If you’re craving a comforting, hearty meal that wraps you up like a warm hug, this Authentic Hungarian Goulash Recipe is exactly what you need. I absolutely love how this dish brings together tender chunks of beef, rich paprika flavor, and just the right balance of vegetables to create something both vibrant and soul-satisfying. Stick with me—I’m going to walk you through every detail to make sure your goulash turns out beautifully every time!
Why You’ll Love This Recipe
- Rich, Deep Flavor: The secret is in the Hungarian paprika and slow-cooked beef that develop a comforting, smoky taste.
- Simple Ingredients: Most are pantry staples with a few fresh veggies that meld perfectly together.
- Flexible Cooking Methods: Whether you prefer oven, stove, or slow cooker, this recipe adapts easily.
- Perfect for Leftovers: It tastes even better the next day—ideal for meal prep or feeding a crowd.
Ingredients You’ll Need
The ingredients for this Authentic Hungarian Goulash Recipe are straightforward but special. I always recommend using Hungarian-style paprika because it really brings the authentic smoky-sweet punch you’re after. Plus, fresh veggies like onions, peppers, and tomatoes add a lovely brightness to the dish.
- Beef chuck: This cut is perfect because it becomes tender and juicy after slow cooking without drying out.
- Cooking salt / kosher salt: Salt seasons and enhances all the flavors, so don’t skimp here.
- Black pepper: Adds just a touch of heat without overpowering the paprika.
- Extra virgin olive oil: For sautéing with a mild fruity undertone.
- Unsalted butter: Adds richness and helps caramelize the onions beautifully.
- Brown onions: The base of great flavor, cooked until lightly golden.
- Garlic cloves: Finely minced to mix seamlessly into the stew.
- Capsicum/bell peppers (red and yellow): They bring sweetness and color.
- Tomatoes: Fresh, to break down and add natural acidity.
- Hungarian-style paprika: The star spice; smoother and less bitter than regular paprika.
- Caraway seeds (optional): Adds a traditional central European aromatic note.
- Bay leaf: Gentle herbal flavor that grounds the stew.
- Beef stock/broth: Use low sodium so you can control saltiness better.
- Carrots: Sweetness and texture for balance.
- Potatoes: Classic, hearty, absorb all the good juices.
- Parsley: Fresh garnish for color and brightness.
Variations
One of the best parts about my Authentic Hungarian Goulash Recipe is how easy it is to tweak. Over the years, I’ve tried different versions depending on what’s in my pantry or my family’s mood, and I encourage you to make it your own.
- Meat Swap: I once made this with beef cheeks and the texture was insane—super tender and rich, perfect if you want extra depth.
- Vegetarian Option: You can substitute beef with mushrooms and add vegetable broth for a meatless version that still packs flavor.
- Spice Level: Skip the hot paprika completely to keep it mild, or add a pinch if you like a little heat (just be careful, the traditional recipe isn’t spicy!).
- Cooking Method Flexibility: I’ve adapted this for slow cooker days, and it works like a charm for busy schedules.
How to Make Authentic Hungarian Goulash Recipe
Step 1: Preheat and Prepare Your Beef
Start by preheating your oven to 180°C (350°F). I prefer the oven because it gently cooks the goulash, allowing the meat to caramelize slightly—something you don’t get with the stove, and that deep flavor is worth it. Toss your beef cubes with half the salt and pepper to give them a good baseline seasoning.
Step 2: Build the Flavor Base
Heat your dutch oven with the olive oil and butter together until the butter melts and starts to foam. Then sauté the onions for about 6 minutes, stirring occasionally, until their edges turn a light golden color. This step is crucial—don’t rush it. The caramelized onions add a natural sweetness that balances the paprika wonderfully.
Step 3: Brown the Beef
Add the seasoned beef to the pot and stir for about 2 minutes until the meat’s color changes from bright red to brown-ish. Don’t expect a deep golden crust like in steak; the goal here is just to seal in the juices and awaken the meat’s flavor. If you overcook at this stage, the beef can dry out, so keep an eye on it.
Step 4: Add Vegetables and Spices
Stir in the minced garlic, diced capsicum, and cut tomatoes. Cook them with the beef and onions for 3 minutes; the tomatoes will begin to break down and create the stew’s base. Now add your paprika, caraway seeds (if using), and bay leaf, stirring for just 30 seconds to release their aromas without burning the paprika—which can get bitter if overcooked.
