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.
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Holly’s Recipe Highlights
- Flavor: Rich and hearty with sweet onions and tender chunks of beef in a delicious paprika broth.
- Technique: Cooking the soup low and slow tenderizes the meat.
- Budget Tip: Hungarian goulash is a great way to turn a less expensive cut of meat into a tender and delicious meal. Adding potatoes and carrots will stretch the meal further.
- Recipe Note: Hungarian Goulash is very different from an American goulash recipe, which is a pasta and ground beef dish!
Ingredient Notes For Goulash
- 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.
- Beef & Broth: Use chunks of either stew beef or chuck roast.
How to Make Hungarian Goulash
- Sauté onions in butter until soft, then sear the beef until browned.
- Add broth to deglaze, then mix in tomatoes, more broth, and spices.
- Bring to a boil, then cover and simmer (full recipe below) until the meat is tender.
Serving Suggestions
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.
Add 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 up to 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 it is too thick. Or, reheat single servings in the microwave in short intervals, stirring occasionally, and adding liquid if needed.
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Did you make this Hungarian Goulash? Leave a rating and comment below!
Equipment
Ingredients
- 2 teaspoons salted butter oil, or lard (preferred)
- 2 medium yellow onions diced
- 1 teaspoon caraway seeds
- 2 tablespoons paprika
- 1½ pounds stewing beef or chuck, trimmed and cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 2 cups beef broth or water, divided
- 1 cup canned diced tomatoes drained
- 1 teaspoon salt or to taste
- ¼ teaspoon black pepper
Optional
- 2 medium potatoes peeled and diced, optional
- 3 medium carrots diced, optional
- chopped fresh parsley and sour cream for serving, optional
Instructions
- 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.
Video
Notes
Nutrition Information
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© 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.
Wondering if it will have the same delicious taste as a goulash I had on my trip to Prague and Budapest trip many years ago. Does it have to be HUNGARIAN paprika and where can I find the Hungarian paprika.
You’ll want to use a sweet Paprika, you can find Hungarian paprika at many grocery stores in the spice aisle, at Trader Joes, or order it here online.
I’ve made this (your recipe) many times. It is my husband’s favorite! Best Hungarian Goulash recipe!!!
Did you use Hungarian paprika or
regular paprika found in supermarkets
Perfect over rice! So yummy!
Hi can I cook this in my slow cooker?
Hi Christine, we haven’t tried this recipe in the slow cooker but I would suggest 8-10 hours on low or 4-6 on high. I would love to hear how it turns out!
I made this in my slow cooker and served over wide egg noodles. It was so good. My picky daughter even liked it (except she hates carrots)
Can this recipe be cooked in a slow cooker?
Hi Don, we haven’t tried this recipe in the slow cooker but I would suggest 8-10 hours on low or 4-6 on high. I would love to hear how it turns out!
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.
did you add the Hungarian sausage in place of the beef, or in addition to? thanks! :)
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 :)
I haven’t made this yet, sounds delicious. I know the traditional meat is beef however, my mother is sensitive to beef. May I substitute with chicken?
You can however it will need less cooking time. I would suggest following the cooking times in my chicken stew recipe.
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!