This Hungarian Goulash is a rich, rustic dish that brings together tender chunks of beef, buttery potatoes, and sweet carrots simmered slowly in a paprika-infused broth.
What makes this recipe stand out is its simplicity paired with deep, layered flavors — all achieved without complicated ingredients.
Hearty Hungarian Goulash
Equipment
- 1 Dutch oven or large pot
- 1 Sharp Chef’s Knife
- 1 Wooden Spoon or Silicone Spatula
- 1 Measuring cups and spoons set
- 1 Ladle
Ingredients
Base Ingredients
- 2 medium yellow onions finely diced
- 2 teaspoons salted butter or lard, for traditional flavor
- 1 teaspoon caraway seeds
- 2 tablespoons sweet Hungarian paprika
- ¼ cup all-purpose flour
- 1½ pounds beef stew meat or chuck roast trimmed and cut into 1-inch cubes
- 2 cups beef broth or water, if preferred
- 1 cup canned diced tomatoes drained
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
Optional Add-Ins
- 1½ cups carrots peeled and diced
- 3 cups potatoes peeled and diced
- Fresh parsley chopped (for garnish)
- Sour cream for serving
Instructions
- Build the Flavor Base:In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-low heat. Once melted, add the diced onions and sauté until soft and translucent, about 5–6 minutes. Stir in the caraway seeds and paprika, toasting them gently for about 30 seconds to release their aroma — this step deepens the flavor of the stew.
- Dredge and Brown the Beef:While the onions cook, place the cubed beef in a bowl and toss it with the flour until evenly coated. This will help the stew thicken later. Increase the heat slightly and add the floured beef to the pot. Sear for 2–3 minutes, stirring occasionally, until the outside of the beef begins to brown lightly.
- Deglaze and Layer Ingredients:Pour in about ¼ cup of the broth to deglaze the bottom of the pot, scraping up any browned bits with a wooden spoon — these bits hold a ton of flavor. Add in the rest of the broth along with the drained tomatoes. If using, stir in the diced carrots and potatoes at this stage. Season the pot with salt and pepper.
- Simmer Until Tender:Bring the stew to a gentle boil over medium-high heat. Once bubbling, reduce the heat to low and cover the pot with a lid. Let it simmer gently for 1½ to 2 hours, or until the beef is fork-tender and the vegetables (if added) are cooked through. Stir occasionally to prevent sticking and to monitor liquid levels.
- Finish and Serve:Once everything is tender and the broth has thickened slightly, taste and adjust seasoning as needed. Ladle into bowls and garnish with chopped parsley. Add a generous spoonful of sour cream on top if desired — it adds a cool, creamy balance to the warm, paprika-rich broth.
Notes
- Paprika Tip: Use high-quality Hungarian sweet paprika for the most authentic taste. Avoid smoked paprika, as it alters the traditional flavor.
- Lard vs Butter: Traditional goulash often uses lard for a richer depth of flavor. However, butter works perfectly and adds a mild creaminess.
- Meat Cut Matters: Chuck roast or any well-marbled stewing beef works best — it becomes tender and flavorful with long, slow cooking.
- Texture Variations: If you prefer a thinner stew, reduce or omit the flour coating. For a thicker texture, let the goulash simmer uncovered for the last 20 minutes.
- Meal Prep-Friendly: This dish tastes even better the next day, making it an excellent option for leftovers or batch cooking.
It’s a great everyday meal, especially for cooler days, offering warmth, nourishment, and satisfying comfort in every bite.
Nutritionally, this recipe delivers a solid dose of high-quality protein from the stewing beef, while optional vegetables like carrots and potatoes add a fiber boost and important micronutrients like potassium and vitamin A.
Despite being a hearty meal, it remains moderate in carbs (especially if you skip or reduce potatoes) and rich in iron, making it a smart choice for energy and satiety.
The long simmering time also makes it perfect for meal prep, as flavors only deepen the next day.
Must-Have Tools for Perfect Results
Dutch Oven or Heavy Pot
Essential for slow simmering, a Dutch oven retains and distributes heat evenly, ensuring your beef becomes perfectly tender and the flavors meld deeply. It’s a kitchen staple for soups, stews, braises, and even baking bread.
