Hero

Classic Hungarian Goulash

Dinner

Classic Hungarian Goulash

A traditional Hungarian beef goulash with sweet paprika, caraway, onions, peppers, potatoes, carrots, and a rich soup-like broth.

Medium 25 min prep 120 min cook 145 min total 6 servings 4.9/10

Ready in

145 minutes

Makes 6 servings

About This Recipe

A traditional Hungarian beef goulash with sweet paprika, caraway, onions, peppers, potatoes, carrots, and a rich soup-like broth.

This Hungarian goulash develops its character from slowly cooked onions, properly handled paprika, browned beef, and root vegetables simmered until tender in a savory broth.

Ratings

Expert Rating

4.9

95% confidence

Final Score

4.9

90% confidence

Category Scores

9.7

Taste

6.8

Difficulty

8.6

Presentation

8.0

Nutrition

8.7

Value

9.3

Instructions

9.1

Ingredients

9.0

Time Accuracy

9.2

Would Make Again

9.2

Overall

Cooking Timeline

Prep 25 min

Cook 120 min

Step 1 10 min
Step 2 12 min
Step 3 12 min
Step 4 2 min
Step 5
Step 6 5 min
Step 7 75 min
Step 8 30 min
Step 9 5 min
Step 10

Equipment

Large Dutch oven A heavy pot distributes heat evenly during the long simmer
Wooden spoon Useful for scraping browned bits from the bottom
Chef's knife For cutting beef and vegetables into even pieces
Cutting board Use separate boards for raw meat and vegetables when possible
Ladle For serving the broth and solid ingredients evenly

Instructions

1

Pat the beef dry with paper towels and season it with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
10 min
2

Heat the lard or oil in a large Dutch oven over medium-high heat. Brown the beef in batches without crowding the pot, then transfer it to a plate.
12 min
3

Reduce the heat to medium. Add the onions and cook, stirring often, until soft and golden. Add a splash of stock if the browned bits begin to burn.
12 min
4

Stir in the garlic and crushed caraway seeds and cook until fragrant.
2 min
5

Remove the pot from the heat briefly, add the sweet paprika and hot paprika, and stir for 20 to 30 seconds. Do not allow the paprika to scorch because it can become bitter.
6

Return the pot to medium heat. Add the tomato paste, diced tomatoes, and bell pepper, and cook until the vegetables begin to soften.
5 min
7

Return the beef and any collected juices to the pot. Add the beef stock, bay leaves, remaining salt, and remaining black pepper. Bring to a gentle boil, reduce to low heat, cover partially, and simmer for 70 to 75 minutes.
75 min
8

Add the carrots, parsnip, and potatoes. Continue simmering uncovered or partially covered until the beef and vegetables are tender and the broth is rich and flavorful.
30 min
9

Remove the bay leaves. Taste and adjust the seasoning. If the broth is too concentrated, add a small amount of hot water or stock.
5 min
10

Ladle the goulash into bowls, garnish with chopped parsley, and serve with sour cream and crusty bread if desired.

Nutrition

Calories 590

Protein 43g

Carbs 46g

Fat 26g

Fiber 7g

Sugar 10g

Sodium 920g

Serving Size 1/6 of recipe

Expert Review

Reviewed by FindEdition Kitchen

Verdict

A deeply warming Hungarian goulash with tender beef, aromatic paprika, and hearty vegetables in a rich but unthickened broth.

Pros

Deep paprika flavor
Tender beef and vegetables
Excellent for make-ahead meals

Cons

Long simmering time
Fresh paprika is essential
Requires careful heat control when adding paprika

Overview

This Hungarian goulash develops its character from slowly cooked onions, properly handled paprika, browned beef, and root vegetables simmered until tender in a savory broth.

AI Insights

Summary

A traditional Hungarian beef goulash with sweet paprika, caraway, onions, peppers, potatoes, carrots, and a rich soup-like broth.

Tips

Use fresh Hungarian paprika for the best aroma and color
Brown the beef in batches to avoid steaming
Add paprika away from direct high heat to prevent bitterness
Cut vegetables into similar sizes so they cook evenly
Let the finished goulash rest briefly before serving

Substitutions

Beef chuck → beef shin or stewing beef
Lard → vegetable oil
Fresh tomatoes → canned diced tomatoes
Parsnip → additional carrot
Beef stock → unsalted beef broth

Storage

Cool the goulash quickly and refrigerate it in an airtight container for up to 4 days. Reheat gently on the stove until steaming hot. Freeze without the potatoes for up to 3 months for the best texture.

Pairing

Crusty rye bread Hungarian cucumber salad Egg noodles or csipetke dumplings Dry Hungarian red wine A spoonful of sour cream

AI Cooking Assistant

Ask questions about this recipe — substitutions, timing, or technique.

Open Cooking Assistant

FAQ

Is Hungarian goulash a soup or a stew?

Traditional Hungarian goulash is generally more soup-like than many international versions. It has a flavorful broth and is not normally thickened with flour.

Which paprika should I use?

Use fresh Hungarian sweet paprika for the main flavor. Hot Hungarian paprika can be added in a smaller amount for heat.

Why should paprika be added off the heat?

Paprika burns easily in very hot fat. Briefly removing the pot from the heat helps release its aroma without making it bitter.

Can I make goulash ahead of time?

Yes. The flavor often improves after resting overnight. Cool it quickly, refrigerate, and reheat gently before serving.