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Hungarian Goulash (Gulyás) is a hearty, rich beef stew that’s deeply flavorful thanks to sweet Hungarian paprika, slow simmered onions, and tender chunks of beef. Unlike American “goulash,” which is often a pasta dish, this is a rustic soup/stew traditionally served with crusty bread or egg noodles. It’s the perfect comfort food for cold days and gets better the next day!
⏱ Prep & Cook Time
- Prep time: 15 minutes
- Cook time: 2 to 2.5 hours
- Total time: ~2.5 hours
- Servings: 6–8
🥘 Equipment
- Large heavy-bottomed pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Ladle (for serving)
🧂 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Beef chuck | 2 pounds (900g) | Cut into 1–1.5″ cubes. Chuck has good fat for flavor. |
| Onions | 2 large | Finely chopped. Forms the base of the sauce. |
| Garlic | 4 cloves | Minced or crushed. |
| Carrots | 2 medium | Sliced into rounds. Optional but traditional. |
| Hungarian sweet paprika | 2.5 tablespoons | Must be high-quality sweet Hungarian paprika. |
| Tomato paste | 2 tablespoons | For richness and depth. |
| Caraway seeds (optional) | 1 teaspoon | Adds authentic earthy flavor. |
| Bay leaves | 2 | Adds subtle herbal note. |
| Beef broth | 4 cups (1 liter) | Low-sodium preferred. |
| Salt and pepper | To taste | Adjust near the end. |
| Potatoes | 2 medium (optional) | Peeled and cubed. For thicker, heartier stew. |
| Oil or lard | 2 tablespoons | Traditional recipes often use lard. |
| Water (as needed) | Up to 1 cup | If broth evaporates too much. |
🍅 Ingredient Notes
- Beef: Chuck is best for long stews; avoid lean cuts.
- Paprika: DO NOT use smoked or hot paprika unless you want a variation. Sweet Hungarian paprika is key.
- Lard vs Oil: Lard offers more authentic flavor, but oil (vegetable or sunflower) is fine.
- Potatoes: Some versions include them, others don’t. Personal preference.
- Caraway: Strong and distinct, use sparingly or skip if you’re not a fan.
🍲 Instructions
- Sauté onions:
Heat oil/lard in a large Dutch oven over medium heat. Add chopped onions and sauté until golden and soft, about 8–10 minutes. - Add garlic & paprika:
Stir in garlic and paprika off the heat to prevent burning the paprika. Return to heat after 10 seconds. - Brown the beef:
Add the beef cubes, season with salt, and stir to coat in the paprika-onion mix. Sear for 5–7 minutes until lightly browned. - Add tomato paste & spices:
Stir in tomato paste, caraway seeds (if using), and bay leaves. Cook for 1–2 minutes. - Add broth & simmer:
Pour in beef broth. Bring to a gentle boil, then lower heat, cover, and simmer for 1.5 hours, stirring occasionally. - Add vegetables:
Add carrots and potatoes (if using). Simmer uncovered for 30 more minutes, or until beef and vegetables are tender. Add water if it thickens too much. - Final seasoning:
Taste and season with salt and pepper. Remove bay leaves before serving. - Serve hot with crusty bread, egg noodles, or spaetzle.
🧮 Nutrition Facts (Per Serving – based on 6 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~420 kcal |
| Protein | ~32g |
| Fat | ~20g |
| Carbohydrates | ~25g |
| Fiber | ~4g |
| Sugar | ~6g |
| Sodium | ~700mg |
Note: Actual values depend on specific ingredients and additions (e.g. potatoes).
🔄 Tips & Variations
✅ Tips
- Use high-quality paprika: This makes or breaks the dish. Store paprika in a cool, dark place.
- Cook low and slow: Don’t rush — the flavors deepen with time.
- Avoid flour: Traditional goulash is thickened by onions and potatoes, not roux.
- Let it rest: Like chili, it’s better the next day after flavors meld.
🔄 Variations
- Spicy Goulash: Add ½ tsp hot Hungarian paprika or 1 chopped chili.
- German-style Goulash: Add red wine and skip potatoes; serve over egg noodles.
- Goulash Soup (Gulyásleves): Add more broth to make it soupier. Add root vegetables like parsnips.
- Slow Cooker Method: Sauté onions and beef first, then transfer all ingredients to a slow cooker on low for 7–8 hours.
