You know those dishes that just feel like home? The ones that wrap you up in a warm hug on a chilly evening, fill your kitchen with the most incredible aroma, and instantly bring smiles to everyone’s faces? For me, that’s Hungarian Goulash. It’s not just a meal; it’s a memory, a tradition, and honestly, my go-to comfort food whenever life feels a little chaotic. I remember my grandmother making this for us on Sundays, the scent of sweet paprika and tender beef wafting through her cozy house. It’s funny, because when people think of goulash, they sometimes picture a thick, stew-like dish, almost like a beef stew. But a *true* Hungarian Goulash is something a bit different – it’s more about the incredible depth of flavor from the spices, the melt-in-your-mouth meat, and a broth that’s just perfect for soaking up with crusty bread. This version is the one that my family absolutely devours, and I’m so excited to share it with you because it’s surprisingly straightforward to make, even on a weeknight!
What is Hungarian goulash?
So, what exactly *is* Hungarian Goulash? At its heart, it’s a soup or a stew (depending on how much liquid you prefer) that originates from Hungary. The star ingredient is, of course, beef, slow-cooked until it’s incredibly tender. But what truly defines it is the generous use of paprika – and not just any paprika! We’re talking about sweet Hungarian paprika, which gives the dish its characteristic rich, reddish-orange hue and a beautifully nuanced, slightly sweet, smoky flavor. It’s often seasoned with onions, garlic, and caraway seeds, creating a symphony of savory notes. Think of it as a deeply flavorful, comforting broth punctuated by tender chunks of beef and soft vegetables. It’s not about being heavy or overly thick; rather, it’s about building layers of flavor that are both simple and profoundly satisfying. It’s the kind of dish that makes you slow down and savor every single spoonful.
Why you’ll love this recipe?
What are some of the reasons why I love this Hungarian Goulash recipe?flavor is absolutely out of this world. The combination of sweet Hungarian paprika, a touch of smoky paprika, caraway seeds, and perfectly tender beef creates a taste that’s both complex and incredibly comforting. It’s savory, a little bit earthy, and has just the right amount of spice to make it interesting without being overwhelming. What I also adore is its simplicity. Despite the amazing depth of flavor, the steps are really quite manageable. You’re essentially browning the meat, sautéing some onions and garlic, and then letting it simmer away until everything is perfectly tender. It’s the kind of meal that fills your home with a wonderful aroma as it cooks, practically doing all the work for you. And let’s talk about Cost-efficiency: What is the best way to measure cost-efficiency?! This recipe relies on relatively humble ingredients – beef, onions, potatoes, carrots, and of course, that magical paprika. It’s a fantastic way to create a hearty, impressive meal without breaking the bank, making it perfect for feeding a crowd or just treating your family. The versatility is another huge plus. While it’s sensational on its own, it’s also fantastic served in a bread bowl, over egg noodles, or even with a dollop of Sour Cream. It truly adapts to whatever you’re craving. Honestly, this recipe stands out because it captures that authentic, soul-warming essence of traditional goulash without being overly complicated. It’s the perfect balance of rustic charm and deliciousness!
How to Make Hungarian Goulash
Quick Overview
This recipe is all about building flavor from the ground up. We’ll start by getting a beautiful sear on our beef, which is key to developing that deep, rich taste. Then, we’ll gently soften our aromatics – onions and garlic – before blooming our paprika to release its full potential. The magic really happens as it simmers low and slow, allowing the beef to become incredibly tender and the flavors to meld beautifully. It’s a straightforward process that rewards patience with an unbelievably delicious outcome. Don’t be intimidated; it’s more about letting time do its work!
Ingredients
For the Beef & Broth:
2.5 pounds beef chuck, cut into 1-inch cubes (Chuck is my favorite because it gets so tender! Avoid lean cuts.)
2 tablespoons all-purpose flour (This helps thicken the broth just a touch and gives the beef a nice coating.)
2 tablespoons olive oil or lard (Lard adds a wonderfully authentic flavor if you have it!)
2 large yellow onions, finely chopped (Don’t skimp on the onions; they’re crucial for sweetness and body.)
4 cloves garlic, minced (Fresh garlic is a must!)
3 tablespoons sweet Hungarian paprika (This is non-negotiable for true goulash flavor. Look for good quality!)
1 teaspoon smoked paprika (Adds a lovely depth and smokiness.)
1 teaspoon caraway seeds, lightly crushed (These little guys are classic in goulash.)
1 teaspoon dried marjoram (Optional, but adds a lovely herbal note.)
Salt and freshly ground black pepper, to taste
6 cups beef broth (Low sodium is good so you can control the saltiness.)
1 (14.5 ounce) can diced tomatoes, undrained (Adds a touch of acidity and depth.)
