Name: Hungarian Beef Goulash Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Hungarian
Ingredients: 1 kg beef chuck, cut in 3.5cm cubes; 1 3/4 tsp cooking salt / kosher salt; 1 tsp black pepper; 1 tbsp extra virgin olive oil; 2 tbsp unsalted butter; 2 brown onions, cut into 1cm squares; 5 garlic cloves, finely minced; 2 capsicum/bell peppers (1 red and 1 yellow), cut into 2cm squares; 2 tomatoes, cut into 8 wedges then halved; 2 carrots, peeled, cut in quarters lengthwise then into 1cm pieces; 2 potatoes, cut into 1.2cm cubes; 1/4 cup Hungarian-style paprika; 1 tsp caraway seeds (optional); 1 bay leaf; 1 litre low-sodium beef stock/broth; 1 tbsp finely chopped parsley (optional)

There’s something deeply comforting about a bowl of rich, hearty stew bubbling away on the stove, and that’s exactly what you get with this Hungarian Beef Goulash Recipe. It’s a slow-cooked symphony of tender beef, smoky paprika, and vibrant vegetables that fills your kitchen with aromas that feel like a warm hug.

A close-up image of a ladle holding a thick, rich stew filled with chunks of brown meat, orange potato pieces, and red bell pepper slices, all mixed in a deep reddish-brown broth. The stew is garnished with small green herb leaves scattered on top. The ladle is inside a large pot with a dark, rustic-looking rim, and the background shows more stew with visible tender meat and vegetables submerged in the liquid. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hungarian Beef Goulash Recipe
Top Tip
How to Serve Hungarian Beef Goulash Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hungarian Beef Goulash Recipe

Why You'll Love This Recipe

I’ve cooked this Hungarian Beef Goulash Recipe countless times, and I keep coming back because it just hits all the right notes for a soul-soothing meal. It’s amazingly flavorful without fuss, and it’s perfect for feeding friends and family on a chilly day.

Authentic Flavor: This recipe uses Hungarian-style paprika which makes the dish genuinely smoky and rich.
Simple Ingredients: You only need straightforward, easy-to-find ingredients that blend beautifully.
Flexible Cooking Methods: Oven, stove, or slow cooker – you pick what suits your schedule.
Better the Next Day: Like all good stews, the flavors deepen overnight making leftovers even tastier.

The dish is a rich, dark red stew with visible chunks of tender brown meat and evenly cut pieces of orange and yellow vegetables, likely carrots and potatoes, all floating in a thick sauce. The stew fills a round light blue pot with slight browning on the rim, and a golden spoon is placed inside the pot on the right side. The background features a few torn pieces of light brown bread and some vibrant autumn leaves in red, orange, and yellow, placed on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Hungarian Beef Goulash Recipe really comes down to the quality and harmony of its ingredients. Each element contributes to that deep, savory, slightly smoky stew flavor – and knowing a little about why can help you pick the best for your version.

Flat lay of a small pile of beef chuck cubes, two medium brown onions diced, five garlic cloves peeled, one red and one yellow bell pepper cut into chunks, two ripe tomatoes quartered, a heaping spoonful of paprika powder in a small bowl, a few caraway seeds scattered nearby, a single bay leaf, two peeled carrots cut into chunks, two medium potatoes cubed, a small bunch of finely chopped parsley, a small dish of cooking salt, a pepper grinder, a drizzle of olive oil in a shallow dish, and a couple of cubes of unsalted butter placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Beef chuck: Perfect for slow cooking because it becomes tender and melts in your mouth, plus it holds up well without drying out.
Salt and black pepper: Essential for seasoning and helping the beef’s natural flavors shine through.
Extra virgin olive oil & unsalted butter: The butter adds richness and helps caramelize the onions, while olive oil adds a lovely base.
Brown onions: Slowly cooked, they bring sweetness and depth to the stew’s flavor.
Garlic cloves: Finely minced, they add aromatic layers without overpowering.
Capsicum/bell peppers: Red and yellow peppers brighten up the dish and add subtle sweetness and texture.
Tomatoes: Help break down into a luscious base with natural acidity balancing richness of beef.
Hungarian-style paprika: The star spice here—smoky and smooth, it gives the stew its signature vibrant hue and earthy flavor.
Caraway seeds (optional): Traditional in Hungarian cooking, they add a faint anise-like note that’s surprisingly delicious.
Bay leaf: Adds a subtle herbal warmth throughout the long cook.
Beef stock/broth: Low sodium lets you control salt levels while adding a rich liquid base for simmering.
Carrots and potatoes: Chunky, hearty veggies that soak up the flavors and add satisfying texture.
Parsley (optional garnish): Freshness at the end to brighten and balance the richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the lovely things about this Hungarian Beef Goulash Recipe is how easy it is to tweak it based on what you like or have on hand. Over the years, I’ve played with different veggies and cooking methods — and none of them disappoint.

Variation: I sometimes swap the beef chuck for beef cheeks when I want an even more tender, melt-in-your-mouth experience; slow cooker cooks them beautifully over 6 hours.
Vegetarian twist: Though unconventional, I’ve tried mushrooms and lentils for a hearty veggie-rich alternative, just adjust the cooking time accordingly.
Spice level: Stick to sweet Hungarian paprika to avoid unexpected heat, but if you like a subtle kick, a pinch of smoked chipotle can be added at the end.

