Hungarian Goulash Recipe
Rustic Hungarian Goulash Recipe (Gulyas) – Our robust recipe for classic Hungarian Goulash includes chunks of beef, potatoes, and lots of paprika to create a perfectly delicious and hearty stew.
Why You’ll Love This Goulash Recipe
Warm, savory, and satisfying… There is just nothing more comforting than cuddling up with a large bowl of beef stew. As the weather gets colder, my craving for stew grows stronger!
But even as a lover of classic beef stew, I must admit that this deliciously simple beef, carrots, and potatoes dish can get a bit boring after too many servings. So, I figured it was time to branch out and try different versions of the same basic beloved stewed beef concept. This Rustic Hungarian Goulash is at the top of my list. It has all your favorite comfort food flavors with a great punch of paprika!
A bit of backstory: Dan’s grandparents are Hungarian, and so this dish is a nod to his Grandmother’s beef and potato gulyas. Her original version was a thinner “peasant fare” recipe, meant to feed a family on a small budget. My kicked-up goulash recipe is a bit more robust, with lots of veggies and smokey paprika. It is still quite inexpensive and simple to make, but is a heartier dinner for a large family and excellent as a make-ahead meal.
What’s the Difference Between Hungarian Goulash and American Goulash?
While both dishes include beef cooked with tomato, these two goulashes are very different. An American Goulash Recipe is typically made with lean ground beef, elbow macaroni noodles or other small pasta shapes, and tomato sauce. It is cooked quickly in a skillet, and then topped with cheddar cheese. Similar to a Homemade Hamburger Helper Meal.
Hungarian Goulash, however, features chunks of meat and potatoes slowly cooked in a large pot. The result is a comforting, rich stew with terrific depth of flavor.
Hungarian Goulash is also known as Gulyás, which is a Hungarian word for “cowboy.”
This dish was originally made by herdsmen as they were out on the range, using whatever veggies they had on hand. It could be a thin soup or hearty stew, depending on what was available. The flexibility of goulash is still one of its best traits, and recipes today greatly differ in preferences of ingredients and consistency.
We personally love a thick Hungarian Gulyas Stew. It’s the perfect meal to feed the family on a cold fall or winter night! Our recipe uses potatoes and seasonal vegetables, and is great to make in a big batch for lots of guaranteed leftovers.
Goulash Ingredients
The heartiness of Hungarian Goulash is created by combining several simple, wholesome ingredients. We use fresh veggies and, of course, a generous amount of paprika and bold spices to create intense earthy and smoky flavors in every bite.
Here is everything needed to make an authentic and nourishing beef spicy goulash:
- Oil – for sautéing
- Sweet onion – or yellow onion, peeled and diced
- Garlic – finely minced
- Hungarian paprika – sweet Hungarian paprika is traditional, but you can also use smoked paprika if you like
- Beef stew meat – use inexpensive chuck meat, cubed
- Red peppers – seeded and chopped (or green bell pepper)
- Carrots – peeled and chopped
- Bay leaves – kept whole
- Caraway seeds – for a wonderful bittersweet flavor
- Canned diced tomatoes – you’ll want to use the juices too, don’t drain
- Beef broth – or beef base and water
- Russet potatoes – scrubbed and cubed
- Parsley – fresh, finely chopped
- Salt and black pepper
Other ingredients sometimes included in gulyas are celery, green peppers, or whatever veggies are on hand.
How to Make Goulash
This rustic Hungarian Goulash recipe does take a good bit of time to properly cook, but only requires a few simple steps to prepare.
- Sauté. First, set a large 6-8 quart sauce pot or dutch oven over medium or medium-high heat. Add the oil, chopped onions, and garlic, and sauté for just a couple of minutes to soften. Then stir in the paprika and beef chunks. Brown the meat, stirring constantly to make sure not to burn the paprika.
- Combine. Next add in the chopped bell peppers, carrots, bay leaves, caraway seeds, can of diced tomatoes with the juices, beef broth, and a bit of salt.
- Simmer. Stir well with a wooden spoon, cover, and simmer for an hour while stirring occasionally.
- Stir and Simmer Again. Once the meat has stewed and the carrots and peppers have cooked down, mix in the chopped potatoes. Cover and simmer again for another 30 minutes, or until the potatoes are fork-tender.
- Season. Stir in the parsley, taste, and salt and pepper as needed.
Tips & Tricks
- If you don’t have Hungarian sweet paprika, feel free to use regular paprika or smoky paprika!
- Let the goulash simmer for at least an hour and a half for maximum flavor and super tender beef! Since you are using an inexpensive cut of beef, braising it in the liquid for a long time is key to making it soft and fall-apart tender.
- To make vegetarian goulash, replace the beef with mushrooms!
Get the Complete Printable Goulash Recipe (Gulyas) + VIDEO Below. Enjoy!
Frequently Asked Questions
What do you serve Hungarian Goulash with?
