This cozy Hungarian style beef goulash is the kind of slow-simmered, deeply flavorful dinner that feels special but is actually very approachable for a weeknight or relaxed weekend meal. It's rich with paprika, tender beef, and hearty vegetables, and it all comes together in one pot for a comforting, satisfying dish you'll want on repeat when the weather cools down.
I've always felt like Eastern European food doesn't get nearly the love it deserves, and this Hungarian-style beef goulash is a perfect example of why it should. It's one of the most comforting cold-weather meals, rich, warming, and deeply flavorful without being heavy or fussy. Because "goulash" can mean a lot of different things depending on where you're from, think of this Hungarian version as a bold, paprika-forward beef stew rather than the thick, gravy-style goulashes popular in Slovakia and the Czech Republic. The broth is intentionally lighter since it isn't thickened with a roux, letting the spices, beef, and vegetables really shine.
The biggest tip I can give you here is to use a high-quality, fresh paprika. This is not the place for that dusty jar hiding in the back of your spice cabinet. When you get that part right, the flavor payoff is huge, and you're rewarded with a cozy, one-pot dinner that's simple to make but tastes incredibly special.
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From Budapest, With Love
My mom, sister, and I recently got back from a girls' heritage trip through Eastern Europe, exploring the countries where my mom's side of the family originally immigrated from. Needless to say, we sampled more than our fair share of goulash along the way.
This recipe is inspired by the goulash we had during our favorite food tour in Budapest, which completely ruined me in the best way. I've done my best to stay true to traditional Hungarian flavors and techniques, but this is still very much my own version, so it may look a little different from another family's recipe (and that's kind of the beauty of it). I hope it brings a little warmth, comfort, and maybe even a taste of travel to your table.
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Equipment
- Cutting Board
- Sharp Knife
- Mixing Bowls
- Dutch oven or large, heavy bottom pot with lid: I love my Le Creuset Dutch Oven and use it more than any other pot in my kitchen!
- Measuring cups and spoons
Ingredients & Substitutions
- Beef stew meat: You can buy pre-cut beef stew meat at the grocery store or just pick up a chuck roast and cube it at home.
- Paprika: This is the key flavor ingredient for this recipe so quality really makes a difference. I like using a mix of Sweet Paprika, Smoked Paprika, and Hot Paprika for the most authentic flavor. If preferred, you can omit the hot paprika and substitute with a pinch of cayenne. You can also leave out the smoked paprika if you can't find it. Preferably, an imported Hungarian paprika usually works best.
- Spices: The other spices I love using for this recipe are dried thyme and caraway seeds. If you can't find any you can omit them, but they add great flavor.
- Butter: Salted or unsalted will work. You can substitute with a cooking oil such as olive oil if preferred.
- Tomato paste
- Garlic: Fresh garlic will give you the best flavor.
- Onions: White or yellow onions works best.
- Diced tomatoes: I use a can of diced tomatoes for this recipe but you can substitute with a large freshly diced tomato if preferred.
- Red bell peppers: Red bell peppers are traditional but yellow or orange will also work.
- Carrots
- Yukon gold potatoes: I like using Yukon gold potatoes in any stew-like recipe, but any variety of waxy potato will work.
- Beef broth or stock
- Worcestershire sauce
- Brown sugar: You can omit this is you like but even just a little but of brown sugar really deepens the flavor.
- Bay leaf
- Parsley
- Lemon
Step-by-Step Photos
Recipe FAQs
Not necessarily, Hungarian beef goulash traditionally has a thinner, more broth-like consistency. It's not thickened with flour or a roux, so don't be tempted to "fix" it. The flavor is all in the broth.
Absolutely. Like most slow-simmered dishes, this beef goulash tastes even better the next day. Let it cool, refrigerate, and gently reheat on the stovetop.
A high-quality Hungarian sweet paprika makes a huge difference in this recipe. Freshness matters more than brand, though I do recommend using an imported paprika from Hungary if possible (many are) If your paprika has been sitting around for years, it's worth replacing. I also love adding a little smoked and hot paprika for depth, but sweet paprika should be the star.
Yes. Let it cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove.
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Made this Hungarian beef goulash recipe? Let me know what you think in the comments!
Recipe
Hungarian Beef Goulash
Equipment
- Dutch oven or Large pot with a lid
Ingredients
- 3 tablespoon butter
- 2 lb 2 lb beef chuck roast, cubed into 1-2 inch pieces
- salt & black pepper
- 2 yellow onions, diced
- 2 red bell peppers, diced
- 6 cloves garlic, minced
- 1 tablespoon tomato paste
- 14.5 oz can of diced tomatoes
- 1 teaspoon salt
- 3 tablespoon sweet paprika, good quality
- 2 teaspoon smoked paprika
- 1 teaspoon hot paprika
- 1 teaspoon dried thyme
- 1 teaspoon caraway seeds, lightly crushed optional
- 4 cups beef broth or stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 bay leaf
- 2 carrots, diced
- 2 medium Yukon gold potatoes, diced
- ½ lemon, juice of
- 2 tablespoon fresh parsley, minced optional
- salt & pepper
Instructions
- Add cubed beef to a mixing bowl and sprinkle with a generous pinch of salt and pepper. Toss to coat. Heat 1-2 tablespoon of butter in a large dutch oven over medium high to high heat until shimmering. Add the beef in a single layer (you should immediately hear a sizzle, if you don't the oil isn't hot enough). Cook undisturbed for one minute then flip to the other side and cook and additional minute to brown. Remove the beef to a bowl and repeat the process until all beef has been browned (may take 2-3 batches). Then set the beef aside.
- In the same dutch oven add another tablespoon of butter, then turn the heat down to medium. Add the diced onions and cook for 5-6 minutes until softened.Then add diced bell peppers, garlic and 1 teaspoon salt and cook for another 2-3 minutes. Stir in tomato paste. Then add diced tomatoes, the paprikas, dried thyme and caraway seeds (if using). Cook for a minute or 2 while stirring, being careful not to scorch the paprika.
- Stream in beef broth along with Worcestershire sauce, brown sugar and a bay leaf. Add in seared beef along with any juices. Bring to a boil over high heat. Then turn the heat down to low/medium low and simmer with the lid on for about 45 minutes.
- After 45 minutes, add in the diced carrots and potatoes. Turn the heat up to medium and cook for another 30 minutes until the veggies are cooked and the beef is tender. Add a squeeze of lemon. Then taste and add additional salt and pepper as needed. Finished with 2 tablespoon of minced parsley and serve. Enjoy!
Jane
How many hours will this take in a crock pot on low setting ?
jamjarkitchen
Hi Jane - I haven't tried this in a slow cooker so I can't tell you for sure. But a rule of thumb with crockpot beef stew (which this is very similar to) would be around 6-8 hours on low or 3-4 hours on high. Keep in mind that the veggies might come out a little softer than the stovetop version. Hope you enjoy!