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Home » Beef + Pork » Easy Hungarian Goulash Recipe

Easy Hungarian Goulash Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
October 31, 2019
4.88 from 63 votes


Last Updated October 31, 2019 | 17 Comments

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

White bowl on a pie tin filled with Hungarian beef goulash served with a side of cooked egg noodles.

Hungarian Goulash

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 better suited for 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 the course of my life, each delicious in their own unique way. In this easy Hungarian Goulash recipe, tender chunks of beef, onions, and bell peppers are simmered to perfection in a delicious savory tomato beef 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).

Ingredients in Hungarian Goulash

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 with white onions if you can’t find yellow.
  • Sweet Hungarian Paprika – The paprika is KEY! Good quality sweet Hungarian paprika will give you the best flavor.
  • Stew beef – Stewing beef, while 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 of time.
  • Garlic – fresh is best!
  • Bell peppers + Carrots – Traditional goulash recipes aren’t loaded with vegetables, so add as much, or as little, 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 favorite go-to side to serve with this recipe. Mashed potatoes or mashed cauliflower are also delicious. 

Close-up image of Hungarian beef goulash with egg noodles, bell pepper, and carrots garnished with parsley.

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, flavor, and dry meat that they would later use in an easy stew to make a complete meal.

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

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

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 and then sorted, toasted, and blended to create different varieties ranging in pungency, sweetness, and heat. Hungary takes their paprika so seriously that there are 8 different grades, each a little different and delicious in their own way.

Overhead image of white bowl filled with egg noodles and Hungarian goulash

How to make Hungarian Goulash

To make this Hungarian Goulash Recipe, simply:

  1. Prepare the ingredients. Seed and chop your bell peppers (I recommend using red, yellow or orange peppers), onion, tomatoes, and carrots. Prepare the stew meat by chopping 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 – 1 inch or so.
  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 heat to low (or completely remove from heat) and sprinkle the onions with paprika. Mix well to combine and cook on LOW as this will bring out the flavors of the paprika rather than turn it bitter. 
  4. Cook the beef and garlic. Increase heat to medium-high. Immediately add the beef, mixing well. Cook the beef for 5 minutes, or until no longer pink in the middle (cooking times will vary depending on the size of 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 in 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 and pepper, and bay leaf, scraping the brown bits from the bottom of the pot.  Bring to a boil.
  7. Simmer. Reduce 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 up to 3-4 days leftover stored in the refrigerator and up to 3 months in the freezer.

To freeze, transfer your cooked and cooled Hungarian beef goulash to a freezer-safe zip-lock bag or container and removing 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.

Large white bowl filled with Hungarian goulash with thick chunks of beef, egg noodles, and topped with sour cream.

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

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

Bowl filled with beef goulash and egg noodles and set on a wood table.

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Hungarian Beef Goulash

Easy Hungarian Goulash Recipe

4.88 from 63 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Hungarian Goulash is a hearty and comforting beef stew made with tender chunks of beef, carrots, bell pepper, sweet Hungarian paprika, and a hearty tomato sauce.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Course Beef, Dinner, Main Course
Cuisine European
Servings 8 servings
Calories 480 kcal

Ingredients
 
 

  • 2 tablespoon olive oil - divided
  • 3 tablespoon butter
  • 3 yellow onions - sliced
  • ¼ cup good quality Sweet Hungarian Paprika
  • 2 pounds stew beef - chopped into chunks
  • 6 cloves garlic - minced
  • 2 red bell peppers - seeded and chopped
  • 6 carrots - peeled and chopped
  • 3 tablespoon tomato paste
  • 2 large tomatoes - roughly chopped
  • 3-4 cups beef broth
  • salt + pepper - to taste
  • 1 bay leaf
  • 12 ounces egg noodles - cooked al dente
Prevent your screen from going dark

Instructions
 

  • Sauté the onions. Heat a large pot or Dutch oven over medium heat. Add the butter and 1 tablespoon olive oil and cook the onions until soft, approximately 6-8 minutes. Stir often.
  • Cook the paprika. Reduce heat to low (or completely remove from heat) and sprinkle the onions with paprika. Mix well to combine and cook on LOW as this will bring out the flavors of the paprika rather than turn it bitter. 
  • Cook the beef and garlic. Increase heat to medium-high. Immediately add the beef, mixing well. Cook the beef for 5 minutes, or until no longer pink in the middle (cooking times will vary depending on the size of beef chunks). Add the garlic and mix well to combine. Cook, stirring continuously, for approximately 1 minute.
  • Add the carrots and bell peppers. Cook for 3-4 minutes, stirring often.
  • Work in 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 1-2 minutes. Still stirring, add the chopped tomatoes, beef broth, salt and pepper, and bay leaf. Scrape the brown bits from the bottom of the pot and bring to a boil.
  • Simmer. Reduce heat to low and simmer, covered, for approximately 45-60 minutes. Serve with egg noodles, fresh bread, and buttered bread, if desired.

