Tender beef, rich paprika, and incredible flavor in every bite — this classic Hungarian goulash is the ultimate comfort food! 🤤
Gulyás is Hungary’s most famous dish and the heart of Hungarian cuisine. Unlike the thick, tomato-heavy stews many people associate with the name, authentic Hungarian goulash is a rich, paprika-spiced soup-stew made with tender chunks of beef, onions, root vegetables, and potatoes. It’s slow-simmered until the meat falls apart and the broth turns deep red and deeply savory. 🇭🇺
The magic of goulash is in its simplicity — good beef, sweet Hungarian paprika, and patience. The paprika is what gives it that signature color and flavor, while the slow simmer transforms humble ingredients into something truly extraordinary. Every bite is warm, satisfying, and melts in your mouth. 🥩
Whether you’re making it for a cozy Sunday dinner or a crowd, this is the recipe that belongs in every kitchen. I sent it to whoever sent it — Hi 👋❤️
🛒 Ingredients
800 g (1¾ lb) beef chuck or stewing beef, cut into 1-inch cubes 🥩
2 large onions, finely chopped 🧅
3 cloves garlic, minced 🧄
3 tbsp Hungarian sweet paprika 🌶️
1 tsp hot paprika (optional)
2 tbsp oil or lard
2 carrots, sliced 🥕
2 potatoes, cubed 🥔
1 tomato, chopped 🍅
1 green pepper, chopped
1 tsp caraway seeds
2 bay leaves
1.5 L (6 cups) beef broth or water
Salt and black pepper to taste
Fresh parsley, chopped, for garnish
👩🍳 Instructions
Heat oil or lard in a large pot over medium heat.
Sauté the onions until soft and golden, about 8 minutes.
Remove from heat, add the sweet and hot paprika, and stir quickly — this prevents burning.
Add the beef and stir to coat with the paprika-onion mixture.
Add the garlic, caraway seeds, and bay leaves. Season with salt and pepper.
Pour in enough broth to cover the meat. Bring to a boil, then reduce heat.
Simmer covered for 1.5–2 hours until the beef is tender.
Add the carrots, potatoes, tomato, and green pepper. Simmer for another 20–25 minutes until the vegetables are tender.
Adjust seasoning to taste.
Serve hot garnished with fresh parsley, with crusty bread on the side. 🤤
❓ Frequently Asked Questions
What is Hungarian goulash exactly? Gulyás is a traditional Hungarian soup-stew made with beef, onions, paprika, and root vegetables. Unlike American-style goulash, it’s not loaded with tomatoes or pasta — it’s a rich, paprika-forward dish with a broth-like consistency.
What’s the best cut of beef for goulash? Beef chuck, shin, or any stewing cut with good marbling. These cuts become tender and flavorful after slow cooking.
What kind of paprika should I use? Hungarian sweet paprika (édés paprika) is essential. Look for authentic Hungarian brands for the best flavor. Hot paprika (erős paprika) can be added for heat.
Can I make it in a slow cooker? Yes — brown the meat and onions first, then transfer everything to the slow cooker and cook on low for 6–8 hours or high for 4–5 hours. Add the potatoes in the last hour.
Can I make it ahead of time? Yes — goulash tastes even better the next day. Store in the fridge for up to 3 days and reheat gently.
Can I freeze goulash? Yes — freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
What do I serve with goulash? Crusty bread, fresh onion, pickles, and a dollop of sour cream. Some Hungarians also serve it with nokedli (small dumplings) or mashed potatoes.
Is goulash spicy? Traditional goulash is mild to slightly spicy, depending on the paprika used. Sweet paprika dominates, with hot paprika added optionally.
Can I make it vegetarian? Yes — swap the beef for mushrooms, lentils, or chickpeas, and use vegetable broth. The paprika and vegetables still deliver incredible flavor.
Why is my goulash not thick enough? Authentic goulash is soup-like, not thick. If you prefer it thicker, simmer uncovered for the last 20 minutes or mash some of the potatoes into the broth.
