Nothing beats the comforting flavors of Hungarian Goulash on a chilly evening. With tender beef, veggies, and sweet paprika, it’s the perfect cozy meal.
Hungarian Goulash
I love sharing easy, homemade recipes, and this goulash is a favorite. It's rich in flavor, simple to make, and always a crowd-pleaser, whether it’s for family dinner or entertaining friends!
What Beef To Use for Goulash Stew?
For a hearty goulash stew, you can use cuts like beef shoulder, brisket, short ribs, round steak, or oxtail, all of which become tender and rich in flavor when slow-cooked.
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Ingredients
- Butter - You can use butter or quality avocado oil for sauteeing the ingredients.
- Chuck roast - Cut into 1-inch chunks, this beef becomes melt-in-your-mouth tender as it cooks.
- Yellow onions - Diced, they add a sweetness that balances the savory flavors.
- Bell peppers - A mix of red and yellow/orange for color and a mild sweetness.
- Garlic cloves - Finely chopped, for aromatic flavor.
- Tomatoes - Diced, they add a slight acidity to cut through the richness.
- Sweet paprika - The star of the show—this is what gives goulash its signature flavor. For authentic goulash recipe use Hungarian paprika if you can.
- Black pepper - Adds warmth and depth.
- Bay leaves - A subtle background flavor to the stew.
- Beef broth - Forms the rich base for the soup.
- Carrots - Add natural sweetness and texture.
- Potatoes - Cut into chunks, they soak up the flavors and help thicken the stew.
📋 You can find the full ingredient list in the Recipe Card below the article.
Hungarian Paprika vs Regular Paprika
Hungarian paprika and regular paprika differ mainly in flavor and intensity. Hungarian paprika is known for its richer, deeper flavor, often with a slightly smoky or sweet profile, depending on the variety.
It’s also available in different heat levels, from mild to hot. On the other hand, regular paprika (often labeled as "Spanish" or "sweet paprika") tends to have a milder, less complex flavor and is commonly used for a pop of color rather than depth of taste. Hungarian paprika is key in authentic Hungarian dishes, like goulash, where its distinctive flavor really shines.
How To Make Hungarian Goulash
- Sear the beef: In a large soup pot, melt 2 tablespoon of lard over medium-high heat. Season the beef chunks with salt and pepper and brown them on all sides. Brown the meat in two batches to avoid overcrowding.
- Sauté the vegetables: Add 1 tablespoon of lard to the pot and sauté the diced onions until they begin to caramelize, about 12-15 minutes. Add the bell peppers and garlic and cook for another 6-8 minutes.
- Add the tomatoes: Stir in the diced tomatoes and cook for 5 minutes until most of the liquid evaporates.
- Add paprika and seasonings: Remove from heat and stir in the Hungarian paprika, black pepper, and caraway (if using).
- Simmer the stew: Return the beef to the pot, add the beef broth and bay leaves, and bring to a boil. Reduce the heat to medium-low and cover. Let it simmer for 1 ½ hours, stirring occasionally.
- Add the potatoes: Once the beef is almost tender, stir in the potatoes and continue to simmer for 30-40 minutes, or until the potatoes are tender and the beef is fork-tender.
- Finish: Discard the bay leaves, taste for salt, and garnish with chopped parsley. Serve with a dollop of sour cream.
Prefer to Make It In a Slow Cooker?
Here's how:
- Sear the beef: Brown the beef in a skillet with 2 tablespoons of butter/oil over medium-high heat.
- Sauté the vegetables: In the same skillet, cook the onions until caramelized, then add bell peppers and garlic.
- Transfer to the crockpot: Move the seared beef and vegetables to the slow cooker. Stir in the tomatoes, paprika, caraway seeds (if using), black pepper, bay leaves, carrots, and potatoes.
- Cook: Pour in the beef broth, covering the meat and vegetables. Cover the slow cooker and cook on low for 6-8 hours or high for 4-5 hours until the beef is tender.
Tips
- Thicken the stew. For a thicker goulash, remove a few potato chunks and mash them with a fork before returning them to the pot.
- Swap the meat. If you prefer, you can use pork shoulder or even turkey for a lighter version.
- Spice it up. Add a pinch of cayenne or chili flakes if you like a little heat in your goulash.
