This Hungarian Goulash recipe is a rich and hearty dinner loaded with beef, carrots, potatoes, sweet paprika, and more. An easy stew recipe that reheats well and tastes delicious!
Hungarian Goulash Recipe
One of the things I love most about traveling is getting to try new food. I find it is both the best way to experience a new place and culture and the best way to relive it once you get home. This Hungarian Goulash recipe was inspired by my recent trip to Hungary.
I absolutely love Central Europe, I think it’s one of the most underrated regions in the world because not only is the scenery gorgeous, but the food is amazing! You can feel house much love and care goes into each and every recipe.
Hungarian Goulash as we know it today is not the way it has always been. My great-grandfather had a Hungarian Goulash recipe that he made for the family and everyone loved it, but it didn’t include the key ingredient we’ve come to associate with it in modern times: Hungarian Sweet Paprika.
This recipe traces back to the 9th century where Hungarian cattle herders would bring dried meats and vegetables out into the land with them and would just add water and cook over heat to create a delicious meal. Paprika was added to the recipe in the 16th century.
So for this recipe, I’ve adapted my family recipe and meshed it with today’s traditions and added a whole lot of paprika! That being said, there are a million ways to make this classic Hungarian dish and every family has their own recipe and adaptations that they enjoy.
I am not claiming that this recipe is authentic or the best, but it’s pretty damn good if I do say so myself. It’s also important to keep in mind that American Goulash or Chop Suey is a whole different dish.
When I was in Budapest last month, we had a few mishaps, but when your Airbnb doesn’t have heat, there’s nothing better than a big bowl of goulash and a mug of mulled wine!
Let me tell ya, that bowl of goodness was so rich and inviting, it had so much incredible flavor and I’ve tried my best to recreate that dish with this recipe.
And the best part? I recreated in just one pot! Gotta love those one-pot meals, amirite?
One of my other favorite dishes that I tried was Hungarian Chicken Paprikash, so I guess it’s safe to say I’m in as much love with the food as I am with the beautiful country!
What Is Hungarian Goulash Made Of?
I make my version with beef, paprika, potatoes, onions, garlic, peppers, diced tomatoes, beef broth, carrots, celery, bay leaf, caraway seed, red wine vinegar, salt, and pepper.
How Do You Make Goulash?
- Heat the vegetable oil in a large Dutch oven over medium-low heat.
- Add the cubes of meat to the pot and brown the outside, stirring occasionally.
- Once browned, add the onions and cook for another 3 to 4 minutes until the onion are translucent.
- Add the garlic and 1/4 cup of the paprika and cook for 1 more minute, stirring to combine.
- Add the remaining ingredients (except the vinegar) to the pot and simmer for 45 to 60 minutes, goulash is ready when the potatoes are tender.
- Remove bay leaf and add the vinegar, then season to taste with salt and pepper.
Recipe Variations:
- Swap potatoes for pasta. I have never made mine this way, but it very common, I would personally cook my pasta separately and ladle the stew over it in a bowl just before serving.
- No potatoes or pasta. Keep this hearty dish lean but cutting out the starches.
- Not a beef fan? Try using veal, pork, or lamb instead.
Important Notes About This Recipe:
- 1/2 cup of Sweet Paprika is NOT a typo and is very necessary to the flavor profile of the dish. I know, my husband looked at me like I was crazy too when I told him to add it to the pot. But he’s a big believer now! Remember, this is sweet paprika – not hot, smoked, or traditional. You can buy sweet paprika here.
- The key to this recipe, as my great-grandfather always said was that the meat and vegetables be diced really small.
- This recipe can either be more like a soup or more like a stew, this recipe is more like a stew because the starch from the potatoes helps to thicken the liquid. You can add more beef broth or water if you want it to be more like a soup. You should make sure that the broth covers all of the other ingredients, I recommend starting with 4 cups and adding more if needed.
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Hungarian Goulash
Ingredients
- 2 tablespoons vegetable oil
- 1 1/2 lbs stewing beef cut small
- 2 medium onions diced
- 2 cloves garlic minced
- 1/2 cup Hungarian Sweet Paprika divided
- 3 carrots diced
- 2 stalks celery diced
- 2 green peppers seeded and diced
- 2 Yukon gold potatoes peeled and diced
- 1 (14.5 oz.) can diced tomatoes
- 1 bay leaf
- 1/4 teaspoon caraway seed
- 4-5 cups beef broth*
- 1 tablespoon red wine vinegar
- salt to taste
- pepper to taste
Instructions
- Heat the vegetable oil in a large Dutch oven over medium-low heat.
- Add the cubes of meat to the pot and brown the outside, stirring occasionally.
- Once browned, add the onions and cook for another 3 to 4 minutes until the onion are translucent.
- Add the garlic and 1/4 cup of the paprika and cook for 1 more minute, stirring to combine.
- Add the remaining ingredients (except the vinegar) to the pot and simmer for 45 to 60 minutes, goulash is ready when the potatoes are tender.
- Remove bay leaf and add the vinegar, then season to taste with salt and pepper.
Notes
- 1/2 cup of Sweet Paprika is NOT a typo and is very necessary to the flavor profile of the dish. I know, my husband looked at me like I was crazy too when I told him to add it to the pot. But he's a big believer now! Remember, this is sweet paprika - not hot, smoked, or traditional. You can buy sweet paprika here.
- The key to this recipe, as my great-grandfather always said was that the meat and vegetables be diced really small.
- This recipe can either be more like a soup or more like a stew, this recipe is more like a stew because the starch from the potatoes helps to thicken the liquid. You can add more beef broth or water if you want it to be more like a soup. You should make sure that the broth covers all of the other ingredients, I recommend starting with 4 cups and adding more if needed.
Nutrition
Albert Bevia says
I am a HUGE fan of paprika…so I have no problem with the 1/2 cup you added! plus this looks delicious! perfect for a cold winters night
Ben Myhre says
First, these pictures look really great. Second, I love the little bit of history thrown in there. Third, this looks so, so good.
Richa Gupta says
I’ve never had Goulash and this is really tempting me to try it! Looks fantastic!
Rebecca Hubbell says
You should definitely give it a go, lots of tasty flavor!
Nellie Tracy says
So much wonderful flavor in one bowl! Looks like the perfect dish for these bad weather months!
Rebecca Hubbell says
Yes, so great for cold weather days!