Easy Hungarian Goulash Recipe

Hungarian Goulash is a comforting beef stew made with tender chunks of beef, carrots, bell pepper, and sweet Hungarian paprika in a rich tomato broth. Serve this delicious Hungarian Goulash Recipe with noodles, potatoes, or a thick slice of fresh buttered bread.

There are some days that just call for hearty, flavor-filled, comfort food. No, it’s not raining, and no, it’s not snowing. In fact, the weather outside is clear and sunny, and it’s better suited to a fresh salad, but it’s Thursday, and apparently, my body is telling me to eat some beef.

Beef stew comes in all flavors and varieties, from mild to spicy, light to hearty, and easy to complex.

I have enjoyed many different Goulash recipes throughout my life, each delicious in its own way. In this easy Hungarian Goulash recipe, tender chunks of beef, onions, and bell peppers are simmered to perfection in a savory, tomato-based broth. The whole family devoured their plates and went for seconds!

Before I get too far ahead of myself, I should probably note that this is not a traditional Hungarian goulash recipe. There are several elements to this goulash that make it very traditional, but there are definitely elements that make it my own (mine is much thicker and less soupy, for example).

Key Ingredients

The most important ingredients needed to make this Hungarian Goulash include,

• Onions – I used yellow onions in this recipe, which are mild and great for stews. Substitute white onions if you can’t find yellow ones.
• Sweet Hungarian Paprika – The paprika is KEY! Good quality sweet Hungarian paprika will give you the best flavor.
• Stew beef – Stewing beef, typically taken from tougher cuts of beef, is great for stews like Hungarian Goulash, as it softens and becomes flavorful when cooked for long periods.
• Garlic – fresh is best!
• Bell peppers + Carrots – Traditional goulash recipes aren’t loaded with vegetables, so add as many or as few vegetables as you like.
• Tomatoes + Tomato paste – Tomatoes and tomato paste make up the base of your sauce.
• Beef Broth – A low-sodium beef broth is recommended. 
• Egg Noodles – Egg noodles are my go-to side for this recipe. Mashed potatoes or mashed cauliflower are also delicious. 

What is Hungarian Goulash?

Known as gulyás, meaning “herdsman” in Hungarian, Hungarian Goulash is a beef stew made with onions, beef stew meat (not ground beef), tomatoes, sweet Hungarian paprika, and bell pepper. Goulash dates back to the 9th century, when Hungarian shepherds would cook, season, and dry meat they would later use in a simple stew to make a complete meal.

Paprika was introduced to Hungary in the 16th century and has since become a key ingredient not just in this Hungarian goulash but in all of Hungarian cuisine.

A cross between soup and stew, Hungarian goulash is traditionally not overly packed with vegetables or meat and is typically brothier.

One thing that remains consistent is that Hungarian goulash is not made with macaroni noodles and is never, ever made with ground beef. Of course, if you love either of those things, I won’t stop you 🙂

Difference between American Goulash and Hungarian Goulash

The key difference between American Goulash and Hungarian Goulash is that Hungarian Goulash is not cooked with ground beef or macaroni noodles. Like, ever.

Head over and learn how to make this One Pot American Goulash Recipe.

What kind of paprika is used in Hungarian goulash?

One must-have ingredient for any Hungarian Goulash is Hungarian Sweet Paprika. It is, let’s just say, what makes this dish…this dish. Hungarian Sweet Paprika is not spicy, but it does give it a deep, complex, fruity, slightly tangy flavor. I added one-fourth of a cup (minimum) to this stew, so you definitely don’t want to leave it out.

Considered the national spice of Hungary, Hungarian paprika is made from peppers that are harvested, sorted, toasted, and blended to create varieties that vary in pungency, sweetness, and heat. Hungary takes its paprika so seriously that there are 8 different grades, each a little different and delicious in its own way.

How to make Hungarian Goulash

To make this Hungarian Goulash Recipe, simply:

1. Prepare the ingredients. Seed and chop your bell peppers (I recommend red, yellow, or orange), onion, tomatoes, and carrots. Prepare the stew meat by chopping it into small chunks.
   • You’ll typically find smaller chunks of beef in traditional Hungarian goulash. As you can see, I decided to keep my chunks of meat a little larger, approximately 1/2 to 1 inch.
2. Sauté the onions. Heat a large pot or Dutch oven over medium heat. Add the butter and olive oil and cook the onions until soft, approximately 6-8 minutes. Stir often.
3. Cook the paprika. Reduce the heat to low (or completely remove from the heat) and sprinkle the onions with paprika. Mix well to combine, then cook on LOW, as this will bring out the paprika’s flavors rather than make it bitter. 
4. Cook the beef and garlic. Increase the heat to medium-high. Immediately add the beef and mix well. Cook the beef for 5 minutes, or until no longer pink in the middle (cooking times will vary depending on the size of the beef chunks). Add the garlic and mix well to combine. Cook, stirring continuously, for approximately 1 minute.
5. Add the carrots and bell peppers. Cook for 3-4 minutes, stirring often.
6. Work on the tomatoes and make a broth. Push the beef and vegetables to the side of the pot. Add the tomato paste and 1 tablespoon of olive oil to the other side. Cook the tomato paste, whisking continuously, until a brown fond (the browned bits) forms on the bottom of the pot. This will take approximately 2 minutes. Still stirring, add the chopped tomatoes, beef broth, salt, pepper, and bay leaf, scraping the brown bits from the bottom of the pot. Bring to a boil.
7. Simmer. Reduce the heat to low and simmer, covered, for approximately 45-60 minutes (longer if possible).

Can you freeze Hungarian Goulash?

Yes. This Hungarian Goulash recipe is fabulous, with leftovers stored in the refrigerator for 3-4 days and in the freezer for up to 3 months.

To freeze, transfer your cooked and cooled Hungarian beef goulash to a freezer-safe zip-lock bag or container and remove as much air as possible. Transfer to the freezer for up to 3 months. When ready to enjoy, simply reheat in the microwave or on the stovetop anytime you feel like a comforting bowl for lunch or dinner.

What to serve with Hungarian Goulash

Often, you will find goulash served with spaetzle (homemade soft egg noodles popular in Austria and Germany), bread dumplings, boiled potatoes, rice, or other noodles.

While traveling in Prague, I stopped in a random, non-touristy restaurant and ordered their goulash. Although it was spring, it was cold, and I wanted a cold beer and warm stew. It came served with bread dumplings. I had never seen or tried bread dumplings before, and I was instantly in love. One day, I will try making my own.

Sour cream is another popular addition and is highly recommended.

More stew recipes,

• Cioppino Recipe
• Italian Ratatouille Recipe (Ciambotta)
• Slow Cooker Jambalaya
• Slow Cooker Pot Roast Recipe
• Instant Pot Pork Green Chili Stew
• Easy Moroccan Chicken Stew
• Beef Bourguignon

If you try making this Hungarian Goulash, please leave me a comment and let me know! I always love to hear your thoughts.