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by Mike Hultquist · · 37 Comments · Jump to Recipe
Hungarian Goulash is the ultimate beef soup (or stew) from Hungary that's loaded with tender beef and vegetables in a warming paprika spiced broth, so comforting and easy to make!
Hungarian Goulash Recipe
We're cooking up a big pot of comfort food in the Chili Pepper Madness kitchen, my friends. Pull up a chair! I have a bowl for you right here.
This recipe is very much a hearty beef stew or soup from Hungary filled with lots of flavorful vegetables, and seasoned with one of my very favorite spices in the world - Hungarian paprika.
The dish is called Hungarian Goulash, and I know you're going to love it. Everyone does.
What is Hungarian Goulash?
Authentic Hungarian goulash, known as "gulyás" in Hungary, is an old world dish considered the forebear of all stews. It is known to have been prepared by 9th century shepherds over their fires for a hearty meal.
You'll find many versions of this dish, with variations in meats, vegetables, spices, and cooking techniques, each depending on the region and the cook. With a dish this old, you can imagine it has evolved in different ways.
While I was in Budapest, Hungary, I enjoyed goulash as often as I could.
Traditional Hungarian goulash was a simple soup-like stew of meat cooked in a pot with paprika, thickened by the collagen of the meat in the slow cooking process.
Today, it is more of a soup with meat and root vegetables simmered in stock and seasoned with paprika. There are different ways to make it, with recipes varying from cook to cook.
This is how I like to make mine. It's my favorite way to make it, though you can eventually make your own as you please.
Let's talk about how to make Hungarian Goulash Soup, shall we?
Hungarian Goulash Ingredients
- Vegetable Oil. Pork lard is a more traditional ingredient, but vegetable oil or olive oil is great. Bacon also works nicely for new world cooks.
- Onion. Will add a base layer of flavor.
- Stew Beef. Shank is a fantastic cut for this recipe. You can also use lamb, pork, or veal.
- Hungarian Paprika. There are several types of Hungarian Paprika, and you can use your favorite to taste, or a combination. I enjoy hot and smoked. Use sweet paprika for a milder version.
- Other Seasonings. Salt and pepper, to taste. Caraway seeds are a popular addition, which I love.
- Additional Vegetables. Red bell peppers, garlic, tomatoes, potatoes, and carrots.
- Beef Broth. You can also use water, which is more traditional. The amount will vary, depending on your preferred thickness of the dish. Use less for more of a stew, and more for a soup.
- Bay Leaves. If desired.
How to Make Hungarian Goulash - the Recipe Method
Heat the Oil. Heat the oil in a large pot or Dutch oven to medium high heat. (If using bacon, cook it down for 3 minutes to render the fat).
Sear the Beef. Season the chopped stew beef with salt and pepper. Add the beef to the pot and brown the meat on each side, about 5 minutes. Remove and set aside.
(NOTE: Browning this way isn’t necessarily traditional, but it works for so many other recipes and I love the way it develops extra flavor).
Cook the Onions. Add the onion and cook 5-6 minutes to soften.
Add the Paprika. Reduce the heat (or pull the pot away from the burner) and stir in the paprika. Stir it off heat for 1 minute to let the paprika bloom.
Removing it from the heat will avoid burning the paprika, which turns it bitter.
The First Simmer. Return the pot to medium heat and add the reserved beef, bell peppers, garlic, tomatoes, beef broth (or water), and bay leaves (and caraway seeds, if using).
Bring to a boil, then reduce heat. Simmer for 1.5 hours, stirring occasionally. The liquid should reduce a bit.
Add the Potatoes and Carrots. Add the potatoes and carrots. Add more water or beef stock for a soupier goulash (1-2 cups, as desired). Cover and simmer another 30 minutes, or until the vegetables are tender and the meat is done to your liking.
Adjust for salt and pepper, and serve.
Boom! Done! Your Hungarian goulash is ready to serve. Easy enough to make, isn't it? It's mostly simmering and waiting. The smells of it cooking will drive you crazy with anticipation!
Recipe Tips & Notes
- Some new world Hungarian goulash recipes are thickened with a roux, which you can do if you'd like. However, the collagen from the meats in the slow cooking process, along with the starchy potatoes, work as good thickeners for this recipe.
- To thicken the goulash, mix a couple tablespoons of flour in 1/4 cup water to form a slurry. Stir the slurry into the stew and heat until thickened.
