Hungarian Goulash – Let me take you back to one of my favorite memories: a chilly autumn evening, wandering the streets of Budapest, and stumbling into this tiny, no-frills restaurant. The kind of place where the chairs creak and the menu’s handwritten. I ordered Hungarian Goulash because, well, I thought it was just a stew. But one bite and wow, it was so much more. The rich paprika broth, the tender chunks of beef, and those hearty vegetables—it was pure magic in a bowl.
Fast forward to now, and every time I make this goulash, I’m right back in that cozy little restaurant. Of course, my version isn’t exactly the same (isn’t that always the case with homemade recreations?), but it’s close enough to make my family and friends swoon. And the best part? It makes your whole house smell like comfort and warmth. Trust me, this recipe is like a culinary hug—you’re going to love it.
Why You’ll Love This Hungarian Goulash Recipe?
- It’s So Cozy: Perfect for chilly evenings when you just want something hearty and warming.
- Tender Beef, Every Time: Slow cooking makes the beef ridiculously melt-in-your-mouth.
- Packed with Veggies: This isn’t just beef and broth—it’s a full-on hearty meal with potatoes, carrots, and peppers.
- Customizable: Want it soupier? More paprika? Less spicy? Totally up to you.
- Even Better the Next Day: Leftovers taste amazing, which means dinner tomorrow is sorted.
Ingredient Notes:
Here’s what makes this goulash sing:
- Hungarian Paprika: Not all paprika is created equal. Authentic Hungarian paprika is sweet, smoky, and the heart of this dish.
- Beef: Use stew beef or any slow-cooking cut. Trust me, the long simmering time makes even the toughest cuts tender.
- Vegetables: Potatoes, carrots, and bell peppers add sweetness and texture. Feel free to mix it up with rutabaga or parsnips.
- Caraway Seeds: These add a slightly earthy, anise-like note that makes the goulash feel extra authentic.
- Beef Broth: You can use water for a more traditional take, but broth adds so much flavor.
How To Make Hungarian Goulash?
This goulash isn’t complicated, but it does take a little time. Trust me, it’s worth every minute.
- Brown the Beef:
Heat some oil in a big pot over medium heat. Season the beef with salt and pepper, then toss it in. Brown it on all sides, which takes about 5 minutes. Don’t skip this step—it locks in the flavor and juices. Once done, set the beef aside. - Sauté the Onion and Bloom the Paprika:
Toss the chopped onion into the same pot and cook it until soft and golden, about 5–6 minutes. Remove the pot from the heat, then stir in the paprika. Why off the heat? Paprika can burn easily, and no one wants bitter goulash. - Build the Broth:
Add the beef back to the pot along with the bell peppers, garlic, tomatoes, broth, bay leaves, and caraway seeds. Stir it all together, bring it to a boil, then reduce the heat to a gentle simmer. Let it cook for 1.5 hours, stirring occasionally. - Add the Veggies:
Throw in the potatoes and carrots. If you like a thinner goulash, add an extra cup or two of broth. Cover the pot and simmer for another 30 minutes, or until the veggies are tender. - Taste and Adjust:
Give it a taste test and adjust the salt and pepper as needed. Remove the bay leaves before serving—you don’t want anyone chomping on those.
Storage Options:
- Refrigerate: Store leftovers in an airtight container for up to 3 days. It reheats beautifully on the stovetop or microwave.
- Freeze: Let the goulash cool completely, then transfer it to a freezer-safe container. It’ll keep for up to 3 months. Pro tip: leave out the potatoes if freezing, as they can get mushy.
Variations and Substitutions:
This recipe is super forgiving, so feel free to experiment:
- Vegetarian Goulash: Swap the beef for mushrooms or chickpeas and use vegetable broth instead of beef broth.
- Spicy Twist: Add a pinch of hot paprika or chili flakes if you like a bit of heat.
- Different Proteins: Pork or even chicken thighs work beautifully.
- Extra Veggies: Celery root, parsnips, or turnips add a fun twist.
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What to Serve with Hungarian Goulash?
While this goulash is a complete meal on its own, pairing it with the right side can make it even better:
- Crusty Bread: Perfect for soaking up that amazing broth.
- Egg Noodles or Spaetzle: Classic Hungarian sides that make the dish even heartier.
- Pickled Veggies: The tanginess of pickles or pickled cucumbers balances the richness perfectly.
- Sour Cream: A dollop on top adds creaminess and a tangy kick.
Frequently Asked Questions:
What’s the difference between Hungarian and American Goulash?
Hungarian Goulash is a paprika-based stew with tender beef and vegetables, while American Goulash is more of a pasta dish with ground beef and a tomato-based sauce.
Can I make this in a slow cooker?
Absolutely! After browning the beef and onions, transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
Can I use regular paprika?
You can, but Hungarian paprika adds an authentic flavor that’s hard to beat. If you’re using regular paprika, try adding a touch of smoked paprika for extra depth.
And there you have it—a hearty, comforting Hungarian Goulash that’s perfect for chilly nights or whenever you’re craving something cozy. Give it a try, and let me know how it turns out! Did you add your own twist? I’d love to hear your version!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Hungarian Goulash
Ingredients
Main Ingredients:
- 2 tablespoons vegetable oil or pork lard
- 2 pounds stew beef cut into ½-inch cubes
- Salt and black pepper to taste
- 1 large yellow onion chopped
- ¼ cup Hungarian paprika or more, to taste
- 2 bell peppers chopped (any color)
- 4 cloves garlic chopped
- 2 medium tomatoes diced
- 3 cups beef broth or water for a more traditional preparation
- 2 bay leaves
- ½ teaspoon caraway seeds
Vegetables:
- 3 large potatoes chopped (peeled, if preferred)
- 2 large carrots scrubbed and chopped
Instructions
Prepare the Ingredients:
- Begin by gathering and preparing all ingredients. Chop the beef into bite-sized pieces, dice the vegetables, and measure the spices to ensure a smooth cooking process.
Brown the Beef:
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Season the beef cubes with salt and black pepper, then sear them on all sides until browned, approximately 5 minutes. Remove the beef from the pot and set it aside.
Sauté the Onion:
- In the same pot, add the chopped onion and sauté over medium heat until softened and lightly golden, about 5–6 minutes.
Bloom the Paprika:
- Remove the pot from the heat and stir in the Hungarian paprika. Allow it to bloom for 1 minute, releasing its aroma and flavor. This step prevents the paprika from burning and becoming bitter.
Build the Base:
- Return the beef to the pot and add the bell peppers, garlic, tomatoes, beef broth, bay leaves, and caraway seeds. Stir to combine, then bring the mixture to a boil. Reduce the heat to low and let it simmer gently for 1½ hours. Stir occasionally to prevent sticking.
Incorporate the Vegetables:
- Add the chopped potatoes and carrots to the pot. If a soupier goulash is desired, add an additional 1–2 cups of beef broth or water. Cover the pot and continue to simmer for another 30 minutes, or until the vegetables are tender and the beef is fully cooked.
Taste and Adjust:
- Remove the bay leaves and taste the goulash. Adjust the seasoning with additional salt and pepper as needed.
Serve:
- Ladle the goulash into bowls and garnish with a dollop of sour cream or fresh parsley, if desired. Serve with crusty bread or your preferred accompaniment.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
