Hungarian goulash

Hungarian Goulash is a hearty stew made with tender beef, red peppers, and paprika, simmered to create a rich and warming dish. This authentic recipe combines savory ingredients for an enjoyable meal, perfect for chilly days.

22 Dec 2025
Cook time 145 min
Prep time 15 min

Ingredients:

1 tbsp butter
1 tbsp olive oil
1.50 lb beef
2 onions
2 garlic cloves
2 tbsp paprika
2 red peppers
2 tbsp tomato puree
1 can canned tomatoes
1/2 cup beef broth
2 bay leafs
2 tbsp fresh parsley

Hungarian Goulash is a hearty, comforting stew known for its rich, deep flavors. Traditional to Hungary, this dish features tender beef, vibrant red peppers, and a blend of spices, creating a symphony of taste that can warm you up on the coldest of days. Whether you are new to making goulash or a seasoned chef, this guide will walk you through preparing an authentic experience right in your kitchen.

Instructions:

1. Prepare the Ingredients:
- Start by gathering all your ingredients.
- Cube the beef into bite-sized pieces.
- Finely chop the onions.
- Mince the garlic.
- Dice the red peppers.
- Chop the fresh parsley.

2. Heat the Fat:
- In a large pot or Dutch oven, melt 1 tbsp butter over medium heat.
- Add 1 tbsp olive oil to the pot.

3. Brown the Beef:
- Once the butter and oil are hot, add the cubed beef to the pot.
- Brown the beef on all sides for about 5–7 minutes.
- Once browned, remove the beef from the pot and set it aside.

4. Cook the Vegetables:
- In the same pot, add the finely chopped onions.
- Sauté the onions for 5 minutes or until they become translucent.
- Add the minced garlic and cook for another 1–2 minutes, until fragrant.

5. Add Paprika and Peppers:
- Stir in 2 tbsp paprika and mix well with the onions and garlic.
- Add the diced red peppers to the pot and cook for another 3–4 minutes.

6. Combine Ingredients:
- Return the browned beef to the pot with the vegetables.
- Stir in 2 tbsp tomato puree and cook for 1 minute.
- Pour in 1 can canned tomatoes (with juice) and 1/2 cup beef broth.
- Add 2 bay leaves to the pot and stir to combine.

7. Simmer the Goulash:
- Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours. Stir occasionally.
- The beef should become tender and the flavors should meld together nicely.

8. Final Touches:
- Once cooked, remove the bay leaves from the goulash.
- Stir in 2 tbsp fresh chopped parsley.
- Taste and adjust the seasoning if necessary with salt and pepper.

9. Serve:
- Serve the Hungarian goulash hot, garnished with extra fresh parsley if desired.
- It pairs well with crusty bread, mashed potatoes, or noodles.

Your Hungarian Goulash is now ready to serve! This dish pairs beautifully with a side of crusty bread or over a bed of egg noodles. With its savory, slow-cooked depth, Hungarian Goulash promises to deliver a comforting and delicious experience. Enjoy your homemade goulash and the rich culinary tradition it represents.

Hungarian goulash FAQ:

What is the ideal cooking time for Hungarian goulash?

Hungarian goulash should be simmered for about 1.5 to 2 hours. This slow cooking allows the beef to become tender and the flavors to meld together.

How can I tell if the beef is done in the goulash?

The beef is done when it is tender and easily breaks apart with a fork. Check for doneness after simmering for 1.5 hours and continue cooking if necessary.

What can I substitute for beef in this goulash recipe?

You can substitute beef with lamb, pork, or a plant-based option like mushrooms or seitan. Adjust cooking times accordingly, especially for quicker-cooking proteins or vegetables.

How should I store leftover Hungarian goulash?

Leftover goulash can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it for up to 3 months. Reheat on the stove or in the microwave.

What type of paprika should I use for the best flavor?

For authentic Hungarian flavor, use Hungarian sweet paprika. If you prefer a spicier dish, you can incorporate some smoked or hot paprika along with the sweet variety.

Tips:

- Choose a well-marbled cut of beef like chuck for more tenderness and flavor.

- Be patient when browning the beef; this step adds a lot of depth to the flavor of the stew.

- Opt for Hungarian paprika if available, as it gives a more authentic flavor to the goulash.

- Allow the goulash to simmer low and slow; this will ensure the flavors meld together perfectly.

- Feel free to adjust the thickness of the stew to your liking by adding more or less beef broth.

Nutrition per serving

4 Servings
Calories 620kcal
Protein 55g
Carbohydrates 18g
Fiber 7g
Sugar 10g
Fat 40g

Hungarian goulash