• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • About
  • Cookbooks
  • Shop

Chili Pepper Madness logo

  • Recipe Index
  • RECIPES BY TYPE
    • BBQ/Grilled
    • Burgers
    • Chicken Wings
    • Chili
    • Curry
    • Dehydrator
    • Game Day
    • Hot Sauce Recipes
    • Jalapeno Poppers
    • Marinades
    • Pickling
    • Preserving
    • Quick and Easy
    • Salsas
    • Sauces
    • Seasonings
    • Stuffed Peppers
    • Tacos
  • COOKING TIPS
  • Pepper Info
    • Chili Pepper Types
    • The Scoville Scale
    • Hottest Peppers in the World
    • Growing Chili Peppers
    • Preserving
    • Health Benefits
    • Frequently Asked Questions
    • Buy Plants & Seeds
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • All Recipes
  • Pepper Info
  • Chili Pepper Types
  • The Scoville Scale
  • Growing Chili Peppers
  • Preserving
  • Chili Pepper Health Benefits
  • Frequently Asked Questions
  • Cooking Tips
  • Cookbooks
  • Shop
  • About Us
×

Home » Recipes » Hungarian Goulash Recipe

Hungarian Goulash Recipe

by Mike Hultquist · Sep 8, 2023 · 53 Comments

Jump to Recipe Save Saved!
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! It's so good, it's gone viral!

Hungarian Goulash in a bowl with a spoon

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!!"

Viral Recipe!

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

What is Hungarian Goulash?

Authentic Hungarian goulash, known as "gulyás" in Hungary, is an old world dish considered the forebear of all stews. It is known to have been prepared by 9th century shepherds over their fires for a hearty meal.

You'll find many versions of this dish, with variations in meats, vegetables, spices, and cooking techniques, each depending on the region and the cook. With a dish this old, you can imagine it has evolved in different ways.

While I was in Budapest, Hungary, I enjoyed goulash as often as I could.

Traditional Hungarian goulash was a simple soup-like stew of meat cooked in a pot with paprika, thickened by the collagen of the meat in the slow cooking process.

Today, it is more of a soup with meat and root vegetables simmered in stock and seasoned with paprika. There are different ways to make it, with recipes varying from cook to cook.

This is how I like to make mine. It's my favorite way to make it, though you can eventually make your own as you please.

Let's talk about how to make Hungarian Goulash Soup, shall we?

NOTE: This recipe was updated on 9/8/23 to include new information, photos, and video. It was originally published on 10/10/22.

Hungarian Goulash Ingredients

  • Vegetable Oil. Pork lard is a more traditional ingredient, but vegetable oil or olive oil is great. Bacon also works nicely for new world cooks.
  • Onion. Will add a base layer of flavor.
  • Stew Beef. Shank is a fantastic cut for this recipe. You can also use lamb, pork, or veal.
  • 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.
  • Other Seasonings. Salt and pepper, to taste. Caraway seeds are a popular addition, which I love.
  • Additional Vegetables. Red bell peppers, garlic, tomatoes, potatoes, and carrots.
  • 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.
  • Bay Leaves. If desired.

How to Make Hungarian Goulash - the Recipe Method

Heat the Oil. Heat the oil in a large pot or Dutch oven to medium high heat. (If using bacon, cook it down for 3 minutes to render the fat).

Sear the Beef. Season the chopped stew beef with salt and pepper. Add the beef 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 develops extra flavor).

Cook the Onions. Add the onion and cook 5-6 minutes to soften.

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

Add the Paprika. 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.

The First Simmer. 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).

Hungarian Goulash simmering in a pan

Bring to a boil, then reduce heat. Simmer for 1.5 hours, stirring occasionally. The liquid should reduce a bit.

Add the Potatoes and Carrots. 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.

Boom! Done! Your Hungarian goulash is ready to serve. Easy enough to make, isn't it? It's mostly simmering and waiting. The smells of it cooking will drive you crazy with anticipation!

Chunky Hungarian Goulash in a pan

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.
  • Swirl sour cream into your finished dish for a creamier version of the recipe. This is not traditional, but delicious.
  • 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!

Serving Hungarian Goulash

You can serve Hungarian goulash on it's own as a soup or a stew, often with rye bread to sop up all those flavorful juices.

I see it often served over prepared egg noodles, or with sauerkraut.

Grab yourself a glass of red wine!

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!

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

  • Classic American Beef Stew
  • American Goulash
  • Booyah (Midwestern Stew)
  • Burgoo
  • Brunswick Stew
  • Green Chili Stew with Pork
  • Sancocho (Latin American Stew)
  • Mexican Birria
  • Chicken Paprikash (Paprika Chicken)
  • Oxtail Soup
  • See all of my Soups and Stews Recipes
Hungarian Goulash Recipe

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
Print

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!
Save Recipe Saved!
Course: Main Course
Cuisine: Hungarian
Keyword: beef roast, bell peppers, paprika, stew
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 35 minutes minutes
Calories: 233kcal
Author: Mike Hultquist
Servings: 8
Tap or hover to scale
5 from 15 votes
Leave a Review

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
Hungarian Goulash Recipe
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.