What to Serve With Hungarian Goulash
This hearty dish pairs wonderfully with several sides. Here are a few suggestions:
- Crusty bread: Perfect for soaking up all the rich broth.
- Mashed potatoes with regular or sweet potatoes.
- Green salad: A light, refreshing salad balances the richness of the goulash.
Storing Leftover Stew
- To Store. Allow the goulash to cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
- To Freeze. Goulash freezes well. Transfer cooled stew into freezer-safe containers and freeze for up to 3 months.
- To Make Ahead. You can prepare the goulash up to a day in advance. Just store it in the fridge and reheat when ready to serve.
- To Reheat. Reheat gently on the stovetop over low heat until warmed through. Add a splash of broth or water if needed to thin it out.
More Stew Recipes
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Recipe Card
Hungarian Goulash
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INGREDIENTS
- 3 tablespoons butter, or avocado oil, divided
- 2 pounds chuck roast, cut into 1 inch chunks
- 1 ½ pounds yellow onions, diced
- 2 colorful bell peppers, diced, I have yellow and red
- 5 teaspoons garlic, minced
- 2 medium tomatoes, diced
- ¼ cup sweet paprika, or smoked paprika
- ½ teaspoon black pepper
- 2 small bay leaves
- 4 ½-5 cups of beef broth
- 2 large carrots, peeled and cut into chunks
- 2 medium potatoes, peeled and cut into chunks
- salt, to taste
- parsley, chopped for garnish
- sour cream, for serving
INSTRUCTIONS
- Sear the beef: In a large soup pot, melt 2 tablespoons of butter over medium-high heat. Season the beef chunks with salt and pepper and brown them on all sides. Brown the meat in two batches to avoid overcrowding.3 tablespoons butter, 2 pounds chuck roast
- Sauté the vegetables: Add 1 tablespoon of butter to the pot and sauté the diced onions until they begin to caramelize, about 12-15 minutes. Add the bell peppers and garlic and cook for another 6-8 minutes.3 tablespoons butter, 1 ½ pounds yellow onions, 2 colorful bell peppers, 5 teaspoons garlic
- Add the tomatoes: Stir in the diced tomatoes and cook for 5 minutes until most of the liquid evaporates.2 medium tomatoes
- Add paprika and seasonings: Remove from heat and stir in the paprika, black pepper.¼ cup sweet paprika, ½ teaspoon black pepper
- Simmer the stew: Return the beef to the pot, add the beef broth and bay leaves, and bring to a boil. Reduce the heat to medium-low and cover. Let it simmer for 1 ½ hours, stirring occasionally.4 ½-5 cups of beef broth, 2 small bay leaves
- Add the potatoes: Once the beef is almost tender, stir in the potatoes and carrots and continue to simmer for 30-40 minutes, or until the potatoes are tender and the beef is fork-tender.2 medium potatoes, 2 large carrots
- Finish: Discard the bay leaves, taste for salt, and garnish with chopped parsley. Serve with a dollop of sour cream.
NOTES
- Serves about 6-8 people.
- To Store: Allow the goulash to cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
- To Freeze: Goulash freezes well. Transfer cooled stew into freezer-safe containers and freeze for up to 3 months.
- To Make Ahead: You can prepare the goulash up to a day in advance. Just store it in the fridge and reheat when ready to serve.
- To Reheat: Reheat gently on the stovetop over low heat until warmed through. Add a splash of broth or water if needed to thin it out.
- Sear the beef: Brown the beef in a skillet with 2 tablespoon of lard over medium-high heat.
- Sauté the vegetables: In the same skillet, cook the onions until caramelized, then add bell peppers and garlic.
- Transfer to the crockpot: Move the seared beef and vegetables to the slow cooker. Stir in the tomatoes, paprika, caraway seeds (if using), black pepper, bay leaves, carrots, and potatoes.
- Cook: Pour in the beef broth, covering the meat and vegetables. Cover the slow cooker and cook on low for 6-8 hours or high for 4-5 hours until the beef is tender.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Hungarian Goulash: FAQs
While paprika is key to the dish's signature flavor, you can substitute it with smoked paprika or chili powder for a different twist.
YES, I do this often! Use frozen carrots or peas if fresh ones aren’t available. Just add them in closer to the end of cooking.
Hungarian Goulash is not inherently spicy. However, if you prefer more heat, feel free to add some chili flakes or cayenne pepper to taste.
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