Hungarian Goulash

Originating from the Magyar shepherds of Hungary, Goulash (or “gulyás” in Hungarian) was traditionally cooked over an open fire in a large cast-iron kettle. Today, it has become one of Hungary’s most famous dishes, loved for its deep, slow-cooked flavors and rich broth. The key to a great goulash is using the right paprika, which gives the dish its signature color and smoky, slightly sweet flavor.

What makes Hungarian Goulash truly special is its versatility—it can be served as a thick stew over dumplings or mashed potatoes, or as a lighter soup with crusty bread. No matter how you enjoy it, this dish is guaranteed to warm you from the inside out!

Why You’ll Love Hungarian Goulash

• Authentic, traditional flavors – A true taste of Hungary in your own kitchen.

• Rich, smoky, and hearty – Slow-cooked beef and paprika create deep, complex flavors.

• Perfect for cold weather – A warm, comforting dish for chilly nights.

• Easy to make – Simple ingredients, minimal prep, and a one-pot cooking method.

• Great for meal prep – Tastes even better the next day, making it ideal for leftovers.

• Customizable – Can be made thicker like a stew or thinner like a soup.

Preparation Time and Yield

• Prep Time: 15 minutes

• Cook Time: 2 hours

• Total Time: 2 hours 15 minutes

• Yield: 6 servings

Nutritional Information (Per Serving)

• Calories: 410

• Carbohydrates: 20g

• Protein: 35g

• Fat: 22g

• Fiber: 4g

• Sugar: 6g

Ingredients for Hungarian Goulash

For the Goulash:

• 2 lbs beef chuck or stew meat, cut into 1-inch cubes

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 2 tablespoons Hungarian sweet paprika

• 1 teaspoon smoked paprika (optional, for extra depth)

• 1 teaspoon salt

• ½ teaspoon black pepper

• 2 medium carrots, sliced

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 2 medium tomatoes, diced (or 1 cup canned diced tomatoes)

• 4 cups beef broth

• 1 teaspoon caraway seeds (optional, for traditional flavor)

• 2 bay leaves

• 2 tablespoons tomato paste

• 2 medium potatoes, peeled and diced (optional, for a thicker stew)

For Garnishing (Optional):

• Fresh parsley, chopped

• Sour cream (for serving)

Step-by-Step Instructions for Hungarian Goulash

Step 1: Brown the Beef

1. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

2. Add the beef cubes in a single layer and sear them for 2–3 minutes per side until browned. Do this in batches if necessary to avoid overcrowding.

3. Once browned, remove the beef from the pot and set aside.

Step 2: Sauté the Onions and Garlic

1. In the same pot, reduce the heat to medium and add the chopped onions. Cook for 5 minutes, stirring occasionally, until softened.

2. Add the minced garlic and cook for another 30 seconds, until fragrant.

Step 3: Add the Paprika and Spices

1. Stir in the Hungarian sweet paprika, smoked paprika (if using), salt, black pepper, and caraway seeds.

2. Let the spices cook for 30 seconds to release their aroma. Be careful not to burn the paprika, as it can turn bitter.

Step 4: Build the Flavor Base

1. Add the tomato paste and stir well to coat the onions and spices.

2. Pour in the diced tomatoes, sliced carrots, and diced bell peppers. Stir everything together.

Step 5: Simmer the Goulash

1. Return the seared beef to the pot.

2. Pour in 4 cups of beef broth, ensuring the meat is fully submerged.

3. Add the bay leaves, then bring the mixture to a gentle boil.

4. Reduce the heat to low, cover, and let the goulash simmer for 1½ hours, stirring occasionally.

Step 6: Add the Potatoes (Optional)

1. If you prefer a thicker goulash, add the diced potatoes after the first 1½ hours of simmering.

2. Continue cooking for another 30 minutes, until the potatoes are tender and the beef is melt-in-your-mouth soft.

Step 7: Adjust Seasoning and Serve

1. Remove the bay leaves and discard them.

2. Taste the goulash and adjust the seasoning with more salt or pepper if needed.

3. Serve hot, garnished with fresh parsley and a dollop of sour cream, if desired.

Ingredient Background

1. Hungarian Paprika – The Heart of Goulash

Paprika is the key ingredient in authentic Hungarian Goulash, providing its signature red color and smoky-sweet flavor. Hungarian paprika comes in different varieties, with sweet paprika being the most commonly used for this dish. For extra depth, some cooks add smoked paprika for a bold, earthy kick.

