Hearty paprika-spiced beef and potato stew
Hungarian Beef Goulash
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Servings
6
8 cups
Difficulty
Easy
Cost
Moderate
$$
Hungarian Beef Goulash
Hearty paprika-spiced beef and potato stew
★4.7(24)
A rich, warmly spiced beef stew loaded with paprika, potatoes, and peppers. True Hungarian goulash is more soup than stew, with a vibrant red broth that warms you from the inside.
20m
Prep Time
120m
Cook Time
140m
Total Time
6
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Goulash is Hungary's national dish and one of Europe's great comfort foods. The generous use of sweet Hungarian paprika gives it a vibrant color and deep, warm flavor that no other spice can replicate.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
What makes Hungarian Beef Goulash worth adding to your regular rotation is the balance between effort and reward. The ingredient list is straightforward, the technique is approachable, and the result consistently delivers the kind of deep, satisfying flavor that makes people ask for the recipe. Whether you are cooking for yourself on a quiet evening or feeding a table full of guests, this dish scales beautifully and never disappoints.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp sweet Hungarian paprika
- 3 large onions, diced
- 2 large potatoes, cubed
- 2 bell peppers (red and green), diced
- 1 can (14 oz) diced tomatoes, 4 cups beef broth, caraway seeds
Instructions
- 1
Sauté diced onions in lard or oil over medium heat until soft and golden, about 10 minutes.
- 2
Remove from heat, stir in paprika (off heat to prevent burning), then add beef cubes and stir to coat.
- 3
Add tomatoes, beef broth, a pinch of caraway seeds, and salt. Bring to a simmer and cook covered for 1.5 hours.
- 4
Add cubed potatoes and diced peppers. Continue simmering 30 minutes until potatoes and beef are tender.
- 5
Adjust seasoning, adding more paprika if desired. Serve in deep bowls with crusty bread or over egg noodles.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Sweet Hungarian paprikaSpanish pimentón dulce
Spanish sweet paprika is the closest substitute
Beef chuckPork shoulder or venison
Pork goulash and venison goulash are both traditional Hungarian variations
Tips & Storage
Pro Tips
Use genuine Hungarian sweet paprika (édes)—regular paprika has a fraction of the flavor.
Add paprika off the heat to prevent it from burning, which makes it bitter.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 4 days. Freezes beautifully for up to 3 months.
Reheating
Reheat over medium heat. The flavor improves with every reheating.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (90mg) · 6 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates14g
Fat30g
Fiber620mg
Sugar4g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is goulash a soup or a stew?
- In Hungary, authentic goulash (gulyás) is a soup. What most people call goulash is actually pörkölt (stew).
- Can I add sour cream?
- Sour cream is not traditional in goulash but is common in the stew version (pörkölt). Serve on the side.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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