Hungarian Goulash is a rich, delicious one-pot meal that comes straight out of 9th-century Hungary. It has withstood the test of time and evolved over the years from the dried meat in a bag that shepherds used to carry. Goulash is one of the national dishes of Hungary and for good reason.
This hearty aromatic Hungarian Goulash stew is full of tender meat, nutritious veggies, and plenty of complex spices swimming in a full-flavored broth. It’s a satisfying one-bowl wonder that ushers in the cool weather of fall and warms tummies on cold winter days.
For another eastern European goulash, try my German goulash next! If you’re looking for an American version, which has a totally different flavor, try my American Goulash.
Let’s make this!
What I Love About Hungarian Goulash Recipe
I love the way this awesome Hungarian goulash recipe warms people from the inside out while filling empty tummies. It’s a wholesome nutritious meal in a bowl that makes a fantastic lunch or dinner all by itself. Here are even more reasons to love it!
- Nutritious one-bowl wonder
- Plenty of wholesome veggies
- Melt in your mouth tender meat
- Hearty and satisfying
- Layers of delicious flavor
Goulash Notes
- Don’t overcrowd: The process of making beef goulash is pretty important. You’ll want to ensure plenty of room between pieces of meat as you’re browning. Overcrowding your pan prevents air circulation for even cooking and promotes burning. Here’s an article with more info about overcrowding.
- Sauteing Aromatics: Resist the urge to throw the onions raw. Sautéing them before adding them to recipes brings out their sweeter mellow flavors. For this Hungarian goulash recipe, it also helps build your fond because you’re sautéing in the same pot where you browned your beef! – Layers of flavor!
- Toasting Spices: That little bit of cooking time after adding the spices (1-2 minutes) is essential. Warming up spices, or toasting them, really helps bring their deep complex flavors and aromatic fragrances.
- Can I Use Other Types of Meat? Using different meat is a great way to tweak your Hungarian goulash recipe to your personal taste. You can make it with pork, lamb, veal, or beef using the right cuts of meat.
- What Other Veggies Can I Add To This Recipe? Adding different veggies to this Hungarian goulash recipe is one way to make it your own. Try adding mushrooms, celery, or even green beans. It’s up to you. You can also try adding kidney beans, black beans, or cabbage. If it’s wholesome and your family loves it, throw it in!
Hungarian Goulash Ingredient Notes
- Beef: Beef chuck is the best cut of meat for this recipe and here’s why. It comes from the front shoulder which is a working muscle with plenty of collagen-rich tissue. As the collagen cooks, it melts deep into the meat instead of running off into the stew. This helps make the meat moist and tender while giving it lots of bold flavors.
- Using fresh veggies is best for this Hungarian goulash recipe. Others will work but the flavor and consistency just will not be the same.
- Paprika: You’ll also want to use both types of paprika. Sweet paprika has more of a slightly fruity type of undertone while hot paprika is – well – hot. The main difference is in the type of red peppers they are made from. This Hungarian goulash recipe will not taste spicy or hot. The hot paprika balances the sweetness from the wine reduction.
- Salt
- Black Pepper
- Vegetable Oil
- Yellow Onions
- Garlic
- All-purpose Flour
- Caraway Seeds
- Red Wine
- Beef Broth
- Better Than Bouillon – Beef Flavor
- Bay Leaves
- Russet Potatoes
- Carrots
- Red Pepper
Storing Tips
- Can You Freeze This? Yes, this can be frozen. Sometimes, I’ll make a batch and freeze half of it for later. Simply let it cool to the appropriate temperature and toss it into an icy slumber in a freezer-safe container or sealed freezer bag.
- Make Ahead Tips This recipe produces the most flavorful stew to come out of your kitchen! Making it ahead is awesome because it tastes even better the next day after all the yummy flavors have mingled and gotten really acquainted.
- Making this hearty recipe (throw-together simple) is easy if you do your chopping and cutting ahead of time. Just be sure to store the meat and veggies separately in the fridge. I also like to refrigerate my onions by themselves since they go into the goulash ahead of the other veggies.
- For ultra-convenience, go ahead and brown your meat ahead of time, too. Just be sure to let it rest in the container you store it in, so you don’t lose any of those full-bodied juices! – Remember, layers of flavor!
- How Long Can You Keep This In The Fridge? Your goulash will stay good in the fridge for up to 4 days when stored properly. Besides the airtight container, your Hungarian goulash should be kept at or below 40 degrees Fahrenheit. The FDA also suggests reserving the 2-hour serving rule for food safety.
- Food Safety: If you’d like more info on food safety check out these links for refrigeration and food handling guidelines.
Can I Cook This In An Instant Pot?
Making instant pot goulash drastically reduces the cooking time but the recipe must be adapted. This Hungarian goulash recipe is designed to be made stovetop, so adjustments are necessary for other cooking methods, but it is definitely possible.
