Hungarian Goulash is an authentic classic food classic recipe with sensational flavor, tender juicy beef & vegetables!
My american goulash recipe is my blogs most popular post, ever. It has thousands of rave reviews.
Click here for that recipe! Old Fashioned Goulash
Hungarian goulash is a stew of delicious meat and vegetables and seasoned with paprika and many other spices to create a masterpiece of flavor
One of my all time favorite ways to serve this goulash is over mashed potatoes, but you can serve it over noodles or even just with some crusty garlic bread for dipping!
The flavors are phenomenal and its deceptively easy to make too, the perfect combination!
With the winter weather here, there’s nothing better than soups and stews that warm your insides!
Frequently Asked Questions About Hungarian Goulash
What makes Hungarian goulash different from American goulash?
Traditional Hungarian goulash is more of a stew than a pasta-based dish. It’s built around chunks of beef, onions, potatoes, carrots, and a paprika-rich broth rather than tomatoes and macaroni. The flavor comes from slow cooking, good paprika, and simple ingredients that have time to develop depth, not from heavy sauces or cheese.
What cut of beef works best for Hungarian goulash?
Chuck roast is ideal because it has enough fat and connective tissue to become incredibly tender as it cooks. Stew meat also works, but chuck gives you the best texture and richest flavor after simmering. Lean cuts tend to dry out and won’t give you that classic melt-in-your-mouth bite.
Is paprika really that important?
Yes, absolutely. Paprika is the heart of Hungarian goulash. Using a good-quality Hungarian paprika makes a noticeable difference in flavor and color. It should be rich, warm, and slightly sweet, not bitter. This is one of those recipes where the seasoning truly matters.
Can I make Hungarian goulash ahead of time?
This is actually one of those dishes that tastes even better the next day. Making it ahead allows the flavors to deepen and meld together. Simply cool it completely, store it in the refrigerator, and gently reheat when ready to serve.
Can I freeze Hungarian goulash?
Yes, Hungarian goulash freezes very well. Let it cool completely, then store it in airtight containers for up to three months. Thaw overnight in the refrigerator and reheat slowly on the stovetop or in the oven to preserve the texture of the beef and vegetables.
Should goulash be thick or soupy?
Hungarian goulash falls somewhere in between. It’s not a thick gravy-style stew, but it’s also not brothy like soup. The consistency should be rich and spoonable, with enough liquid to coat the meat and vegetables without drowning them.
Can I adjust the vegetables?
Absolutely. While potatoes, carrots, and onions are traditional, you can adjust quantities based on preference. Some people like more potatoes for a heartier feel, while others prefer more broth and beef. Just keep the balance so the goulash stays true to its rustic roots.
What should I serve with Hungarian goulash?
Crusty bread is a must for soaking up the sauce. It also pairs beautifully with egg noodles, dumplings, or even a simple green salad to balance the richness of the stew.
Why You’ll Still See a Few Older Photos Here
You might notice a few older images in this post, and that’s intentional. This recipe has been part of my kitchen for many years, and some of those original photos were taken long before my photography style evolved into what it is today. Instead of removing them completely, I chose to keep a few because they reflect the history of this recipe and how often it’s been made, shared, and loved over time.
Those older photos represent real moments in my kitchen, when this goulash was simmering on the stove for family dinners long before perfect lighting or styled setups were even on my radar. While the newer images show the recipe in a more polished way, the older ones remind me, and hopefully you, that this is a recipe rooted in tradition and everyday cooking, not just presentation. The heart of the dish has never changed, even as everything else has evolved.
This soup freezes beautifully and can be stored up to two months in an airtight container!
Everyone has tried and raves about it & its sensational flavor, it’s pure comfort food at it’s best! The depth and richness of flavor is simply outstanding comfort food that your whole family with love!
Final Thoughts
Hungarian goulash is one of those timeless recipes that proves simple ingredients can create something truly special when given time and care. It’s hearty, comforting, and deeply satisfying, the kind of meal that fills your kitchen with warmth and makes everyone linger a little longer at the table. Whether you’re making it for a cozy family dinner or preparing it ahead for busy days, this is a recipe that delivers every single time. It’s rustic, honest food that never goes out of style, and once you make it, it’s easy to see why it’s been loved for generations.
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Hungarian Goulash
Ingredients
- 1 tbsp. salted butter
- 2 medium yellow onions diced roughly
- 1 tsp. caraway seeds
- 3 tbsp. paprika preferably Hungarian
- 1/4 cup all-purpose flour
- 1 1/2 lbs. beef chuck roast fat trimmed and cut into 1 inch cubes
- 2 cups beef stock
- 1 14.5 oz. can diced tomatoes
- 3 large russet potatoes diced
- 2 medium carrots diced
- 1 tsp. sea salt
- 1/4 tsp. ground black pepper
Instructions
- Melt butter in a large soup pot over medium-high heat. Add onions and saute until tender, about 2-3 minutes.
- Add caraway seeds and paprika and toss to combine.
- Pour flour into a shallow bowl and toss cubed chuck roast until coated.
- Transfer cubed chuck roast to the pot and cook for 3-4 minutes.
- Add beet stock, potatoes, carrots, tomatoes, salt, and pepper to the pot and stir to combine.
- Bring to a boil, place the lid on the pot, and reduce heat to medium-low.
- Let simmer for 1.5 – 2 hours, making sure meat is thoroughly cooked before serving.
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