Hungarian Goulash

Serve this recipe over egg noodles with a dollop of sour cream for the ultimate comfort food. Jennifer Segal

Hungarian goulash has been around for centuries, originally made by Hungarian shepherds as a hearty meal cooked over an open fire. The word “goulash” comes from the Hungarian term “gulyás,” meaning herdsman. While the classic version is more like a soup, this version is thicker and boasts an incredibly rich flavor—similar to beef stew. The secret lies in searing the meat first and thickening the broth with a bit of flour. And let’s not forget Hungarian sweet paprika; it adds that smoky, slightly sweet warmth that’s essential to the dish.

Although it simmers for about three hours, this goulash recipe is mostly hands-off—just set it and forget it, and you’ll be rewarded with the most satisfying meal ever. Serve it over egg noodles or spaetzle, or pair it with crusty artisan bread or popovers, and don’t forget a dollop of sour cream for the perfect finishing touch!

Jennifer Segal

American vs Hungarian Goulash

American goulash and Hungarian goulash are two distinctly different dishes. American goulash is an easy one-pot meal, combining ground beef, elbow macaroni, and a tomato-based sauce with Italian seasoning. On the flip side, Hungarian goulash is a rich, flavorful stew made with tender chunks of beef, onions, and a mix of veggies, all simmered in a paprika-spiced broth. While American goulash is more of a beefy pasta dish with tomato sauce, the Hungarian version is more of classic soup or stew, traditionally served with crusty bread or noodles.

What You’ll Need To Make Hungarian Goulash

Jennifer Segal

Boneless beef chuck: A well-marbled cut, perfect for stews due to its rich fat content. When slow-cooked, it becomes tender and flavorful.

Vegetable oil: Used for searing the beef, which caramelizes the exterior and locks in flavor before slow cooking.

Onions and garlic: Provide a savory, aromatic base that deepens the flavor as they cook down and meld with the beef.

Balsamic vinegar: Adds a slight tang and sweetness, cutting through the richness and balancing the dish.

Tomato paste: Concentrated in flavor, it brings a deep, umami-rich base that thickens the sauce and adds complexity.

All-purpose flour: Coats the beef and acts as a thickening agent, helping the goulash achieve its signature hearty texture.

Beef broth and water: Form the liquid base of the goulash.

Caraway seeds, paprika, and dried thyme: Traditional Hungarian spices that give the goulash its warm, earthy, and slightly smoky flavor. If you have Hungarian sweet paprika, I recommend using it.

Bay leaf: Infuses the dish with subtle herbal notes.

Sugar: Balances the acidity from the vinegar and tomato paste, adding a very subtle touch of sweetness.

Carrots and boiling potatoes: Vegetables that add heartiness and texture, making the goulash more substantial.

Step-By-Step Instructions

Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the oil over medium-high heat until hot and shimmering. Brown half the meat in a single layer, turning with tongs, for about 5 minutes. Repeat with the remaining oil and beef. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.

Jennifer Segal

Add the onions, garlic, and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from the bottom of the pan, for about 5 minutes.

Jennifer Segal

Stir in the tomato paste.

Jennifer Segal

Add the beef with its juices back to the pan and sprinkle with the flour. Stir with a wooden spoon until the flour is dissolved, about 1 minute.

Jennifer Segal

Add the broth, water, caraway seeds, paprika, thyme, bay leaf, and sugar.

Jennifer Segal

Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Reduce the heat to low, cover the pot with a lid, and simmer for 2 hours, stirring occasionally.

Jennifer Segal

Add the carrots and potatoes (if using) and cook, covered, for 1 hour more, until the broth is thickened, and the meat and veggies are tender.

Jennifer Segal

Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the goulash, or let it come to room temperature, and then store in the refrigerator overnight or until ready to serve.

Jennifer Segal

Garnish with fresh parsley and top with a dollop of sour cream, if desired.

Jennifer Segal

Make-Ahead & Freezing Instructions

Goulash can be made up to 3 days ahead of time. Reheat on the stovetop over medium heat until warmed through. It can also be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium heat until warmed through.

Hungarian Goulash

Serves 6 Prep Time: 30 minutes minutes Cook Time: 3 hours hours 30 minutes minutes Total Time: 4 hours hours

• 3 pounds boneless beef chuck, cut into 1 1/2-inch (3.75-cm) pieces
• 2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil or alternative
• 2 medium yellow onions, thinly sliced
• 4 cloves garlic, roughly chopped
• 2 tablespoons balsamic vinegar
• 3 tablespoons tomato paste
• 1/4 cup all-purpose flour
• 3 cups beef broth
• 2 cups water
• 1 1/2 teaspoons caraway seeds
• 2 tablespoons paprika (preferably Hungarian sweet paprika)
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 1/2 teaspoons sugar
• 3 carrots, peeled and cut into 1-inch chunks on the diagonal
• 1 pound small white boiling potatoes (baby Yukon Gold) cut in half (optional, if not serving over noodles)

For Serving (Optional)

• Chopped fresh parsley
• Sour cream

Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the oil over medium-high heat until hot and shimmering. Brown half the meat in a single layer, turning with tongs, for about 5 minutes. Repeat with the remaining oil and beef. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.

Add the onions, garlic, and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from the bottom of the pan, for about 5 minutes. Stir in the tomato paste. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with a wooden spoon until the flour is dissolved, about 1 minute. Add the broth, water, caraway seeds, paprika, thyme, bay leaf, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan, and bring to a boil. Reduce the heat to low, cover the pot with a lid, and simmer for 2 hours, stirring occasionally.

Add the carrots and potatoes (if using) and cook, covered, for 1 hour more, until the broth is thickened, and the meat and veggies are tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the goulash, garnished with fresh parsley and a dollop of sour cream, if desired. If not serving immediately, let it come to room temperature, and then store in the refrigerator until ready to serve.

Notes

Make-Ahead/Freezer-Friendly Instructions: Goulash can be made up to 3 days ahead of time. Reheat on the stovetop over medium heat until warmed through. It can also be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator overnight.

Nutrition Information

Calories: 486kcal, Carbohydrates: 31g, Protein: 55g, Fat: 16g, Saturated Fat: 5g, Cholesterol: 143mg, Fiber: 5g, Sugar: 7g

Nutritional Data Disclaimer