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Hungarian Goulash is a delicious beef stew (or soup) with a rich paprika broth. It is warm and comforting, perfect for a cold day.
Serve this over homemade noodles (or add potatoes) or with a side of bread or Biscuits to sop up any of the broth left in your bowl.
What Is Hungarian Goulash?
Hungarian Goulash is very different from an American Goulash Recipe which is a tomato, beef and macaroni dish (and also sometimes known as American Chop Suey).
Hungarian goulash (gulyás) dates back centuries and was originally made by shepherds drying out meat to store, which they would then add water to create a soup. Goulash is seasoned with paprika and other fragrant spices like caraway seeds. You will almost always find red meat in a Hungarian goulash, and because it is simmered at a lower temperature for a longer amount of time, it is the perfect way to turn a cheaper cut of meat into a tender and delicious meal.
A Cozy Cool Weather Soup
Hungarian Goulash is a staple in our family and could not be more comforting as the weather turns chilly! Traditional Hungarian Goulash is a soup or stew filled with tender chunks of meat and onions and heavily spiced with paprika.
Many families have their own variations of this dish, adding different vegetables like potatoes, carrots, onions, celery, bell peppers, and tomatoes. Some Hungarian Goulash recipes are made without veggies other than onions, and some serve them on the side. Regardless, it’s pure comfort food.
In this version, tender chunks of beef, onions, and tomatoes are simmered until tender in a savory paprika beef broth. YUM!
What is Hungarian Paprika
Paprika is made from grinding dried peppers. Peppers can range from hot to mild, so paprika will vary from region to region. In many American cooking, like deviled eggs, paprika is mainly used as a garnish.
In Hungarian cooking, paprika is usually used to flavor the dish instead of a garnish. Some paprika is smoked, some may be sweet, some may be mild, and some may have a stronger flavor. In Hungarian cooking, usually a mild to sweet paprika is used.
How To Make Goulash
To make Hungarian goulash, you’ll need onions, beef, and plenty of Hungarian Paprika.
In a Dutch oven or soup pot, fry the onions in butter until they are translucent. Add beef to the pan and sear it on all sides. Next, deglaze the pan by slowly adding the beef broth to it. Once deglazed, add the tomatoes and broth and season to taste.
Bring the Hungarian goulash to a boil, then reduce the heat, cover it, and simmer it for about an hour and a half (this is where it starts to smell amazing).
While I most often simmer this on the stove, you can also make this easy Hungarian Goulash in the oven. A house filled with the aromas of this stew is probably the most comforting way to say goodbye to my patio until next summer!
Serving Suggestions
Serve the goulash on its own or over spaetzle, elbow macaroni, egg noodles, or Mashed Potatoes! Top it with a dollop of sour cream. I love a side of bread or 30 Minute Dinner Rolls to sop up any leftover gravy.
Hungarian goulash freezes perfectly, making it ideal to make in batches for the winter. I love quickly warming up a single serving of this goulash recipe for a quick lunch or dinner!
More Soups You’ll Love
- Stuffed Pepper Soup – So flavorful.
- Slow Cooker Chicken Pot Pie Soup
- Homemade Chicken Noodle Soup – Comfort food in 15 minutes!
- Beef Barley Soup
- Slow Cooker Chicken Enchilada Soup
- Minestrone Soup – Classic!
Hungarian Goulash
Ingredients
- 2 medium yellow onions diced
- 2 teaspoons salted butter or lard, preferred
- 1 teaspoon caraway seeds
- 2 tablespoons paprika
- ¼ cup all-purpose flour
- 1 ½ pounds stewing beef trimmed and cut into 1" cubes, or chuck
- 2 cups beef broth or water
- 1 cup canned diced tomatoes drained
- 1 teaspoon salt
- ¼ teaspoon black pepper
Optional
- 1 ½ cup diced carrots optional
- 3 cups diced potatoes optional
- chopped fresh parsley and sour cream for serving, optional
Instructions
- In a large pot or Dutch oven, 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, 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, diced tomatoes, and 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 1 ½ -2 hours or until the beef is fork tender.
- Garnish with parsley if desired and serve with a dollop of sour cream.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course, Soup
Cuisine Hungary© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I make this at least once a month because my whole family loves it!
Best, most authentic recipe I’ve found. Thank you will be definitely using this recipe over and over again.
It was very delicious. I added a little cayenne and extra paprika. I also cooked the meat and tomatoes for an hour before I added the carrots and potatoes and cooked another hour. I will definitely be making this every winter.
This was delicious and great guidance for me as I wished to replicate a delicious Goulash my father made for my when I was growing up. Some additions I added to my Goulash stew — lovage herb, 3 bay leaves, Hungarian smoked sausage, and potato dumplings. It came out just like my father’s! Thank you so much for sharing! -MAGYARKASZI
Hello Kassandra, I am so glad to hear that you found a recipe that tastes like your father’s. Thank you for the lovely comment.
I made a pot full for 10 people
it is delicious. I used Hungarian Paprika I special ordered and I added a extra tablespoon of Paprika. It is devine.. it’s still simmering but I had a cooks taste YUMMY! wish I could add a photo.
For 10 people did you double the recipe? Thanks
very good, tasty! love it, making it again tonigt
what size can of tomatoes? I have it on the stove top now and put 14.5 oz can in
Hi Sarah, the recipe calls for 1 cup diced tomatoes. You added a little extra :)
Could I do this in a slow cooker so meat falling apart?
This looks delicious. Thank you.
Hi Jo, we have this crockpot goulash recipe that you can follow for cooking instructions.
This is sooo good. I added a splash of ACV to mine just because the kind I had in Europe had a mild sour taste to it and it tasted identical!
Hello Summer. I am happy to hear that you enjoyed the goulash.
Best, most authentic recipe I’ve found :)
Never add carrots or Potato. Add more onion
do you add the juice from the canned tomatoes
The tomatoes are drained however you can certainly add the juices if you’d like!
The instructions says the tomatoes are drained, but you state in the comments you use the juice. I’m not sure which to follow. Could you clarify? :)
Sorry for the confusion, you’re right (I’ve updated the error). I do generally drain the tomatoes but you can certainly add the juices if you’d like, it will add just a bit more tomato flavor to the broth.
Absolutely the best!
Can you do this recipe in an Instant Pot? If so, How long for the pressure cook and then release?
I would suggest following the method and time for my Instant Pot beef stew recipe.
I religiously make this in cosy seasons and it is ALWAYS a crowd favourite!
I recommend 2-2.5 hours in the oven for meat that falls apart.
I also add dumplings 15-20mins before finishing – think simple scone. So yummy!