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Hungarian goulash in a white bowl

Hungarian Goulash

This Hungarian goulash recipe builds layers of rich complex flavor into every tasty bite with melt in your mouth tender meat and plenty of hearty veggies.
Course Main Course, Soup
Cuisine European
Keyword How Do I Make Hungarian Goulash Recipe, How To Make Hungarian Goulash Recipe, Hungarian Goulash, Hungarian Goulash Recipe
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings 6 - 8 servings
Calories 719kcal
Author Kathleen


  • 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


  • In a large mixing bowl, add the beef 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 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 oil from pot.
  • Add the onions, garlic, and 1 teaspoon salt to pot and saute over medium-low heat until translucent, about 7-8 minutes. Adjust heat as need so they do not brown.
  • Sprinkle flour, both paprikas, and caraway seeds over the onion mixture and continue to cook 1-2 minutes, or until the spices become fragrant.
  • Add wine and continue to cook until reduced by half. Add beef broth and Better than Bouillon, and the browned beef; bring to a boil then reduce heat and simmer, about 2 1/2 to 3 hours or until beef is fork-tender.
  • Stir potatoes, carrot, and red pepper into the soup. Simmer until vegetables are tender, about 20 minutes. If broth becomes too thick add more beef broth or water to thin. (I like my broth to be like gravy) Adjust seasoning and serve!


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