Traditional Goulash Recipe

Name: Traditional Goulash
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 35 min
Cuisine: Hungarian
Ingredients: 3 lbs boneless beef chuck, cut into 2-inch chunks; 2–3 Tbsp all-purpose flour (for dredging); Kosher salt (to taste); ¼ cup extra-virgin olive oil; 3 garlic cloves, crushed and peeled; 2 medium onions, chopped; 2 medium red bell peppers, sliced; 1½ cups dry white wine, divided; 5 Tbsp tomato paste; 5 fresh bay leaves; 2 Tbsp sweet paprika (or more, to taste); 1 tsp caraway seeds (optional); Grated zest of 1 lemon; 6 cups low-sodium beef or chicken broth (divided, as needed); 3 medium carrots, peeled and cut into 2-inch chunks; 3 medium russet potatoes, peeled and cut into 2-inch chunks; Fresh parsley, for serving

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This Traditional Hungarian Goulash is pure cold-weather comfort—tender beef, sweet peppers, and plenty of paprika in a rich, hearty stew. Not your typical American goulash, but the real, stick-to-your-ribs deal that always has everyone coming back for more.

A collage featuring rich Hungarian goulash with beef, potatoes, carrots, and a flavorful paprika broth, perfect for a comforting homemade meal.

Ingredient Lowdown & Tips

Core Ingredients

Beef Chuck: Use 3 lbs, cut into big chunks. This is what gets fall-apart tender in the pot.
Sweet Paprika: The heart of the dish! Go for good Hungarian sweet paprika if you can.
Red Bell Peppers: Adds sweetness and color.
Onions, Carrots, Potatoes: Classic stew veggies for depth and body.
Tomato Paste: Just enough to boost richness.
Garlic & Lemon Zest: Brightens up the whole pot.
White Wine & Broth: Use a dry wine (red or white), plus beef or chicken broth for braising.
Caraway Seeds & Bay Leaves: Add a subtle, herby punch.
Flour: Dredges the beef for better browning and a slightly thicker sauce.

Ingredient Swaps & Add-Ins

Pork or Sausage: Some families use pork or toss in smoky sausage.
Smoked Paprika: For a deeper, smoky flavor.
Turnips or Celeriac: Old-school add-ins for more earthiness.
Serve With: Galuska (Hungarian noodles), spaetzle, mashed potatoes, or just really good bread.

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

All the ingredients for traditional goulash—beef, potatoes, carrots, peppers, onion, garlic, paprika, bay leaves, and broth—arranged on a kitchen counter.

Let’s Make It: Step-by-Step

Before you start, get all your veggies chopped and beef cut—this stew cooks low and slow, but the prep is quick!

1. Dredge and Brown the Beef

Pat beef chunks dry. Season generously with salt.
Toss beef in a light coating of flour.
Heat olive oil in a large Dutch oven. Brown the beef in batches, turning until all sides are golden. Remove to a plate.

Beef chunks coated in flour, ready to be browned for the best homemade goulash.

Cubes of beef being browned in a cast iron skillet, showing the first step for hearty goulash stew.

2. Build Your Flavor Base

In the same pot, add chopped onions, garlic, and red bell peppers.
Stir for a couple of minutes, scraping up all the good bits.
Splash in ½ cup of wine and simmer until onions are soft.

Red bell peppers and onions sautéing together in a cast iron skillet as the flavor base for old-fashioned goulash stew.

Red bell peppers and onions sliced and sautéed in a skillet as the base for authentic Hungarian goulash.

3. Spice It Up

Add tomato paste and cook for a minute.
Stir in sweet paprika, caraway seeds, bay leaves, and lemon zest.

Onions, red bell peppers, bay leaves, caraway seeds, and sweet paprika piled in a skillet, ready to flavor classic Hungarian beef goulash.

4. Simmer Away

Pour in the rest of the wine, scraping up the browned bits.
Add enough broth to just cover everything (about 3–4 cups).
Return browned beef and any juices to the pot.
Add carrots and season with more salt.

Chunks of tender beef cooking in a pot of paprika-spiced broth for an authentic Hungarian goulash.

5. Let It Cook Low and Slow

Cover and simmer (on stove or in the oven at 350°F) for about 1 hour.
Uncover, add potato chunks and more broth if needed to keep everything submerged.
Simmer uncovered for another 45–60 minutes, until beef and potatoes are fork-tender and the broth is rich and velvety.

Cubes of potatoes added to simmering beef goulash, making the stew extra hearty and perfect for fall or winter dinners.

6. Final Touches

Fish out the bay leaves.
Taste and season with salt and pepper as needed.
Sprinkle with fresh parsley if you want to show off.

A big pot filled with traditional goulash—beef, potatoes, carrots, and peppers in paprika sauce, perfect for family dinner.

Tender beef chunks, potatoes, and carrots simmered in rich paprika broth for a cozy Hungarian goulash.

Tips for the Perfect Traditional Goulash

Choose Your Paprika Wisely: Sweet Hungarian paprika is traditional, but don’t be shy about mixing in a little hot or smoked if that’s your thing.
The Right Beef Matters: Chuck roast or stew beef is best—lean cuts just won’t get that “melt-in-your-mouth” result.
Thicken to Your Taste: If you want a stew-like consistency, simmer uncovered at the end. Like it soupier? Add more broth.
Next Day = Best Day: Like any great stew, this gets even better after a night in the fridge. Perfect for make-ahead meals!

A warm bowl of beef goulash packed with veggies and a savory paprika broth, served for a comforting meal.

How to Store, Freeze, and Reheat Goulash

Fridge: Store leftovers in an airtight container for up to 5 days.
Freezer: Cooled stew can be frozen for up to 3 months. Thaw in the fridge before reheating.
Reheat: Warm gently on the stove or in the microwave, adding a splash of broth if needed.

How to Serve Traditional Goulash

Pile it into big bowls with a slice of crusty bread (for ultimate dipping).
Spoon over egg noodles, spaetzle, or mashed potatoes.
Dollop of sour cream on top if you’re feeling extra.

The Story Behind the Stew

Every family has their own twist on goulash, but the magic comes from big flavors, patience, and letting the stew simmer until the house smells amazing. It’s a dish meant for sharing—perfect for gathering everyone around the table, whatever the weather.

Beef goulash served in a bowl with fresh crusty bread, perfect for dipping into the flavorful stew.

FAQ

Can I make goulash in a slow cooker?

Yes! Brown the beef and veggies as usual, then transfer everything to your slow cooker. Cook on low for 6–8 hours until the beef is fork-tender. Add potatoes for the last 2 hours.

What’s the best cut of beef for goulash?

Go for beef chuck, stewing beef, or any well-marbled cut that needs slow cooking. Avoid lean cuts—they’ll get tough.

Is traditional goulash spicy?

Not usually! Traditional recipes use sweet paprika, not hot. But you can add a little hot or smoked paprika if you want more kick.

Can I make this stew ahead of time?

Absolutely. Goulash is even better the next day. Store in the fridge overnight, then reheat gently and serve.