Name: Hungarian Beef Goulash Recipe
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 35 min
Cuisine: Hungarian
Ingredients: 1 kg beef chuck, cut in 3.5cm cubes; 1 3/4 tsp kosher salt; 1 tsp black pepper; 1 tbsp extra virgin olive oil; 2 tbsp unsalted butter; 2 brown onions, cut into 1cm squares; 5 garlic cloves, finely minced; 2 capsicum/bell peppers (1 red, 1 yellow), cut into 2 cm squares; 2 tomatoes, cut into 8 wedges then halved; 2 carrots, peeled and cut into quarters lengthwise then 1cm pieces; 2 potatoes, cut into 1.2cm cubes; 1/4 cup Hungarian-style paprika; 1 tsp caraway seeds (optional); 1 bay leaf; 1 litre low-sodium beef stock; 1 tbsp finely chopped parsley (optional)

There’s something incredibly comforting about a rich, slow-cooked stew that fills your kitchen with warm, inviting aromas. This Hungarian Beef Goulash Recipe is exactly that—deeply flavorful, packed with tender beef, and vibrant with paprika’s smoky warmth. It’s a classic that’s stood the test of time for good reason.

A close-up image of a ladle holding a thick, rich stew filled with chunks of brown meat, orange potato pieces, and red bell pepper slices, all mixed in a deep reddish-brown broth. The stew is garnished with small green herb leaves scattered on top. The ladle is inside a large pot with a dark, rustic-looking rim, and the background shows more stew with visible tender meat and vegetables submerged in the liquid. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hungarian Beef Goulash Recipe
Top Tip
How to Serve Hungarian Beef Goulash Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hungarian Beef Goulash Recipe

Why You'll Love This Recipe

I have to admit, making this Hungarian Beef Goulash Recipe always brings back memories of cozy family dinners. The way the meat melts and the paprika sings makes it such a rewarding dish to prepare, especially when you want something hearty and soul-warming.

Authentic Flavors: The use of Hungarian-style paprika and traditional spices gives this goulash the true taste of Hungary’s culinary heritage.
Simple Yet Deep: A handful of ingredients transform into a dish bursting with layers of flavor through slow cooking.
Versatile Cooking Methods: Whether you use the oven, stove, or slow cooker, you can make this recipe work for your schedule and preferences.
Perfectly Comforting: It’s a warming meal ideal for cold days, and leftovers taste even better the next day.

The dish is a rich, dark red stew with visible chunks of tender brown meat and evenly cut pieces of orange and yellow vegetables, likely carrots and potatoes, all floating in a thick sauce. The stew fills a round light blue pot with slight browning on the rim, and a golden spoon is placed inside the pot on the right side. The background features a few torn pieces of light brown bread and some vibrant autumn leaves in red, orange, and yellow, placed on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Hungarian Beef Goulash Recipe uses simple ingredients that marry well to create depth: tender beef, sweet veggies, and that unmistakable paprika scent. Here’s what to watch for at the store and how each item contributes to the magic.

Flat lay of a small pile of beef chuck cubes, two medium brown onions diced, five garlic cloves peeled, one red and one yellow bell pepper cut into chunks, two ripe tomatoes quartered, a heaping spoonful of paprika powder in a small bowl, a few caraway seeds scattered nearby, a single bay leaf, two peeled carrots cut into chunks, two medium potatoes cubed, a small bunch of finely chopped parsley, a small dish of cooking salt, a pepper grinder, a drizzle of olive oil in a shallow dish, and a couple of cubes of unsalted butter placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Beef chuck: A well-marbled cut perfect for slow cooking, resulting in melt-in-your-mouth tenderness.
Salt and black pepper: The basic seasoning that brings out the beef's natural flavor.
Extra virgin olive oil and unsalted butter: A delicious fat combo that helps brown the onions and beef beautifully.
Brown onions: Offer sweetness and body, caramelizing to add complexity.
Garlic cloves: Infuse a subtle punch that rounds out savory notes.
Red and yellow capsicum/bell peppers: Bring color, crunch, and a gentle sweetness to balance the paprika.
Tomatoes: Help build a rich base and give acidity to lift the stew.
Hungarian-style paprika: This is the star—additive-free and smooth, it provides smoky warmth without overwhelming heat.
Caraway seeds (optional): Add an earthy undertone traditional in Central European dishes.
Bay leaf: A subtle herbal note that deepens the aroma.
Beef stock/broth: The flavorful liquid that braises the meat and vegetables.
Carrots and potatoes: Classic root vegetables that absorb all those savory juices deliciously.
Parsley (optional garnish): Adds a fresh, green contrast at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love switching up this Hungarian Beef Goulash Recipe depending on the season or mood. It’s super forgiving, so don’t hesitate to add your twist!

Variation: Once, I swapped half the beef for pork shoulder and added some smoked paprika—gave it a lovely smoky depth I highly recommend.
Dietary tweaks: For a lighter version, swap potatoes for parsnips or turn it into a stew with root vegetables only.
Spice level: I always avoid hot paprika here, but if you like a bit of heat, add a pinch of chili flakes carefully.

