This Hungarian Goulash is the ultimate comfort food made from scratch with tender beef, sweet paprika, and hearty vegetables. It simmers for hours until fork-tender and develops rich, complex flavors that fill your kitchen with the most incredible aromas. This traditional Carpathian dish is perfect for cozy winter evenings when you need a warm, satisfying meal that feeds the whole family.

I first discovered authentic Hungarian Goulash during my travels through Budapest, where every family seemed to have their own cherished version passed down through generations. The moment I tasted that rich, paprika-infused broth with melt-in-your-mouth beef, I knew I had to recreate it at home. Now I make this hearty stew whenever we need serious comfort food, especially during those chilly months when nothing warms the soul quite like a simmering pot of goulash. It pairs beautifully with crusty bread for soaking up every last drop of the flavorful broth, much like we do with our favorite classic beef stew or alongside a cozy chicken pot pie for a complete comfort food feast.

What Makes This Hungarian Goulash Special

Authentic Flavor Profile: Sweet Hungarian paprika creates that signature depth and warmth that defines traditional goulash.
Fork-Tender Beef: Slow simmering transforms tough cuts into incredibly tender, melt-in-your-mouth perfection.
One-Pot Wonder: Everything cooks together in a single Dutch oven for easy preparation and cleanup.
Freezer-Friendly: This goulash freezes beautifully for up to three months, making meal planning effortless.

What You’ll Need for Hungarian Goulash

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Beef chuck: Choose well-marbled chuck for the most tender results after slow cooking.
Sweet Hungarian paprika: This specific paprika variety provides the authentic flavor and vibrant color.
Caraway seeds: Whole seeds add subtle anise-like notes that complement the paprika beautifully.
Yellow onions: Finely chopped onions create the flavor foundation for the entire dish.
Red bell pepper: Adds sweetness and texture while staying firm during cooking.
Russet potatoes: Starchy potatoes help thicken the broth while remaining tender.
Diced tomatoes: Canned tomatoes with their juices add acidity and depth to the sauce.
Beef broth: Low-sodium variety allows you to control the seasoning more precisely.
Sour cream: Cool, creamy dollop balances the rich, spicy notes perfectly.

Hungarian Goulash

Learn to make authentic Hungarian Goulash with tender beef, sweet paprika, and vegetables. This hearty stew cooks in 3.5 hours for the perfect comfort food meal.

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Prep Time 30

Cook Time 3 15

Total Time 3 45

Course Dinner

Cuisine Hungarian

Servings 6 servings

Calories 450 kcal

Equipment

paper towels
mixing bowl
measuring spoons
Dutch oven
knife
cutting board
wooden spoon

Ingredients

Main Ingredients

2 pounds beef chuck trimmed of excess fat and cut into 1 1/2-inch cubes
2 tablespoons all-purpose flour
2 teaspoons kosher salt divided
1 teaspoon freshly ground black pepper divided
3 tablespoons vegetable oil or lard
2 large yellow onions finely chopped
4 cloves garlic minced
3 tablespoons sweet Hungarian paprika
1 teaspoon caraway seeds whole
1/2 teaspoon dried marjoram
1 14.5-ounce can diced tomatoes undrained
4 cups low-sodium beef broth
1 large red bell pepper cored, seeded, and cut into 1/2-inch pieces
2 medium Russet potatoes peeled and cut into 1-inch cubes
1/4 cup fresh parsley chopped, for garnish
1/2 cup sour cream for serving