- Swirl sour cream into your finished dish for a creamier version of the recipe. This is not traditional, but delicious.
- For a slow cooker version, follow the recipe through step 3 (searing the seasoned meat), then toss everything into the slow cooker or crock pot. Cook on low for 7-8 hours, or on high for 4-5 hours. Enjoy!
Serving Hungarian Goulash
You can serve Hungarian goulash on it's own as a soup or a stew, often with rye bread to sop up all those flavorful juices.
I see it often served over prepared egg noodles, or with sauerkraut.
Grab yourself a glass of red wine!
Storage
Leftover Hungarian goulash will last up to 5 days in the refrigerator in a sealed container. You can easily warm it in a small pot to enjoy again.
You can also freeze it for 2-3 months. I always save my leftovers.
That's it, my friends. I hope you enjoy my recipe for Hungarian goulash. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy Hungarian cuisine, I recommend the following cookbook, which I used to adapt this recipe. It has a lot of great recipes.
- The Hungarian Cookbook, by Yolanda Nagy Fintor (affiliate link, my friends!)
Try Some of My Other Popular Recipes
- Classic American Beef Stew
- American Goulash
- Booyah (Midwestern Stew)
- Burgoo
- Brunswick Stew
- Green Chili Stew with Pork
- Sancocho (Latin American Stew)
- Mexican Birria
- Chicken Paprikash (Paprika Chicken)
- Oxtail Soup
- See all of my Soups and Stews Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Hungarian Goulash Recipe
Hungarian Goulash is the ultimate beef soup (or stew) from Hungary that's loaded with tender beef and vegetables in a warming paprika spiced broth, so comforting and easy to make!
Course: Main Course
Cuisine: Hungarian
Keyword: beef roast, bell peppers, paprika, stew
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 35 minutes minutes
Calories: 233kcal
Author: Mike Hultquist
Servings: 8
Tap or hover to scale
5 from 9 votes
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Ingredients
- 2 tablespoons vegetable oil (or use 2 tablespoons pork lard)
- 2 pounds stew beef cut into 1/2 inch cubes (bite-sized pieces)
- Salt and pepper to taste
- 1 large yellow onion chopped
- ¼ cup Hungarian paprika or more to taste
- 2 bell peppers chopped (can use green, red, yellow, or orange)
- 4 cloves garlic chopped
- 2 medium tomatoes diced
- 3 cups beef broth or use water for more traditional - can use up to 5 cups for soupier goulash
- 2 bay leaves
- 1/2 teaspoon caraway seeds
- 3 large potatoes chopped (peeled, if desired - other root vegetables are good too, such as parsnip, celery root, or rutabaga)
- 2 large carrots scrubbed and chopped
Instructions
Heat the oil in a large pot or Dutch oven to medium heat. (If using bacon, cook it down for 3 minutes to render the fat).
Season the chopped stew beef with salt and pepper. Add to the pot and brown the meat on each side, about 5 minutes. Remove and set aside. (NOTE: Browning this way isn’t necessarily traditional, but it works for so many other recipes and I love the way it seals in the juices of the meat, prepping it for low and slow cooking).
Add the onion and cook 5-6 minutes to soften.
Reduce the heat (or pull the pot away from the burner) and stir in the paprika. Stir it off heat for 1 minute to let the paprika bloom. Removing it from the heat will avoid burning the paprika, which turns it bitter.
Return the pot to medium heat and add the reserved beef, bell peppers, garlic, tomatoes, beef broth (or water), and bay leaves (and caraway seeds, if using). Bring to a boil, then reduce heat. Simmer for 1.5 hours. The liquid should reduce a bit.
Add the potatoes and carrots. Add more water or beef stock for a soupier goulash (1-2 cups, as desired). Cover and simmer another 30 minutes, or until the vegetables are tender and the meat is done to your liking.
Adjust for salt and pepper, and serve.
Video
Nutrition Information
Calories: 233kcalCarbohydrates: 8gProtein: 28gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 415mgPotassium: 725mgFiber: 3gSugar: 4gVitamin A: 5400IUVitamin C: 45mgCalcium: 52mgIron: 4mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
NOTE: This recipe was updated on 9/8/23 to include new information, photos, and video. It was originally published on 10/10/22.
Reader Interactions
Comments
Debbie says
Mike,
Can this be cookedin the oven in a dutch oven?Reply
Mike Hultquist says
Absolutely, Debbie. I would put it in the oven at 300-350 degrees F (150-177 C) for the time in the recipe, but you can check the meat for doneness. Let me know how it turns out for you.