Serve Hungarian Gulyas warm, with some homemade rolls or your favorite crusty bread, and a fresh salad on the side. Don’t forget to garnish with fresh parsley and a dollop of sour cream if desired!
What is a traditional goulash recipe made of?
Goulash is traditionally made with simple ingredients like meat, peppers, and root vegetables, along with Hungarian paprika to spice things up. Goulash can be made with beef or pork, but is most commonly made with beef!
Is Hungarian Goulash the same as beef stew?
While Hungarian goulash is a type of beef stew, it’s not exactly the same as the American version. Traditional Hungarian goulash has peppers and the addition of paprika, two ingredients that you might not add to a regular beef stew.
How long do leftovers last in the fridge or freezer?
This dish tastes even more delicious the next day after the ingredients have continued melding. It is a great recipe for make-ahead meal prep! Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Can I omit the caraway seeds?
Yes, you can omit the caraway seeds. You do not need to add anything else, but could use a very small number of fennel seeds if you like.
Can Hungarian gulyas be made in a slow cooker?
Sure! This Hungarian goulash recipe can definitely be made in the slow cooker. You will still need to sauté the veggies and brown the meat on the stovetop.
Then add all the ingredients to a large 6-8 quart crock pot and cook on LOW for 9-12 hours, or on HIGH for 6-7 hours and you will have a comforting Hungarian beef goulash that everyone will love!
Looking for More Classic Comfort Food Recipes? Be Sure to Try These Favorites:
- Hungarian Cabbage and Noodles
- The Best Beef Stew Recipe
- Slow Cooker Shepherd’s Pie Recipe
- Mom’s Best Beef Pot Roast
- Easy Beef Stroganoff Recipe with Butter Noodles
Hungarian Goulash Recipe
Ingredients
- 2 tablespoons oil
- 1 extra-large sweet onion peeled and chopped
- 4-6 cloves garlic minced
- ¼ cup Hungarian paprika or 3 tb Hungarian paprika + 1 tb smoked paprika
- 2 pounds beef stew meat
- 2 large red bell peppers seeded and chopped
- 2 large carrots sliced
- 2 bay leaves
- 1 teaspoon caraway seeds
- 28 ounce can diced tomatoes
- 4 cups beef broth or water + 4 teaspoon beef base
- 2 large russet potatoes peeled and chopped
- ¼ cup chopped parsley
- salt and pepper
Instructions
- Set a large 6-8 quart sauce pot over medium heat. Add the oil, chopped onions, and garlic. Sauté for 2-3 minutes to soften. Stir in the paprika and beef chunks. Brown the meat for 5 minutes, stirring to make sure not to burn the paprika.
- Add in the bell peppers, carrots, bay leaves, caraway seeds, tomatoes, broth, and 1 teaspoon salt. Stir well. Cover. Then simmer for 60 minutes, stirring occasionally.
- Mix in the chopped potatoes. Cover and simmer again for 30 minutes, or until the potatoes are fork-tender.
- Then stir in the parsley. Taste, and salt and pepper as needed. Serve warm.
We all loved this Hungarian goulash in my house! It’s so delicious and cozy, I’ll definitely be making this lots during the fall season!
The paprika adds a unique, comforting twist. Very delicious and filling.
We LOVED this recipe! It was so delicious and flavorful. I can’t wait to make it again.
This is such a great spicy recipe and I cannot thank you enough for sharing this amazing recipe! Its going to be on roatation this fall and winter!
Use recently purchased paprika in your goulash because paprika has a short shelf life – it’s flavor will fade.
A teaspoon of hot Hungarian paprika may be also added for authentic flavor.
Yes, it will take the flavor to the next level of deliciousness. When I made goulash for visiting family after returning from a trip to Budapest I couldn’t decide whether to add some hot paprika so I split the goulash between two pots – one with the added hot paprika. After having everyone come into the kitchen to have a taste, it was unanimously decided to combine the two. Just that little bit of spice was perfect!
I also like to add a Hungarian pepper and celery, and other root vegetables like parsnips.
This is the kind of meal I could eat all winter long. So warming and cozy. Great recipe!
Did I miss it? Where do you find your paprika? That looks amazing!
Hi Hanna!
You can find Hungarian paprika in grocery stores with a good international foods section, and of course, on Amazon. :)
This recipe is so tasty – I love all the paprika that this recipe uses! So good!
If you make this 2-4 days ahead of serving would you add potatoes then?
Looks delish…my mother would throw in a tablespoon of sour cream right before serving. 😁
This looks so good! Can I omit the caraway seeds – do I need to substitute something else for them? Thank you!
Hi Janet,
Yes, you can omit the caraway seeds. You do not need to add anything else, but could use a small amount of fennel seeds if you like.
I love this! Such a filling meal for weeknights!
Perfect recipe for fall!
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These rustic flavors make this dish unbelievably good!