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This Hungarian Goulash stands out as a deeply comforting dish that’s both soul-warming and robustly flavorful.
The generous use of Hungarian-style paprika, tender chunks of slow-cooked beef chuck, and the natural sweetness of caramelized onions, bell peppers, and fresh tomatoes give it a unique and well-rounded flavor profile.
It’s a nourishing one-pot meal that beautifully blurs the line between stew and soup—hearty yet not too heavy.
Nutritionally, it delivers an impressive 46g of protein per serving, ideal for maintaining muscle mass and supporting satiety.
The inclusion of fiber-rich vegetables like carrots, bell peppers, and tomatoes boosts gut health and adds antioxidants such as Vitamin C (110% DV) and Vitamin A (178% DV).
Despite its comfort-food status, the dish stays relatively low in carbs and refined sugars, making it suitable for balanced diets.
Perfect for everyday cooking, goulash is meal-prep friendly, stores well, and actually tastes better the next day, making it ideal for batch cooking.
Whether you’re feeding the family or planning cozy leftovers, this dish offers practical nourishment with big, bold flavor.
Must-Have Tools for Perfect Results
Lodge 6-Quart Enameled Cast Iron Dutch Oven
This heavy-duty Dutch oven is perfect for evenly searing beef and gently slow-cooking the goulash in the oven.
Its heat-retaining enamel ensures deep flavor development and prevents burning—great for any stew, braise, or roast.
Wüsthof Classic Chef’s Knife (8-Inch)
For slicing onions, dicing peppers, and cubing beef with precision.
This ultra-sharp, well-balanced knife reduces prep time and boosts safety, making it a daily kitchen workhorse.
OXO Good Grips Garlic Press
This efficient garlic press helps you quickly mince all five cloves of garlic without sticky fingers.
Its ergonomic design is ideal for large-batch cooking and adds powerful aroma and flavor to any dish.
Pyrex 4-Cup Measuring Cup
Essential for measuring out the beef stock and liquids precisely.
Its clear markings and microwave-safe design make it a versatile tool for baking, soups, and sauces.
Winco Stainless Steel Ladle (8 oz)
A sturdy ladle makes serving the soup-like goulash easy and mess-free.
It’s perfect for portioning out stews, curries, or gravies from deep pots to bowls with ease.
Hungarian Goulash Stew
Equipment
- 1 Large Dutch Oven – for searing and oven cooking
- 1 Sharp Chef’s Knife – for chopping vegetables and beef
- 1 Cutting Board – large enough for safe prep
- 1 Garlic Press – for mincing garlic quickly
- 1 Measuring Cup – to measure out liquids accurately
- 1 Ladle – for easy serving
Ingredients
- 2 lb 1 kg beef chuck, cut into 1.5-inch (3.5 cm) cubes
- 1 ¾ teaspoons kosher salt divided
- 1 teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons 30 g unsalted butter
- 2 medium brown onions diced into ½-inch (1 cm) pieces
- 5 garlic cloves finely minced
- 2 bell peppers 1 red, 1 yellow, cut into ¾-inch (2 cm) squares
- 2 ripe tomatoes each sliced into wedges and halved
- ¼ cup Hungarian-style sweet paprika not hot
- 1 teaspoon caraway seeds optional, for traditional flavor
- 1 bay leaf
- 4 cups 1 liter low-sodium beef broth
- 2 carrots peeled, quartered lengthwise, then chopped into ½-inch (1 cm) chunks
- 2 medium potatoes peeled and cubed into ½-inch (1.2 cm) pieces
- 1 tablespoon fresh parsley chopped (for garnish, optional)
Instructions
- Preheat and Prep: Set your oven to 350°F (180°C) or 320°F (160°C fan-forced). You can also use a slow cooker or stovetop for alternate methods (see recipe notes).
- Season the Beef: Place the beef cubes in a bowl and sprinkle with half of the salt and all of the black pepper. Toss gently to coat the meat evenly.
- Sauté the Aromatics: In a large, oven-safe Dutch oven, heat the olive oil and butter over medium-high heat. Once hot, add the chopped onions and cook for about 6 minutes, stirring occasionally, until they soften and start to turn golden around the edges.
- Brown the Beef Lightly: Add the seasoned beef to the pot with the onions. Sear for about 2 minutes, stirring occasionally, just until the outside of the meat changes color. You’re not looking for a deep crust—just remove the rawness.
- Add Vegetables and Sauté: Stir in the minced garlic, chopped bell peppers, and tomato wedges. Cook for 3 more minutes, letting the vegetables begin to soften and the tomatoes break down slightly to start forming the base of the sauce.
- Spice It Up: Sprinkle in the paprika, caraway seeds (if using), and bay leaf. Stir for 30 seconds to bloom the spices and release their aromas.
- Add Broth and Simmer: Pour in the beef broth and give everything a good stir. Bring the mixture to a gentle simmer. Once it’s bubbling lightly, cover the pot with a lid and transfer it to the preheated oven.
- Slow Cook to Tender: Bake for 1½ hours, allowing the beef to slowly tenderize. By this point, it should be soft but still holding its shape.
