Hungarian Goulash

When the temperature drops, a pot of Hungarian Goulash is always on our menu. It is made with tender beef, sweet onions, and a savory broth that fills the house with the best cozy aroma.

• Flavor: Rich and hearty with sweet onions, tender chunks of beef, and lots of smoky paprika.
• Technique: It’s simmered at a lower temperature for a longer period of time to tenderize the meat.
• Budget Tip: Hungarian goulash is the perfect recipe to turn a cheaper cut of meat into a tender and delicious meal.
• Recipe Note: Hungarian Goulash is very different from an American goulash recipe, which is a pasta and ground beef dish!

Your Goulash Basics

• Paprika: Hungarian paprika is made from ground dried peppers that range from mild to hot, so its flavor varies by region. Paprika can be smoked, sweet, or hot, but this recipe usually uses the mild or sweet varieties.
• Vegetables: Families often customize this dish with potatoes, carrots, onions, celery, peppers, or tomatoes. Some Hungarian Goulash recipes use only onions or serve veggies on the side, but it’s always pure comfort food.
• Beef & Broth: Tender chunks of either stew beef or chuck roast, onions, and tomatoes are simmered in a savory paprika beef broth until tender.
• Add-Ins and Variations: Serve the goulash on its own or over homemade egg noodles, elbow macaroni, or mashed potatoes. Top it with a dollop of sour cream and fresh parsley for the best flavor.

While I simmer this on the stove, you can also slow-cook this Hungarian beef goulash in the oven at 325°F for 2.5 hours.

How to Make Hungarian Goulash

1. Sauté onions in butter until soft, then sear the beef until browned.
2. Add broth to deglaze, then mix in tomatoes, more broth, and spices.
3. Bring to a boil, then cover and simmer (full recipe below) until the meat is tender.

Serving with a side of crusty artisan bread and butter, 30-minute dinner rolls, or biscuits to soak up any leftover gravy.

Leftovers

Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for up to 3 months.

To reheat, warm over low to medium-low heat, stirring occasionally. Add a splash of beef broth if the sauce is too thick. Or, reheat single servings in the microwave in short intervals, stirring between, and adding liquid if needed.

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Did you make this Hungarian Goulash? Leave a rating and comment below!

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours

• In a Dutch oven or large pot, melt the butter over medium-low heat. Add the onion and cook until translucent, about 5 minutes. Stir in caraway seeds and paprika.

• In a bowl or zip-top bag, dredge the beef with flour and shake off any excess. Add the beef to the onion mixture and cook for 2-3 minutes. 

• Slowly add ¼ cup of beef broth while scraping up any brown bits from the bottom of the pan. Add the remaining broth and diced tomatoes. Add potatoes and carrots if using. Season with salt and black pepper. 

• Bring to a boil over medium-high heat. Once boiling, reduce the heat to a low simmer, cover, and cook for about 1½ -2 hours or until the beef is fork-tender.

• Garnish with parsley if desired and serve with a dollop of sour cream.

For the best flavor, use sweet Hungarian paprika, not smoked.
For a variation that lets you work on other things while the stew cooks, try slow cooking Hungarian goulash in the oven at 325°F for 2.5 hours instead of simmering on the stovetop. 

Calories: 411 | Carbohydrates: 24g | Protein: 23g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 858mg | Potassium: 937mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6337IU | Vitamin C: 22mg | Calcium: 74mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Main Course, Soup
Cuisine Hungary

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