Hungarian Goulash

Authentic Hungarian goulash (gulyás) is a hearty beef and potato soup made with sweet paprika and slow-cooked onions — brothy, rustic, and deeply comforting.

Course Main Course

Cuisine European

Keyword beef goulash recipes, Hungarian recipes

Prep Time 15

Cook Time 2 40

Total Time 2 55

Servings -6 servings

Calories 768kcal

Author Kathleen

Ingredients

Beef

2 1/2 pounds beef chuck, cut into 1½-inch chunks

Fat

3 tablespoons lard traditional or neutral oil

Aromatics

3 large yellow onions, finely chopped (yes — this much is correct!)
4 cloves garlic, minced
1 teaspoon caraway seeds. lightly crushed (traditional but optional)
3 tablespoons Hungarian sweet paprika
1/2 teaspoon Hungarian hot paprika, Optional

Liquid

3 cups low sodium beef broth
3 cups water authentic versions often use water

Vegetables

1 pound Yukon Gold potatoes, peeled and chunked

Seasoning

2 teaspoons kosher salt, divided, plus more to taste
Freshly ground black pepper

US Customary - Metric

Instructions

Build the onion base: Heat the lard in a heavy pot over medium-low heat. Add the onions (3) with a pinch of salt and cook slowly, stirring occasionally, until very soft, translucent, and lightly golden, about 12–15 minutes. They should look almost jammy. This step builds the natural body and sweetness of the soup.
Protect the paprika: Remove the pot from the heat. Stir in the sweet paprika (3 tablespoons) (and hot paprika (1/2 teaspoon), if using) until evenly coated and fragrant, about 30 seconds. This brief bloom releases the paprika’s aroma without scorching it, which would make the goulash bitter.
Coat the beef: Return the pot to medium heat. Add the beef (2 1/2 pounds), garlic (4), and crushed caraway seeds (1 teaspoon) (if using), and stir well to coat everything in the paprika-onion mixture. Cook, stirring, for 2–3 minutes, just until the beef is no longer raw on the outside and the garlic is fragrant.
Add liquid and simmer: Add water/broth (3 cups) and optional tomato. Bring to a gentle simmer. Cover and cook 1 1/2–2 hours until the beef is nearly tender.
Add potatoes: Add potatoes (1 pound) and simmer uncovered 25–30 minutes until tender.
Final seasoning: Adjust salt and pepper. The broth should be brick-red, aromatic, and spoonable — not thick.

Notes

Remove the pot from heat before adding paprika to prevent bitterness
Use fresh Hungarian paprika — old paprika tastes dull and dusty
Cut beef into large chunks so it stays juicy
Simmer gently; boiling breaks down texture and dulls flavor
Let the goulash rest 10–15 minutes before serving for best consistency

Nutrition