Hearty Hungarian Goulash

Hungarian Goulash is a rich, deeply flavorful, and hearty dish that has been enjoyed for centuries. This authentic recipe features tender chunks of beef slow-cooked in a paprika-infused broth, along with onions, carrots, potatoes, and bell peppers. The result? A thick, savory, and slightly smoky stew that is perfect for cold weather or cozy family dinners.

Unlike American-style beef stew, Hungarian Goulash relies heavily on sweet paprika, which gives it a bold, red color and deep flavor. The slow-cooking process allows the flavors to meld beautifully, creating a dish that is both simple and luxurious at the same time.

Ingredients

For the Goulash:

Beef chuck or stewing beef – 1.2 kg (2.6 lbs), cut into chunks
Salt – 2 tsp (10 g)
Black pepper – 1 tsp (5 g)
Olive oil or lard – 2 tbsp (30 ml)
Yellow onions – 2 large (400 g), diced
Garlic – 4 cloves, minced
Carrots – 2 large (200 g), sliced
Red bell pepper – 1 large (150 g), chopped
Potatoes – 500 g, peeled and cubed
Tomato paste – 2 tbsp (30 g)
Sweet Hungarian paprika – 3 tbsp (45 g)
Smoked paprika (optional) – 1 tsp (5 g)
Caraway seeds – 1 tsp (5 g)
Beef broth – 1 liter (4 cups)
Bay leaves – 2
Marjoram or oregano – 1 tsp (5 g)
Red wine vinegar – 1 tbsp (15 ml)
Flour (optional, for thickening) – 1 tbsp (15 g)
Sour cream (for serving) – Optional

For Serving:

Fresh parsley – Chopped, for garnish
Crusty bread or egg noodles – To soak up the sauce

Step-by-Step Instructions

Step 1: Prepare the Beef

Pat dry the beef chunks with paper towels.
Season with salt and black pepper.

Step 2: Sear the Beef

Heat olive oil or lard in a Dutch oven over medium-high heat.
Sear the beef in batches for 3–4 minutes per side, until browned.
Remove the beef and set aside.

Step 3: Sauté the Vegetables

In the same pot, cook the onions until golden and soft.
Add the garlic, carrots, and bell pepper, cooking for another 3 minutes.
Stir in the tomato paste, sweet paprika, smoked paprika, and caraway seeds, cooking for 1–2 minutes to release flavors.

Step 4: Simmer the Goulash

Return the seared beef to the pot.
Pour in the beef broth, add bay leaves and marjoram, and bring to a boil.
Lower the heat and simmer for 1.5–2 hours, stirring occasionally.

Step 5: Add Potatoes & Finish Cooking

Stir in the potatoes, cooking for another 30 minutes, until tender.
Adjust seasoning with salt, black pepper, and red wine vinegar.

Step 6: Serve & Enjoy

Remove the bay leaves before serving.
Garnish with fresh parsley and serve with crusty bread or over egg noodles.
Top with a dollop of sour cream for a creamy touch.

Serving Suggestions

Traditional Style – Serve with buttered egg noodles or fresh bread.
With Dumplings – Classic Hungarian Csipetke dumplings add an authentic touch.
With a Light Side – A cucumber salad with vinegar dressing pairs perfectly.

Nutrition Information (Per Serving – 6 Servings)

Calories: 540 kcal
Protein: 48 g
Fat: 20 g
Carbohydrates: 40 g
Fiber: 6 g
Sodium: 860 mg

Tips & Tricks for the Best Goulash

✔ Use the Right Paprika – Authentic Hungarian sweet paprika makes all the difference.
✔ Sear the Beef First – This adds richness to the broth.
✔ Simmer Slowly – Low heat helps break down the beef into tender perfection.
✔ Don’t Skip the Caraway Seeds – They add the signature goulash flavor.
✔ Let It Rest – Like most stews, goulash tastes even better the next day!

Extra Additions for Even More Flavor

Mushrooms – Adds an earthy umami richness.
Smoked Sausage – A delicious twist, commonly found in some variations.
Crushed Red Pepper – For a bit of heat.
Bay Leaf & Cloves – Adds depth to the broth.

Make-Ahead & Storage Tips

Make-Ahead – The flavors develop more when left overnight!
Refrigerate – Store in an airtight container for up to 4 days.
Freeze? – Yes! Freeze in portions for up to 3 months.
Reheat – Warm on the stove over low heat, adding extra broth if needed.