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Hungarian Goulash

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close up overhead shot of a pot of Hungarian Goulash garnished with parsley
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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Table of Contents
  1. Hungarian Goulash Ingredients
  2. How to Make This Hungarian Goulash Recipe
  3. How to Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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. 

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

close up overhead shot of a pot of Hungarian Goulash garnished with parsley

Hungarian Goulash Ingredients

Hungarian Goulash raw ingredients that are labeled

You’ll need:

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

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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.

Hungarian Goulash process shot of ingredients in a pot

STEP TWO: Add the diced onion and sauté, uncovered, for 5 to 6 minutes, stirring often.

STEP THREE: Add the minced garlic and the caraway seeds and cook for 1 minute, stirring continuously.

PRO TIP:

Sautéing the caraway seeds really releases the aromatic flavor. It’s not a must, but it really makes a difference in the flavor.

Hungarian Goulash process shot of ingredients in a pot

STEP FOUR: 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.

Hungarian Goulash process shot of stew meat placed into the pot

STEP FIVE: Add 1 cup of beef broth and scrape the bottom of the stockpot to loosen the browned flour bits. 

Hungarian Goulash process shot of ingredients in a pot

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

Hungarian Goulash process shot of beef broth and diced tomatoes added to the pot

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

Hungarian Goulash process shot of seasonings added to the pot

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

Hungarian Goulash process shot of ingredients being cooked in the pot

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

Hungarian Goulash process shot of carrots added to the pot

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

Hungarian Goulash process shot of diced potatoes added to the pot

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

PRO TIP:

Some people enjoy adding a dollop of sour cream on top of their goulash for a creamy topping.

Hungarian Goulash process of chopped parsley added to the pot

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.

Storage

IN THE FRIDGE: Store any leftovers of this easy Hungarian goulash recipe in an airtight container in the refrigerator for up to 5 days. 

IN THE FREEZER: You can also freeze the goulash for up to 3 months. Allow the goulash to thaw overnight in the fridge before reheating.

close up shot of a spoonful of Hungarian Goulash garnished with parsley

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 all winter long.

FREQUENTLY ASKED QUESTIONS

Can I make this traditional goulash in the slow cooker?

Goulash can also be prepared in the slow cooker on low for about 4 to 6 hours until the beef is cooked and the vegetables are tender.

Can I use a different cut of beef for this recipe?

This classic Hungarian goulash will work with any beef that is used for stewing. Just make sure to cut the beef into uniform cubes.

Can I freeze Hungarian goulash?

You can freeze this recipe in an airtight container for up to three months.

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close up overhead shot of a pot of Hungarian Goulash garnished with parsley

Hungarian Goulash

5 from 1 vote
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
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 10

Ingredients
  

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

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

Nutrition

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

    Goulash is a traditional stew very different among each household. Similar to spaghetti sauces in Italian households.

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