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Yvonne O. says

    February 24, 2025 at 1:25 pm

    5 stars
    Just made this and it was delicious. I only had chicken broth which I used but it came out good anyway.

    Reply
    • Mike Hultquist says

      February 24, 2025 at 4:34 pm

      Thanks, Yvonne! Glad you enjoyed it with chicken!

      Reply
  2. Sean E. says

    December 15, 2024 at 6:36 pm

    5 stars
    Just tried this. Really wanted to use the hungarian paprika, but couldn't find on short notice. Use a combination of mostly smoked paprika, cayenne, and a little sugar. Cooked exactly as directed, and came out delicious!! Served with a quick batch of cornbread, perfect for a winter's night - even though it's about 65 degrees here! Delicious stuff - keep the recipes coming!

    Reply
    • Mike Hultquist says

      December 15, 2024 at 10:01 pm

      Awesome! Glad you enjoyed it, Sean! I wish I had some warmer weather, too.

      Reply
  3. LEIANNA ROUP says

    December 12, 2024 at 12:52 pm

    5 stars
    For years I have sought the perfect Amaretto sauce for duck and this is the one. Yes you will invest some time making it but when done, is divine. So worth it!

    Reply
    • Mike H. says

      December 13, 2024 at 6:26 am

      Spot on, Leianna. Super happy you've discovered it!

      Reply
  4. Stephen says

    December 11, 2024 at 1:31 pm

    My grandmother used to serve a version of this served over bread dumplings which was an incredible experience so tasting camp really get anybody to enjoy it anymore like we used to.

    Reply
    • Mike H. says

      December 12, 2024 at 6:05 am

      Great memories, huh?!

      Reply
  5. Lisa says

    December 11, 2024 at 9:21 am

    Can you use regular smoked paprika?

    Reply
    • Mike Hultquist says

      December 11, 2024 at 9:26 am

      You sure can, Lisa. Enjoy!

      Reply
  6. Caroline Watkins says

    November 03, 2024 at 12:38 pm

    5 stars
    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!!

    Reply
    • Mike Hultquist says

      November 03, 2024 at 1:02 pm

      Haha! That's awesome! Glad you enjoyed it, Caroline! Nice.

      Reply
  7. Paul says

    June 12, 2024 at 6:25 pm

    5 stars
    Hi Mike and Patty,

    This really did go down a treat. My partner and I have been dog sitting for my parents in Yorkshire, England for the last week or so, whereas we live in Cheshire, 60 miles away where his elderly mother lives.
    A good three quarters of the recipe went to her in plastic containers.
    I have been instructed to tell you, on her behalf that it is absolutely beautiful!
    We second and third that!

    Cheers,

    Paul&co.

    Reply
    • Mike H. says

      June 13, 2024 at 4:31 am

      I really appreciate it, Paul. Your comment has made my day. Thank you!!

      Reply
  8. Debbie says

    September 10, 2023 at 11:43 am

    Mike,
    Can this be cookedin the oven in a dutch oven?

    Reply
    • Mike Hultquist says

      September 10, 2023 at 12:10 pm

      Absolutely, Debbie. I would put it in the oven at 300-350 degrees F (150-177 C) for the time in the recipe, but you can check the meat for doneness. Let me know how it turns out for you.

      Reply
  9. Mary says

    September 08, 2023 at 2:34 pm

    There actually is a Czech soup called Goulash Soup, which is delicious!

    Reply
    • Mike Hultquist says

      September 08, 2023 at 2:35 pm

      Very cool!

      Reply
  10. Barb says

    September 08, 2023 at 1:26 pm

    Recipe calls for Hungarian Paprika can you tell me which kind is best to use...
    Regular Hungarian Paprika, Sweet Hungarian Paprika or Hot Hungarian Paprika

    Reply
    • Mike Hultquist says

      September 08, 2023 at 2:23 pm

      Barb, you can use any of those, to your preference. I like it HOT, but you can sweet or mild/regular, or a mix.

      Reply
« Older Comments

Primary Sidebar

ALL. SPICY. RECIPES. Hi, I’m Mike and I LOVE Spicy Food! Say goodbye to bland and boring food with my easy-to-follow recipes. Let’s get cooking!

More about me →

Mexican Cajun Sauces Seasonings
Order The Spicy Food Lovers' Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND / BOOKS A MILLION

Order The Spicy Dehydrator Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND

Footer

NEVER MISS A RECIPE

Receive my "5 Essentials for Spicy Cooking" email series & new recipes

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • YouTube

↑ back to top

About | Contact | Travel-Food | Ingredients | Stories | Privacy | Disclaimer | © 2024 Chili Pepper Madness

EXCLUSIVE MEMBER OF MEDIAVINE FOOD