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 (or more to taste); 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, so comforting and easy to make! It's so good, it's gone viral!

Hungarian Goulash

We're cooking up a big pot of comfort food in the Chili Pepper Madness kitchen, my friends. Pull up a chair! I have a bowl for you right here.

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

The dish is called Hungarian Goulash, and I know you're going to love it. Everyone does.

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.

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 authenticity, 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. There’s no single “right” way to make it. Every cook puts their own spin on this beloved classic.

How to Make Hungarian Goulash - the Recipe Method

Sear seasoned beef in oil (or bacon fat) until browned, then set aside.

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

Some new world Hungarian goulash recipes are thickened with a roux, which you can do if you'd like. However, the collagen from the meats in the slow cooking process, along with the starchy potatoes, work as good thickeners for this recipe.
To thicken the goulash, mix a couple tablespoons of flour in 1/4 cup water to form a slurry. Stir the slurry into the stew and heat until thickened.
For a slow cooker version, follow the recipe through step 3 (searing the seasoned meat), then toss everything into the slow cooker or crock pot. Cook on low for 7-8 hours, or on high for 4-5 hours. Enjoy!

Ingredient Substitutions & Variations

Vegetable Oil. Pork lard is more traditional for an authentic Hungarian goulash recipe, but vegetable oil or olive oil is just fine for home cooking. Bacon also works nicely for new world cooks.
Stew Beef. For a hearty goulash or stew, beef chuck roast is the go-to (tender and flavorful when slow-cooked) but 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. Sweet potatoes work too for want a hint of natural sweetness. These veggies soak up the bold paprika broth and round out the dish perfectly.
Beef Broth. You can also use water, which is more traditional. 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.

Serving Hungarian Goulash

A traditional Hungarian goulash recipe can be served on its own as a hearty soup or stew, especially when made with extra broth. In Hungary, it’s often ladled into bowls and paired with thick slices of fresh rye bread, perfect for soaking up every drop of that rich, paprika-infused broth.

Traditionally, goulash may also be served with csipetke, small, pinched Hungarian egg noodles that are cooked directly in the stew. These little dumpling-style noodles add texture and make the dish even more filling.

If csipetke isn’t available, prepared egg noodles are a popular substitute to catch the sauce.

You might also find goulash served with a side of tangy sauerkraut to balance the savory stew, especially in rural areas or family-style meals.

Top it off with a spoonful of sour cream or a sprinkle of fresh parsley for a touch of brightness, and don’t forget a glass of bold red wine or even a traditional Hungarian Egri Bikavér (Bull’s Blood) to round out the meal.

Whether served rustic or refined, goulash is comfort food at its finest.

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!

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 17 votes

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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
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.

Video

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

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

Viral Recipe!

This recipe went viral on our Youtube Channel. It's very popular with nearly 3 Million Views! Check out the Video Here.

Cookbook Recommendation

If you enjoy Hungarian cuisine, I recommend the following cookbook, which I used to adapt this recipe. It has a lot of great recipes.

The Hungarian Cookbook, by Yolanda Nagy Fintor (affiliate link, my friends!)

Try Some of My Other Popular Recipes

NOTE: This recipe was updated on 6/14/25 to include new information, photos, and video. It was originally published on 10/10/22.