Instructions

Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with the all-purpose flour, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper until evenly coated.
Heat 3 tablespoons of vegetable oil or lard in a 6-quart Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Working in batches to avoid overcrowding, brown the beef on all sides, about 3-4 minutes per batch. Transfer the browned beef to a clean plate and set aside.
Reduce the heat to medium, then add the finely chopped yellow onions to the pot. Cook, stirring occasionally, until the onions are softened and translucent, about 8-10 minutes. Add the minced garlic, sweet Hungarian paprika, whole caraway seeds, and dried marjoram, stirring constantly for 1 minute until fragrant. Do not let the paprika burn.
Pour in the entire can of diced tomatoes, including their juices, and 4 cups of low-sodium beef broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot, incorporating them into the liquid. Bring the mixture to a gentle simmer.
Return the browned beef and any accumulated juices from the plate to the pot. Stir to combine. Reduce the heat to low, cover the pot, and let the goulash simmer gently for 1 hour and 45 minutes, or until the beef is very tender when pierced with a fork.
Stir in the chopped red bell pepper and cubed Russet potatoes. Cover the pot again and continue to simmer for another 30-40 minutes, or until the potatoes are fork-tender and the goulash has thickened slightly.
Taste the goulash and season with the remaining 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper, adjusting to your preference.
Ladle the hot Hungarian goulash into bowls. Garnish each serving with a sprinkle of fresh chopped parsley and a dollop of sour cream, if desired, before serving.

Notes

Do not let the paprika burn when sautéing. Garnish with fresh parsley and sour cream before serving.

Keyword beef, comfort food, goulash, stew

Ways to Customize Your Goulash

Spicy Version: Add 1-2 teaspoons of hot paprika or a pinch of cayenne pepper.
Vegetarian Adaptation: Substitute beef with portobello mushrooms and use vegetable broth.
Additional Vegetables: Stir in carrots or parsnips during the last 30 minutes of cooking.

Pro Tips for Perfect Goulash Every Time

Brown in Batches: Avoid overcrowding the pot to ensure proper browning and flavor development.
Toasting Spices: Gently toast paprika and caraway seeds to release their essential oils and aromas.
Low and Slow: Maintain a gentle simmer rather than a boil to keep the beef tender.
Rest Before Serving: Let the goulash rest for 15 minutes to allow flavors to meld together.

How to Store and Reheat Hungarian Goulash

Refrigerate: Store in airtight containers for up to 4 days, allowing it to cool completely first.
Freeze: Portion into freezer-safe containers, leaving inch headspace, and freeze for up to 3 months.
Reheat: Warm gently over low heat on the stove, stirring occasionally, until heated through.
Make-Ahead: Prepare up to 2 days ahead and reheat gently, adding a splash of broth if needed.

Frequently Asked Questions

What is the difference between Hungarian goulash and American goulash?

Hungarian goulash is a paprika-based beef stew with potatoes and vegetables, while American goulash typically includes ground beef, tomatoes, and elbow macaroni. The Hungarian version focuses on slow-simmered chunks of beef with a rich paprika broth, making it more like a traditional stew than the pasta-based American variation.

Can I make Hungarian goulash in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Brown the beef and sauté the onions as directed, then transfer everything to your slow cooker and cook on low for 7-8 hours or high for 4-5 hours. Add the potatoes and peppers during the last 2 hours of cooking to prevent them from becoming too soft.

What kind of paprika is best for authentic Hungarian goulash?

Sweet Hungarian paprika is essential for authentic flavor. I prefer the quality you find in specialty stores or Hungarian markets, as it has a richer color and more complex flavor than standard supermarket paprika. Avoid using smoked paprika unless you want a different flavor profile entirely.

Why is my goulash not thickening properly?

If your goulash isn’t thickening, the potatoes should naturally release starch as they cook. You can mash some against the side of the pot or mix 1 tablespoon of flour with 2 tablespoons of cold water and stir it in during the last 15 minutes of cooking. Simmer uncovered to reduce the liquid if needed.

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Why This Hungarian Goulash Wins Every Time

With its incredibly tender beef and rich, paprika-infused broth, this Hungarian Goulash delivers authentic flavor that transports you straight to the Carpathian Basin. It’s the kind of comfort food that brings everyone to the table, filling your home with the most wonderful aromas as it simmers. Once you taste how the slow-cooked beef melts in your mouth and the vegetables soak up all those beautiful spices, you’ll understand why this recipe becomes an instant family favorite.

Classic Hungarian Comfort