If you’re craving a comforting, hearty meal that’s packed with rich, smoky flavors, you’re going to love this Hungarian Beef Goulash Recipe. I absolutely adore this dish because it takes humble ingredients like beef, paprika, and veggies and transforms them into a slow-cooked stew that’s tender, fragrant, and soul-warming. Whether it’s a chilly evening or a weekend when you want a fuss-free dinner, this recipe really shines.
When I first tried making Hungarian Beef Goulash, I was surprised by how the paprika really steals the show without overwhelming the flavors. You’ll find that the slow cooking process turns the beef so tender it practically melts in your mouth. It’s perfect for feeding a family or meal prepping because it tastes even better the next day — trust me on that!
Why You’ll Love This Recipe
- Deep Flavor Layers: The Hungarian-style paprika and slow cooking build intense, rich flavors you won’t get in a quick stew.
- Simple Ingredients: No fancy or hard-to-find items—just quality basics that come together beautifully.
- Versatile Cooking Methods: Whether you prefer oven, stove, or slow cooker, it’s flexible and always turns out great.
- Perfect Make-Ahead Meal: This goulash tastes even better the next day, making it ideal for leftovers or meal prep.
Ingredients You’ll Need
The magic of this Hungarian Beef Goulash Recipe lies in the balance of spices and fresh veggies paired with tender beef. Using Hungarian-style paprika really makes this tick, so don’t skip on getting the right paprika!
- Beef chuck: I like using chuck because it’s got just the right balance of fat and connective tissue for melting tenderness.
- Salt & black pepper: Simple seasoning that enhances all the natural flavors.
- Extra virgin olive oil: Adds a subtle fruitiness while sautéing the onions.
- Unsalted butter: Gives richness and helps create that beautiful golden color on the onions.
- Brown onions: Sweet and aromatic when cooked slowly, essential for that stew base.
- Garlic cloves: Fresh garlic amps up the savoriness and warmth.
- Capsicum/bell peppers (red and yellow): They add color and a gentle sweetness that balances the paprika’s earthiness.
- Tomatoes: Fresh wedges that soften and break down to build stew texture and a slight acidity.
- Hungarian-style paprika: Look for this to get smooth, smoky flavor—don’t use hot paprika unless you really like spice!
- Caraway seeds (optional): A traditional touch if you want authentic Central European flavor notes.
- Bay leaf: Enhances the background herb aroma.
- Beef stock/broth: Homemade or low-sodium works best to keep the stew rich without too much salt.
- Carrots: Adds subtle sweetness and texture.
- Potatoes: They soak up the flavors and make the goulash extra filling.
- Parsley (optional): A fresh sprinkle just before serving brightens up the dish.
Variations
I like to mix things up sometimes depending on what’s in my pantry or my mood. This Hungarian Beef Goulash Recipe is really forgiving and open to tweaks, so feel free to experiment a bit!
- Protein Swap: Once, I tried beef cheeks instead of chuck and the texture was even silkier—totally worth it if you can find them.
- Veggie Boost: Adding mushrooms or parsnips adds earthiness and a sweet counterpoint I’ve come to love on cooler days.
- Heat Level: If you want a kick, add a pinch of smoked chili flakes but start small — traditional goulash isn’t spicy.
- Slow Cooker Option: Perfect for busy days—just toss everything in and let it do its thing.
How to Make Hungarian Beef Goulash Recipe
Step 1: Season and Sear the Beef
Start by tossing your beef cubes with half the salt and pepper—you want to start building flavor from the get-go. Heat your oil and butter in a heavy ovenproof pot (like a Dutch oven) over high heat. Once hot, add the beef and stir for about 2 minutes just until the outside changes color. Don’t expect a deep brown crust, it’s more about sealing in juices than browning fully.
Step 2: Sauté Onions, Garlic, and Vegetables
Remove the beef briefly, then add your onions and cook them until lightly golden—about 6 minutes. Stir in the garlic, capsicum, and tomatoes, cooking for another 3 minutes until the tomatoes start breaking down. This step is crucial for developing your stew’s base flavor, so don’t rush it.
