Goulash Recipe

There are stews, and then there’s Goulash—the Hungarian dish that transforms humble ingredients into something magical. With tender chunks of beef, sweet onions, and plenty of smoky paprika simmered into a thick, aromatic sauce, it’s cozy, hearty, and layered with flavor.

Traditional Hungarian Goulash (gulyás) started out as a simple herdsman’s stew, cooked over an open fire. Over the years, it’s evolved into one of the most beloved comfort foods across Central and Eastern Europe—each country with its twist. This version leans Hungarian: paprika-forward, slightly brothy, and begging for a crusty hunk of bread on the side.

It's not fast food—but it’s make-once, eat-all-week food. And once you master this, you’ll find any excuse to make it again.

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Ingredients (serves 4–6):

• Beef chuck – 700g (about 1.5 lbs), cut into 1-inch cubes

• Onion – 2 large, finely sliced

• Garlic – 3 cloves, minced

• Carrots – 2, chopped

• Red bell pepper – 1, diced

• Tomato paste – 2 tbsp

• Sweet paprika (Hungarian if possible) – 2 tbsp

• Caraway seeds – 1 tsp (optional, traditional)

• Bay leaf – 1

• Salt – 1 tsp (or to taste)

• Black pepper – 1/2 tsp

• Beef broth – 4 cups (960ml)

• Oil or lard – 2 tbsp

• Optional: potatoes – 2 medium, peeled and cubed

• Optional: sour cream – for garnish

• Fresh parsley – chopped, for garnish

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Step-by-Step Instructions:

1. Brown the beef (8–10 minutes):
In a heavy pot or Dutch oven, heat oil over medium-high heat. Brown the beef in batches, searing all sides. Remove and set aside.

2. Sauté the aromatics (5–7 minutes):
In the same pot, lower heat slightly. Add sliced onions and cook slowly until golden and soft. Add garlic, stir for 1 minute.

3. Add tomato and spices (2 minutes):
Stir in tomato paste, paprika, caraway seeds (if using), salt, and pepper. Cook for 1 minute to release the spices’ aroma.

4. Simmer (1.5–2 hours):
Return beef to the pot. Add carrots, bell pepper, and bay leaf. Pour in broth, bring to a simmer. Cover and cook on low heat for 1.5 to 2 hours until beef is fork-tender. Stir occasionally. Add potatoes in the last 30 minutes if using.

5. Adjust & serve:
Once thick and tender, taste and adjust seasoning. Serve hot in bowls, garnished with chopped parsley or a spoon of sour cream. Pair with bread, egg noodles, or even spaetzle.

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Pro Tip:

Don’t skimp on the paprika. This isn’t just a seasoning in goulash—it’s the flavor foundation. Use a sweet, fresh Hungarian paprika if possible, and bloom it in oil before adding liquids for the best depth.

For extra richness, stir in a tablespoon of sour cream or a knob of butter before serving. Want to prep ahead? Goulash tastes even better the next day.