Hungarian Goulash Recipe

Introduction

Hungarian Goulash is a hearty and comforting beef stew rich with paprika and tender vegetables. This classic dish brings warmth and flavor to any meal, perfect for cozy dinners or meal prepping. Whether you cook it on the stove, slow cooker, or Instant Pot, it’s sure to satisfy your craving for authentic Hungarian cuisine.

Ingredients

• 3 Tbsp lard, butter or oil, divided
• 2 pounds chuck roast, cut into 1 inch chunks
• 2 large yellow onions, diced
• 1 red bell pepper, diced
• 1 yellow or orange bell pepper, diced
• 5 large garlic cloves, finely chopped
• 2 medium tomatoes, diced
• ¼ cup Hungarian sweet paprika
• ½ tsp caraway seeds, slightly pounded (optional)
• ½ tsp black pepper
• 2 small bay leaves
• 5 cups beef broth
• 2 large carrots, peeled and cut into chunks
• 2 medium potatoes, peeled and cut into chunks
• Salt to taste
• Parsley, chopped for garnish

Instructions

1. Step 1: Melt 2 Tbsp lard in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Season beef chunks with salt and pepper and sear until browned on all sides. Brown the meat in batches to avoid crowding. Remove and set aside.
2. Step 2: In the same pot, add 1 Tbsp lard and sauté diced onions until they begin to caramelize, about 12–15 minutes. Add bell peppers and garlic, cooking for another 6–8 minutes.
3. Step 3: Stir in the diced tomatoes and cook for 5–6 minutes until most of the liquid evaporates.
4. Step 4: Remove the pot from heat and mix in paprika, salt, pepper, and caraway seeds if using. Return the beef chunks to the pot and stir well.
5. Step 5: Pour in beef broth along with bay leaves and carrots. Return to stove, bring to a boil, then reduce heat to medium-low. Cover and simmer for at least one hour, stirring occasionally.
6. Step 6: When meat is nearly tender, add potatoes. Continue simmering until potatoes are cooked and beef is fork-tender.
7. Step 7: Adjust salt to taste and garnish with chopped parsley before serving.

Tips & Variations

• Use authentic Hungarian sweet paprika for the best flavor; avoid substituting with regular or smoked paprika.
• Remove the pot from heat before adding paprika to prevent bitterness.
• For a thicker stew, cook uncovered during the last 30–40 minutes to reduce the liquid slightly.
• Try slow cooking for 6–8 hours on low or pressure cooking with an Instant Pot for faster tenderness.

Storage

Store goulash in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until heated through. This stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for goulash?

Chuck roast is ideal for its balance of fat and tenderness after slow cooking, but other stewing cuts like brisket or round can also work well.

What if I don’t have caraway seeds?

Caraway seeds add a subtle earthy flavor but are optional. If unavailable, simply omit them without greatly affecting the dish.

Hungarian Goulash Recipe

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4.7 from 137 reviews

Hungarian Goulash is a traditional and hearty stew featuring tender beef chunks simmered with caramelized onions, bell peppers, garlic, tomatoes, and richly flavored with authentic Hungarian sweet paprika and caraway seeds. This comforting dish is finished with tender carrots and potatoes, making it a perfect meal for any occasion. The recipe offers versatile cooking methods including stovetop, slow cooker, and Instant Pot for easy preparation.

• Author: nova
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Hungarian

Ingredients

Scale 1x2x3x

Meat and Fat

• 3 Tbsp lard, butter or oil, divided
• 2 pounds chuck roast, cut into 1 inch chunks

Vegetables

• 2 large yellow onions, diced
• 1 red bell pepper, diced
• 1 yellow or orange bell pepper, diced
• 5 large garlic cloves, finely chopped
• 2 medium tomatoes, diced
• 2 large carrots, peeled and cut into chunks
• 2 medium potatoes, peeled and cut into chunks

Spices and Seasonings

• ¼ cup Hungarian sweet paprika
• ½ tsp caraway seeds, slightly pounded (optional)
• ½ tsp black pepper
• 2 small bay leaves
• salt to taste

Liquids

• 5 cups of beef broth

Garnish

• parsley, chopped for garnish

Instructions

1. Sear the Beef: Melt 2 Tbsp of lard, butter, or oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Season the chuck roast chunks with salt and pepper, then brown them on all sides in batches to avoid overcrowding. Once browned, remove the beef and set aside.
2. Sauté Onions and Peppers: In the same pot, add the remaining 1 Tbsp of fat. Add the diced onions and sauté for 12-15 minutes until they start to caramelize slightly. Add the diced red and yellow/orange bell peppers along with the garlic, cooking for another 6-8 minutes until softened.
3. Add Tomatoes: Stir in the diced tomatoes and cook for 5-6 minutes until most of the liquid has evaporated, concentrating the flavors.
4. Add Paprika and Spices: Remove the pot from heat and stir in the Hungarian sweet paprika, caraway seeds (if using), black pepper, and additional salt to taste. This step prevents paprika bitterness from high heat.
5. Combine Beef and Broth: Return the seared beef chunks to the pot and mix well. Pour in the beef broth, add the bay leaves and chopped carrots, then bring the mixture to a boil over medium-high heat.
6. Simmer the Stew: Reduce heat to medium-low, cover the pot, and simmer gently for about 1 hour or until the meat starts to become tender. Stir occasionally to prevent sticking.
7. Add Potatoes: When the beef is nearly tender, add the peeled and chunked potatoes. Continue to simmer uncovered for an additional 30-40 minutes, or until the potatoes and meat are fork-tender and the broth slightly reduces while remaining soupy.
8. Adjust Seasoning and Garnish: Taste the stew and adjust salt if necessary. Remove bay leaves and garnish with freshly chopped parsley before serving.

Notes

• Use authentic Hungarian sweet paprika, not regular or smoked paprika, for true flavor. If unavailable locally, specialty stores or online retailers are recommended.
• To avoid paprika bitterness, always add the paprika off heat after removing the pot from the burner.
• Depending on meat chunk size and stove heat, simmering may take 90 minutes or longer to achieve fork-tender beef.
• Cooking uncovered in the last 30-40 minutes helps reduce liquid slightly while keeping a rich, soupy consistency.
• Goulash stores well in the refrigerator and tastes better after flavors meld for up to 4 days. Reheat gently on stovetop or microwave.
• This stew freezes excellently for up to 3 months; thaw overnight in the refrigerator before reheating.

Keywords: Hungarian Goulash, Beef Stew, Paprika Stew, Hungarian Recipe, Comfort Food, Slow Simmered Stew