Step 5: Slow Cook Until Tender
Pour in the beef stock and stir everything to combine. Bring the pot to a gentle simmer on the stove, then cover it and move it into your preheated oven. Let it cook for 1½ hours. You’ll want to check that the beef is tender but still holding its shape before moving onto the next step.
Step 6: Add Root Vegetables and Finish Cooking
Now stir in the carrots and potatoes, cover again, and place the pot back in the oven for another 30 minutes. This finishes cooking the vegetables and lets the beef become perfectly “fall-apart” tender. If it’s not quite there yet, keep cooking in 10-minute increments—you don’t want mushy potatoes but want that melt-in-your-mouth beef.
Step 7: Serve and Enjoy!
Ladle the goulash into bowls and sprinkle with fresh parsley for a pop of color and freshness. I like to serve mine with crusty bread—sometimes cheese bread—to soak up all the luscious sauce. Trust me, you’ll want every last drop!
Pro Tips for Making Authentic Hungarian Goulash Recipe
- Paprika Quality Matters: I always use Hungarian-style sweet paprika to keep the flavor smooth and avoid bitterness.
- Don’t Skip Slow Cooking: Letting the stew gently simmer in the oven helps the beef become tender without drying out.
- Brown Onions Slowly: Cooking your onions low and slow until golden adds a natural sweetness that mellows the paprika’s deep flavors.
- Balance Your Heat: Avoid hot paprika altogether; the dish shines with its rich, mildly smoky profile without extra spiciness.
How to Serve Authentic Hungarian Goulash Recipe
Garnishes
I always finish my goulash with a sprinkle of freshly chopped parsley. It brightens the dish visually and adds a hint of fresh herbaceous flavor that cuts through the richness. Sometimes, I add a dollop of sour cream on the side for creaminess, which my family swoons over.
Side Dishes
Traditional Hungarian goulash is often served with buttered egg noodles or spaetzle, but here’s what I love: crusty bread or even cheese bread for dunking. Mashed potatoes also work beautifully if you want a softer side that soaks up the sauce effortlessly.
Creative Ways to Present
For special dinners, I like to serve the goulash in rustic ceramic bowls, topped with a swirl of sour cream and a sprig of fresh thyme or parsley. It looks cozy and inviting, perfect for family gatherings or Sunday meals. Pair it with a glass of bold red wine for the complete experience!
Make Ahead and Storage
Storing Leftovers
I store leftover goulash in airtight containers in the fridge, and it keeps beautifully for 4 to 5 days. Honestly, the flavors deepen overnight, so leftovers can easily be better than the first serving.
Freezing
If you want to batch cook, this goulash freezes wonderfully. I portion it out into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy, just thaw overnight in the fridge before reheating.
Reheating
Reheat the goulash gently on the stove over low heat, stirring occasionally, or in the microwave with a cover to keep moisture in. If it’s a bit thick, add a splash of beef stock or water to loosen the sauce without diluting the flavor.
FAQs
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Can I use other cuts of beef for this goulash?
Absolutely! Beef chuck is my favorite for its balance of tenderness and flavor, but you can also use beef cheeks, osso bucco (boneless), or brisket. Just keep in mind that leaner cuts might cook a bit faster or become less tender, so adjust cooking times accordingly.
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Is it okay to use regular paprika instead of Hungarian?
You can, but Hungarian paprika is smoother and less bitter, which really impacts the final flavor. If you only have ordinary paprika, use it sparingly and taste as you go to avoid overpowering the dish’s delicate balance.
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Can I make this recipe on the stove instead of the oven?
Yes! If you don’t have an oven-proof pot or prefer stovetop cooking, cook on ultra low heat with the lid on for 1.5 hours, stirring occasionally to prevent sticking. Then add the vegetables and cook for another 30 minutes until everything is tender.
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How spicy is this goulash?
This Authentic Hungarian Goulash Recipe is traditionally mild, focusing on the sweet and smoky flavors of the paprika rather than heat. Avoid using hot paprika unless you want a much spicier stew.
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Can I prepare this in a slow cooker?
Definitely! Cook on low for 6 hours, then add the potatoes and carrots, and cook another 2 hours on low until the vegetables and meat are tender.
