Hungarian Goulash

There’s something truly magical about a steaming bowl of Hungarian Goulash. It’s one of those recipes that instantly warms you up from the inside out. Rich, hearty, and packed with tender beef, sweet paprika, and a medley of vegetables, this dish is comfort food at its finest. It has a way of making your kitchen smell incredible while building anticipation for that first savory bite. Trust me, once you make this, you’re going to want to invite friends over just to share it. It’s the kind of recipe that feels like a hug in a bowl, without needing hours of effort or fancy ingredients.

Why You’ll Love This Recipe
This Hungarian Goulash is more than just beef stew. It’s about layers of flavor, perfectly balanced spice, and vegetables that soak up all that paprika-rich goodness. It’s ideal for cold evenings, family dinners, or any time you need a meal that’s comforting, hearty, and full of soul. Let’s break down why this recipe will quickly become a favorite.
Versatile: Serve it as a main dish, over noodles, rice, or even mashed potatoes. It works for a casual dinner or as the centerpiece of a weekend gathering.
Budget-Friendly: Beef chuck is affordable, and most pantry staples are used here. You’ll get a restaurant-quality dish without the hefty price tag.
Quick and Easy: While it simmers for a bit, the prep is straightforward and beginner-friendly. You can multitask while it cooks.
Customizable: Adjust the paprika, spice levels, or even the vegetables based on what you have on hand.
Crowd-Pleasing: The tender beef, savory broth, and aromatic vegetables appeal to both adults and kids, making it perfect for family dinners.

Recipe Origin
Hungarian Goulash is a classic dish from Hungary that’s been enjoyed for centuries. Originally a hearty stew for shepherds, it has evolved into a beloved national dish, known for its rich paprika flavor, tender beef, and wholesome vegetables. This recipe is inspired by traditional methods but simplified to be approachable for any home cook. The secret lies in layering flavors—caramelizing the onions, blooming the paprika, and simmering the beef slowly until tender.

Kitchen Tools You’ll Need
Large Dutch oven or heavy-bottomed pot
Sharp knife for chopping
Cutting board
Wooden spoon or spatula for stirring
Measuring cups and spoons

Ingredients in Hungarian Goulash
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Here’s what makes this goulash so special, and why each ingredient contributes to the depth of flavor.

Olive Oil: Divided use allows you to sauté the beef first for browning and then the vegetables for richness.
Beef Chuck Roast: This cut is perfect for slow cooking. It becomes melt-in-your-mouth tender and soaks up all the paprika and broth.
All-Purpose Flour: Lightly coats the beef to help thicken the goulash naturally as it simmers.
Yellow Onions: Sweet and aromatic, they provide a flavorful base for the stew.
Garlic: Adds depth and a subtle kick that complements the paprika.
Sweet Paprika: The heart of the dish, it brings the signature warm, smoky flavor.
Hot Paprika: Optional, for a gentle heat that awakens the dish without overwhelming it.
Dry Red Wine: Adds complexity and depth to the broth, optional but highly recommended.
Roma Tomatoes & Tomato Paste: Provide acidity and body to the stew, balancing the richness of the beef.
Caraway Seeds & Dried Marjoram: Classic Hungarian spices that subtly enhance the flavor.
Bay Leaves: Infuse the stew with herbal notes that round out the taste.
Beef Broth: The simmering liquid that transforms the ingredients into a rich, savory soup.
Carrots, Red Bell Pepper, Potatoes: Add sweetness, color, and texture while absorbing the goulash flavors.
Lemon & Fresh Parsley: Brighten the stew before serving, lifting the flavors for a fresh finish.
Crusty Artisan Bread: Perfect for mopping up the rich, paprika-infused broth.

Instructions
Let’s make this goulash. Follow these steps for a comforting and flavor-packed meal.

