Hungarian Goulash Recipe

Name: Hungarian Goulash Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Hungarian
Ingredients: 3 tablespoons pork lard (or butter or bacon grease); 1½ pounds yellow onions, chopped; ¼ cup quality Hungarian sweet paprika; 1½ pounds stewing beef, cut into ½-inch pieces; 5 cloves garlic, minced; 2 red bell peppers, seeded and cut into ½-inch chunks; 1 yellow bell pepper, seeded and cut into ½-inch chunks; 2 tomatoes, diced; 2 carrots, diced; 2 medium potatoes, cut into ½-inch chunks; 5 cups beef broth; 1 bay leaf; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; ½ teaspoon crushed caraway seeds (optional)

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This Hungarian Goulash is pure, old-world comfort—tender beef, sweet paprika, and a rich, flavorful broth. No pasta or shortcuts, just a soulful, hearty stew that fills your kitchen with warmth and your table with cozy tradition. Perfect with crusty bread!

A vertical graphic with the text "Hungarian Goulash" showing a simmering pot with a bay leaf and a final plated bowl of the Hungarian Goulash Recipe.

Why You’ll Love This Hungarian Goulash Recipe

This isn’t just beef stew—it’s a centuries-old, soul-warming dish loaded with rich paprika flavor. Everyday ingredients become unforgettable with a slow simmer and quality paprika. Rustic, naturally gluten-free, and deeply comforting, it’s a true taste of tradition!

Ingredient Tips & Swaps

What You’ll Need

Beef: Go for stewing beef—chuck or shank is perfect, cut into bite-sized pieces for ultra-tender results.
Onions: Lots and lots of onions! They melt down to create a sweet, rich base for the broth.
Hungarian Sweet Paprika: This is the key flavor. If you can find genuine imported Hungarian paprika, use it. The color and aroma are next level.
Bell Peppers: Red and yellow/orange peppers add sweetness and depth. Avoid green peppers—they’re too sharp.
Tomatoes: Fresh diced tomatoes give the broth brightness.
Carrots & Potatoes: For body and extra heartiness.
Lard, Butter, or Bacon Grease: Pork lard is the traditional choice for richness, but butter or bacon fat work if you’re feeling extra.
Beef Broth: For a richer flavor (though water is traditional).
Caraway Seeds: Optional, but add a subtle earthiness.
Bay Leaf, Salt, Pepper: For that finishing touch.

Easy Swaps

Can’t find lard? Use unsalted butter or a mix of butter and olive oil.
Want a smokier flavor? Add a dash of smoked paprika along with sweet.
Make it your own with extra carrots, parsnips, or even a splash of red wine.

For precise amounts, check the recipe card at the end of the post.

Kitchen Gear You’ll Need

Heavy Dutch oven or large soup pot (bonus points if it’s cast iron)
Wooden spoon
Ladle
Sharp knife and cutting board

Step-By-Step: How to Make Authentic Hungarian Goulash

Ready for a kitchen adventure? Here’s how you make a goulash that’ll impress even the toughest critic at your table.

Before You Start

Chop all your veggies and beef before you turn on the stove—this recipe moves fast at first, then settles into a cozy simmer.

Let’s Cook!

1. Brown the Onions

Melt lard (or butter/oil) in a big Dutch oven over medium-high heat. Add the chopped onions and cook until they start to brown and turn golden, about 7–10 minutes. The onions are your secret flavor weapon, so don’t rush this step.

Finely diced onions being sautéed until translucent and golden in a large pot, the first step in a classic Hungarian Goulash Recipe.

2. Brown the Beef

Add the beef to the pot and cook, stirring, until just starting to brown (another 7–10 minutes). You want a little color, not a hard sear.

Large chunks of beef being seared with onions and paprika in a pot, creating a deep red color for the Hungarian Goulash Recipe.

3. Add Peppers, Tomatoes & Garlic

Toss in your red and yellow bell peppers, diced tomatoes, and minced garlic. Stir and cook for 6–8 minutes, letting the veggies start to soften and blend into the base.

Tender beef chunks and bright red diced bell peppers simmering together in a savory sauce for a Hungarian Goulash Recipe.

4. Paprika Time!

Remove the pot from the heat (super important!). Stir in your Hungarian sweet paprika, salt, pepper, and caraway seeds if using. This protects the paprika from burning, which can turn it bitter—think of it as waking up the spices, not scorching them.

5. Build the Broth

Add in the beef broth and bay leaf. Put the pot back on the stove, bring everything to a gentle boil, then lower to a simmer. Cover and let it go for 40 minutes—this is when all those flavors start cozying up together.

6. Add Carrots & Potatoes

After 40 minutes, stir in the carrots and potatoes. Bring back to a simmer, cover, and cook for another 30–40 minutes, until the beef is tender and the veggies are soft.

A white bowl filled with a hearty Hungarian Goulash Recipe, topped with a dollop of sour cream and fresh parsley.

7. Final Taste & Serve

Fish out the bay leaf. Taste for salt and adjust as needed. Serve hot, with a dollop of sour cream and plenty of crusty bread on the side.

A vibrant bowl of Hungarian Goulash Recipe garnished with a swirl of sour cream and chopped herbs, highlighting the thick and flavorful texture of the stew.

Tips for the Best Hungarian Goulash

Use Real Hungarian Paprika: It’s worth seeking out! The flavor and color are unbeatable.
Don’t Burn the Paprika: Always remove your pot from the heat before stirring it in.
Simmer Low and Slow: This is not a recipe to rush—the beef gets more tender and the broth gets richer the longer it cooks.
Adjust Consistency: Goulash should be brothy, not thick. Add a little extra broth or water if it gets too dense.

What to Serve with Hungarian Goulash

Crusty Bread: For soaking up every drop.
Dollop of Sour Cream: A classic Hungarian finishing touch.
Cucumber Salad: The freshness pairs perfectly with the rich stew.
Simple Green Salad: For a little crunch and color on the side.

How to Store & Reheat

Fridge: Leftovers keep beautifully for up to 3 days. The flavors just get deeper!
Freezer: Cool completely, portion into airtight containers, and freeze for up to 3 months.
Reheat: Warm gently on the stove, adding a splash of broth or water to loosen as needed.

Serving Ideas

Ladle into big bowls, top with sour cream, and scatter with chopped parsley.
Serve with a side of egg noodles for an extra-filling meal.
Pack into a thermos for the coziest lunch at work or on a fall hike.

Story Time: Why Hungarian Goulash Is a Table Tradition

Hungarian goulash is more than a meal—it’s a tradition that brings people together. My family fell in love with it on a cold night in Budapest, and now every time I make it, the sweet-smoky aroma fills the kitchen and everyone gathers round. It’s comfort, connection, and a story in every bowl.

A close-up shot of a rich, red Hungarian Goulash Recipe topped with a dollop of sour cream and fresh parsley, served in a white bowl.

FAQ

What kind of paprika should I use for Hungarian goulash?

Genuine sweet Hungarian paprika is the gold standard—don’t be shy, use a full ¼ cup for authentic flavor and color.

Can I make Hungarian goulash in advance?

Absolutely! The flavors deepen overnight, so it’s even better the next day.

My goulash seems too thin—what should I do?

Just simmer a little longer with the lid off until the broth reduces to your perfect consistency.

What beef cut is best for goulash?

Go with chuck or stewing beef—something with a little marbling that gets tender with a slow cook.