The Best Hungarian Goulash Recipe

You know those cold Nashville evenings when nothing but a big, steaming bowl of stew will do? That's exactly how this Hungarian goulash recipe came into my life. John and I were watching a travel show about Budapest, and the moment they showed this rich, paprika-red stew being ladled into bowls, we looked at each other and said, "We need that."

So I got to work. I pulled from what I learned in cooking school about braising, and after a few rounds of testing, I landed on a version our whole family goes crazy for. If you love slow-simmered meals, try my slow cooker beef stew too — it's another one we make on repeat.

This Hungarian goulash is everything you want in a winter dinner. Tender beef, soft potatoes, sweet bell peppers, and carrots, all in a broth that gets its gorgeous color from Hungarian paprika and caraway seeds. Bradley, who usually grabs whatever is fastest after school, sat down and had two full bowls last time.

The best part? It's mostly hands-off. About 15 minutes of prep, and then the stove does the rest.

Jump to:

• Why You Will Love This Hungarian Goulash
• Ingredients For Your Homemade Hungarian Goulash
• How To Make This Authentic Hungarian Goulash Step By Step
• Storage And Reheating Tips
• Tips And Variations For Your Perfect Goulash Recipe
• Frequently Asked Questions About Hungarian Goulash Recipe
• Recipes You May Like
• Make This Classic Hungarian Goulash Recipe This Week
• Hungarian Goulash Recipe

Why You Will Love This Hungarian Goulash

• Simple ingredients, big flavor — Everything comes from your regular grocery store, but the combination of paprika, caraway, and bacon gives this stew a warming taste that feels special.
• Mostly hands-off cooking — After some quick browning and chopping, you just let it simmer for about 2 hours and 45 minutes.
• Feeds a crowd — This recipe makes 6 generous bowls, perfect for family dinners or meal prepping for the week.
• One-pot meal — Everything cooks together in a single heavy pot, which means less cleanup.
• Freezer friendly — Make a big batch and freeze portions for up to 6 months.

Ingredients For Your Homemade Hungarian Goulash

• ¼ pound bacon
• 2 pounds chuck roast, cut into 2-inch cubes
• ¼ cup flour (for dredging only, discard remainder)
• 2 large yellow onions, diced
• 3 large bell peppers (assorted colors), chopped
• 2 large carrots, diced
• 5 cloves garlic, minced
• 3 plum tomatoes, chopped
• 1 teaspoon caraway seeds
• 5 tablespoons Hungarian sweet paprika
• 2 large bay leaves
• 5 cups low sodium beef stock or broth
• 3 medium Yukon Gold potatoes, cut into 1-inch cubes
• 3 tablespoons flat-leaf parsley, minced
• Salt and pepper to taste

How To Make This Authentic Hungarian Goulash Step By Step

Cooking The Bacon And Searing The Beef

1. Heat a large heavy pot over medium heat, add the bacon, and cook until crispy. Remove with a slotted spoon to a plate, leaving the fat in the pot.
2. While the bacon cooks, pat the beef cubes very dry with paper towels — wet beef won't get a good sear. Season with salt and pepper on all sides, then dredge lightly in the flour and shake off any excess.
3. Working in batches, sear the beef in the bacon fat until browned on all sides, about 5 to 7 minutes per batch. Transfer to the plate with the bacon.

Here's the thing — don't skip the searing step. That caramelized crust adds so much depth to the final broth.

Building The Flavor Base

4. Add the diced onions to the pot and sauté until translucent, about 8 minutes. Stir them around so they pick up all those browned bits from the bottom.
5. Toss in the bell peppers and carrots and cook for another 10 minutes until slightly softened.
6. Add the garlic and cook for 2 minutes until fragrant. Then add the caraway seeds and chopped plum tomatoes, stir, and let it cook for a few more minutes.

Simmering Low And Slow

7. Return the bacon and seared beef to the pot. Pour in the beef stock, add the bay leaves and all 5 tablespoons of Hungarian paprika, and give it a good stir.
8. Bring to a boil, then lower the heat to a gentle simmer. Place the lid on slightly cracked. Simmer for 90 minutes, then remove the lid and simmer for another 30 minutes.
9. Add the Yukon Gold potatoes and continue simmering uncovered until fork-tender, about 20 to 30 minutes.
10. Taste and adjust salt, pepper, and paprika as needed. For a thicker broth, mash a few potato pieces against the side of the pot with a wooden spoon and stir them in.
11. Remove the bay leaves, stir in the fresh parsley, and serve. Amy likes to sprinkle the parsley on top — she says it makes it "look like a restaurant."

Storage And Reheating Tips

This beef goulash stores really well, making it great for meal prep. Keep leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 6 months. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if it's thickened too much.

Trust me — the flavors get better after a day in the fridge. The paprika and caraway really settle in.

Tips And Variations For Your Perfect Goulash Recipe

• Use Hungarian sweet paprika, not spicy. Since you're adding 5 full tablespoons, spicy paprika would be way too hot. Set out spicy paprika on the side for anyone who wants a kick.
• Don't rush the simmer. Low and slow is what makes the beef fall-apart tender.
• Try a dollop of sour cream when serving — it's traditional and adds a creamy contrast. Bradley won't eat his without it now.
• Add a splash of red wine to the pot right after searing the beef. Let it reduce for a minute before adding the stock for another layer of richness.
• Have you tried serving this over egg noodles? It's a classic pairing in Hungarian cuisine and stretches the meal even further.

Frequently Asked Questions About Hungarian Goulash Recipe

What Type Of Paprika Should I Use For Hungarian Goulash?

Go with Hungarian sweet paprika. Since the recipe calls for 5 tablespoons, sweet paprika gives you that deep red color and warm flavor without overpowering heat. Set out hot paprika on the side for anyone who wants a kick.

How Long Does Hungarian Goulash Take To Cook?

Plan for about 3 hours total. That's roughly 15 minutes of active prep and about 2 hours and 45 minutes of simmering. Most of that time you're just letting the pot do its thing, so it's a great recipe for a lazy Sunday when you're hanging around the house.

Can I Freeze Leftover Hungarian Goulash?

This homemade goulash freezes beautifully. Cool it completely, then store in freezer-safe containers for up to 6 months. Thaw overnight in the fridge and reheat on the stovetop. I usually double the batch and freeze half for busy weeknights.

How Do I Thicken Hungarian Goulash Without Adding Flour?

Just mash a few cooked potato pieces against the side of the pot with a wooden spoon and stir them into the broth. The starch thickens everything naturally — no flour or cornstarch needed.

Recipes You May Like

• Classic Chili Con Carne — Another hearty one-pot meal that's perfect for chilly nights.
• Crockpot Beef and Potato Stew — A dump-and-go slow cooker stew for even busier days.
• Mongolian Beef — A different flavor profile, but another beef dish our family can't get enough of.

Make This Classic Hungarian Goulash Recipe This Week

There's something about a pot of Hungarian goulash bubbling away on the stove that just makes the whole house feel warmer. Between the paprika-rich broth, the tender beef, and those soft golden potatoes, it's the kind of meal everyone comes back for seconds on.

Give this a try this weekend and let me know what your family thinks! Save this recipe on Pinterest so you can find it again when those cold weather days hit. Happy cooking, and here's to many more cozy dinners with your loved ones.

Print