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.
I have got a tube of goulash paste can I use it in this recipe
I haven’t tried it so I can’t say for sure Brenda. If you try it I would love to hear how it turns out!
I cooked this in my AIO and the meat was really tender tender, I used gravy beef. However, the caraway seeds were overpowering in this dish. Will try it without next time
I am 82years young have read some of your recipes and can hardly wait to set down take a bigggg bite of “goulash “. I also had seen some “Hungarian” dishes that I would like to try think it was made with CASHEWS.
I can’t wait for you to try it James!
This recipe is so simple to make and it comes out delicious every time! My family and friends love it. I found this recipe after returning from Budapest with paprika. This is a good as any I had in Hungary!!
Too much liquid and lacked the depth of flavour of the goulash I had in Vienna. I’m still searching for that flavour from a recipe
I never post comments, but this dish is so delicious I just have to say something. If I make a regular stew, inevitably my family misses the rich flavor of this one! This recipe never disappoints; everyone I’ve made it for loves it!
Hi, I would love to make this- can it be made in a slow cooker and how long on high or low? Thank you :)
Hi Aimee, we haven’t tried this recipe in the slow cooker but I would suggest 8-10 hours on low or 4-6 on high. Let us know how it goes
It works great in a salon cooker. Made on high for 4-5 hours with chunks beef rib. Making again tonight adding peppers and potato and diced beef so with leave for a little less time for the beef :) thank you for the lovely recipe. Always serve with sour cream
glas to see te receipe for hungarian goulsh
Have made this several times and love how easy and flavorful it is, with a few additions. I add mushrooms, peppers, bay leaf, garlic, a little brown sugar, and a dash of fish sauce for extra umami. Omit the potatoes and it freezes beautifully!
My family loves this recipe and requests it whenever the weather starts to cool down. It’s also a great one to scale up and make for big groups.
This meal was delicious. I followed the recipe to a T and my family loved it. I just spent time in Budapest eating lots of goulash. This was as good as any I tasted there. I did buy some really good quality paprika while I was in Hungary.
Going to try this recipe today. I assume I’m supposed to chop the onions? Not sure how fine, or if they should be sliced..Unfortunately your recipe does not specify.
I would dice them about ½ inch. Enjoy Shannon!
Pretty bland, tastes like it needs a kick of something. Will try again and kick it up a notch
Excellent recipe, thank you.
Very easy to make and it’s so delicious.
We made our version replacing caraway with cumin seeds and it went great.
Also adding sour cream and parsley as garnish.
First time I’ve made this recipe. What a nice surprise as it was amazing, especially sopping up the gravy with crusty bread. Thank you for this recipe. It’s a keeper.
This looks good sounds like it should be good I might have to try this one day. If I do and if I can find this page again I will definitely come back and leave A comment on how I’d like it.
If anybody have some tips on this recipe in stuff I like more tips on how to make. You can always email me the tips or I’m on Facebook
Michael Archer
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This dish is outstanding. The caraway makes the sauce taste so rich and unique. I would even make this for company!
turned out amazing.
May I cook the Hungarian goulash in a 325-degree oven for 2 hours?
That should work just fine Penny. I would cook this at 325°F for about 2 hours or until the meat is fork tender.
I add one clove of crushed garlic and a bay leaf. I leave out the carrots and potatoes and serve with mashed potatoes or noodles. When I have it, I use Hungarian paprika.
I have been using this receipt for two years and follow the receipt as written, with one exception, the one cup of crushed tomatoes – I use a 10 ounce can of diced tomatoes with hot peppers – I love the taste and everyone else who has had dinner at my home has loved it. It is a wonderful meal on those cold and rainy/snowy fall and winter nights. I use garlic bread with it. Thank you so much for the receipt.