Hungarian Goulash: Flavorful Comfort Stew
Hearty Winter Classic Stews.
A hearty, slow-simmered beef stew with sweet paprika, capturing the authentic taste of Hungary.
I remember the first time I made a proper goulash. It was a grey, drizzly Sunday, the kind of day that asks for something warm and substantial. I spent the afternoon just tending to the pot, stirring occasionally, watching the ingredients slowly melt into each other. It wasn't just about making dinner; it felt like creating warmth from scratch. That quiet process, the gentle bubbling, the rich red color deepening over hours... that’s the part I fell in love with. It’s slow cooking at its most soulful.
Why You'll Love This Goulash
- •The beef becomes incredibly tender and flavorful.
- •It makes the entire house smell warm and inviting.
- •It's the perfect one-pot meal for a chilly day.
- •The flavors get even deeper and richer the next day.
- •It's hearty and satisfying without being too heavy.
- •A beautiful, simple recipe that feels special.
My husband took one bite and just closed his eyes. He said it tasted like something his grandmother would have made—so full of flavor and history. Seeing that look of pure comfort on his face was everything. This is a permanent fixture in our fall and winter meal rotation now.
Essential Ingredient Guide
- Sweet Hungarian Paprika: This is the heart of the dish. Please, if you can, find authentic sweet Hungarian paprika. It has a rich, deep flavor that regular paprika just can't match. It’s not spicy, just full of warmth.
- Beef Chuck: This cut is perfect for slow cooking. The connective tissue breaks down over time, making the meat incredibly tender and adding richness to the stew. Don't be tempted to use a leaner cut.
- Caraway Seeds: This is a classic flavor in Hungarian cooking. It adds a subtle, earthy, slightly anise-like note that is so distinctive. Crushing them slightly before adding them helps release their fragrance.
Complete Cooking Process
- First, get a really good sear on your beef. Don't rush this part. Browning it in batches creates a beautiful crust that adds so much flavor to the final stew.
- Next, cook the onions until they're truly soft and golden. This takes time, but it builds a sweet, deep base for everything else.
- This is key. Take the pot off the heat before adding your paprika. This gentle heat 'blooms' the spice, releasing all its beautiful color and flavor without any risk of scorching it, which would make it bitter.
- Once everything is in the pot, the real work is done by time. Let the beef simmer slowly for at least an hour and a half before you even think about adding the vegetables. This ensures the meat gets that head start on tenderness.
- Add the potatoes and carrots later so they cook through perfectly without turning to mush. They should be tender but still hold their shape.
A Few Common Questions
→Can I make this in a slow cooker?
Yes, absolutely. I would still brown the beef and sauté the onions and spices on the stovetop first, as it builds so much flavor. Then, transfer everything to the slow cooker and cook on low for 6-8 hours.
→Is Hungarian Goulash spicy?
Traditional goulash made with sweet paprika is not spicy at all; it's rich and savory. There are hot paprika varieties if you prefer some heat, but this recipe calls for the sweet kind for that authentic, comforting flavor.
→What is the difference between this and American goulash?
They're quite different! American goulash is typically a quicker dish made with ground beef, tomato sauce, and macaroni noodles. This traditional Hungarian version is a slow-simmered beef stew with a focus on paprika and root vegetables.
→Can I use a different cut of beef?
Beef chuck is really the best for its fat content and connective tissue, which makes the stew rich and the meat tender. You could use brisket or round roast, but you may need to adjust cooking times.
Hungarian Goulash: Flavorful Comfort Stew
Traditional Hungarian Goulash recipe with slow-simmered beef and sweet paprika. A hearty, flavorful stew, perfect for dinner and meal prep!
Timing
Prep Time
25 minutes
Cook Time
2 hours 30 minutes
Total Time
2 hours 55 minutes
Recipe Details
Ingredients
For the Goulash
- 012.5 lbs beef chuck, cut into 1.5-inch cubes
- 023 tablespoons vegetable oil or lard
- 033 large yellow onions, finely chopped
- 044 cloves garlic, minced
- 051/4 cup sweet Hungarian paprika
- 062 teaspoons caraway seeds, crushed
- 071 teaspoon dried marjoram
- 081 (14.5 ounce) can diced tomatoes, undrained
- 096 cups beef broth
- 102 bay leaves
- 11Salt and freshly ground black pepper to taste
- 121.5 lbs potatoes (like Yukon Gold), peeled and cubed
- 133 large carrots, peeled and sliced
- 142 red or green bell peppers, seeded and chopped
For Serving (Optional)
- 01Sour cream or plain yogurt
- 02Fresh parsley, chopped
- 03Crusty bread or egg noodles
Instructions
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pan. Transfer the browned beef to a separate plate.
Reduce the heat to medium. Add the chopped onions to the pot and cook, stirring occasionally, until they are soft and golden, about 10-12 minutes.
Stir in the minced garlic and cook for another minute until fragrant. Remove the pot from the heat.
Stir in the sweet paprika, crushed caraway seeds, and marjoram. Stirring off the heat prevents the paprika from burning and turning bitter. Cook for about 30 seconds until fragrant.
Return the pot to the stove. Stir in the diced tomatoes, beef broth, and bay leaves. Add the browned beef back into the pot.
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook gently for at least 1.5 hours, or until the beef is starting to become tender.
Add the cubed potatoes, carrots, and bell peppers to the pot. Stir everything together. If the stew seems too thick, you can add a little more beef broth or water.
Cover the pot again and continue to simmer for another 45-60 minutes, or until the vegetables are tender and the beef is fall-apart soft. Remove the bay leaves.
Taste and adjust seasoning with salt and pepper. Let it rest for a few minutes before serving hot with a dollop of sour cream and a sprinkle of fresh parsley.
Notes & Tips
- 1Feel free to add other root vegetables like parsnips or celery root along with the carrots and potatoes.
- 2Patience is the most important ingredient here. Don't rush the simmering process.
- 3The stew will thicken as it cooks and cools. If it gets too thick, you can thin it out with a little more beef broth or water.
Tools You'll Need
- •Don't skip browning the beef. It’s the first and most important layer of flavor.
- •Be generous with the onions. They melt down and thicken the stew beautifully.
- •Use high-quality sweet Hungarian paprika. It truly makes a world of difference.
- •Let the stew simmer gently. A rolling boil will make the meat tough.
- •Like most stews, this is even better the next day.