Step-by-Step: How I Make Hungarian Beef Goulash Recipe

Step 1: Season and Sear the Beef

Start by tossing your beef cubes with half of the salt and pepper. Then heat olive oil and butter in a heavy oven-proof pot over high heat. Once hot, add your beef and stir for about 2 minutes until the color changes from bright red to brownish. Don’t worry if it doesn’t get a perfect sear or a deep crust – unlike steak, this stew isn’t about caramelizing the meat but building layers of flavor.

Step 2: Build Your Flavor Base

Remove the beef to the side, then add onions to the same pot and cook for around 6 minutes until the edges are just golden. Stir in garlic, capsicum, and tomatoes next, cooking a few minutes until the tomatoes break down and the whole thing smells amazing. This step is where the depth starts to build!

Step 3: Add Paprika and Simmer Slowly

Sprinkle the paprika, caraway seeds if using, and bay leaf over the veggies, giving everything a quick 30-second stir to bloom the spices. Then pour in your beef stock, stir well, and bring to a gentle simmer. Cover the pot and transfer it to your preheated oven at 180°C (350°F) for 1½ hours. This slow, even heat softens the beef beautifully without fuss.

Step 4: Add Vegetables and Finish Cooking

After the initial cook, your beef should be tender but firm. Stir in your potatoes and carrots, cover the pot again, and pop it back in the oven for another 30 minutes. If the beef isn’t quite “fall-apart” tender, give it an extra 10 minutes at a time. Patience here makes the difference.

Step 5: Serve and Garnish

Ladle the goulash into bowls and sprinkle with freshly chopped parsley for color and a hint of freshness. I love serving it with crusty bread, perfect for soaking up all that gorgeous sauce.

Top Tip

Making Hungarian Beef Goulash Recipe always feels rewarding, but a few pointers from my kitchen adventures can really step up your stew game.

Use Hungarian-style paprika: It’s worth hunting down authentic paprika; the smoky, mild flavor transforms your stew far beyond ordinary paprika.
Low and slow is key: Don’t rush the oven time—slow heat is what breaks down the beef and develops that signature tenderness.
Don’t skip the butter and oil combo: This mix gives that beautiful caramelization without burning your onions or beef.
Leave it to rest: I always find the goulash tastes even better the next day after the flavors have had time to mingle.

How to Serve Hungarian Beef Goulash Recipe

Hungarian Beef Goulash - Serving Suggestion

Garnishes

I always sprinkle freshly chopped parsley on top—it adds a pop of color and just the right touch of brightness to contrast the rich sauce. Sometimes, a dollop of sour cream makes an appearance for extra creaminess and tang, which my family adores.

Side Dishes

Crusty bread or cheesy potato bread is my go-to for dunking in every last bit of that velvety sauce. You can also serve it alongside simple buttered egg noodles or even spaetzle for a Central European touch. For a lighter side, a crisp cucumber salad balances the richness beautifully.

Creative Ways to Present

On special occasions, I’ve served this goulash in individual bread bowls – hollowed-out rustic loaves that soak up the stew and make for a cozy presentation. Another idea is layering it over creamy mashed potatoes for a comforting, elegant plate that guests always remember.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in airtight containers in the fridge where they keep well for 4 to 5 days. Reheating brings it back to life beautifully, so feel free to plan for extra servings.

Freezing

I love freezing portions for busy days. This goulash freezes and thaws wonderfully without losing flavor or texture. Just make sure to cool it completely before freezing in freezer-safe containers, then thaw overnight in the fridge before reheating gently.

Reheating

When reheating, I prefer warming it slowly on the stove over low heat, stirring occasionally to prevent sticking. Adding a splash of beef broth or water helps keep it saucy and luscious. Microwaving works too—just cover to maintain moisture.

Frequently Asked Questions:

Can I make Hungarian Beef Goulash Recipe in a slow cooker?

Absolutely! Use the low setting and cook for about 6 hours before adding your potatoes and carrots, then cook for an additional 2 hours. This method yields incredibly tender beef.

What type of paprika should I use?

Hungarian-style paprika is the best choice because it's smoother and sweeter than ordinary paprika, giving the stew its distinctive smoky flavor. Avoid hot paprika to prevent overpowering spiciness.

Can I prepare this recipe on the stove?

Yes, just keep the heat ultra low and cook covered for 1.5 hours, stirring occasionally to prevent burning. Then add the vegetables and cook another 30 minutes until tender.

How long can I store leftovers?

Leftovers will keep for 4 to 5 days in the refrigerator. For longer storage, freeze in airtight containers and enjoy within 3 months for best quality.

Final Thoughts

This Hungarian Beef Goulash Recipe feels like a comforting friend on a plate—rich, reliable, and packed with flavor that says home to me. It’s a recipe I recommend you try when you want something satisfying that’s actually straightforward to make. Give yourself the gift of a slow-cooked stew simmering with tradition—you won’t regret it!