Traditional Hungarian Goulash: A Hearty Beef Stew with Authentic Flavor

Traditional Hungarian goulash is the ultimate comfort food for cold winter nights. This hearty beef stew simmered with sweet paprika, tender chunks of beef, and aromatic vegetables creates a rich, flavorful dish that has been enjoyed for centuries throughout Eastern Europe.

What Makes an Authentic Hungarian Goulash?

Unlike American versions that often include pasta, authentic Hungarian goulash is a deeply flavored beef stew where paprika takes center stage. The slow cooking process allows the beef to become incredibly tender while developing complex flavors that simply can’t be rushed.

The History of Traditional Goulash

Originally prepared by Hungarian shepherds, goulash (or “gulyás” in Hungarian) has been a staple in Hungarian cuisine since the 9th century. The dish evolved from a simple field meal to the national dish of Hungary, spreading its influence throughout Central Europe.

Key Ingredients for Perfect Hungarian Goulash

The secret to an outstanding goulash lies in using genuine Hungarian sweet paprika, which provides the signature color and flavor. When combined with slow-cooked beef chuck, caramelized onions, and a touch of caraway, you get the unmistakable taste of Hungary in every spoonful.

Ingredients for Authentic Hungarian Goulash

• ⅓ cup vegetable oil
• 2 large onions, thinly sliced
• 2 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons high-quality Hungarian sweet paprika
• 1 teaspoon caraway seeds
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup beef broth
• 2 cups water
• 2 bay leaves
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 medium bell peppers, chopped
• 2 large carrots, sliced
• 2 medium potatoes, cubed (optional)
• ¼ cup fresh parsley, chopped
• 1 tablespoon flour mixed with 2 tablespoons water (for thickening, if desired)
• Sour cream for serving

How to Make Hungarian Goulash Step by Step

1. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced onions and cook until they become translucent and begin to caramelize, about 5-7 minutes. Remove onions with a slotted spoon and set aside.
2. Working in batches, add the beef cubes to the pot and brown on all sides, about 3-4 minutes per batch. Don’t overcrowd the pot or the meat will steam instead of brown.
3. Return the onions and all browned beef to the pot. Reduce heat to low and add the paprika, stirring constantly for 30 seconds to toast the spice but prevent it from burning.
4. Add caraway seeds and minced garlic, stirring for another minute until fragrant.
5. Stir in the tomato paste and mix well to coat the meat and onions.
6. Pour in the beef broth and water, then add bay leaves, salt, and pepper. Bring to a gentle simmer.
7. Cover and reduce heat to low. Let the goulash simmer for 1 hour and 15 minutes, occasionally stirring and checking that there’s enough liquid.
8. Add the bell peppers, carrots, and potatoes (if using). Continue simmering for 30-40 minutes more, until the meat is fork-tender and the vegetables are cooked through.
9. If you prefer a thicker stew, stir in the flour and water mixture during the last 5 minutes of cooking.
10. Remove bay leaves, taste, and adjust seasoning if needed.
11. Serve hot in bowls, garnished with fresh parsley and a dollop of sour cream.

Expert Tips for Perfect Goulash

• Use the right paprika: Look for genuine Hungarian sweet paprika for authentic flavor. Never let paprika burn as it becomes bitter.
• Patience pays off: Don’t rush the cooking process. The long, slow simmer is what transforms tough beef into tender, flavor-packed morsels.
• Make ahead: Goulash tastes even better the next day after the flavors have had time to meld.
• Storage: Keep refrigerated for up to 3 days or freeze for up to 3 months.

Serving Suggestions for Hungarian Goulash

Traditionally, goulash is served with:

• Fresh crusty bread or Hungarian csipetke (pinched pasta)
• A dollop of sour cream
• Pickled vegetables
• A simple green salad

Variations on Classic Goulash

• Pork Goulash: Substitute pork shoulder for the beef for a slightly different flavor profile.
• Vegetarian Goulash: Use mushrooms, extra bell peppers, and potatoes instead of meat, with vegetable broth as the base.
• Spicy Goulash: Add some hot paprika or a pinch of cayenne pepper for heat.

Nutritional Information

Why This Goulash Recipe Works

The combination of slow-cooked beef, sweet Hungarian paprika, and aromatic vegetables creates a rich, hearty stew that warms you from the inside out. This authentic Hungarian goulash recipe balances simplicity with deep, complex flavors that have stood the test of time.

FAQs About Hungarian Goulash

Is goulash soup or stew?

Traditional Hungarian goulash falls somewhere between a soup and a stew. It’s thicker than soup but generally has more liquid than what Americans would consider a stew.

What’s the difference between Hungarian goulash and American goulash?

Hungarian goulash is a paprika-flavored beef stew, while American goulash typically includes ground beef, macaroni pasta, and tomato sauce.

Can I make goulash in a slow cooker?

Yes! Brown the meat and onions as directed, then transfer everything to a slow cooker and cook on low for 7-8 hours.

Is goulash spicy?

Traditional Hungarian goulash isn’t spicy hot but rather rich and flavorful from the paprika. You can adjust the heat level by adding hot paprika or cayenne pepper.

Try This Hungarian Goulash Recipe Today

Whether you’re seeking comfort food for a cold evening or wanting to explore traditional Hungarian cuisine, this authentic goulash recipe delivers with its rich flavors and tender beef. The balance of sweet paprika, aromatic vegetables, and slow-cooked meat creates a memorable dish that will become a family favorite. Give this traditional goulash a try and experience a taste of Hungary in your own kitchen!