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Mary says
There actually is a Czech soup called Goulash Soup, which is delicious!
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Mike Hultquist says
Very cool!
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Barb says
Recipe calls for Hungarian Paprika can you tell me which kind is best to use...
Regular Hungarian Paprika, Sweet Hungarian Paprika or Hot Hungarian PaprikaReply
Mike Hultquist says
Barb, you can use any of those, to your preference. I like it HOT, but you can sweet or mild/regular, or a mix.
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Scott Swanbery says
Comfort food at it's best !! Thanks Mike !!Reply
Mike Hultquist says
Thanks, Scott!
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Robert says
Mike, just in case you’re not shooting your own. Whoever does your food photography, be very, very nice to that person. Salivating right now!
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Mike Hultquist says
Hey, thanks, Robert! It's me and Patty! We both appreciate the compliment!
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Robert says
Never realised! You both are so welcome. Thanks for bringing us these great recipes and cookbooks.Reply
Ivan says
Goulash cannot be a soup!
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Mike Hultquist says
Soup or a stew, but it's primarily a soup today. Or a soup-like stew? Stew-like soup?
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Mary says
There actually is a Czech soup called Goulash Soup, which is delicious!
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Robert says
Any food can be anything you like. Whatever blog or YouTube video is between your ears!Reply
Robert says
According to Wikipedia, Goulash is a soup or a stew.
[blockquote]“ Goulash (Hungarian: gulyás) is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.”[/blockquote]Reply
Drake says
Hey, I was wondering if a culinary class in high school could make this?
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Mike Hultquist says
I think this would be good for that level. It's not very hard to make. I'd love to hear how it turns out.
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Robert says
I love this conversation. This is what life and happiness is about.
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John Lyons says
Well as I live in Spain i added chorizo, home grown peppers, chillies & smoked Spanish paprika.....lovely . Thanks for the fantastic recipes ☹️Reply
John Lyons says
That was supposed to be a happy smile ☺Reply
Mike Hultquist says
Haha, got it! =)
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Mike Hultquist says
Wonderful additions!
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Stacey says
hi . just wondering if you can make this in the crockpot? if so, how long? thanks
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Mike Hultquist says
Stacey, after searing, I would cook it on high 2-3 hours, or low 4-5 hours, though it might not take that long. Let me know how it goes. Enjoy.
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Sharon says
Hello Mike,
this looks delicious.
In the last picture it looks like you added chilli flakes if so how much did you put in.
thank you
SharonReply
Mike Hultquist says
Thanks, Sharon. I just sprinkle some over the top, but you can add some in during simmering if you'd like to build some extra heat. Enjoy!!
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angie says
I made this few extra seasonings was amazing thank you for sharingReply
Mike Hultquist says
Glad you enjoyed it!
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Samira says
I love all your recipes. they are really delicious.Reply
Mike H. says
Thank you, Samira - I appreciate it!
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Eivind Nilsen says
I like your recipes. I do a stew from time to time very much like this. I do like a little thickening and for that I take 1/2 of a potato and very finely dice or grate it so that the potato is doing the thickening.Also, I went searching for your version of a Catalan beef stew, which is among my favorites. We do it mushrooms and it has a nice sofrido and beef short ribs at it's base and then gets finished with a picada which is mix of bread, almonds and herbs. We use a hot Spanish smoked paprika in it. I've seen many versions of it and various names. If it doesn't have the picada, it's not the type I'm talking about.
Did I just miss it among your recipes? If not, you should give it a try and work up your own spin on it. I'd love to see that. Oh, and it's great with a glass of tempranillo.
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Mike H. says
Hey, Eivind - it must have been so delicious that I finished it before writing a recipe... 🙂 But if seriously, I don't have it on the website... yet!
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Ramya says
Cant wait to make this soon for me can i use mushrooms/ vegan beef and vegetable broth and skip green bell peppers as am not a big fan of green bell peppers i never had hungarian goulash before perfect for raining days in Singapore and after office meals love your recpes as always brightens up my day everyday after work
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Mike H. says
Thank you, Ramya - enjoy!
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Todd says
Mike, if pork is used, I would assume a slow-cook cut such as butt/shoulder is what you would use here?
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Mike Hultquist says
You can use pork shoulder, but will need much more simmering time to make it tender. Try pork loin for less simmering time. Enjoy!
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