If you have ever wanted to dive into a dish that feels like a warm hug from the inside out, this Hungarian Goulash Recipe is just what you need. It is a rich, comforting stew that blends tender chunks of beef with fragrant paprika and caraway seeds, creating a dish bursting with traditional Eastern European flavors. This classic recipe offers a perfect balance of savory meat, silky broth, and optional hearty vegetables, making it the ultimate comfort food for any chilly evening or family gathering.
Ingredients You’ll Need
The beauty of this Hungarian Goulash Recipe lies in its simplicity and the quality of a few essential ingredients. Each one plays a vital role in building layers of flavor, texture, and that unmistakable golden hue that makes this dish so inviting.
- Salted butter (2 teaspoons): Adds richness and a smooth base for sautéing the onions.
- Yellow onions (2 medium, diced): Bring natural sweetness and depth when cooked low and slow.
- Caraway seeds (1 teaspoon): Impart a warm, earthy aroma essential for authentic taste.
- Paprika (2 tablespoons): The star spice, giving the stew its signature color and smoky flavor.
- Stewing beef (1½ pounds, cubed): A sturdy cut perfect for slow cooking until meltingly tender.
- All-purpose flour (2 tablespoons): Helps to thicken the stew and coat the beef for a better sear.
- Beef broth (2 cups, divided): Provides the savory liquid base that infuses the whole stew.
- Canned diced tomatoes (1 cup, drained): Add subtle acidity and texture to balance the richness.
- Salt (1 teaspoon): Enhances all the deep flavors.
- Black pepper (¼ teaspoon): Adds just a touch of heat and complexity.
- Potatoes (2 medium, diced, optional): Give an extra comforting, starchy bite if you like.
- Carrots (3 medium, diced, optional): Add sweetness and a pop of color.
- Fresh parsley: For a vibrant, herbaceous garnish.
- Sour cream (optional): A cooling, creamy finish that takes the dish to the next level.
How to Make Hungarian Goulash Recipe
Step 1: Sauté the Aromatics
Start by melting the butter in a Dutch oven or a large pot over medium-low heat. Gently cook the diced onions until they become translucent and soft, about 5 minutes. Stir in the caraway seeds and paprika, allowing them to bloom in the buttery onions. This step is crucial as it unlocks the deep, warm flavors that form the foundation of the stew.
Step 2: Brown the Beef
While the onions are cooking, dredge the beef cubes in all-purpose flour and shake off any excess. Adding the beef to the pot, cook it for 2 to 3 minutes until it gets a nice sear on the outside. This not only seals in the flavor but also creates those lovely browned bits that will enrich the stew’s taste when deglazed.
Step 3: Build the Broth
Slowly pour ¼ cup of beef broth into the pot, scraping up all the caramelized bits stuck to the bottom. Then add the remaining broth along with the drained diced tomatoes. If you’re using potatoes and carrots, toss them in now. Season the entire mixture with salt and black pepper to balance all the flavors.
Step 4: Simmer Low and Slow
Bring the pot to a boil over medium-high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 1½ to 2 hours, or until the beef is fork-tender and the flavors have melded beautifully. This slow cooking process is where the magic truly happens, turning simple ingredients into a soul-satisfying stew.
Step 5: Final Touches
Once cooked, give your Hungarian Goulash Recipe a final taste and adjust the seasoning if needed. Serve it hot, garnished generously with chopped fresh parsley and, if you like, a dollop of sour cream to add a luscious creaminess that complements the spicy paprika flavors perfectly.
How to Serve Hungarian Goulash Recipe
Garnishes
A sprinkle of fresh parsley instantly brightens the rich stew, adding a touch of color and herbal freshness. For an extra indulgent finish, a spoonful of sour cream adds creaminess that contrasts delightfully with the stew’s smoky, savory depths. It’s a small addition that lifts the entire dish.
Side Dishes
This Hungarian Goulash Recipe pairs excellently with simple, comforting sides. Buttered egg noodles or spaetzle are traditional and soak up the sauce beautifully. Creamy mashed potatoes or crusty bread also work wonders, allowing you to savor every drop of that luscious gravy. For a lighter pairing, a crisp green salad can provide a fresh counterpoint.
Creative Ways to Present
For a charming presentation, serve the goulash in rustic bread bowls, hollowed out to hold the stew for a cozy, edible vessel. You can also layer it in a casserole dish topped with grated cheese and broil briefly for a bubbling finish. This Hungarian Goulash Recipe is as versatile as it is comforting, so don’t be afraid to get creative!