2. Beef Chuck – The Best Cut for Goulash

A good goulash needs tender, slow-cooked beef. Beef chuck is the ideal cut because it becomes incredibly soft and flavorful when simmered for a long time. Unlike leaner cuts, chuck has enough marbling to keep the meat juicy and rich.

3. Caraway Seeds – The Traditional Secret

Caraway seeds are often added for an authentic Hungarian taste. They add a slightly earthy, nutty flavor that complements the richness of the beef. While optional, they are a traditional element in many Hungarian kitchens.

4. Bell Peppers – A Pop of Sweetness

Red and yellow bell peppers add a mild sweetness and vibrant color to the goulash. They balance out the smoky paprika and enhance the overall taste of the dish.

5. Beef Broth – The Liquid Gold

A high-quality beef broth deepens the goulash’s flavor. It provides the liquid base that allows the beef to cook down into a tender, flavorful stew. For best results, use a homemade or low-sodium broth to control the salt levels.

Technique Tips for Hungarian Goulash

1. Sear the Beef for Maximum Flavor

Searing the beef before simmering locks in juices and creates a deeper, richer flavor. Make sure to brown the beef in batches to avoid overcrowding the pot.

2. Don’t Burn the Paprika

Paprika can turn bitter if overheated. Always stir it into the onions off the heat for a few seconds before adding liquid. This allows the flavors to bloom without burning.

3. Low and Slow Cooking is Key

The secret to ultra-tender beef is a long, slow simmer. Cook the goulash on low heat for at least 2 hours, allowing the flavors to develop fully.

Alternative Presentation Ideas

1. Goulash Soup

For a thinner, more broth-based version, simply add an extra cup of beef broth and serve with crusty bread for dipping.

2. Served Over Dumplings or Egg Noodles

For a hearty, filling meal, ladle the goulash over buttered egg noodles, dumplings, or mashed potatoes.

3. Rustic One-Pot Meal

Instead of serving with sides, simply enjoy the goulash as a standalone dish in deep bowls, topped with a swirl of sour cream and chopped parsley.

Freezing and Storing Hungarian Goulash

1. Storing Leftovers in the Fridge

Let the goulash cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.

2. Freezing for Long-Term Storage

Freeze the cooled goulash in a freezer-safe container for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stovetop.

3. Best Way to Reheat

Reheat goulash slowly over low heat, stirring occasionally. Add a splash of water or broth if needed to restore consistency.

Healthier Twist Ideas

1. Leaner Protein Options

Substitute beef with chicken breast, turkey, or even mushrooms for a lower-fat version.

2. Extra Vegetables for a Nutrient Boost

Add zucchini, celery, or spinach to increase fiber and vitamins without changing the flavor.

3. Reduce the Oil for a Lighter Dish

Cut the olive oil in half and use a non-stick pan to reduce excess fat while maintaining rich flavor.

Serving Suggestions for Events

1. Cozy Winter Dinner

Serve with crusty bread, buttered noodles, or mashed potatoes for a comforting cold-weather meal.

2. Family Gathering Meal

Prepare a large batch and serve it family-style with extra paprika and parsley on the side.

3. Authentic Hungarian Feast

Pair with Hungarian cucumber salad and sweet strudel for a complete Hungarian-inspired dinner.

Frequently Asked Questions (FAQs)

1. Can I use regular paprika instead of Hungarian paprika?

Hungarian paprika has a unique flavor, but regular paprika can be used in a pinch.

2. How can I make goulash thicker?

Add extra potatoes or let the stew simmer uncovered for the last 20 minutes.

3. Can I make this in a slow cooker?

Yes! Cook on low for 6–8 hours or high for 4 hours.

4. What’s the difference between Hungarian and American goulash?

Hungarian goulash is a rich, paprika-based stew, while American goulash is a tomato-based pasta dish.

5. Can I make this without potatoes?

Yes, simply omit them for a more traditional, thinner goulash.

6. What’s the best cut of beef for goulash?

Beef chuck is best due to its fat content and tenderness when slow-cooked.

7. Can I use chicken instead?

Yes! Chicken thighs work well, but the flavor will be lighter.

8. How do I store leftovers?

Refrigerate in an airtight container for up to 4 days.

9. Can I freeze goulash?

Yes, it freezes well for up to 3 months.

10. What sides go best with goulash?

Serve with crusty bread, egg noodles, or dumplings for a traditional pairing.

Conclusion

Hungarian Goulash is rich, comforting, and packed with bold flavors. Whether served as a thick stew or a lighter soup, this dish is perfect for any occasion. Try making it today and enjoy a taste of Hungary in your own kitchen!