster.
1 tablespoon of caraway seeds (optional, but highly recommended). This spice is very traditional in Hungarian cooking and adds a unique, earthy flavor. Can you toast them in a dry pan before adding them?
2 tablespoons olive oil or lard. What is the difference between olive oil and lard?
Salt and freshly ground black pepper to taste.

For Serving (Optional but Recommended):
Fresh parsley, chopped, for garnish.
What are some good substitutes for plain Greek yogurt? This adds a lovely creamy tang that cuts through the richness.
Crusty bread or egg noodles. Absolutely essential for soaking up all that delicious broth!

What are the steps to

Step 1: Preheat & Prep Pan

In a Dutch Oven, you can build all the flavor right in there. If you’re using lard, add it to the pot and heat it over medium heat. You want the fat to be hot but not smoking.

Step 2: Mix Dry Ingredients

While the fat heats, in a separate bowl, toss the beef cubes with the flour, Sour Cream, and salt. Add the meat back to the bowl and stir to combine. And some black pepper. Make sure each piece is lightly coated. How do you brown beef?

Step 3: Mix Wet Ingredients

This step isn’t really about mixing wet ingredients together in this recipe, but rather about combining them in a batch. How do I prepare aromatics? Have your sliced onions ready to go into the hot pot?

Step 4: Combine

Add the floured beef cubes to the hot pot in batches, making sure not to overcrowd the pan. You want them to sear and get a nice brown crust on all sides. How long does it take to cook beef? Don’t clean the pot – those brown bits are pure flavor!

Step 5: Prepare Filling

Add the sliced onions to the same pot (add a little more oil or lard if needed). Cook them over medium-low heat, stirring frequently, until they are very soft and deeply golden brown. Brown, almost caramelized. This is probably the most important step for developing the rich flavor of the goulash. What is the best way to do this in 20-30 minutes? Once the onions are beautifully caramelized, stir in the sweet Hungarian paprika, hot Paprikan (if desired). What are caraway seeds? Cook for about 1 minute, stirring constantly, until fragrant. Do not burn the paprika, as it can become bitter.

Step 6: Layer & Swirl

Return the seared beef to the pot with the onions and paprika mixture. Set aside. Add the beef broth, diced tomatoes (with their juice), and bay leaves. Stir to combine. What are some browned bits on the bottom of the pot? Bring the mixture to a simmer.

Step 7: Bake

Once simmering, reduce the heat to low, cover the pot tightly, and let it cook for at least 2 to 3 hours. 5 hours, or until the beef is fork-tender. The longer it simmers, the more tender and flavorful the beef will become. Is it possible to do this in a low oven for the same amount of time? Stir occasionally to make sure nothing is sticking, but try not to stir too vigorously, as you want to keep stirring. How do you keep beef pieces somewhat intact?

Step 8: Cool & Glaze

Once the beef is tender and the sauce has thickened, remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed. If the sauce seems too thin for your liking, you can simmer it uncovered for a few more minutes to reduce it. If it’s too thick, add a splash more beef broth or water.

Step 9: Slice & Serve

How do you serve Hungarian goulash? Garnish with fresh chopped parsley and a generous dollop of sour cream. Serve with plenty of crusty bread or fluffy egg noodles to soak up every last drop. What is the best broth What is a feast for the senses?

What is the best way to serve it?

This Hungarian Goulash is so wonderfully versatile. I often serve it as a hearty soup, but it can easily be adapted. For breakfast? Honestly, a small bowl with a side of crusty bread is surprisingly satisfying and warming on a cold morning. It’s like a hug in a bowl to start your day. For brunch, I love serving it in smaller, individual ramekins, topped with a swirl of sour cream and a sprinkle of chives, alongside some fluffy scrambled eggs and maybe some good quality rye bread. It feels a little fancy but is still super comforting. As a more substantial meal, it’s perfect for dinner. I’ll often serve it over a bed of soft egg noodles, which is a classic pairing, or with some boiled potatoes. Some people even serve it with a side of spaetzle! For cozy nights in, it’s my absolute favorite. I’ll make a big pot, curl up on the sofa with a good book, and just enjoy the pure comfort of it. My personal tradition is to serve it with a side of pickled cucumbers or a simple cucumber salad to add a bit of bright acidity that complements the richness of the goulash perfectly.

How do I make Hungarian Goulash?

