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.
This post may contain affiliate links. Please read our disclosure policy.
Holly’s Recipe Highlights
- 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.
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 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.
Must-Try Soups and Stews
Did you make this Hungarian Goulash? Leave a rating and comment below!
Equipment
Ingredients
- 2 teaspoons salted butter 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.
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.
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!
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.
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!