Hungarian Goulash

Rich stew is a classic choice for when the weather is chilly. Full of tender veggies and beef, this savory Hungarian goulash is incredibly delicious.

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Prep Time20 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 50 minutes mins

Servings10

This authentic Hungarian goulash recipe is a delicious and filling dish when you are looking for comfort food. With tender chunks of beef, plenty of veggies, and a rich sauce, this hearty stew is perfect for cold winter days. 

Hungarian Goulash Ingredients

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You’ll need:

• 3 tablespoons of shortening
• 2 tablespoons of salted sweet cream butter
• 2 cups of diced sweet yellow onion
• 2 tablespoons of fresh minced garlic
• 1½ teaspoons of whole caraway seeds
• 2 pounds of 1-inch cubed beef stew meat (fat trimmed)
• ¼ cup of all-purpose flour
• 32 ounces of beef broth
• 1 (14.5-ounce) can of petite diced tomatoes, drained
• 3 tablespoons of smoked paprika
• 1½ teaspoons of kosher salt
• 1 teaspoon of fresh cracked black pepper
• 2 cups of whole, peeled carrots cut into 1-inch chunks (4 medium carrots)
• 3½ cups of halved creamer potatoes
• 1 tablespoon of fresh chopped parsley

PRO TIP:

You can use a 2-pound beef roast cut into 1-inch chunks if you can’t find cubed meat.

Substitutions And Additions

BUTTER: You can substitute lard for the shortening and butter in this simple dish. 

PAPRIKA: You can substitute the smoked paprika for Hungarian sweet paprika in this authentic goulash.

BEEF: You can use any type of beef that cooks well in a stew for this traditional Hungarian goulash recipe.

Beef chuck roast is popular, or you can use braising steak or beef stew meat. Try to cut cubes of beef to an even size so it cooks properly.

PEPPERS: Some goulash recipes include green peppers or red peppers. Saute them with the chopped onions.

How To Make This Hungarian Goulash Recipe

STEP ONE: In a 5 to 6-quart heavy-bottomed stockpot over medium-high heat, melt the shortening and butter.

STEP TWO: Add the diced onion and sauté, uncovered, for five to six minutes, stirring often.

STEP THREE: Add the minced garlic and the caraway seeds and cook for one minute, stirring continuously.

STEP FOUR: Dredge the cubed stew meat in the flour.

Add to the stockpot and continue to cook for six to seven minutes, scraping the bottom of the pot to keep the flour from scorching.

STEP FIVE: Add one cup of beef broth and scrape the bottom of the stockpot to loosen the browned flour bits. 

STEP SIX: Add the remaining beef broth and the drained diced tomatoes.

STEP SEVEN: Stir in the smoked paprika, kosher salt, and cracked black pepper. 

STEP EIGHT: Bring to a boil and reduce heat to low heat. Cover and simmer for 30 minutes. 

STEP NINE: Add the chopped carrots, stir, cover, and continue to simmer for another 30 minutes.

STEP TEN: Add the halved creamer potatoes, stir, cover, and simmer for the final 30 minutes.

STEP ELEVEN: Remove from the heat and garnish with the chopped fresh parsley.

How to Serve

Serve this hearty stew alone with crusty bread or our cheesy pull-apart bread on the side to mop up all the tasty sauce or over top of egg noodles.

Add a Caesar salad, and you will be all set with a nice filling meal.

For more recipes similar to this hearty dish, have a look at our beef stew and beef stroganoff.

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Storage

IN THE FRIDGE: Store any leftovers of this easy Hungarian goulash recipe in an airtight container in the refrigerator for up to five days. 

IN THE FREEZER: You can also freeze the goulash for up to three months. Allow the goulash to thaw overnight in the fridge before reheating.

This delicious beef stew is the perfect way to warm up the whole family. The rich, beefy flavor and tender, savory veggies are so comforting and satisfying you’ll want to make this Hungarian goulash all winter long.

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Hungarian Goulash

5 from 4 votes

Rich stew is a classic choice for when the weather is chilly. Full of tender veggies and beef, this savory Hungarian goulash is incredibly delicious.

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 10

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Ingredients

  

1x2x3x

• 3 tablespoons shortening
• 2 tablespoons salted sweet cream butter
• 2 cups sweet yellow onion, diced
• 2 tablespoons fresh minced garlic
• 1½ teaspoons whole caraway seeds
• 2 pounds beef stew meat, fat trimmed (1-inch cubed)
• ¼ cup all-purpose flour
• 32 ounces beef broth
• 14.5 ounces petite diced tomatoes, drained
• 3 tablespoons smoked paprika
• 1½ teaspoons kosher salt
• 1 teaspoon fresh cracked black pepper
• 2 cups whole peeled carrots, cut into 1-inch chunks (4 medium-sized carrots)
• 3½ cups halved creamer potatoes
• 1 tablespoon fresh chopped parsley

Instructions

 

• In a 5 to 6 quart heavy-bottomed stockpot over medium-high heat, melt the shortening and butter.
• Add the diced onion and sauté, uncovered, for 5 to 6 minutes, stirring often.
• Add the minced garlic and the caraway seeds and cook for 1 minute, stirring continuously.
• Dredge the cubed stew meat in the flour. Add to the stockpot and continue to cook for 6 to 7 minutes, scraping the bottom of the pot to keep the flour from scorching.
• Add 1 cup of beef broth and scrape the bottom of the stockpot to loosen the browned flour bits.
• Add the remaining beef broth and the drained diced tomatoes.
• Stir in the smoked paprika, kosher salt, and cracked black pepper.
• Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes.
• Add the chopped carrots, stir, cover, and continue to simmer for another 30 minutes.
• Add the halved creamer potatoes, stir, cover, and simmer for the final 30 minutes.
• Remove from the heat and garnish with the chopped fresh parsley.

Notes

• You can use a 2-pound beef roast cut into 1-inch chunks if you can’t find cubed meat.
• Sautéing the caraway seeds really releases the aromatic flavor. It’s not a must, but it really makes a difference in the flavor.
• Some people enjoy adding a dollop of sour cream on top of their goulash for a creamy topping.

Nutrition

Calories: 299kcal | Carbohydrates: 25g | Protein: 25g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 838mg | Potassium: 976mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5507IU | Vitamin C: 22mg | Calcium: 73mg | Iron: 4mg

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