Step-by-Step: How I Make Hungarian Beef Goulash Recipe

Step 1: Season and Sear the Beef

First, I toss the beef cubes with half the salt and pepper—this simple step helps flavor the meat inside out. Then, in a heavy oven-safe Dutch oven, I heat the olive oil and butter together over high heat before adding the beef. Stirring until the outside color changes from red to brown, about two minutes, locks in the juices. Don’t worry about achieving a deep crust here—this isn’t a steak sear. We want color, not too much crispness.

Step 2: Build the Flavor Base

Next come the onions, which soften and lightly caramelize over about six minutes before I add garlic, then the chopped bell peppers and tomatoes. Stir these gently for three minutes until the tomatoes start breaking down, transforming into a lovely sauce. It’s around now that I sprinkle in the paprika, caraway seeds, and add the bay leaf. Stir for just 30 seconds more to bloom those spices and wake up the flavors.

Step 3: Slow Cook to Perfection

Pour in the beef stock and give everything a good stir before bringing it to a gentle simmer on the stovetop. Then, pop the covered pot in a 180°C (350°F) oven for about 1½ hours. This slow braise is where the magic happens—the beef tenderizes and aromas deepen.

Step 4: Add the Veggies and Finish Cooking

After the initial braise, the beef should be tender but not falling apart. Now, I stir in the carrots and potatoes, cover the pot again, and cook for another 30 minutes. The goal here is a stew where the beef is ridiculously soft and the veggies melt into the sauce. If you find the beef isn’t quite there, just return it to the oven in 10-minute increments until perfect.

Step 5: Serve and Garnish

I ladle the goulash into bowls and sprinkle on fresh chopped parsley for a pop of color and freshness. Serve it as is or with crusty bread for dunking—a total winner every time.

Top Tip

After making this Hungarian Beef Goulash Recipe many times, I’ve gathered some handy tips that make the difference between a good stew and a spectacular one.

Use Hungarian-style paprika: The flavor is smoother and less bitter than regular paprika, giving the authentic taste you want.
Don’t rush the slow cook: Taking your time lets the flavors meld and beef become tender—low and slow wins every time.
Brown onions thoroughly: This builds a rich base, so patience during this step really pays off.
Avoid hot paprika: Since the recipe uses a lot of paprika, making it spicy can overpower the other flavors.

How to Serve Hungarian Beef Goulash Recipe

Hungarian Beef Goulash - Serving Suggestion

Garnishes

I always top mine with a sprinkle of freshly chopped parsley because it adds a fresh brightness and makes the presentation pop. Sometimes, I add a dollop of sour cream for creamy richness—totally optional but delicious!

Side Dishes

Crusty artisan bread is my go-to for soaking up every bit of that delicious sauce. You can also serve it over buttered noodles or mashed potatoes for a traditional touch. If you want something lighter, a simple green salad balances the richness nicely.

Creative Ways to Present

For a special occasion, I like serving Hungarian Beef Goulash in mini cast-iron skillets or ramekins for individual portions—it looks charming and keeps it warm at the table. Adding a sprinkle of smoked paprika on top gives an extra visual and flavor wow-factor.

Make Ahead and Storage

Storing Leftovers

I usually cool leftover goulash completely, then store it in airtight containers in the fridge. It keeps really well for 4 to 5 days and tastes even better because the flavors have continued to develop.

Freezing

This Hungarian Beef Goulash Recipe freezes beautifully. I divide leftovers into portions in freezer-safe containers or bags, and it keeps for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I simmer it gently in a pot on low heat, stirring occasionally to avoid sticking. If it’s too thick, I add a splash of water or beef stock to loosen it up. Microwave works too, but stovetop gives a better texture.

Frequently Asked Questions:

Can I use a slow cooker for Hungarian Beef Goulash Recipe?

Absolutely! Simply brown your beef and onions on the stove, then transfer everything to your slow cooker. Cook on low for about 6 hours, adding the potatoes and carrots halfway through, and cook for 2 more hours. The result will be just as tender and flavorful.

What kind of paprika should I use?

Hungarian-style sweet paprika is best as it has a smooth, slightly sweet taste without much heat. Avoid hot paprika since this recipe already uses a generous amount and can become too spicy.

Can I substitute the beef with another protein?

While beef chuck is traditional and ideal because of its marbling and texture, you can experiment with pork shoulder or even lamb. Just adjust cooking times as needed to achieve tenderness.

How can I make this recipe gluten-free?

This recipe is naturally gluten-free as long as you use a gluten-free beef stock and ensure any bread you serve on the side is gluten-free. Double-check labels on your paprika and other spices too, just in case.

Final Thoughts

This Hungarian Beef Goulash Recipe holds a special place on my dinner table because it’s comforting without being complicated, and it constantly impresses with its robust, authentic flavors. I truly hope you’ll give it a try and experience firsthand just how wonderful a homemade goulash can be—perfect for feeding family or impressing guests on a chilly evening.