Goulash (Hungarian) is one of those recipes that warms your heart and fills your home with the most delightful aromas. This dish is a staple in our household, especially during cooler months when comfort food is a must. My husband can’t get enough of its rich flavors, and I love how it brings everyone together around the dinner table. Whether it’s a cozy family dinner or a gathering with friends, Goulash (Hungarian) never fails to impress.

This hearty stew features tender beef simmered to perfection in a savory broth infused with sweet paprika. It’s the kind of dish that feels like a warm hug, making it ideal for any occasion—from weeknight dinners to special celebrations. And the best part? It’s incredibly easy to prepare, allowing you to focus on enjoying the company of your loved ones.

Why You’ll Love This Recipe

– Hearty and filling: This Goulash recipe is packed with nutritious ingredients that satisfy even the heartiest appetites.

– Easy one-pot meal: Cooking everything in one pot saves time on cleanup and makes preparation simple.

– Flavor-packed: The combination of sweet paprika and spices creates a deliciously rich flavor profile that everyone will love.

– Versatile: Perfect for serving over noodles or as-is, you can customize it to suit your family’s preferences.

– Make ahead option: Goulash tastes even better the next day, making it an excellent choice for meal prepping.

Ingredients You’ll Need

Gathering your ingredients is half the fun! For this delightful Goulash (Hungarian), you’ll need a mix of fresh vegetables, savory spices, and tender beef. Here’s what you’ll need:

For the Goulash

– 2.5 pounds boneless chuck roast trimmed of excess fat and cut into 1-inch cubes

– 1 teaspoon salt

– 1 teaspoon pepper

– 2 tablespoons vegetable oil

– 2 tablespoons unsalted butter

– 2 large yellow onions, diced

– 10 ounces white mushrooms, halved or quartered if large (optional)

– 6 garlic cloves, minced

– ¼ cup sweet paprika (do not use basic, hot or smoked paprika)

– 2 teaspoons caraway seeds (may sub 1 teaspoon each fennel seeds and dried oregano)

– 1 teaspoon dried thyme

– 1½ cups carrots, cut into 1½-inch pieces (optional)

– 1 red bell pepper, chopped into ½-inch pieces

– 1 can (14 ounces) fire roasted diced tomatoes (do not drain)

– 3 tablespoons tomato paste

– 1 tablespoon Worcestershire sauce

– 1 tablespoon beef bouillon

– 2½ to 3 cups low-sodium beef broth

– 2 bay leaves

– 3 medium Yukon Gold potatoes, chopped into ½-inch cubes

– Optional: additional low-sodium beef broth for thickening if desired

– Optional: cornstarch for thickening if desired

– Nokedli, csipetke or egg noodles for serving

– Sour cream for topping

– Salt and pepper to taste

– Freshly chopped parsley for garnish (optional)

Variations

This recipe is wonderfully flexible! Here are some ideas to customize your Goulash:

– Swap the protein: Try using chicken or turkey instead of beef for a lighter version.

– Go vegetarian: Replace meat with hearty vegetables like zucchini or eggplant for a delicious plant-based twist.

– Spice it up: Add more heat by including diced jalapeños or red pepper flakes if you enjoy spicy dishes.

– Toss in seasonal veggies: Feel free to add other vegetables such as green beans or peas based on what’s fresh at the market.

How to Make Goulash (Hungarian)

Step 1: Season the Beef

While the meat is still on the cutting board, toss it with salt and pepper. Letting it rest while you prepare other ingredients allows the seasoning to penetrate the meat better.

Step 2: Preheat Your Oven

If you’re using an oven method for cooking your Goulash, preheat it to 325 degrees F. This ensures that your dish cooks evenly from the start.

Step 3: Sear the Beef

In a large Dutch oven over medium-high heat, add one tablespoon of vegetable oil. Cook half of the beef until it’s nicely seared on all sides. This step locks in flavor and adds depth to your Goulash. Once browned, transfer it to a plate and repeat with the remaining beef.

Step 4: Cook Onions and Mushrooms

Lower the heat to medium and add butter along with a drizzle of olive oil. Sauté onions and mushrooms until they soften—about ten minutes. Stirring often helps release their natural sweetness without burning them.

Step 5: Add Aromatics

Next, stir in garlic, sweet paprika, caraway seeds, and thyme. Sautéing these aromatics for about thirty seconds releases their essential oils—a crucial step for building flavor!

Step 6: Combine Ingredients

Add all remaining ingredients up to “add later” including carrots through bay leaves into the pot. Ensure that there’s enough broth to barely cover all ingredients; adjust as needed based on what you’ve added.

Now you’re ready to let this scrumptious concoction simmer away! Follow through with cooking instructions in subsequent steps until you have that perfect bowl of Goulash waiting for you at dinnertime!

Pro Tips for Making Goulash (Hungarian)

Making the perfect Goulash requires a little patience and love, but trust me, the end result is worth every minute! Here are some helpful tips to ensure your Goulash turns out delicious every time.

– Use quality beef: Choosing a good cut of beef, like chuck roast, ensures that your Goulash will be tender and flavorful. Look for well-marbled meat for the best results.

– Don’t rush the browning: Take your time when searing the beef. This step adds depth and richness to the dish, so it’s important to achieve that nice brown crust.

