This post may contain affiliate links. Please read our disclosure policy.
Hungarian Goulash is a hearty and comforting beef stew made with tender chunks of beef, carrots, bell pepper, and sweet Hungarian paprika in a hearty tomato broth. Serve this delicious Hungarian Goulash Recipe with noodles, potatoes, or a thick slice of fresh buttered bread.
Hungarian Goulash
There are some days that just call for hearty, flavor-filled, comfort food. No, it’s not raining, and no, it’s not snowing. In fact, the weather outside is clear and sunny and better suited for a fresh salad, but it’s Thursday, and apparently, my body is telling me to eat some beef.
Beef stew comes in all flavors and varieties from mild to spicy, light to hearty, and easy to complex.
I have enjoyed many different Goulash recipes throughout the course of my life, each delicious in their own unique way. In this easy Hungarian Goulash recipe, tender chunks of beef, onions, and bell peppers are simmered to perfection in a delicious savory tomato beef broth. The whole family devoured their plates and went for seconds!
Before I get too far ahead of myself I should probably note that this is not a traditional Hungarian goulash recipe. There are several elements to this goulash that make it very traditional, but there are definitely elements that make it my own (mine is much thicker and less soupy, for example).
Ingredients in Hungarian Goulash
The most important ingredients needed to make this Hungarian Goulash include,
- Onions – I used yellow onions in this recipe which are mild and great for stews. Substitute with white onions if you can’t find yellow.
- Sweet Hungarian Paprika – The paprika is KEY! Good quality sweet Hungarian paprika will give you the best flavor.
- Stew beef – Stewing beef, while typically taken from tougher cuts of beef, is great for stews like Hungarian Goulash as it softens and becomes flavorful when cooked for long periods of time.
- Garlic – fresh is best!
- Bell peppers + Carrots – Traditional goulash recipes aren’t loaded with vegetables, so add as much, or as little, vegetables as you like.
- Tomatoes + Tomato paste – Tomatoes and tomato paste make up the base of your sauce.
- Beef Broth – A low-sodium beef broth is recommended.
- Egg Noodles – Egg noodles are my favorite go-to side to serve with this recipe. Mashed potatoes or mashed cauliflower are also delicious.
What is Hungarian Goulash?
Known as gulyás, meaning “herdsman” in Hungarian, Hungarian Goulash is a beef stew made with onions, beef stew meat (not ground beef), tomatoes, sweet Hungarian paprika, and bell pepper. Goulash dates back to the 9th century when Hungarian shepherds would cook, flavor, and dry meat that they would later use in an easy stew to make a complete meal.
Paprika was introduced to Hungary in the 16th century and has since become a key ingredient in not just this Hungarian goulash, but all Hungarian cuisine.
A cross between soup and stew, Hungarian goulash is traditionally not overly packed with vegetables and meat and is typically more brothy.
One thing that remains consistent is that Hungarian goulash is not made with macaroni noodles and is never, ever made with ground beef. Of course, if you love either of those things I won’t stop you 🙂
Difference between American Goulash and Hungarian Goulash
The key difference between American Goulash and Hungarian Goulash is that Hungarian Goulash is not cooked with ground beef or macaroni noodles. Like, ever.
Head over and learn how to make this One-Pot American Goulash Recipe.
What kind of paprika is used in Hungarian goulash?
One must-have ingredient for any Hungarian Goulash is Hungarian Sweet Paprika. It is, let’s just say, what makes this dish…this dish. Hungarian Sweet Paprika is not spicy, but it does give it a deep, complex, fruity, slightly tangy flavor. I added one-fourth of a cup (minimum) to this stew, so you definitely don’t want to leave it out.
Considered the national spice of Hungary, Hungarian paprika is made from peppers that are harvested and then sorted, toasted, and blended to create different varieties ranging in pungency, sweetness, and heat. Hungary takes their paprika so seriously that there are 8 different grades, each a little different and delicious in their own way.
How to make Hungarian Goulash
To make this Hungarian Goulash Recipe, simply:
- Prepare the ingredients. Seed and chop your bell peppers (I recommend using red, yellow or orange peppers), onion, tomatoes, and carrots. Prepare the stew meat by chopping into small chunks.
- You’ll typically find smaller chunks of beef in traditional Hungarian goulash. As you can see, I decided to keep my chunks of meat a little larger, approximately 1/2 – 1 inch or so.
- Sauté the onions. Heat a large pot or Dutch oven over medium heat. Add the butter and olive oil and cook the onions until soft, approximately 6-8 minutes. Stir often.
- Cook the paprika. Reduce heat to low (or completely remove from heat) and sprinkle the onions with paprika. Mix well to combine and cook on LOW as this will bring out the flavors of the paprika rather than turn it bitter.