For the Vegetables:
3 medium potatoes, peeled and cut into 1-inch chunks (Yukon Golds or red potatoes work best as they hold their shape.)
2 large carrots, peeled and sliced into ½-inch thick rounds (Adds sweetness and color.)
1 red bell pepper, seeded and cut into 1-inch chunks (For a pop of color and sweetness.)
1 green bell pepper, seeded and cut into 1-inch chunks (Adds a slightly different pepper note.)
For Serving:
Sour cream or plain Greek yogurt, for dolloping (My kids *insist* on this!)
Fresh parsley, chopped, for garnish
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Grab a large, heavy-bottomed pot or Dutch Oven – one that can go from the stovetop to the oven is ideal. Heat about 1 tablespoon of your chosen oil (olive or lard) over medium-high heat. While the pot is heating up, pat your beef cubes very dry with paper towels. This is crucial for getting a good sear! Season the beef generously with salt and pepper, then toss it with the flour until lightly coated. Don’t overcrowd the pot; you’ll need to brown the beef in batches. This step might seem tedious, but that browned crust is where so much flavor lives!
Step 2: Mix Dry Ingredients
While your first batch of beef is browning, let’s get our spices ready. In a small bowl, whisk together the sweet Hungarian paprika, smoked paprika, crushed caraway seeds, and dried marjoram (if using). Having your spices measured out and ready to go is a lifesaver, especially when you’re dealing with hot oil.
Step 3: Mix Wet Ingredients
This isn’t really about mixing “wet” ingredients in the traditional sense here, but rather preparing the liquid base. Once you’ve browned the beef, remove it from the pot and set it aside. Add the remaining tablespoon of oil to the pot if it looks dry. Add your chopped onions and sauté them over medium heat, stirring frequently, until they’re softened and translucent, about 8-10 minutes. Don’t rush this; softened onions add sweetness and body to the goulash. Then, add your minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
Step 4: Combine
Now for the flavor explosion! Reduce the heat to low and add your spice mixture to the pot with the onions and garlic. Stir constantly for about 1 minute, letting the paprika bloom in the residual heat and oil. This releases its color and fragrance. This step is key to preventing the paprika from tasting bitter! Immediately pour in the beef broth and the can of diced tomatoes. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits – that’s pure flavor! Add the browned beef back into the pot. Bring everything to a simmer, then reduce the heat to low, cover the pot, and let it gently simmer for at least 1.5 to 2 hours, or until the beef is fork-tender. You can also do this in a preheated oven at 325°F (160°C) for the same amount of time.
Step 5: Prepare Filling
About 30-45 minutes before the beef is done simmering, it’s time to add the vegetables. Stir in your cubed potatoes, carrots, and bell peppers. Make sure they’re submerged in the liquid. Continue to simmer, covered, until the vegetables are tender and the beef is super tender, about another 30-45 minutes. Season with more salt and pepper to your taste. If the broth seems too thin at this point, you can remove the lid and let it simmer uncovered for the last 15-20 minutes to thicken slightly.
Step 6: Layer & Swirl
This step isn’t applicable to this specific recipe as it’s a soup/stew, not a layered baked good!
Step 7: Bake
This is a stovetop and oven-friendly recipe, but we’ve done the “baking” part through slow simmering on the stovetop or in the oven. The low, slow heat is what makes the beef incredibly tender and allows all those flavors to meld together beautifully.
Step 8: Cool & Glaze
No glaze needed for this hearty soup! Once the goulash is cooked and the vegetables are tender, it’s ready to be served. The beauty of this dish is that it’s often even better the next day, as the flavors have more time to deepen.
Step 9: Slice & Serve
Ladle generous portions of the Hungarian Goulash into warm bowls. Top each serving with a dollop of sour cream or Greek yogurt and a sprinkle of fresh chopped parsley. This dish is absolutely perfect served with crusty bread to sop up every last drop of that glorious broth, or alongside some buttered egg noodles.
What to Serve It With
This Hungarian Goulash is wonderfully self-contained, but there are a few ways to make it an even more special occasion. For a classic morning or brunch affair, serving it alongside a robust coffee or a crisp white wine is delightful. The richness of the goulash is perfectly balanced by the coffee’s boldness. You can also present it elegantly in individual crocks with a sprig of parsley for a more refined brunch feel. As a dessert, I wouldn’t traditionally pair anything heavy *with* the goulash itself, as it’s quite substantial. However, after a hearty bowl of goulash, a simple fruit tart or a light, airy pastry would be a lovely way to round out the meal. For those cozy snack moments, or when you just need something incredibly comforting, serving it in a hollowed-out crusty bread bowl is pure bliss! My family also loves it over a bed of fluffy Mashed Potatoes. It’s also fantastic with just simple buttered egg noodles on the side. Honestly, the best pairing is whatever makes you feel warm and happy!