Sharp Chef’s Knife
From dicing onions to cubing beef and chopping potatoes, a razor-sharp chef’s knife ensures clean, safe, and efficient cuts. A quality knife speeds up prep and boosts precision across countless recipes.
Wooden Spoon or Silicone Spatula
Ideal for stirring without scratching your cookware, a sturdy spoon helps you sauté onions, blend spices, and deglaze the pot without damaging the surface. A versatile tool you’ll reach for in nearly every meal.
Measuring Spoons & Cups
For perfectly balanced seasoning and accurate broth ratios, precise measuring tools are a must. They’re critical not just for this goulash, but for baking, sauces, and marinades too.
Ladle
A deep-bowled ladle makes serving thick, hearty stews like goulash clean and easy, while also portioning evenly. It’s a convenient must-have for soup nights and batch-cooked meals.
Chef’s Secrets for Authentic Flavor
The secret to an exceptional Hungarian Goulash lies in the slow layering of flavors.
First, always start with high-quality sweet Hungarian paprika—this is the heart of the dish.
Using anything less, like smoked or generic paprika, can completely shift the flavor away from its authentic roots.
Toasting the paprika briefly with caraway seeds in butter or lard helps to bloom the spices, giving the stew a rich, earthy base.
When it comes to the meat, don’t rush the browning process.
Lightly flouring the beef not only adds body to the broth but also encourages a deeper sear, which brings complexity to the final flavor. Lastly, low and slow is the name of the game.
Let the stew gently simmer until the beef is fork-tender—this patience pays off in a melt-in-your-mouth texture and rich, concentrated flavor.
Serving Suggestions to Complement Goulash
Hungarian Goulash is a hearty and robust dish that pairs well with simple, rustic sides.
Traditionally, it’s served with crusty bread or a slice of rye to soak up the savory broth.
For a heartier plate, try it alongside buttered egg noodles or dumplings, which complement the sauce beautifully.
If you’re skipping the optional potatoes, pairing it with creamy mashed potatoes is a comforting alternative.
A side of tangy cucumber salad or sauerkraut can add a refreshing contrast to the richness of the stew.
And don’t forget the garnish—fresh parsley brightens the dish, and a dollop of sour cream adds a smooth, cooling element that balances the warm spices.
Storage Tips for Lasting Freshness
This dish is a great candidate for make-ahead meals and leftovers.
Once cooled, Hungarian Goulash can be stored in an airtight container in the refrigerator for up to 4 days.
The flavors actually improve over time, making next-day servings even more delicious.
For longer storage, portion the stew into freezer-safe containers and freeze for up to 3 months.
When reheating, thaw overnight in the fridge and warm gently over low heat on the stovetop, adding a splash of broth or water if the stew has thickened too much.
Always store sour cream separately and add fresh upon serving.
For meal prep, consider freezing individual portions—perfect for quick weeknight dinners or cozy lunches.
Frequently Asked Questions About Goulash
1. Can I use a different cut of meat?
Yes, while chuck roast or stewing beef is ideal due to its marbling and tenderness after slow cooking, you can also use brisket or even shank. Just ensure the cut is suitable for long simmering to achieve that melt-in-your-mouth texture.
2. Is it okay to skip the flour?
Absolutely. The flour helps slightly thicken the stew, but if you’re gluten-free or prefer a brothier consistency, you can omit it. The result will be lighter but still flavorful.
3. What kind of paprika should I use?
Use Hungarian sweet paprika for the most authentic flavor. Avoid smoked paprika, which has a very different flavor profile and can overpower the dish. If you enjoy a hint of heat, you can add a pinch of hot Hungarian paprika alongside the sweet variety.
4. Can I make this in a slow cooker?
Yes! After browning the beef and sautéing the onions and spices on the stovetop, transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours, until the beef is tender.
5. What’s the difference between Hungarian goulash and American goulash?
Hungarian goulash is a paprika-forward beef stew, often with potatoes and carrots, and no pasta. American goulash is more of a tomato-based, one-pot pasta dish with ground beef and macaroni. They share a name but are quite different in ingredients and flavor.
