Go Back
–+ servings
Merry

Best Hungarian Goulash Recipe

Rich, hearty, and bursting with flavor, this Hungarian goulash is the ultimate comfort food. Made with tender chunks of beef, sweet paprika, and a medley of vegetables, it’s the perfect dish for cozy nights. Serve it with crusty bread to soak up the savory broth, and enjoy a meal that feels both rustic and indulgent.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Hungarian
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons neutral oil like canola
  • 1 large yellow onion diced
  • 1 1/2 pounds boneless beef chuck roast cut into 1-inch chunks
  • 2 teaspoons kosher salt divided, plus more to taste
  • 1/2 teaspoon freshly ground black pepper divided
  • 1/4 cup Hungarian sweet paprika
  • 4 cloves garlic minced
  • 1 teaspoon caraway seeds
  • 4 cups low-sodium chicken stock or beef stock
  • 2 medium carrots peeled and diced
  • 1 medium tomato roughly chopped
  • 1 medium red bell pepper stemmed, seeded, and diced
  • 1 bay leaf
  • 2 medium Yukon gold potatoes peeled and cut into 1/2-inch cubes
  • 1/4 cup chopped fresh parsley leaves optional
  • Crusty bread for serving optional

Method
 

  1. Cook the Onion
  2. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  3. Add the diced onion and cook, stirring occasionally, until translucent (about 6–8 minutes).
  4. Brown the Beef
  5. While the onion is cooking, pat the beef dry with paper towels.
  6. Season the beef with 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
  7. Add the beef to the pot and cook until browned in spots and no longer pink, stirring occasionally (about 6–8 minutes).
  8. Add Spices and Aromatics
  9. Stir in the Hungarian sweet paprika, minced garlic, and caraway seeds.
  10. Cook for about 30 seconds, stirring constantly, until fragrant.
  11. Add Stock and Vegetables
  12. Pour in the chicken or beef stock.
  13. Add the carrots, tomato, bell pepper, bay leaf, and the remaining 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
  14. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and let it simmer for about 45 minutes, or until the vegetables are tender.
  15. Cook the Potatoes
  16. Add the diced Yukon gold potatoes to the pot.
  17. Cook uncovered for 25 minutes, or until the beef and potatoes are tender.
  18. Season and Serve
  19. Remove the bay leaf and taste the goulash. Adjust seasoning with additional salt and pepper if needed.
  20. Serve in bowls, garnished with chopped parsley (optional), and pair with crusty bread for dipping.

Notes

  • Paprika Choice Matters: Use authentic Hungarian sweet paprika for the best flavor. Avoid smoked paprika unless you want a different taste profile.
  • Beef Selection: Chuck roast works best for its marbling and tenderness when slow-cooked.
  • Leftovers: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
  • Make It Spicy: Add a pinch of red pepper flakes for a bit of heat.
  • Vegetarian Option: Substitute the beef with mushrooms or plant-based protein, and use vegetable stock instead of chicken or beef stock.

Tried this recipe?

Let us know how it was!