Top Tips for Perfecting Your Hungarian Goulash
Over the years, I’ve picked up a few tricks that I think make this Hungarian Goulash recipe even better. When it comes to the beef prep, don’t skip patting it dry and browning it in batches. It’s the secret to tender, flavorful meat and prevents the pot from steaming the beef instead of searing it. Also, don’t be afraid of a little flour coating; it helps thicken the broth beautifully without needing cornstarch later. For the onions, I always try to chop them nice and fine. This way, they almost melt into the broth, contributing sweetness and body without being chunky. Sautéing them until they’re truly soft and translucent is key – it mellows out their sharpness and brings out their natural sugars. When it comes to the paprika, quality truly matters. A good sweet Hungarian paprika will give you that gorgeous color and authentic flavor. Don’t just toss it in; letting it bloom in the hot oil for just a minute before adding liquid is vital. It toasts the spice, deepening its flavor and removing any bitterness. If you’re making this on a busy night, you can easily adapt it for a slow cooker. Brown the beef and sauté the onions and garlic on the stovetop as per the recipe, then transfer everything to your slow cooker and cook on low for 6-8 hours. Add the vegetables during the last 1-2 hours of cooking. When it comes to the vegetables, I prefer potatoes and carrots because they hold their shape well and absorb flavor. If you want to add other vegetables, like parsnips or celery, add them with the potatoes. For a really rich flavor, I sometimes add a tablespoon of tomato paste along with the garlic and paprika, cooking it for a minute before adding the liquids. This little step really boosts the umami! My final tip is about patience. Goulash is a dish that benefits from slow, gentle cooking. The longer it simmers, the more tender the beef and the richer the flavor will become. Trust me on this one – it’s worth the wait!
Storing and Reheating Tips
One of the best things about this Hungarian Goulash is that it keeps beautifully and often tastes even better the next day! For room temperature storage, I’d only leave it out for a maximum of two hours, especially if you have vegetables in it. Once it’s cooled down a bit, it’s best to get it into an airtight container in the refrigerator. In the refrigerator, this goulash will stay fresh and delicious for about 3-4 days. I like to store it in a good quality glass or plastic container. The flavors really deepen overnight, so it’s perfect for meal prep lunches. When it comes to freezer instructions, this goulash freezes exceptionally well! Let it cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. When you’re ready to reheat, the best way is to thaw it in the refrigerator overnight, then gently reheat it on the stovetop over low heat, stirring occasionally, until heated through. You might need to add a splash of beef broth or water if it seems a bit thick. For a quick reheat, you can also use the microwave, but make sure to stir it halfway through.
Frequently Asked Questions
Final Thoughts
And there you have it – my beloved Hungarian Goulash, a dish that truly embodies comfort and flavor. I hope this recipe brings as much warmth and joy to your table as it does to mine. It’s one of those meals that feels both rustic and special, perfect for a family dinner or even a cozy night in with a good book. If you love this kind of hearty, flavorful cooking, you might also enjoy my recipe for a rustic Beef Stew or my comforting Chicken Paprikash. They share a similar spirit of delicious, slow-cooked goodness! I can’t wait to hear how your goulash turns out. Please leave a comment below and let me know your favorite part, or if you tried any fun variations! Don’t forget to share your photos with me – I love seeing your creations. Happy cooking, and may your kitchen always be filled with wonderful aromas!
Hungarian Goulash
Ingredients
Main Ingredients
- 2.5 pounds beef chuck roast cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 large onions chopped
- 4 cloves garlic minced
- 2 tablespoons Hungarian sweet paprika
- 1 teaspoon caraway seeds crushed
- 0.5 teaspoon marjoram dried
- 6 cups beef broth
- 1 can diced tomatoes 14.5 ounce, undrained
- 2 tablespoons tomato paste
- 2 large potatoes peeled and cut into 1-inch cubes
- 2 medium carrots peeled and sliced
- 0.5 cup sour cream for serving (optional)
- salt and black pepper to taste
Instructions
Preparation Steps
- In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Brown the beef in batches, then remove and set aside.
- Add the chopped onions to the pot and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the Hungarian sweet paprika, crushed caraway seeds, and dried marjoram. Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the paprika.
- Return the browned beef to the pot. Add the beef broth, diced tomatoes (undrained), and tomato paste. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1.5 hours, or until the beef is tender.
- Add the cubed potatoes and sliced carrots to the pot. Stir, cover, and continue to simmer for another 30-45 minutes, or until the vegetables are tender.
- Season the goulash with salt and black pepper to taste.
- Serve hot, optionally with a dollop of sour cream.