Can I Cook This In A Crock Pot?
Making Hungarian goulash slow cooker style is a great way to ensure that your tasty crockpot goulash is ready when you are. All those rich aromas fill the kitchen drawing in any empty tummy within smelling distance to partake in the deep bold layers of succulent flavor.
Serving Recommendations
I love to serve this with a thick slice of beer bread, my secret ingredient no-knead bread, or my quick and easy Bisquick biscuits
More Comforting Goulash + Stew
Hungarian Goulash
This Hungarian goulash recipe builds layers of rich complex flavor into every bite with melt-in-your-mouth tender meat and tender veggies.
Servings: 6 - 8 servings
Ingredients
- 3 pounds beef chuck trimmed and cut into 1-inch cubes
- 2 teaspoons salt divided
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil divided
- 2 medium yellow onions roughly chopped
- 4 cloves garlic chopped
- 1 tablespoon all-purpose flour
- 1 teaspoon caraway seeds
- 1 tablespoon hot Hungarian paprika
- 2 tablespoons sweet Hungarian paprika
- 1 cup red wine
- 5 cups beef broth
- 1 heaping tablespoon beef flavor Better than Bouillon
- 2 bay leaves
- 2 russet potatoes peeled and cut into 1-inch cubes
- 4 carrots, peeled and cut into 1/2 inch rounds
- 1 red pepper cut into 1/2 inch pieces
Instructions
- In a large mixing bowl, add the beef (3 pounds) and toss with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Let sit for 15 minutes.
- Heat 2 tablespoons of oil in a large pot over medium heat. When hot, add beef in batches, allowing the pan bottom to be visible between pieces, and brown on all sides, about 5 minutes per side. Remove meat to a plate; set aside. Repeat with the remaining beef and add more oil if needed. Remove and discard all but 2 tablespoons of oil from the pot.
- Add the onions (2 medium), garlic (4 cloves), and 1 teaspoon salt to the pot and saute over medium-low heat until translucent, about 7-8 minutes. Adjust heat as needed so they do not brown.
- Sprinkle flour (1 tablespoon), both paprikas (1 tablespoon hot Hungarian paprika + 2 tablespoons sweet Hungarian paprika), and caraway seeds (1 teaspoon )over the onion mixture and continue to cook for 1-2 minutes, or until the spices become fragrant.
- Add wine (1 cup) and continue to cook until reduced by half. Add beef broth (5 cups) and Better than Bouillon (1 heaping tablespoon), bay leaves (2), and the browned beef; bring to a boil then reduce heat and simmer, for about 2 ½ to 3 hours or until beef is fork-tender.
- Stir potatoes (2), carrots (4), and red pepper (1) into the soup. Simmer until vegetables are tender, about 20 minutes. If the broth becomes too thick add more beef broth or water to thin it. (I like my broth to be like gravy) Adjust seasoning and serve!
Fans Also Made:
Notes
- Don’t overcrowd: The process of making beef goulash is pretty important. You’ll want to ensure plenty of room between pieces of meat as you’re browning. Overcrowding your pan prevents air circulation for even cooking and promotes burning. Here’s an article with more info about overcrowding.
- Sauteing Aromatics: Resist the urge to throw the onions raw. Sautéing them before adding them to recipes brings out their sweeter mellow flavors. For this Hungarian goulash recipe, it also helps build your fond because you’re sautéing in the same pot where you browned your beef! – Layers of flavor!
- Toasting Spices: That little bit of cooking time after adding the spices (1-2 minutes) is essential. Warming up spices, or toasting them, really helps bring their deep complex flavors and aromatic fragrances.
- Can I Use Other Types of Meat? Using different meat is a great way to tweak your Hungarian goulash recipe to your personal taste. You can make it with pork, lamb, veal, or beef using the right cuts of meat.
- What Other Veggies Can I Add To This Recipe? Adding different veggies to this Hungarian goulash recipe is one way to make it your own. Try adding mushrooms, celery, or even green beans. It’s up to you. You can also try adding kidney beans, black beans, or cabbage. If it’s wholesome and your family loves it, throw it in!
Nutrition
Serving: 1/6 of the recipe | Calories: 719kcal | Carbohydrates: 28g | Protein: 49g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 156mg | Sodium: 1745mg | Potassium: 1629mg | Fiber: 4g | Sugar: 6g | Vitamin A: 9170IU | Vitamin C: 35.1mg | Calcium: 106mg | Iron: 7.4mg
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This is what I call STEW
Yaaaay! Enjoy 🙂
I love this recipe! Certified comfort food!
Thank you, Nona!
YUMMY!
Was that one cup of red wine? I just said “1 red wine”.
Thanks! Love your website!
Hi Sonya! Yes, it’s 1 cup of red wine. Thanks for catching that!