What happens when tender cubes of beef, sweet paprika, and hearty root vegetables mingle in a single pot? This Hungarian goulash recipe brings together rustic flavors—originating as a simple herdsmen’s stew on the Great Hungarian Plain in the 10th century—with a streamlined cooking approach that delivers depth and warmth in just over an hour Wikipedia. By toasting sweet Hungarian paprika and caraway seeds, searing well-seasoned beef, and simmering everything in a rich, paprika-infused broth, you’ll experience the authentic taste of Central Europe in your own kitchen. Perfect for chilly evenings or as the centerpiece of a cozy dinner party, this goulash balances savory umami, gentle heat, and melt-in-your-mouth tenderness—without the multi-hour braise traditional versions demand.
Ingredients List
| Ingredient | Quantity | Purpose & Flavor | Substitution Ideas |
|---|---|---|---|
| Beef chuck or stew meat, 1″ cubes | 2 lbs (900 g) | Tender protein | Lamb shoulder or pork shoulder |
| All-purpose flour | 2 Tbsp | Light dredge for browning, slight thickening | 1:1 gluten-free flour blend |
| Sea salt & black pepper | To taste | Basic seasoning | Kosher salt |
| Lard or vegetable oil | 2 Tbsp | Fat for searing meat | Butter or ghee |
| Yellow onion, diced | 1 large (200 g) | Sweet aromatic base | Shallots |
| Garlic cloves, minced | 4 | Pungent depth | Garlic paste (1 tsp) |
| Sweet Hungarian paprika | 3 Tbsp | Signature smoky-sweet spice | Spanish pimentón |
| Caraway seeds, lightly crushed | 1 tsp | Earthy, anise-like warmth | Fennel seeds |
| Beef broth or stock | 4 cups (960 ml) | Liquid base, deep savory notes | Vegetable broth + 1 tsp soy sauce |
| Tomato paste | 2 Tbsp | Concentrated tomato richness | ½ cup crushed tomatoes |
| Carrots, sliced diagonally | 2 medium (150 g) | Sweet, tender texture | Parsnips |
| Red bell pepper, diced | 1 large (150 g) | Bright color and sweetness | Green bell pepper |
| Potatoes, peeled & cubed | 2 cups (300 g) | Hearty body | Sweet potatoes |
| Bay leaf | 1 | Subtle herbal backdrop | ½ tsp dried basil |
| Fresh parsley, chopped | 2 Tbsp | Fresh garnish | Chives |
| Lemon wedges (for serving) | As needed | Bright finish | Vinegar (sprinkle) |
Timing
Prep: 15 minutes
Cook: 1 hour (10 min sear + 50 min simmer)
Total: 1 hour 15 minutes—over 50% faster than many slow-braised goulash recipes that require 2–3 hours of cooking Smithsonian Magazine.
Step-by-Step Instructions
Step 1: Season and dredge the beef
Pat beef cubes dry and season generously with salt and pepper. Lightly toss with flour, shaking off excess. This creates a brown crust and helps thicken the stew.
Step 2: Brown the beef
Heat lard (or oil) in a large Dutch oven over medium-high heat. In batches, sear beef until deeply browned on all sides—about 4 minutes per batch—then transfer to a plate. Browning builds rich fond that flavors the entire dish.
Step 3: Sauté the aromatics
Reduce heat to medium. Add diced onion, stirring in renderings in the pot. Cook 5 minutes until softened and translucent. Stir in garlic and cook 30 seconds until fragrant, being careful not to burn it.
Step 4: Bloom the spices
Stir in Hungarian paprika and crushed caraway seeds. Cook 1 minute, stirring constantly, until the spices release their aromas and coat the onions. This “blooming” intensifies the paprika’s sweetness and color.
Step 5: Deglaze and build the broth
Pour in ½ cup of the broth, scraping brown bits from the bottom with a wooden spoon. Add the remaining broth, tomato paste, bay leaf, and seared beef (including any accumulated juices). Stir to combine.
Step 6: Simmer for tenderness
Bring the stew to a gentle boil, then reduce heat to low. Cover and simmer 30 minutes, stirring occasionally. The low, steady heat breaks down collagen in the beef, yielding fork-tender cubes.
