Hungarian Goulash isn’t just any beef stew. It’s deep, paprika-spiked magic in a bowl.
Whenever I make this, my whole house smells like a cozy countryside kitchen somewhere in Eastern Europe.
This version is true to tradition — slow-cooked, simple ingredients, and ridiculously flavorful. Perfect for chilly days or whenever you need comfort food that doesn’t mess around.
Ingredients You’ll Need:
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons sweet Hungarian paprika (the real deal if you can find it)
- 1 teaspoon caraway seeds (optional but traditional)
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 4 cups beef broth
- 2 large carrots, sliced
- 2 medium potatoes, peeled and cubed
- 1 bell pepper, chopped
- 1 tablespoon tomato paste
- Fresh parsley for garnish
Step-by-Step Instructions:
1. Brown the beef.
In a large heavy-bottomed pot, heat the oil over medium-high heat.
Add the beef in batches (don’t overcrowd the pot!) and brown it on all sides.
Transfer the browned beef to a plate.
2. Cook the onions and garlic.
In the same pot, toss in the chopped onions.
Cook them low and slow until soft and golden, about 10 minutes.
Add the minced garlic and cook for another minute.
3. Paprika time!
Take the pot off the heat for a sec (this prevents the paprika from burning).
Stir in the paprika, salt, pepper, and caraway seeds.
4. Simmer the beef.
Return the beef to the pot.
Pour in the beef broth and add the tomato paste.
Bring it all to a simmer. Cover and cook on low for about 1.5 hours, until the beef is tender.
5. Add the veggies.
Throw in the carrots, potatoes, and bell pepper.
Simmer uncovered for another 30–40 minutes until the veggies are tender and the sauce has thickened up beautifully.
6. Garnish and serve!
Top with fresh parsley and serve hot.
(Some people like it over buttered egg noodles, others just scoop it up with crusty bread — you can’t go wrong.)
Tips for Success:
- Use good paprika: Cheap paprika = bland stew. Splurge a little for quality Hungarian paprika — it’s worth it.
- Brown in batches: Crowding the beef will steam it instead of browning it.
- Let it sit: Goulash tastes even better the next day once all the flavors have had time to marry.
FAQs About Hungarian Goulash:
Q1: What’s the difference between Hungarian goulash and American goulash?
Hungarian goulash is more of a soup/stew with real chunks of beef, while American goulash is more like a ground beef pasta dish.
Q2: Can I use pork instead of beef?
Traditionalists might faint, but yes — pork shoulder works really well too.
Q3: Can I make this in a slow cooker?
Absolutely! Brown everything first, then cook on LOW for about 6–8 hours.
Q4: How spicy is it?
Not really spicy — it’s more smoky and savory. You can always add a pinch of hot paprika if you want more kick.
Nutritional Information (per serving — rough estimate):
- Calories: ~450
- Protein: ~35g
- Carbs: ~20g
- Fat: ~25g
- Fiber: ~4g
(Hearty and definitely satisfying!)