- Add Root Vegetables: Remove the pot from the oven and stir in the chopped carrots and cubed potatoes. Return the lid and bake for an additional 30 minutes, or until the beef is fall-apart tender and the vegetables are fully cooked.
- Finish and Serve: Discard the bay leaf. Taste and adjust seasoning if needed. Serve the goulash in deep bowls, sprinkled with fresh parsley if desired. Enjoy with crusty bread—cheese bread makes an especially good match!
Notes
- Beef Cuts: Beef chuck is ideal for its marbling and flavor. You can also use boneless beef shank, brisket, or beef cheeks. Avoid lean cuts as they may dry out.
- Paprika Choice: Use Hungarian sweet paprika for the most authentic flavor—it’s milder and more aromatic than standard paprika. Avoid hot paprika, as this recipe uses a generous amount and may become overly spicy.
- Caraway Seeds: Traditional in Hungarian goulash but optional. They add a subtle, earthy sweetness.
- Cooking Method Alternatives:
- Stovetop: Simmer over low heat, covered, for 1½ hours. Stir occasionally to prevent sticking. Add carrots and potatoes, then cook for another 30 minutes.
- Slow Cooker: Cook on low for 6 hours, then add potatoes and carrots, and continue for 2 more hours on low.
- Make-Ahead Tip: This stew tastes even better the next day after the flavors meld. Store in the fridge for up to 5 days, or freeze for up to 3 months.
- Serving Suggestion: For a complete meal, serve with warm bread or traditional Hungarian nokedli (spaetzle). Pairs beautifully with a crisp green salad or pickled vegetables.
Chef’s Secrets for Rich Flavor
The secret to making exceptional Hungarian goulash lies in building layers of flavor through thoughtful cooking techniques.
First, take your time with the onions—letting them slowly caramelize in butter and oil releases their natural sweetness, forming the aromatic base of the dish.
When searing the beef, you don’t need a deep crust—just a quick browning to develop savory undertones without drying it out.
Using Hungarian sweet paprika is essential; it adds a mild smokiness and beautiful color without overwhelming heat.
Allowing the paprika to “bloom” briefly in the pot unlocks its full flavor, a classic step in Hungarian cooking.
And finally, don’t rush the slow cook—giving the stew plenty of time in the oven ensures fall-apart beef and tender vegetables that soak up all the rich broth.
This dish thrives on patience and good ingredients.
Serving Suggestions to Elevate It
Hungarian goulash is traditionally served as a hearty, comforting main course and is best enjoyed piping hot in wide bowls.
It’s filling on its own, but pairing it with thick slices of cheese-crusted bread, rustic sourdough, or buttered rye bread makes it extra satisfying—perfect for dunking into the flavorful broth.
If you’re feeling adventurous, serve it over buttered egg noodles, mashed potatoes, or Hungarian nokedli (spaetzle) for a more traditional approach. On the side, consider a simple cucumber salad or tangy sauerkraut to balance the richness.
A crisp glass of white wine or light red, like Pinot Noir or Blaufränkisch, complements the warm spices and savory broth beautifully.
Storage Tips and Make-Ahead Advice
One of the best things about this goulash is that it tastes even better the next day.
Once cooked, let the stew cool to room temperature before storing it in an airtight container.
It will keep well in the refrigerator for up to 5 days. For longer storage, portion it into freezer-safe containers and freeze for up to 3 months. Reheat gently on the stovetop over medium heat, adding a splash of broth or water if needed to loosen the sauce.
If freezing, leave out fresh parsley and add it after reheating for the brightest flavor.
This dish is excellent for meal prep—just portion into individual servings for quick, protein-packed lunches or dinners.
Frequently Asked Questions (FAQs)
1. Can I use different cuts of beef?
Yes! While beef chuck is ideal due to its marbling and tenderness when slow-cooked, you can also use boneless shank, brisket, or beef cheeks. Avoid lean cuts like sirloin or round—they can become dry and tough after extended cooking.
2. Is Hungarian paprika necessary?
Hungarian sweet paprika is recommended for authenticity and flavor. It’s smoother, richer, and more aromatic than regular paprika. If unavailable, use a high-quality sweet paprika, but avoid hot or smoked varieties, as they’ll overpower the dish.
3. Can I make this recipe in a slow cooker?
Absolutely. To make it in a slow cooker, follow the same browning and sautéing steps on the stovetop, then transfer everything to your slow cooker. Cook on low for 6 hours, then add potatoes and carrots and cook for another 2 hours.
4. What if I don’t have a Dutch oven?
You can use any large oven-safe pot with a tight-fitting lid. If you don’t plan to use the oven at all, this recipe can also be made fully on the stovetop—just use very low heat and stir occasionally to prevent sticking.
5. Is this goulash spicy?
Not at all—this version is rich and deeply flavored, but not spicy. Just be sure to use sweet paprika, not hot or smoked, especially since this recipe uses a generous amount. For a spicy kick, a pinch of cayenne can be added to taste.
This recipe is inspired by recipetineats and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.