Goulash is one of the most iconic and deeply rooted dishes in Hungarian cuisine. Known locally as gulyás, this hearty stew has been prepared for centuries and reflects Hungary’s pastoral history and love of bold, warming flavours. Traditionally cooked over an open fire by cattle herders, goulash began as a simple one-pot meal designed to be filling, nourishing, and easy to prepare with basic ingredients.
Over time, goulash evolved from a humble herdsman’s dish into a national symbol of Hungary. The introduction of paprika in the 18th century transformed goulash into the rich, red stew recognised today. Paprika remains the defining spice, giving the dish its colour, aroma, and unmistakable depth of flavour. Every Hungarian household has its own version, often passed down through generations.
This goulash Hungary recipe stays true to traditional methods while remaining accessible for home cooks. Slowly simmered beef, vegetables, and spices come together to create a comforting stew that improves with time and rewards patience.
Recipe Overview
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4–6
Ingredients
Main Ingredients
- 800 g beef chuck or stewing beef, cut into large cubes
- 2 tablespoons vegetable oil or lard
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon caraway seeds
- 1 tablespoon tomato paste
- 2 tomatoes, chopped (or 1 cup canned tomatoes)
- 2 carrots, sliced
- 2 potatoes, peeled and cubed
- 1 red bell pepper, chopped
- 1 litre beef stock or water
- Salt and black pepper, to taste
Optional Garnish
- Fresh parsley, finely chopped
Step-by-Step Instructions
- Heat the oil or lard in a large heavy-based pot over medium heat.
- Add the chopped onions and cook slowly until soft and golden, stirring frequently.
- Add the garlic and cook for 30 seconds until fragrant.
- Remove the pot from the heat and stir in the sweet paprika and smoked paprika, ensuring they do not burn.
- Return the pot to low heat and add the beef cubes, stirring to coat them in the onion and spice mixture.
- Cook the beef for 5–7 minutes until lightly browned on all sides.
- Stir in the tomato paste, chopped tomatoes, caraway seeds, salt, and black pepper.
- Pour in enough beef stock to just cover the meat.
- Bring the stew to a gentle simmer, then cover and cook on low heat for 60 minutes, stirring occasionally.
- Add the carrots, potatoes, and bell pepper to the pot.
- Add more stock if needed to maintain a thick, stew-like consistency.
- Cover and simmer for another 45–60 minutes until the beef is tender and the vegetables are cooked through.
- Taste and adjust seasoning as needed.
- Remove from heat and allow the goulash to rest for 10–15 minutes before serving.
Cooking Tips & Variations
- Use authentic Hungarian sweet paprika for the best flavour and colour. Avoid overheating paprika, as it can become bitter.
- Beef chuck is ideal due to its marbling, which becomes tender during slow cooking.
- Goulash should be rich and stew-like, not watery. Adjust liquid gradually.
- For a thicker version, mash a few potato pieces into the broth near the end of cooking.
- A traditional variation may include small dumplings known as csipetke.
- For a lighter version, reduce the potatoes and serve with bread instead.
What to Serve With Goulash
- Crusty bread or rye bread
- Egg noodles or dumplings
- Steamed green beans
- Pickled cucumbers or cabbage
- A simple green salad
These sides complement the richness of the stew and balance its robust flavours.
Storage & Reheating
Goulash stores exceptionally well and often tastes better the next day. Allow leftovers to cool completely before storing in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop, adding a little water or stock if needed. Goulash also freezes well for up to two months.
Frequently Asked Questions
What makes Hungarian goulash different from other beef stews?
Hungarian goulash relies heavily on paprika and has a thinner, soup-like consistency compared to many Western beef stews.
Can I make goulash in advance?
Yes, goulash is ideal for making ahead and develops deeper flavour after resting overnight.
Is goulash spicy?
Traditional goulash is rich and aromatic rather than spicy, though hot paprika can be added if desired.
Final Thoughts
This goulash Hungary recipe captures the heart of traditional Hungarian cooking. Slow-cooked, deeply flavoured, and wonderfully comforting, it is a dish that tells a story with every spoonful. Whether served for a family meal or shared with guests, goulash remains one of Hungary’s most cherished and enduring culinary treasures.