Prepare the Beef: Cut the beef into bite-sized cubes. Pat dry to ensure proper browning. Toss lightly with flour to help thicken the goulash.
Brown the Beef: Heat half the olive oil in a Dutch oven over medium-high heat. Add beef cubes and sear until browned on all sides. Remove and set aside.
Sauté Onions and Garlic: Add remaining olive oil. Sauté onions until golden and fragrant. Add garlic and cook for another minute.
Add Paprika and Tomato Paste: Sprinkle in sweet and hot paprika and stir immediately. Add tomato paste and cook briefly to bloom the flavors.
Deglaze with Wine: If using, pour in red wine and scrape up any browned bits from the bottom of the pot. Let it reduce slightly.
Add Beef, Tomatoes, and Broth: Return the beef to the pot. Add chopped tomatoes, beef broth, caraway seeds, marjoram, and bay leaves. Stir to combine.
Simmer Slowly: Bring to a gentle simmer. Cover partially and cook for 1.5–2 hours, stirring occasionally until the beef is tender.
Add Vegetables: Add carrots, bell pepper, and potatoes. Continue to simmer until vegetables are tender, about 20–30 minutes.
Finish with Lemon and Parsley: Squeeze lemon juice and stir in fresh parsley before serving. Taste and adjust salt and pepper.
Serve with Bread: Ladle into bowls and serve with crusty artisan bread for soaking up the rich goulash broth.

Nutrition Facts
Servings:
Calories per serving:
Preparation Time
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How to Serve Hungarian Goulash
Serve this goulash with freshly chopped parsley for color. Pair it with crusty bread or over a bed of buttered noodles. For a more traditional presentation, you can accompany it with a light cucumber salad. The hearty stew is perfect on its own too and is always better the next day when flavors meld together.

Make-Ahead and Storage Tips
Goulash keeps beautifully in the fridge for up to 4 days. Store in an airtight container. Reheat gently on the stovetop to avoid overcooking the beef. This dish also freezes well for up to 3 months, making it great for meal prep or busy nights.

Variations to Try
Add parsnips or turnips for a different root vegetable twist.
Use smoked paprika for a deeper, smokier flavor.
Substitute potatoes with sweet potatoes for a slightly sweeter stew.
Add a splash of sour cream before serving for creaminess.
Include a few sliced hot peppers if you like extra spice.

Additional Tips
Taste and adjust seasoning throughout cooking.
Sear the beef properly for maximum flavor.
Cut vegetables into uniform sizes for even cooking.
Remove bay leaves before serving.
Serve with extra parsley for a fresh pop of color.

FAQ Section
Q1: Can I use another cut of beef?
Yes, beef stew meat works as well, though chuck is preferred for tenderness.

Q2: Can I skip the wine?
Absolutely, it’s optional. The goulash will still be flavorful.

Q3: Can I make this in a slow cooker?
Yes, brown the beef and sauté onions first, then transfer everything to a slow cooker and cook on low for 6–8 hours.

Q4: Can I make it ahead of time?
Yes, flavors deepen if made a day in advance. Just reheat gently before serving.

Q5: How long does it take to cook?
Active prep is about 30 minutes. Total simmering time is around 2 hours.

Q6: Can I add other vegetables?
Yes, parsnips, turnips, or celery root work nicely.

Q7: Can I use a different type of paprika?
You can, but sweet paprika is traditional. Smoked paprika adds a slightly different flavor.

Q8: Can I thicken the goulash more?
Yes, let it simmer uncovered, or mash some potatoes into the stew for extra body.

Q9: Can I freeze leftovers?
Yes, for up to 3 months. Thaw overnight and reheat gently on the stove.

Q10: What should I serve it with?
Crusty bread, buttered noodles, or a simple green salad all pair beautifully.

Conclusion
This Hungarian Goulash is classic, comforting, and full of rich, layered flavors. It’s the kind of dish that fills your home with the aroma of slow-cooked beef, sweet paprika, and herbs. Whether for a cozy dinner at home or impressing guests, this goulash delivers every time. Hearty, satisfying, and utterly delicious, it’s a recipe you’ll make over and over again.

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