Final Thoughts
This Authentic Hungarian Goulash Recipe is truly a labor of love that pays off with every hearty spoonful. When I first tried this recipe, I was amazed at how simple ingredients could come together to create such a depth of flavor. My family goes crazy for it, and I know you’ll enjoy making it just as much as eating it. Give it a go and treat yourself—you deserve that bowl of warmth!
Print
Authentic Hungarian Goulash Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 5 servings
- Category: Stew
- Method: Baking
- Cuisine: Hungarian
Description
This traditional Hungarian Beef Goulash is a rich, hearty stew made with tender beef chuck, a medley of vegetables, and a generous amount of paprika for authentic smoky flavor. Slow-cooked to perfection in the oven, it delivers a comforting and flavorful meal ideal for chilly days. Served with a sprinkle of fresh parsley, this goulash is perfect on its own or with crusty bread for dunking.
Ingredients
Beef and Seasoning
- 1 kg/2 lb beef chuck, cut into 3.5cm (1.5″) cubes
- 1 3/4 tsp cooking salt or kosher salt
- 1 tsp black pepper
- 1 tbsp extra virgin olive oil
- 2 tbsp (30g) unsalted butter
Vegetables and Flavorings
- 2 brown onions, cut into 1cm (1/2″) squares
- 5 garlic cloves, finely minced
- 2 capsicum/bell peppers (1 red, 1 yellow), cut into 2 cm (0.8″) squares
- 2 tomatoes, cut into 8 wedges then halved
- 1/4 cup Hungarian-style paprika (substitute ordinary paprika if needed)
- 1 tsp caraway seeds (optional)
- 1 bay leaf
Liquids and Starches
- 1 litre (4 cups) low-sodium beef stock/broth
- 2 carrots, peeled, cut lengthwise into quarters then into 1cm (0.4″) pieces
- 2 potatoes, cut into 1.2cm (1/2″) cubes
To Garnish
- 1 tbsp finely chopped parsley (optional)
Instructions
- Preheat Oven: Set your oven to 180°C (350°F) or 160°C (320°F) if using a fan-forced oven. Although you can also opt to cook this on the stovetop or in a slow cooker, the oven method is preferred for optimal caramelization and flavor.
- Season the Beef: Toss the beef cubes with half of the salt and pepper mixture until evenly coated.
- Cook Onions: In a large oven-proof Dutch oven, heat the olive oil and melt the butter over high heat. Add the onions and cook for about 6 minutes until the edges begin to turn light golden brown.
- Brown the Beef: Add the seasoned beef to the pot and stir continuously for approximately 2 minutes until the meat changes color from red to brown. Do not aim for a golden brown crust as this is not necessary.
- Add Vegetables: Stir in the minced garlic, chopped capsicum, and tomatoes. Cook for 3 minutes to allow the tomatoes to break down somewhat.
- Add Spices: Sprinkle in the Hungarian paprika, caraway seeds (if using), and bay leaf. Stir well for 30 seconds to release the aromas.
- Simmer and Slow Cook: Pour in the beef stock and stir to combine everything evenly. Bring the mixture to a simmer on the stove top, then cover with a lid and transfer the pot to the preheated oven. Let it cook for 1 hour and 30 minutes.
- Add Root Vegetables: Remove the pot from the oven and stir in the carrots and potatoes. Cover again and return to the oven for an additional 30 minutes. The beef should be very tender and starting to fall apart; if not, continue cooking in 10-minute increments until it reaches desired tenderness.
- Serve: Ladle the goulash into bowls, sprinkle with finely chopped parsley for freshness, and serve immediately. Ideal enjoyed as is or with crusty bread for soaking up the rich sauce.
Notes
- Beef Choice: You can use alternative cuts such as boneless beef osso bucco, beef cheeks, gravy beef, or brisket. Note that leaner cuts may affect tenderness and flavor.
- Paprika: Hungarian or Hungarian-style paprika is recommended for a smooth and authentic flavor. Avoid hot paprika here as the dish already uses a large quantity and could become too spicy.
- Caraway Seeds: These seeds add a traditional Central European flavor note common in authentic goulash; however, they are optional.
- Cooking Method Options: Oven cooking is preferred for caramelization, but you can use stove-top by cooking covered on ultra-low heat for 1.5 hours, stirring occasionally to avoid burning. In a slow cooker, cook for 6 hours on low; add potatoes and carrots during the last 2 hours.
- Leftovers: This stew improves in flavor after resting overnight. Store leftovers in the refrigerator for 4-5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving (approx. 300g)
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 95 mg