Step 3: Add Spices and Beef Stock
Return the beef to the pot, sprinkle over your Hungarian paprika, caraway seeds, and toss in the bay leaf. Stir everything for 30 seconds to release aromatic oils—this little trick always kicks up the flavor. Pour in the beef stock, bring to a gentle simmer, then cover with a lid and transfer to your preheated oven at 180°C (350°F) for about 1.5 hours.
Step 4: Add Root Vegetables and Finish Cooking
After the first hour and a half, your beef should be tender but not falling apart just yet. Stir in carrots and potatoes, then pop it back into the oven for another 30 minutes—with the lid on—until everything is tender and the beef pulls apart effortlessly. If you see it needs a little more time, go in 10-minute increments.
Step 5: Serve and Garnish
Ladle your Hungarian Beef Goulash into bowls, sprinkle with some chopped parsley, and enjoy! This is fantastic on its own or with crusty bread for dipping. I love pairing it with cheese bread to soak up that luscious sauce.
Pro Tips for Making Hungarian Beef Goulash Recipe
- Use Proper Paprika: I learned the hard way that using generic paprika makes the stew lack that signature smoky charm—Hungarian-style paprika makes all the difference.
- Low and Slow Cooking: Cooking gently in the oven is my favorite method because it prevents the base from burning while letting edges caramelize beautifully.
- Don’t Skip the Rest: Let your goulash rest overnight if you can—this boosts flavor absorption and improves texture profoundly.
- Watch Your Potatoes: Add them later in cooking to avoid mushy potatoes—this staggered timing keeps everything perfect.
How to Serve Hungarian Beef Goulash Recipe
Garnishes
I usually finish off my goulash with a sprinkle of fresh parsley because it adds a pop of color and a hint of brightness that cuts through the richness. Sometimes, a dollop of sour cream on top can give it a lovely creamy contrast too, especially if you want to add a little cool tang.
Side Dishes
This stew is fabulous served with rustic bread or homemade dumplings (like Hungarian nokedli if you want to go traditional). Mashed potatoes or buttered egg noodles work beautifully as well, soaking up the luscious broth for a hearty, satisfying meal.
Creative Ways to Present
For special dinners, I like to serve the goulash in mini cast iron pots or ramekins, garnished with a small parsley sprig and a swirl of sour cream. It turns a humble stew into a cozy, elegant dish that always pulls compliments!
Make Ahead and Storage
Storing Leftovers
I keep leftover Hungarian Beef Goulash in an airtight container in the fridge where it lastingly stays delicious for up to 4-5 days. The flavors deepen beautifully overnight, so leftovers taste just as amazing, if not better.
Freezing
Freezing goulash works great—just portion it out into freezer-safe containers. Before freezing, let it cool completely, then it can be stored for up to 3 months without losing texture or flavor.
Reheating
When reheating, I prefer warming it gently on the stove over low heat to keep the beef tender and avoid drying out the sauce. Stir occasionally and add a splash of broth or water if it looks too thick.
FAQs
-
Can I make Hungarian Beef Goulash Recipe without a Dutch oven?
Absolutely! You can use a heavy-bottomed pot on the stove with a tight-fitting lid, or even a slow cooker. Just be careful on the stove to keep the heat low and stir occasionally to prevent sticking.
-
What’s the best cut of beef for goulash?
Beef chuck is my go-to because its fat and connective tissues break down beautifully during slow cooking. You can also try beef cheeks or osso bucco for extra tenderness.
-
How important is Hungarian paprika?
It’s a cornerstone of this dish’s flavor—Hungarian paprika is smoother and less bitter than regular paprika, giving authentic taste without unnecessary heat. Try to find it fresh for the best impact.
-
Can I make this recipe spicy?
You can! Adding a pinch of smoked chili flakes or substituting with a mild hot paprika adds heat, but traditionally this stew is mild and smoky, so start small if you want to experiment.
-
How long does it take to cook Hungarian Beef Goulash Recipe?
The full cooking time is about 2 hours and 20 minutes, including simmering and roasting in the oven. This slow process makes the beef wonderfully tender and flavors fully developed.
