Tulo

Easy Hungarian Goulash Recipe

A deep bowl of dark red-orange Hungarian goulash with chunks of beef and potato, topped with a dollop of sour cream and chopped parsley, next to a slice of crusty bread.
Photo by kirpiklipencere on Pexels

Blooming sweet Hungarian paprika in oil off the heat, rather than dumping it into a simmering pot, keeps it from scorching and turning bitter, and a long slow braise breaks down the chuck until it's fork-tender without any exotic ingredients or techniques.

Prep
20 min
Cook
100 min
Total
120 min
Servings
6

Ingredients

Servings6
  • 2 lb beef chuck roast, cut into 1.5-inch cubes
  • 2 large yellow onions, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons sweet Hungarian paprika
  • 1 teaspoon caraway seeds
  • 2 tablespoons tomato paste
  • 1 large red bell pepper, diced
  • 4 cups beef broth
  • 1 lb Yukon gold potatoes, cut into 1-inch chunks
  • 2 leaves bay leaves
  • 3 tablespoons neutral oil or lard
  • 1/2 cup sour cream, for serving

Nutrition per serving

Calories
1032
Protein
77g
Carbs
21g
Fat
71g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Pat the beef chuck cubes dry and season generously with salt and pepper.
  2. 2Heat the oil or lard in a heavy pot or Dutch oven over medium-high heat. Sear the beef in two or three batches, about 3 minutes per side, until deeply browned. Don't crowd the pot, or the meat will steam instead of browning. Set the beef aside on a plate.
  3. 3Lower the heat to medium and add the onions to the same pot. Cook for 8-10 minutes, stirring often and scraping up the browned bits, until soft and golden.
  4. 4Add the garlic and cook for 30 seconds, then pull the pot off the heat entirely.
  5. 5Stir in the paprika and caraway seeds off the heat, coating the onions, and let them bloom in the residual warmth for about 30 seconds before returning the pot to low heat.
  6. 6Stir in the tomato paste and cook for 1 minute, then add the seared beef back to the pot along with the bell pepper, bay leaves, and beef broth.
  7. 7Bring to a gentle simmer, cover, and cook on low heat for 1.5 hours, stirring occasionally, until the beef is starting to soften but isn't yet fully tender.
  8. 8Add the potato chunks and continue simmering, covered, for another 30-40 minutes, until both the beef and potatoes are fork-tender.
  9. 9Remove the bay leaves, taste, and adjust salt and pepper. Ladle into bowls and top with a spoonful of sour cream.

Tips & variations

  • Use sweet Hungarian paprika (labeled 'édesnemes'), not the smoked Spanish kind, for the flavor this dish is built on; if only hot paprika is available, cut the amount by about a third and add smoked or sweet paprika if you have any.
  • Caraway seeds are traditional and add a subtle anise-like background note; crush them lightly between your fingers before adding to release more flavor.
  • For a thicker, stew-like texture closer to what's often served over egg noodles, mash a few of the cooked potato chunks against the side of the pot near the end of cooking.
  • This dish tastes noticeably better the next day once the paprika and beef fat have had time to meld, so it's a good make-ahead option.

Storage & reheating

Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if it's thickened too much. Freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

Tips from the Tulo kitchen

  • Buying paprika in small quantities and keeping it in the freezer preserves its color and flavor much longer than a jar left in a warm cabinet.
  • If the sauce looks too thin after the potatoes are tender, simmer uncovered for the last 10 minutes to reduce it slightly instead of adding flour or cornstarch.

FAQ

What's the difference between Hungarian goulash and regular beef stew?

Goulash is defined by a heavy dose of sweet paprika as the primary seasoning and flavor base, rather than herbs, and traditionally includes caraway seeds; regular beef stew usually relies on herbs like thyme and rosemary instead.

Can I make this in a slow cooker?

Yes. Sear the meat and bloom the paprika in a skillet first for flavor, then transfer everything except the potatoes to a slow cooker and cook on low for 6 hours, adding the potatoes for the final 1.5 hours.

Is Hungarian goulash spicy?

Not typically. Sweet Hungarian paprika has almost no heat; the flavor comes from its fruity, slightly smoky sweetness rather than spiciness.

Can I use a leaner cut of beef instead of chuck?

Chuck's marbling is what keeps it tender through a long braise; leaner cuts like sirloin will cook faster but turn dry and stringy over the same simmer time, so they're not a good substitute here.