Step 7: Add vegetables
Uncover and stir in carrots and bell pepper. Cover and simmer 10 minutes. Add potato cubes for the final 10 minutes of cooking. This staged addition prevents overcooking softer vegetables and ensures even texture.
Step 8: Finish and garnish
Remove bay leaf. Taste and adjust seasoning with salt and pepper. Stir in chopped parsley for a fresh herbal lift. Serve hot, with lemon wedges on the side to brighten each bowl.
Nutritional Information (per 1½-cup serving)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 380 kcal | 19% |
| Total Fat | 18 g | 23% |
| Saturated Fat | 6 g | 30% |
| Cholesterol | 85 mg | 28% |
| Sodium | 610 mg | 27% |
| Carbohydrates | 25 g | 8% |
| Dietary Fiber | 4 g | 14% |
| Sugars | 5 g | — |
| Protein | 25 g | 50% |
| Vitamin A | 80% DV | |
| Vitamin C | 45% DV | |
| Iron | 20% DV |
*Percent Daily Values based on a 2,000-calorie diet.
Healthier Alternatives for the Recipe
• Lean protein swap: Use skinless chicken thighs or turkey breast in place of beef for lower fat and calories.
• Reduce sodium: Opt for low-sodium broth and omit added salt until the end; taste before seasoning.
• Boost fiber: Add 1 cup chopped brown mushrooms or ½ cup barley alongside potatoes.
• Gluten-free: Replace flour dredge with cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp water) to thicken.
• Dairy-free option: This stew is naturally dairy-free—simply serve without sour cream or cheese garnishes.
Serving Suggestions
• Hungarian dumplings (nokedli): Spoon goulash over spaetzle-like dumplings for an authentic pairing.
• Crusty bread: Offer slices of rye or sourdough to soak up the rich paprika broth.
• Sour cream swirl: Add a dollop of sour cream or plain Greek yogurt for tang and creaminess.
• Pickled accompaniment: Serve alongside quick-pickled cucumbers or peppers to cut through the richness.
• Red wine pairing: A medium-bodied Pinot Noir or a spicy Zinfandel complements the paprika’s warmth.
Common Mistakes to Avoid
• Burning the paprika: Paprika scorches quickly; add it off the direct flame and stir constantly.
• Skipping the brown bits: Always deglaze the pot after searing beef to capture flavorful fond.
• Overcooking vegetables: Stage additions so carrots, peppers, and potatoes remain tender but intact.
• Rushing the simmer: A brief braise won’t break down collagen; give the beef at least 30 minutes over low heat.
Storing Tips for the Recipe
• Refrigeration: Cool stew to room temperature, then refrigerate in an airtight container up to 4 days. Reheat gently on the stovetop, adding a splash of broth to restore consistency.
• Freezing: Freeze fully cooled goulash in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator and reheat covered.
• Make-ahead: Complete through Step 5 and refrigerate. When ready to serve, add vegetables and simmer 20 minutes until tender.
Ready to Experience Authentic Hungarian Flavor?
You now have the step-by-step instructions to create a truly authentic Hungarian goulash recipe at home—complete with rich paprika broth, tender beef, and vibrant vegetables. Gather your spice, bring out the Dutch oven, and let the aromas of paprika and caraway transport you to the heart of Hungary. After you savor each hearty spoonful, drop a comment with your favorite twist, rate this recipe, and subscribe for more globally inspired, data-driven dishes delivered straight to your inbox!
FAQs
Can I use stew beef instead of chuck?
Yes—any well-marbled beef cut (stew meat or round roast) works, but chuck offers the best balance of flavor and tenderness.
What’s the best paprika for this dish?
Sweet Hungarian paprika (kalocsai or szegedi) provides a bright red color and mild flavor; reserve hot paprika for extra heat.
How do I thicken goulash if it’s too thin?
Stir in a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold water) and simmer 2 minutes; the stew will thicken without altering flavor.
Can I make this in a slow cooker?
Absolutely—sear beef and sauté aromatics in a skillet, then transfer to a slow cooker with remaining ingredients. Cook on LOW for 6–8 hours.
Is Hungarian goulash gluten-free?
Yes, if you use cornstarch or a gluten-free flour blend to thicken instead of wheat flour and ensure your broth is gluten-free.
Enjoy this robust, paprika-infused Hungarian goulash—a true celebration of Central European comfort!
