Why You’ll Love this Hungarian Goulash
If you’ve been searching for the ultimate comfort food that delivers both warmth and incredible flavor, this Hungarian Goulash recipe is about to become your new favorite.
What makes this dish so irresistible? It’s that perfect balance of tender beef chuck, swimming in a rich paprika-infused sauce with just the right level of smokiness. The caraway seeds add that authentic Hungarian touch you can’t get anywhere else.
And can we talk about versatility? Serve it over buttered egg noodles or creamy mashed potatoes—either way, it’s heaven on a plate.
Plus, it’s even better the next day, when all those complex flavors have had time to mingle.
What Ingredients are in Hungarian Goulash?
Traditional Hungarian Goulash is a hearty, soul-warming stew that combines tender chunks of beef with a rich, paprika-laden sauce. The authentic flavors in this dish come from the perfect balance of sweet and smoky paprika, aromatic caraway seeds, and the slow-simmered beef that practically melts in your mouth.
What makes this recipe special is how the simple ingredients transform into something truly magnificent when given enough time to develop their flavors together.
- 2½ pounds beef chuck roast, cut into 2-inch cubes
- ¼ cup unbleached all-purpose flour
- 2 tablespoons olive oil
- 4 cups white onions, chopped in chunks
- 1½ cups red peppers, chopped in chunks
- 1½ cups green peppers, chopped in chunks
- 1½ tablespoons mild paprika
- ½ tablespoon smoked paprika
- ½ teaspoon hot paprika
- 2 teaspoons caraway seeds, ground
- 1 teaspoon marjoram
- ½ teaspoon thyme
- ¼ teaspoon cayenne pepper
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon sea salt
- ¼ cup dry red wine
- 4 cups low sodium beef broth
- ¼ cup tomato paste
- 3 large garlic cloves, pressed
- 1 tablespoon balsamic vinegar
- 1 teaspoon granulated sugar
- 1 bay leaf
- 3-4 tablespoons light sour cream (for garnish)
- 1 tablespoon chopped fresh parsley (for garnish)
When shopping for these ingredients, the paprika deserves special attention—it’s truly the star of the show. If possible, try to find authentic Hungarian paprika, which comes in different varieties from sweet to hot.
The combination of mild, smoked, and hot paprika in this recipe creates that signature depth of flavor that makes Hungarian Goulash so distinctive.
And while it might be tempting to use pre-ground caraway seeds, grinding them fresh really does make a difference in releasing their earthy, anise-like aroma that perfectly complements the paprika-infused sauce.
How to Make this Hungarian Goulash
To start this flavorful journey, begin by lightly coating your 2½ pounds of beef chuck cubes in a mixture of ¼ cup flour and hot paprika.
Heat 2 tablespoons of olive oil in a large deep skillet over high heat, then work in batches to brown the meat cubes for about 2 minutes—just enough to create a slight crust without cooking them through. Using a slotted spoon, transfer the beef to a bowl while you continue with the remaining batches.
Next comes the aromatic base that gives Hungarian goulash its soul. Return your skillet to medium heat and add 4 cups of chunky white onions and 3 cups of chopped red and green peppers with a sprinkle of sea salt. Cook until they’ve softened, about 5 minutes, then join them with the beef.
Now for the magical spice blend—toast 2 teaspoons of freshly ground caraway seeds along with 1½ tablespoons mild paprika, ½ tablespoon smoked paprika, and the remaining spices for about 2 minutes, stirring constantly to prevent burning. The kitchen smells heavenly at this point, doesn’t it?
Pour in ¼ cup dry red wine and stir until it forms a paste, then add 1 cup of beef broth while scraping up all those flavorful bits from the bottom. Once you’ve incorporated ¼ cup tomato paste and 3 pressed garlic cloves, return the meat and vegetables to the skillet with the remaining 3 cups of broth, 1 tablespoon balsamic vinegar, 1 teaspoon sugar, and a bay leaf.
The true secret to perfect goulash is patience. Bring everything to a boil, then reduce to a gentle simmer and let it bubble away for 1½ to 2 hours, occasionally skimming off any fat that rises to the surface. For modern convenience with the same tender results, you could use a premium electric cooker to reduce cooking time while preserving all the rich flavors.
The transformation is remarkable—watching those simple ingredients meld into a rich, velvety stew where the beef becomes fork-tender. During the final 30 minutes, increase the heat slightly to reduce and concentrate the sauce.
Before serving over buttered egg noodles or mashed potatoes, remove the bay leaf, then garnish each bowl with a dollop of sour cream and a sprinkle of fresh parsley. For an even more indulgent preparation, you could use a premium stand mixer to whip the sour cream to perfect consistency. Each spoonful delivers that perfect balance of savory, smoky, and slightly sweet flavors that make Hungarian goulash such a beloved comfort food.
Hungarian Goulash Substitutions and Variations
While the classic Hungarian goulash recipe I’ve shared is absolutely wonderful, you’ll be happy to know there’s plenty of room for adaptation based on what’s in your pantry or your personal preferences.
Can’t find beef chuck? Try using pork shoulder or lamb for equally delicious results.
Vegetarians might swap in mushrooms and root vegetables.
No red wine? Apple cider vinegar works in a pinch.
For a milder version, reduce the cayenne and use sweet paprika exclusively.
Want it thicker? Add potatoes directly to the stew.
And don’t forget about toppings—crispy bacon bits or a dollop of Greek yogurt instead of sour cream.
What to Serve with Hungarian Goulash
What makes a Hungarian goulash truly shine? The perfect sidekick, of course.
I’m partial to buttered egg noodles, cooked in chicken broth for extra flavor. They soak up that rich, paprika-laden sauce beautifully.
Traditional mashed potatoes are another stellar option, creating the ultimate comfort food pairing. The creamy texture against the hearty, chunky goulash? Pure magic.
Don’t forget a dollop of light sour cream on top—it adds a tangy coolness that cuts through the richness.
A sprinkle of fresh parsley brightens everything up visually and flavor-wise. Simple, rustic perfection on a plate.
Final Thoughts
Hungarian goulash stands as one of those magical dishes that transforms simple ingredients into something truly extraordinary. The rich paprika-infused broth, tender beef chunks, and sweet peppers create a harmony that’s both comforting and sophisticated.
I love how this recipe honors tradition while remaining accessible for home cooks. The slow simmering process can’t be rushed, but your patience will be rewarded with depth of flavor that simply can’t be achieved any other way. Much like a good dark brown roux, this dish requires time and attention to develop its signature taste.
Whether served over buttered noodles or alongside crusty bread for sopping up that glorious sauce, goulash isn’t just dinner—it’s a celebration of rustic cooking at its finest. For a weeknight variation that comes together more quickly, try a simplified version using lean ground beef and pasta for a family-friendly meal.