Make Ahead and Storage
Storing Leftovers
Leftover Hungarian Goulash Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain its rich flavors and tender texture. The stew often tastes even better the next day as the flavors continue to meld.
Freezing
This stew freezes well, making it perfect for meal prep. Let it cool completely, then transfer to a freezer-safe container or zip-top bag. Frozen Hungarian Goulash Recipe will stay fresh for up to 3 months. Just thaw in the refrigerator overnight before reheating.
Reheating
Gently reheat the stew over low heat on the stove, stirring occasionally until warmed through. You can also use the microwave in short bursts, stirring in between to ensure even heating. If the stew has thickened too much, add a splash of beef broth or water to loosen it up.
FAQs
Can I use a different cut of beef in this Hungarian Goulash Recipe?
Absolutely! While stewing beef or chuck is ideal because it becomes tender during slow cooking, you can also use brisket or short ribs. Just adjust the cooking time accordingly to ensure the meat is tender and flavorful.
Is paprika the same as sweet paprika for this recipe?
For authentic Hungarian Goulash Recipe, use sweet Hungarian paprika if you can find it. It offers a mild, slightly sweet pepper flavor that defines this dish. Regular paprika works too but might alter the flavor slightly.
Can I make this recipe in a slow cooker?
Yes! After browning the onions and beef, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or until the beef is tender. Add the potatoes and carrots halfway through to keep their texture intact.
Why are caraway seeds used in Hungarian Goulash?
Caraway seeds add a subtle, aromatic warmth that enhances the stew’s flavor. They have a slightly nutty and bittersweet taste that complements the rich beef and paprika beautifully, making the dish uniquely Hungarian.
What can I serve if I don’t want to use potatoes or carrots?
This Hungarian Goulash Recipe is flexible! You can omit the potatoes and carrots or substitute them with parsnips, turnips, or even bell peppers for a different twist. Just keep in mind that cooking times might vary slightly based on your choice.
Final Thoughts
This Hungarian Goulash Recipe is one of those dishes that invites you to slow down, savor the moment, and enjoy a bowl full of heritage and heart. It’s simple enough to make on a weeknight yet special enough for company, and every spoonful tells a story of comfort and tradition. I encourage you to give it a try—you might just discover your new favorite stew.
Print
Hungarian Goulash Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Description
Hungarian Goulash is a hearty and comforting stew made with tender stewing beef, onions, paprika, and traditional spices simmered to perfection. This rich and flavorful dish is enhanced with potatoes and carrots, making it a complete meal perfect for cozy dinners.
Ingredients
Main Ingredients
- 2 teaspoons salted butter (or oil, or lard – preferred)
- 2 medium yellow onions, diced
- 1 teaspoon caraway seeds
- 2 tablespoons paprika
- 1½ pounds stewing beef (or chuck), trimmed and cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 2 cups beef broth (or water), divided
- 1 cup canned diced tomatoes, drained
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Optional Vegetables & Garnish
- 2 medium potatoes, peeled and diced
- 3 medium carrots, diced
- Chopped fresh parsley (for garnish)
- Sour cream (for serving)
Instructions
- Sauté Onions: In a Dutch oven or large pot, melt the butter over medium-low heat. Add the diced onions and cook until they are translucent, about 5 minutes. Stir in the caraway seeds and paprika to release their flavors.
- Prepare Beef: In a bowl or zip-top bag, dredge the beef cubes in the all-purpose flour, shaking off any excess flour. Add the floured beef to the onion mixture and cook for 2 to 3 minutes, allowing the meat to brown slightly.
- Add Liquids & Vegetables: Slowly pour in ¼ cup of the beef broth while scraping up any browned bits from the bottom of the pot. Then add the remaining broth along with the drained diced tomatoes. If using, add the diced potatoes and carrots. Season everything with salt and black pepper.
- Simmer Goulash: Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover the pot, and let it simmer gently for 1½ to 2 hours or until the beef is tender and the flavors have melded together.
- Serve: Once cooked, garnish the goulash with chopped fresh parsley if desired. Serve hot with a dollop of sour cream on top for added creaminess and tang.
Notes
- If preferred, lard can be used instead of butter for a more traditional flavor.
- Caraway seeds add a distinct flavor, but they can be omitted if unavailable.
- Adjust the amount of paprika based on your heat preference (sweet or hot paprika).
- Adding potatoes and carrots is optional but makes the stew heartier.
- Serve with crusty bread or egg noodles for a complete meal.
- This stew tastes even better the next day as the flavors continue to develop.
