Name: Hungarian Goulash Recipe
Prep time: 15 min
Cook time: 95 min
Ingredients: 2 tablespoons vegetable oil ((or use 2 tablespoons pork lard)); 2 pounds stew beef (cut into 1/2 inch cubes (bite-sized pieces)); Salt and pepper to taste; 1 large yellow onion (chopped); ¼ cup Hungarian paprika; 2 bell peppers (chopped (can use green, red, yellow, or orange)); 4 cloves garlic (chopped); 2 medium tomatoes (diced); 3 cups beef broth (or use water for more traditional - can use up to 5 cups for soupier goulash); 2 bay leaves; 1/2 teaspoon caraway seeds; 3 large potatoes (chopped (peeled, if desired - other root vegetables are good too, such as parsnip, celery root, or rutabaga)); 2 large carrots (scrubbed and chopped)

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Hungarian Goulash is the ultimate beef soup (or stew) from Hungary that's loaded with tender beef and vegetables in a warming paprika spiced broth. My version is thick and comforting with big paprika flavor, and easy to make!

Hungarian Goulash in a bowl with a spoon

Authentic Hungarian Goulash

We're cooking up a big pot of comforting Hungarian Goulash in the Chili Pepper Madness kitchen, my friends. Pull up a chair! I have a bowl for you right here. It's one of my favorite dishes I enjoyed on my trip to Hungary.

This recipe is very much a hearty beef stew or soup from Hungary filled with lots of flavorful vegetables, and seasoned with one of the most iconic spices in the world - Hungarian paprika.

Featured Reader Comment

From Caroline: "Absolutely beautiful, I changed it up with some heat!! Best “stew” I’ve ever had, sat on my sofa now with my food baby belly!!"

What is Hungarian Goulash?

Authentic Hungarian goulash, known as gulyás in Hungary, is an old-world dish often considered the forebear of all stews. It dates back to 9th-century shepherds who simmered meat over open fires for a hearty, sustaining meal.

Over the centuries, goulash has evolved into many forms, with variations in meats, vegetables, spices, and cooking techniques depending on the region, and the cook. With a dish this old, you can imagine how many interpretations have emerged.

A Traditional Hungarian goulash recipe was a simple, soup-like stew made with meat and paprika, thickened naturally as the collagen broke down during slow cooking, similar to Pörkölt (Hungarian Beef Stew).

At the heart of the dish is genuine Hungarian paprika - not just a spice, but the soul of goulash. It’s richer, sweeter, and more complex than your typical grocery store variety, lending a deep red color and warm, earthy-sweet flavor with just a hint of heat.

For true authentic goulash, look for high-quality Hungarian brands labeled “sweet,” “hot,” or “smoked,” depending on your flavor preference.

Today, goulash is typically a hearty soup with chunks of meat, root vegetables, and broth, seasoned generously with paprika. When I visited Budapest, I tried many goulashes and most restaurants served it as more of a soup. There’s no single “right” way to make it. Every cook puts their own spin on this beloved classic.

With my recipe, you get a bold, paprika-forward broth with a mild-to-medium warmth depending on the paprika you choose. I give it a nice level of heat with a mix of hot paprika and smoked paprika, though you can keep it traditional with sweet Hungarian paprika.

Ingredient Substitutions & Variations

Vegetable Oil. Pork lard is more traditional for an authentic Hungarian goulash recipe, but I've found that vegetable oil or olive oil is just fine for home cooking in my testing. Bacon also works nicely for the extra flavor.
Stew Beef. For a hearty goulash or stew, beef chuck roast is my go-to (tender and flavorful when slow-cooked) but I've also found that pork shoulder, lamb, or even venison are great alternatives for their own rich, rustic character. Cuts like oxtail or beef shank add collagen for a thicker, silkier broth, while turkey thigh offers a leaner option without sacrificing taste.
Hungarian Paprika. There are several types of Hungarian Paprika, and you can use your favorite to taste, or a combination. I enjoy hot and smoked. Use sweet paprika for a milder version.
Root Vegetables. Root vegetables are essential for depth and texture. Carrots, parsnips, and potatoes are classic, while turnips, rutabaga, and celery root add earthy balance. I love it with lots of root veggies. I've tested the recipe with sweet potatoes and enjoyed them for their hint of natural sweetness. These veggies soak up the bold paprika broth and round out the dish perfectly.
Beef Broth. Water is more traditional, but I've found the dish is more flavorful with beef broth. The amount will vary, depending on your preferred thickness of the dish. Use less for more of a stew, and more for a soup.
Swirl sour cream into your finished dish for a creamier version of the recipe. This is not traditional, but delicious.

How to Make Hungarian Goulash - the Recipe Method

Sear seasoned beef in oil (or lard or bacon fat) until browned, then set aside. You want to get a nice crust on the beef for the added flavor.

Browning Meat and cooking onion in a pot to make Hungarian Goulash

Soften onions, then stir in paprika off heat to avoid burning. Return beef to the pot with peppers, garlic, tomatoes, broth, bay leaves, and optional caraway. Simmer 1.5 hours.

Add potatoes and carrots, plus more broth if desired. Cover and simmer another 30 minutes, until everything is tender. Season to taste and serve!

Boom! Done! Your Hungarian goulash is ready to enjoy. It's mostly simmering and waiting. The smells of it cooking will drive you crazy with anticipation!

