Classic Hungarian Goulash Recipe

Why You’ll Love This Recipe

• I get tender, melt-in-your-mouth beef with every serving.
• Hungarian paprika adds authentic flavor and beautiful color.
• The recipe uses simple ingredients that create rich results.
• It is perfect for cold weather, family dinners, and meal prep.
• The leftovers taste even better the next day.

Ingredients

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

• 2 tablespoons vegetable oil or lard
• 2 large onions, finely diced
• 2 pounds (900 g) beef chuck or brisket, cut into 1-inch cubes
• 3 tablespoons Hungarian sweet paprika
• 4 cups (1 liter) beef broth or water
• 3 medium potatoes, peeled and cubed
• 2 medium carrots, peeled and sliced
• 2 medium tomatoes, diced, or 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 2 teaspoons salt, or to taste
• 1 teaspoon black pepper
• 2 bay leaves
• 1 medium red bell pepper, diced

Directions

1. I begin by dicing the onions, cubing the beef, and peeling and chopping the potatoes and carrots.
2. In a large pot or Dutch oven, I heat the oil over medium heat and sauté the onions until they become golden brown and fragrant.
3. I add the beef cubes and sear them until browned on all sides.
4. I sprinkle the Hungarian paprika over the beef and quickly stir to coat the meat evenly, making sure the paprika does not burn.
5. I pour in a small amount of broth to deglaze the pot, scraping up any flavorful browned bits from the bottom.
6. I add the remaining broth and bring the mixture to a gentle boil.
7. I stir in the potatoes, carrots, tomatoes, garlic, bay leaves, salt, pepper, and diced red bell pepper.
8. I reduce the heat to low, cover the pot, and let the goulash simmer for 1½ to 2 hours, stirring occasionally.
9. Once the beef and vegetables are tender, I remove the bay leaves.
10. I ladle the hot goulash into bowls and serve it with crusty bread or egg noodles.

Servings and Timing

• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes

Variations

• I add a pinch of hot Hungarian paprika when I want a spicier version.
• I substitute parsnips for some of the potatoes for additional sweetness.
• I include celery for extra texture and flavor.
• I use beef broth instead of water for a richer stew.
• I stir in fresh parsley before serving for a bright finish.

Storage/Reheating

I store leftover Hungarian Goulash in an airtight container in the refrigerator for up to 4 days.

For longer storage, I freeze portions in freezer-safe containers for up to 3 months. I thaw them overnight in the refrigerator before reheating.

To reheat, I warm the goulash in a saucepan over medium-low heat until heated through. If the stew becomes too thick, I add a splash of broth or water to reach the desired consistency.

FAQs

What makes Hungarian Goulash different from other beef stews?

I find that Hungarian Goulash relies heavily on sweet Hungarian paprika, which gives the dish its distinctive flavor and color.

Can I use another cut of beef?

Yes, I can use brisket or other well-marbled cuts suitable for slow cooking, but beef chuck remains my preferred choice.

Is Hungarian Goulash supposed to be thick or soupy?

Traditional Hungarian Goulash is often thinner than many Western-style beef stews, although I can adjust the consistency to my preference.

Can I make this recipe ahead of time?

Yes, I often prepare it a day in advance because the flavors continue to develop and improve overnight.

What should I serve with Hungarian Goulash?

I enjoy serving it with crusty bread, egg noodles, dumplings, or a simple side salad.

Conclusion

This Classic Hungarian Goulash Recipe is a timeless comfort food that highlights the rich flavors of beef, paprika, and vegetables simmered together to perfection. I love how the slow cooking process transforms simple ingredients into a deeply satisfying meal. Whether I’m serving it for a family gathering or enjoying it on a chilly evening, this traditional Hungarian favorite always delivers warmth and flavor in every bowl.

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