- Cook the beef and garlic. Increase heat to medium-high. Immediately add the beef, mixing well. Cook the beef for 5 minutes, or until no longer pink in the middle (cooking times will vary depending on the size of beef chunks). Add the garlic and mix well to combine. Cook, stirring continuously, for approximately 1 minute.
- Add the carrots and bell peppers. Cook for 3-4 minutes, stirring often.
- Work in the tomatoes and make a broth. Push the beef and vegetables to the side of the pot. Add the tomato paste and 1 tablespoon of olive oil to the other side. Cook the tomato paste, whisking continuously, until a brown fond (the browned bits) forms on the bottom of the pot. This will take approximately 2 minutes. Still stirring, add the chopped tomatoes, beef broth, salt and pepper, and bay leaf, scraping the brown bits from the bottom of the pot. Bring to a boil.
- Simmer. Reduce heat to low and simmer, covered, for approximately 45-60 minutes (longer if possible).
Can you freeze Hungarian Goulash?
Yes. This Hungarian Goulash recipe is fabulous up to 3-4 days leftover stored in the refrigerator and up to 3 months in the freezer.
To freeze, transfer your cooked and cooled Hungarian beef goulash to a freezer-safe zip-lock bag or container and removing as much air as possible. Transfer to the freezer for up to 3 months. When ready to enjoy, simply reheat in the microwave or on the stovetop anytime you feel like a comforting bowl for lunch or dinner.
What to serve with Hungarian Goulash
Often, you will find goulash served with spaetzle (homemade soft egg noodles popular in Austria and Germany), bread dumplings, boiled potatoes, rice, or other noodles.
While traveling in Prague, I stopped in a random, non-touristy restaurant and ordered their goulash. Although it was spring, it was cold, and I wanted a cold beer and warm stew. It came served with bread dumplings. I had never seen or tried bread dumplings before and I was instantly in love. One day I will try making my own.
Sour cream is another popular addition and is highly recommended.
More stew recipes,
- Cioppino Recipe (Seafood Stew)
- Italian Ratatouille Recipe (Ciambotta)
- Slow Cooker Jambalaya Stew
- Slow Cooker Pot Roast Recipe
- Instant Pot Pork Green Chili Stew
- Easy Moroccan Chicken Stew
- Beef Bourguignon (Beef Stew)
If you try making this Hungarian Goulash, please leave me a comment and let me know! I always love to hear your thoughts.
Easy Hungarian Goulash Recipe
Ingredients
- 2 tablespoon olive oil, divided
- 3 tablespoon butter
- 3 yellow onions, sliced
- ¼ cup good quality Sweet Hungarian Paprika
- 2 pounds stew beef, chopped into chunks
- 6 cloves garlic, minced
- 2 red bell peppers, seeded and chopped
- 6 carrots, peeled and chopped
- 3 tablespoon tomato paste
- 2 large tomatoes, roughly chopped
- 3-4 cups beef broth
- salt + pepper, to taste
- 1 bay leaf
- 12 ounces egg noodles, cooked al dente
Instructions
- Sauté the onions. Heat a large pot or Dutch oven over medium heat. Add the butter and 1 tablespoon olive oil and cook the onions until soft, approximately 6-8 minutes. Stir often.
- Cook the paprika. Reduce heat to low (or completely remove from heat) and sprinkle the onions with paprika. Mix well to combine and cook on LOW as this will bring out the flavors of the paprika rather than turn it bitter.
- Cook the beef and garlic. Increase heat to medium-high. Immediately add the beef, mixing well. Cook the beef for 5 minutes, or until no longer pink in the middle (cooking times will vary depending on the size of beef chunks). Add the garlic and mix well to combine. Cook, stirring continuously, for approximately 1 minute.
- Add the carrots and bell peppers. Cook for 3-4 minutes, stirring often.
- Work in the tomatoes and make a broth. Push the beef and vegetables to the side of the pot. Add the tomato paste and 1 tablespoon of olive oil to the other side. Cook the tomato paste, whisking continuously, until a brown fond (the browned bits) forms on the bottom of the pot. This will take approximately 1-2 minutes. Still stirring, add the chopped tomatoes, beef broth, salt and pepper, and bay leaf. Scrape the brown bits from the bottom of the pot and bring to a boil.
- Simmer. Reduce heat to low and simmer, covered, for approximately 45-60 minutes. Serve with egg noodles, fresh bread, and buttered bread, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I grew up on โAmerican Goulash โ which I loved, but didnโt discover this stew until a trip to Hungary.. I am now a huge fan of traditional Hungarian food including chicken paprika. I agree that using quality Hungarian paprika is essential to the complex build of flavors. I am a fan of your recipes and was excited to see this. It is delicious just as written.. adding sour cream as a garnish of course!