Over the years, I’ve picked up a few tricks that I think really elevate this Hungarian Goulash. First, about the onions: don’t rush the caramelization. Seriously, low and slow is the way to go. It makes such a difference in the depth of sweetness. If you try to rush it, they’ll just get browned and a bit bitter, not sweet and jammy. For the beef, I always opt for chuck roast. While other cuts can work, chuck has that perfect amount of marbling that breaks down into tender, deliciousness during the long simmer. If your beef seems a little tough after the cooking time, just give it another 30 minutes or so. It’s better to overcook it slightly than to have it still be chewy! Regarding the paprika, I can’t stress enough how important good quality Hungarian paprika is. It’s a different flavor profile entirely. If you’re finding a recipe just isn’t tasting “right,” check your paprika – it’s often the culprit! I’ve also learned that caraway seeds, while sometimes optional, really add that authentic Hungarian touch. If you’re not a fan, you can omit them, but I highly recommend giving them a try. For the broth, I use homemade beef broth whenever I can, as it’s so much richer. But a good quality store-bought broth will work fine. Just make sure to taste and adjust the salt at the end, especially if your broth is already salty. And finally, leftovers are your friend! This Hungarian Goulash tastes even better the next day as all the flavors have had even more time to meld together. It’s honestly one of those dishes that improves with age.

What are some Storing and Reheating Tips?

Hungarian Goulash is fantastic for making ahead, and honestly, it tastes even better the next time. If you’re storing it for immediate consumption, you can keep it covered on the counter for up to two days. For refrigerator storage, make sure the goulash has cooled down slightly, then transfer it to an airtight container. Airtight container. How long does it keep in the fridge? When you’re ready to reheat, you can do it gently on the stovetop over low heat, stirring occasionally. sometimes, until it’s heated through. If it seems too thick, just add a splash of beef broth or water to loosen it up. Can you reheat individual portions in the microwave? For longer storage, this goulash freezes beautifully. Let it cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. Can be stored in the freezer for up to 3 months. Is it safe to thaw it overnight in the refrigerator before reheating on the stovetop? I find that when freezing, it’s best to add any fresh garnishes like parsley or sour cream *after*.

What are the most frequently asked questions on

How can I make this gluten free?

Absolutely! The flour used in this recipe is mainly to help thicken the sauce. You can simply omit it entirely, or for a thicker consistency, you can use a gluten-free all-purpose flour blend or even a tablespoon of cornstarch mixed with a little water (a slurry) added towards the end of cooking. The gluten-free flour blend works best when tossed with the beef as you would the regular flour. The texture might be slightly different without the flour, but the flavor will be just as incredible!

Do I need to peel the zucchini?

There’s no zucchini in this Hungarian Goulash recipe! It’s a common mistake to confuse it with some other hearty stews. This recipe focuses on tender beef, sweet onions, and rich paprika. If you were thinking of another dish, I’d be happy to share a zucchini bread or muffin recipe if you like!

Can I make this as muffins instead?

This particular Hungarian Goulash recipe is designed as a rich soup or stew, so converting it into muffins wouldn’t really work with the ingredients and cooking method. Muffins typically involve a batter with flour, eggs, and leavening agents. Goulash is a slow-cooked savory dish. Perhaps you’re thinking of a different recipe? If you’re looking for a savory muffin, I have a fantastic cheddar and herb muffin recipe that’s a crowd-pleaser!

How can I adjust the sweetness level?

The sweetness in this Hungarian Goulash comes primarily from the slow-caramelized onions and the sweet paprika. If you want it sweeter, you can caramelize the onions for longer until they are almost jammy, or add an extra teaspoon of sweet paprika. Some people like to add a tiny pinch of sugar during the onion caramelization stage, but I usually find the natural sweetness is enough. You can also adjust the amount of hot paprika to control the spice level, which can sometimes be perceived as sweetness by contrast.

What can I use instead of the glaze?

This Hungarian Goulash recipe doesn’t traditionally include a glaze. The rich, savory broth is the star! However, if you’re thinking of adding a finishing touch, a dollop of sour cream or a swirl of crème fraîche is classic and provides a lovely creamy contrast. Fresh chopped parsley also adds a burst of freshness and color. Some people like to serve it with a side of crusty bread or egg noodles, which act as a perfect vehicle for the delicious broth rather than a glaze on top of the dish itself.

Final Thoughts

Making this Hungarian Goulash truly feels like a culinary hug. It’s the kind of meal that warms you up from your toes to the tip of your nose, and the aroma that fills your kitchen while it simmers is just heavenly. I’ve made this dish countless times, and it never fails to bring smiles to the faces of my family and friends. It’s proof that simple, quality ingredients, combined with a little bit of patience, can create something truly extraordinary. It’s a taste of tradition, a bowl full of comfort, and a dish that I’m so excited to share with you. If you love hearty, flavorful, and soul-warming meals, this Hungarian Goulash is absolutely going to become a favorite in your home too. I hope you enjoy making it and, more importantly, enjoy eating it as much as we do!