Hearty Hungarian goulash is a comforting beef stew seasoned with sweet Hungarian paprika and caraway, packed with chunky vegetables and tender beef. The rich, savory broth is ideal for dipping crusty bread.
On chilly days I crave a thick, warming European beef and vegetable stew — and Hungarian goulash delivers every time. This classic stew gets its signature color and flavor from sweet Hungarian paprika, plus rendered beef fat, slowly cooked onions, garlic, and a touch of caraway. For extra depth I brown the onions and beef in bacon fat, but butter works well too.
Note: use sweet Hungarian paprika for this recipe. Smoked paprika can overpower the broth, so stick with the sweet variety for the proper balance of flavor and color.
Table of Contents
- Sweet or Hot Hungarian Paprika?
- Ingredient Notes and Substitutions
- How to Make Hungarian Goulash
- Recommended Tools
- Storing and Reheating
- Frequently Asked Questions
- Recipe Summary
Tip From Kevin
Sweet or Hot Hungarian Paprika?
Hungarian paprika adds both color and flavor. Sweet paprika is mild and slightly sweet, perfect for stews, soups, and goulash. Hot paprika brings heat and is best when you want a spicy finish. For a traditional, balanced goulash choose sweet Hungarian paprika; use hot only if you prefer more spice.
Ingredient Notes and Substitutions
- Stewing beef — Tough cuts like chuck or braising steak are ideal; they become tender and flavorful after simmering.
- Yellow onions — Use 2–3 large onions for a flavorful base.
- Garlic — Fresh garlic is best; substitute garlic paste using 1 teaspoon per clove.
- Bell peppers — Use red and yellow peppers for sweetness; avoid green peppers, which can be bitter.
- Tomatoes — Fresh diced tomatoes add brightness to the broth.
- Flour — A little flour helps thicken the stew.
- Seasonings — ½ teaspoon caraway seeds, 1 bay leaf, and ¼ cup sweet Hungarian paprika are central to the dish.
- Liquid — Beef broth adds depth, but water will work if needed.
- Potatoes — Yukon Gold or Russets cut into large chunks hold up well in the stew.
- Carrots — Peeled and diced to add natural sweetness and texture.
How to Make Hungarian Goulash
- Sauté onions & garlic. Heat a Dutch oven over medium-high. Melt bacon fat or butter, add the onions and cook until golden, then add garlic and cook 2–3 minutes more.
- Add beef, peppers & tomatoes. Add cubed beef, season with salt and pepper, and brown for about 8 minutes. Stir in bell peppers and tomatoes and cook another 8 minutes.
- Season & simmer. Sprinkle in the flour and stir to coat. Cook a minute, then add paprika, caraway, bay leaf, and beef broth. Bring to a boil, then reduce to low, cover, and simmer 30 minutes.
- Add remaining vegetables. Uncover and add potatoes and carrots. Bring to a boil again, then lower heat and simmer, covered, another 30 minutes until beef and vegetables are tender.
- Serve. Remove the bay leaf, adjust seasoning, and serve with crusty bread and a dollop of sour cream.
Recommended Tools
- Dutch oven — Heavy, even heat is ideal for browning and slow simmering; a Dutch oven makes this recipe easy and reliable.
Storing and Reheating
Cool leftovers before refrigerating in an airtight container. Reheat gently on the stovetop until warmed through or microwave in a covered bowl. Goulash keeps about 4 days in the refrigerator or up to 3 months frozen. Portion into serving-size containers or freezer bags for easy thawing.
Frequently Asked Questions
American goulash often uses ground beef and noodles and results in a thinner, quicker dish. Hungarian goulash uses beef cubes, sweet paprika, and slow simmering to produce a deep, stew-like broth and chunky vegetables.
If the broth is too thin after simmering, make a cornstarch slurry (equal parts cold water and cornstarch) and add slowly, starting with ½ tablespoon of each. Mix thoroughly to avoid lumps. Mashed potato flakes can also be stirred in to thicken.
In Hungary goulash is commonly served with egg noodles, mashed potatoes, rice, dumplings, or crusty bread. A spoonful of sour cream is a typical garnish.
Hungarian Goulash Recipe
Ingredients
- 3 tablespoons bacon fat or butter
- 1½ pounds yellow onions (2–3 large), chopped
- 4 cloves garlic, minced
- 1½ pounds stewing beef, cut into ½ inch pieces
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 red bell peppers, cut into ½ inch pieces
- 1 yellow bell pepper, cut into ½ inch pieces
- 2 tomatoes, diced
- 2 tablespoons flour
- ¼ cup Hungarian sweet paprika
- 1 bay leaf
- ½ teaspoon caraway seeds
- 5 cups beef broth or water
- 2 medium yellow potatoes, cut into ½ inch chunks
- 2 carrots, peeled and diced
Serving
- Crusty French bread
- Sour cream
Instructions
- Melt bacon fat or butter in a Dutch oven over medium-high heat. Add onions and cook until golden, then add garlic and cook 2–3 more minutes.
- Add beef, salt, and pepper. Brown the beef about 8 minutes. Add bell peppers and tomatoes and cook another 8 minutes.
- Sprinkle in the flour, stir to coat, and cook about one minute. Add paprika, caraway, bay leaf, and beef broth. Bring to a boil, reduce heat to low, cover, and simmer 30 minutes.
- Add potatoes and carrots. Bring to a boil, reduce to a low simmer, cover, and cook another 30 minutes or until beef is tender. Season to taste and remove the bay leaf.
- Serve with a dollop of sour cream and crusty bread.
Nutrition
Calories: 756 kcal | Carbohydrates: 47 g | Protein: 39 g | Fat: 47 g
The nutrition information is an estimate and not a substitute for professional advice.
Course: Main dishes
Cuisine: Balkan, European, Hungarian
Author: Kevin