– Adjust seasoning: Taste as you go! The flavors will develop throughout the cooking process, so adjust salt and pepper according to your preference before serving.

– Let it simmer: For maximum flavor, allow the Goulash to simmer low and slow. If you’re using a stovetop, keep it covered to prevent too much evaporation while still letting it thicken.

– Try variations: Feel free to add in your favorite vegetables or spices. Goulash is quite versatile, so make it your own by experimenting with different ingredients!

How to Serve Goulash (Hungarian)

Serving Goulash can be just as enjoyable as making it! It’s a dish that’s not only comforting but also visually appealing when plated well. Here are some ideas on how to present this delightful meal.

Garnishes

– Fresh parsley: A sprinkle of chopped parsley adds a pop of color and freshness to the dish.

– Sour cream: A dollop of sour cream on top brings creaminess and balances out the flavors beautifully.

– Paprika dusting: For an extra touch of authenticity, lightly sprinkle some sweet paprika over the top just before serving.

Side Dishes

– Egg noodles: Serve your Goulash over egg noodles for a classic pairing that soaks up all those delicious flavors.

– Rye bread: A slice of hearty rye bread is perfect for dipping into the rich broth.

– Green salad: A light green salad with a tangy vinaigrette can provide a refreshing contrast to the richness of the Goulash.

– Pickles: Tangy pickles can enhance the meal by adding an acidic crunch that complements the savory stew.

Make Ahead and Storage

Meal prepping can save you time during busy weeks, and this Goulash is perfect for making ahead. Here’s how to store it properly.

Storing Leftovers

– Cool completely: Allow any leftover Goulash to cool down at room temperature before storing it in the fridge.

– Use airtight containers: Transfer leftovers into airtight containers to keep them fresh for longer. They can be kept in the refrigerator for up to 3 days.

Freezing

– Portion out servings: Freeze your Goulash in individual portions for easy reheating later on.

– Label containers: Be sure to label each container with the date so you can keep track of how long they’ve been frozen. It’s best enjoyed within 3 months.

Reheating

– Stovetop method: Reheat on medium heat in a saucepan, stirring occasionally until warmed through. Add a splash of broth if needed.

– Microwave method: Place in a microwave-safe bowl, cover loosely with a lid or film, and heat until hot throughout, stirring halfway through.

FAQs

If you have questions about making or serving Hungarian Goulash, you’re not alone! Here are some common inquiries.

Can I use other meats instead of beef?

Yes! You can substitute beef with chicken or even turkey if desired. Just adjust cooking times accordingly since poultry cooks faster than beef.

Is there a vegetarian version of Goulash?

Absolutely! You can make a vegetarian version by substituting beef with hearty vegetables like mushrooms or lentils along with vegetable broth instead of beef broth.

Can I make this recipe spicy?

Certainly! If you prefer some heat, consider adding red pepper flakes or using spicy paprika in moderation. Adjust according to taste!

How do I thicken my Goulash?

If you’d like a thicker consistency, mix cornstarch with water and stir it into the simmering pot towards the end. Allow it to cook for another few minutes until thickened.

Final Thoughts

I hope this recipe brings warmth and comfort into your home just as it has in mine! There’s something truly special about sharing a bowl of homemade Goulash with family and friends. So grab your ingredients and give this delightful dish a try—you won’t regret it! Enjoy every delicious bite!

Goulash (Hungarian)

A hearty stew featuring tender beef simmered in a savory broth infused with sweet paprika, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 2

Total Time 2 20

Servings: 6 servings

Calories: 350

Ingredients Method Nutrition

Ingredients

2.5 pounds boneless chuck roast trimmed of excess fat and cut into 1-inch cubes
1 teaspoon salt
1 teaspoon pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 large yellow onions diced
10 ounces white mushrooms halved or quartered if large (optional)
6 cloves garlic minced
0.25 cup sweet paprika do not use basic, hot or smoked paprika
2 teaspoons caraway seeds may sub 1 teaspoon each fennel seeds and dried oregano
1 teaspoon dried thyme
1.5 cups carrots cut into 1½-inch pieces (optional)
1 large red bell pepper chopped into ½-inch pieces
1 can fire roasted diced tomatoes 14 ounces, do not drain
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon beef bouillon
2.5 to 3 cups low-sodium beef broth
2 bay leaves
3 medium Yukon Gold potatoes chopped into ½-inch cubes
Nokedli, csipetke or egg noodles for serving
Sour cream for topping
Salt and pepper to taste
Freshly chopped parsley for garnish (optional)

Method

Season the beef with salt and pepper and let it rest while preparing other ingredients.
Preheat your oven to 325 degrees F if using an oven method for cooking.
In a large Dutch oven over medium-high heat, add one tablespoon of vegetable oil. Cook half of the beef until seared on all sides, then transfer to a plate and repeat with remaining beef.
Lower the heat to medium, add butter and a drizzle of olive oil. Sauté onions and mushrooms until softened, about ten minutes.
Stir in garlic, sweet paprika, caraway seeds, and thyme, and sauté for about thirty seconds.
Add all remaining ingredients up to bay leaves into the pot, ensuring there’s enough broth to barely cover all ingredients.