Recipe Tips & Notes

Paprika can turn bitter if it scorches. Keep the heat at medium (or lower) when you add it, and stir it in for only 30-60 seconds before adding the broth. If it’s already a little bitter, a small spoon of brown sugar or honey (1-2 teaspoons) helps round it out.
Tough beef = needs more time. Keep the pot at a gentle simmer (avoid boiling) and cook another 20-40 minutes, adding a splash of broth if it’s reducing too fast. Most “tough beef” issues are under-cooked, not overcooked.
Too thin? Reduce first (my go-to). Simmer uncovered 10-15 minutes to naturally thicken and concentrate the flavor. If you need it thicker fast, mix 2 tablespoons flour with ¼ cup water to make a slurry, stir it in, and heat until thickened.
Too thick? Easy fix. Stir in a splash of beef broth or water until it loosens up, then taste and adjust salt/paprika.
Slow cooker version: Follow the recipe through Step 3 (searing the seasoned meat), then add everything to the slow cooker. Cook low 7-8 hours or high 4-5 hours.

Serving Hungarian Goulash

Hungarian goulash is all about that deep, paprika-rich broth, so I like to keep it simple and serve it with rye bread for dunking. If you want to make it extra hearty, add nokedli (or csipetke, or any egg noodles). They turn it into a full, stick-to-your-ribs bowl.

My go-to serving. I ladle the goulash into big bowls and set the noodles on the side so everyone can add as much as they want. Most of the time I keep them separate (they don’t soak up all the broth and leftovers reheat better), but if I’m eating right away, I’ll drop a small handful of noodles right into the bowl and let them soak in some of that broth. Finish with a dollop of sour cream and a pinch of chopped parsley.

Try it with a glass of Egri Bikavér (Bull’s Blood) or any bold red wine, the perfect pairing with this classic comfort food.

Storage & Leftovers

Leftover Hungarian goulash will last up to 5 days in the refrigerator in a sealed container. You can easily warm it in a small pot to enjoy again.

You can also freeze it for 2-3 months. I always save my leftovers.

That's it, my friends. I hope you enjoy my recipe for Hungarian goulash. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!

If you enjoy paprika-forward dishes or stews...

Chicken Paprikash (Paprika Chicken)
Classic American Beef Stew
American Goulash
Beef Bourguignon Recipe
See all of my Stew Recipes or my Beef Stew Recipes from around the world.

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Hungarian Goulash Recipe

Hungarian Goulash is the ultimate beef soup (or stew) from Hungary that's loaded with tender beef and vegetables in a warming paprika spiced broth, so comforting and easy to make!

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Course: Main Course

Cuisine: Hungarian

Keyword: beef roast, bell peppers, paprika, stew

Prep Time: 15

Cook Time: 1 35

Calories: 233kcal

Author: Mike Hultquist

Servings:

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5 from 18 ratings

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Ingredients

2 tablespoons vegetable oil (or use 2 tablespoons pork lard)
2 pounds stew beef cut into 1/2 inch cubes (bite-sized pieces)
Salt and pepper to taste
1 large yellow onion chopped
¼ cup Hungarian paprika or more to taste (use sweet paprika for milder, hot paprika for more kick, smoked paprika for smoky flavor - or a mix)
2 bell peppers chopped (can use green, red, yellow, or orange)
4 cloves garlic chopped
2 medium tomatoes diced
3 cups beef broth or use water for more traditional - can use up to 5 cups for soupier goulash
2 bay leaves
1/2 teaspoon caraway seeds
3 large potatoes chopped (peeled, if desired - other root vegetables are good too, such as parsnip, celery root, or rutabaga)
2 large carrots scrubbed and chopped

Instructions

Heat the oil in a large pot or Dutch oven to medium heat. (If using bacon, cook it down for 3 minutes to render the fat).
Season the chopped stew beef with salt and pepper. Add to the pot and brown the meat on each side, about 5 minutes. Remove and set aside. (NOTE: Browning this way isn’t necessarily traditional, but it works for so many other recipes and I love the way it seals in the juices of the meat, prepping it for low and slow cooking).
Add the onion and cook 5-6 minutes to soften.
Reduce the heat (or pull the pot away from the burner) and stir in the paprika. Stir it off heat for 1 minute to let the paprika bloom. Removing it from the heat will avoid burning the paprika, which turns it bitter.
Return the pot to medium heat and add the reserved beef, bell peppers, garlic, tomatoes, beef broth (or water), and bay leaves (and caraway seeds, if using). Bring to a boil, then reduce heat. Simmer for 1.5 hours. The liquid should reduce a bit.
Add the potatoes and carrots. Add more water or beef stock for a soupier goulash (1-2 cups, as desired). Cover and simmer another 30 minutes, or until the vegetables are tender and the meat is done to your liking.
Adjust for salt and pepper, and serve.

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Nutrition Information

Calories: 233kcal Carbohydrates: 8g Protein: 28g Fat: 10g Saturated Fat: 3g Polyunsaturated Fat: 2g Monounsaturated Fat: 4g Cholesterol: 70mg Sodium: 415mg Potassium: 725mg Fiber: 3g Sugar: 4g Vitamin A: 5400IU Vitamin C: 45mg Calcium: 52mg Iron: 4mg

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NOTE: This recipe was updated on 10/15/25 to include new information, photos, and video. It was originally published on 10/10/22.