Jessica's Notes

Originally published Nov. 2, 2018

Nutritional Information

Calories: 480kcal | Carbohydrates: 44g | Protein: 40g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 135mg | Sodium: 462mg | Potassium: 883mg | Fiber: 5g | Sugar: 8g | Vitamin A: 9440IU | Vitamin C: 56.1mg | Calcium: 68mg | Iron: 4.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Goulash, Hungarian Goulash
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

1.3K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Deb says

    February 3, 2023 at 12:49 pm

    5 stars
    I grew up on “American Goulash “ which I loved, but didn’t discover this stew until a trip to Hungary.. I am now a huge fan of traditional Hungarian food including chicken paprika. I agree that using quality Hungarian paprika is essential to the complex build of flavors. I am a fan of your recipes and was excited to see this. It is delicious just as written.. adding sour cream as a garnish of course!

    Reply
  2. Bella says

    December 20, 2020 at 4:58 am

    I used to make Hungarian goulash when my kids were little. I don’t have that recipe with me and I would like to make it, so I thought I’d use your recipe. In my old recipe, I always stirred in sour cream to the goulash before serving. I noticed in one of your comments, you mentioned sour cream, but I don’t see it as one of your ingredients. How much would you use for this amount of goulash?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      December 20, 2020 at 5:50 pm

      Great question, Bella! I love garnishing this Hungarian goulash with sour cream rather than adding it while cooking. This allows you to get the sour cream amount desired with every bite 🙂

      However, if you would like to add it to the recipe, I would start with half a cup and then add to the taste.

      Enjoy!

      Reply
  3. Jennie says

    August 2, 2020 at 10:05 pm

    5 stars
    Hi Jessica,
    Love this recipe!
    I have made it numerous times with both chicken and beef.
    It is now a big favourite.
    Thank you

    Reply
  4. Antoinette says

    May 20, 2020 at 5:23 am

    Hello. Want to make this Friday for 11 people. I see if I increase the amount of servings, the cooking time does not increase?
    Should I still only simmer it 16 minutes / 1 hour even if the beef cubes will be 1.5kg / or 2 kg?
    Will make this on a induction stove.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      May 20, 2020 at 8:34 am

      Great question Antoinette. The cooking time does not need to increase for this recipe if you scale it up, enjoy 🙂

      Reply
  5. Angela Werner says

    April 16, 2020 at 2:30 am

    5 stars
    Best goulash recipe around! I am just about to make it again.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      April 16, 2020 at 8:59 am

      Thanks for the kind words Angela 🙂

      Reply
  6. Cheryl says

    January 17, 2020 at 4:51 pm

    Can you make this in the crockpot,

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      January 17, 2020 at 5:30 pm

      Hi Cheryl,

      I haven’t tried cooking this in a cookpot, but I do not see why not 🙂

      I would wait to add the sour cream until the very end when cooking the crockpot.

      Reply
  7. Aliz says

    October 25, 2019 at 6:42 pm

    5 stars
    real Hungarian goulash is good im from Hungary and my mom n i make it alot…

    Reply
  8. Cynthia A Harris says

    August 12, 2019 at 3:05 pm

    OMG thanks for clearing that up for others. I’m of Hungarian descent,and make this dish. I will try yours too. The paprika is the key,it must be imported from Hungary. Now I’m going to make some.

    Reply
  9. Pat says

    April 4, 2019 at 3:56 pm

    5 stars
    Loved it!!

    Reply
  10. Jeff says

    November 4, 2018 at 4:44 pm

    5 stars
    Hi Jessica. My Mom used to make goulash as a kid and I hated it but I tried your recipe and it’s great. Now a goulash lover.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      November 9, 2018 at 3:01 pm

      Thanks Jeff – I am happy to have helped turned you into a Goulash lover!

      Reply
  11. Jenna says

    April 6, 2018 at 9:18 am

    This looks delicious. I’m actually not a beef eater but it’s my son’s favorite food, so I’m trying to add some beef recipes to my rotation. I was thinking beef stew this week, but I like that this has more interesting flavors and noodles (what kid doesn’t like noodles?!).

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      April 6, 2018 at 9:26 am

      Hi Jenna! I’m the same way about beef, but alas, my husband and son love it 🙂 This was a huge hit all around! And of course, noodles are always a win! Thanks for stopping by xo

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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