Final Thoughts
Making this Hungarian Beef Goulash Recipe feels like bringing a little piece of Hungary into your kitchen—and it’s a warming embrace on a plate. I hope you’ll give this recipe a try, whether for a weekend feast or a cozy weeknight dinner. Once you do, I bet it will become one of your go-to recipes for its ease, flavor, and the way it fills your home with amazing aromas. Happy cooking!
Print
Hungarian Beef Goulash Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Hungarian
Description
This traditional Hungarian Goulash is a hearty beef stew enriched with paprika, bell peppers, and tender vegetables, slow-cooked to perfection. With a rich, flavorful broth and melt-in-your-mouth beef cubes, this dish is perfect for a comforting meal that tastes even better the next day.
Ingredients
Meat and Seasonings
- 1 kg/2 lb beef chuck, cut into 3.5cm / 1.5″ cubes
- 1 3/4 tsp cooking salt / kosher salt
- 1 tsp black pepper
- 1 tbsp extra virgin olive oil
- 2 tbsp/30g unsalted butter
Vegetables and Herbs
- 2 brown onions, cut into 1cm / 1/2″ squares
- 5 garlic cloves, finely minced
- 2 capsicum/bell peppers (1 red and 1 yellow), cut into 2cm / 0.8″ squares
- 2 tomatoes, cut into 8 wedges then halved
- 2 carrots, peeled and cut into 1cm / 0.4″ pieces
- 2 potatoes, cut into 1.2cm / 1/2″ cubes
- 1 tbsp finely chopped parsley (optional garnish)
Spices and Broth
- 1/4 cup Hungarian-style paprika
- 1 tsp caraway seeds (optional)
- 1 bay leaf
- 1 litre / 4 cups beef stock/broth, low-sodium
Instructions
- Preheat oven: Preheat your oven to 180°C/350°F (160°C fan). Using an oven is preferred for optimal caramelization, but slow cooker or stovetop methods can also be used if necessary.
- Season beef: Toss the beef cubes with half the salt and black pepper to season evenly.
- Cook onions: Heat olive oil and melt butter in a large oven-proof Dutch oven over high heat. Add the chopped onions and cook for about 6 minutes until the edges become lightly golden.
- Add and brown beef: Add the seasoned beef cubes to the pot and stir for roughly 2 minutes until the beef changes color from red to brown. It won’t brown fully but should lose its raw appearance.
- Add vegetables: Stir in the minced garlic, diced capsicum, and tomatoes. Cook for about 3 minutes until the tomatoes mostly break down and release their juices.
- Add spices: Sprinkle the Hungarian-style paprika, caraway seeds (if using), and bay leaf. Stir continuously for 30 seconds to toast the spices without burning.
- Add stock and simmer: Pour in the beef stock, stir well, and bring the mixture to a gentle simmer.
- Slow cook in oven: Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 1 1/2 hours to tenderize the beef and develop rich flavors.
- Add root vegetables: After the initial cook, stir in the carrot and potato pieces. Return the pot to the oven, still covered, and cook for an additional 30 minutes. The beef should be very tender and nearly fall-apart by now; if not, continue cooking in 10-minute increments.
- Serve: Ladle the goulash into bowls and garnish with finely chopped parsley if desired. Serve as is or with bread for dunking.
Notes
- Beef choices: Alternative cuts like osso bucco (boneless), beef cheeks, gravy beef, or brisket can be used but result in slightly leaner meat.
- Paprika type: Use Hungarian or Hungarian-style paprika for a smoother, less sweet flavor. Avoid hot paprika as the dish already uses plenty of paprika and would become too spicy.
- Caraway seeds: These are a traditional Central European spice adding authenticity; optional based on preference.
- Cooking methods: Oven is preferred for caramelization and flavor development. For stovetop, cook covered on ultra-low heat for 1.5 hours, stirring occasionally to prevent sticking; add potatoes and carrots afterward and cook 30 more minutes. For slow cooker, cook 6 hours on low, add potatoes and carrots, then cook 2 more hours on low.
- Storage: Leftovers are best after resting overnight. Store in the refrigerator for 4-5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 420 kcal
- Sugar: 7g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg
