Goulash (Hungarian Paprika-Spiced Beef Stew)

Goulash is the heart and soul of Hungarian cuisine, known for its rich, comforting flavors and signature paprika-spiced broth. This classic Hungarian beef stew combines tender chunks of beef, onions, garlic, and a variety of vegetables, all simmered slowly to create a deep, flavorful dish that warms the soul. What sets goulash apart is the generous use of Hungarian sweet paprika, which gives it a vibrant red color and a subtle smoky sweetness. Traditionally served with rustic bread, noodles, or dumplings, goulash is perfect for family dinners, special occasions, or cozy winter meals.

Our easy-to-follow goulash recipe ensures you achieve tender, melt-in-your-mouth beef while perfectly balancing spices and vegetables. The long simmering process allows the flavors to meld together beautifully, making it an ideal dish for meal prep as it tastes even better the next day. Goulash is not only delicious but also highly nutritious, packed with protein, vitamins, and minerals from fresh ingredients.

Whether you’re a seasoned chef or a beginner, this goulash recipe is approachable, giving you a true taste of Hungary right in your kitchen. Discover how this iconic stew can transform simple ingredients into a warming, aromatic masterpiece.

Ingredients

• 2 lbs (900g) beef chuck, cut into cubes
• 2 large onions, diced
• 3 cloves garlic, minced
• 3 medium carrots, chopped
• 3 medium potatoes, chopped
• 2 red bell peppers, chopped
• 3 tbsp Hungarian sweet paprika
• 1 tsp caraway seeds
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1 cup beef broth (or water)
• 2 medium tomatoes, chopped (optional)
• Fresh parsley, chopped for garnish

Directions

1. Prepare the ingredients: Dice onions, mince garlic, and cut beef into 1-2 inch cubes. Peel and chop carrots and potatoes into bite-sized pieces.
2. Brown the beef: In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Brown the beef cubes on all sides, then remove and set aside.
3. Sauté the aromatics: Add onions to the same pot and cook until translucent, about 5 minutes. Add garlic and cook for another 1-2 minutes.
4. Add paprika and spices: Reduce heat to low and stir in 3 tablespoons of Hungarian sweet paprika, 1 teaspoon of caraway seeds, and a pinch of salt and black pepper. Stir constantly to avoid burning the paprika.
5. Deglaze and simmer: Pour in 1 cup of beef broth, scraping up any browned bits from the pot. Return the beef to the pot, add chopped tomatoes (optional), and enough water or broth to cover the meat. Bring to a gentle boil.
6. Cook low and slow: Reduce heat to low, cover, and simmer for 1.5–2 hours, stirring occasionally. Add carrots, potatoes, and bell peppers about 45 minutes before the stew is finished cooking.
7. Adjust seasoning: Taste and adjust salt, pepper, or paprika as needed. If you like a thicker stew, mash a few potatoes or let it simmer uncovered for 10–15 minutes.
8. Serve: Ladle goulash into bowls, garnish with fresh parsley, and serve with rustic bread, egg noodles, or dumplings.