Hungarian Goulash
on Dec 01, 2023, Updated Mar 13, 2024
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Tender pieces of beef, diced onion, carrot, and potatoes are cooked in a savory broth seasoned with paprika to create this cozy Hungarian goulash. The resulting stew is so hearty and comforting—it’s sure to become a cold-weather favorite!
Hungarian Goulash is the perfect dish for the fall and winter seasons because it is hearty, cozy, and warm! I love a good chunky stew, and this recipe blows the other ones out of the water. The pieces of beef are so tender they melt in your mouth. Meanwhile, chewy carrots and potatoes add a wonderful contrasting texture. The base of this goulash is a thickened and spiced broth that is authentically flavored with tons of paprika.
This Hungarian beef stew is extremely filling and will definitely be a crowd pleaser. I tend to make this dish when we are having a lot of company over because it is an easy one-pot meal that can feed so many! Not to mention that it has the warmest and most inviting smell that everyone will be craving. This Hungarian goulash is simple to make and will take your winter stew game to the next level!
Table of Contents
Why You’ll Love This Recipe
- It’s a warm, comforting, and hearty dish.
- Pairs well with a variety of starchy sides.
- Can be made in a single pot in just 45 minutes!
- Is packed with protein and nutrients from hearty beef and starchy veggies.
What is Hungarian Goulash?
Hungarian Goulash is a stew that is filled with meat, onions, paprika, and sometimes potatoes or other veggies. This delicious stew originates in Hungary but has grown in popularity all over the world. Goulash is usually made with beef and is simmered until it is cooked throughout. My Hungarian goulash has a savory flavor and tastes similar to other stews, but the paprika adds a distinct color and signature taste!
Recipe Ingredients
- Stew Meat—This tough cut of beef will simmer away until it’s juicy and tender.
- Beef Broth—Creates a salty and savory base for this stew. You could also use vegetable broth.
- Potatoes—Diced. I prefer the mild buttery flavor of russet potatoes, but you can use any kind of starchy potato. The starch will help to thicken the stew!
- Carrot—Diced. Adds a subtle sweetness.
- White Onion—Diced. For depth and flavor.
- Salted Butter—Helps to soften and cook the vegetables.
- Spices—A simple mixture of paprika, coarse sea salt, and garlic powder.
See the recipe card for full information on ingredients and quantities.
Popular Substitutions and Variations
- In addition to russet potatoes, you can also use Yukon gold potatoes or baby red potatoes. Just make sure you have about 1 1/2 cups of potatoes no matter what kind you are using.
- You can usually find pre-diced stew meat near the steaks at your local grocery store. However, if you can’t find any you can get about 2 pounds of either flank or chuck steak and cut it yourself. You will want the beef to be cut into about 1 inch chunks.
How to Make Hungarian Goulash
Step #1. In a large pot, melt the butter and add the diced onions, carrots, and potatoes. Cook until the onions are soft and translucent.
Step #2. Add the stew meat, paprika, salt, and garlic to the pot and stir to combine. Cook for a minute or two.
Step #3. Add the beef broth and bring the mixture to a rapid simmer.
Step #4. Place a lid on the pot and reduce the heat. Allow the goulash to simmer until the beef is cooked all the way through. Serve warm and enjoy!
Recipe FAQs
There are a few different types of goulash. North American goulash is one of these variations and will almost always include elbow pasta and ground beef and is a tomato-based dish. As you can probably tell, North American goulash is similar to hamburger helper. However, Hungarian goulash is very different from hamburger helper! Hungarian goulash is more of a spiced stew that features lots of chopped veggies and chunks of beef.
In Hungary, goulash is usually eaten with a simple, light side to complement the savory and hearty flavors. Most Hungarians serve their goulash over buttered noodles, mashed potatoes, instant pot rice, or with a side of sourdough bread for dipping. A dollop of sour cream on top is a typical garnish. You can also add cheese, parsley, or extra paprika for a complete look!
If you have leftover goulash, you can store it in an airtight container in the fridge for up to 4 days. Additionally, you can freeze this dish for up to 2 months. Refrigerated leftovers can be reheated in the microwave for about a minute or until warmed through. Frozen goulash should be thawed in the fridge overnight and then reheated in a large pot over medium-high heat.
Expert Tips
- You can typically find pre-diced stew meat near the steaks at your local grocery store. However, if you can’t find any, you can purchase 2 pounds of flank or chuck steak and cut it yourself! Make sure you cut it into about 1-inch chunks so it cooks evenly and quickly.
- The beef will cook all the way through as it simmers in the beef broth, so don’t worry about cooking it beforehand! Just be sure to take your time and don’t rush the cooking process. The slower this stew cooks, the more tender the beef will be.
- This dish is perfect for meal prepping! You can easily make a double batch of goulash, have it for dinner, and store the leftovers in the freezer for a quick dinner a few months down the road.
- Do your best to cut all the vegetables so that they’re roughly the same size. This will help everything to cook and soften evenly.
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Hungarian Goulash
Ingredients
- 4 tablespoons salted butter
- 1 cups diced white onion, about 1/2 large onion
- 1 cup diced carrot, about 2 large carrots m
- 1 1/2 cups diced potatoes, about 2 medium russet potatoes
- 1 1/2 tablespoons paprika
- 1 teaspoon coarse sea salt
- 1 teaspoon garlic powder
- 2 pounds stew meat
- 4 cups beef broth
Instructions
- In a large pot, melt the butter over medium heat. Once the butter is completely melted, add the diced onions, carrots, and potatoes. Allow the veggies and potatoes to cook over medium heat for about 5 minutes, or until the onions are soft and translucent.
- Add the beef, paprika, salt, and garlic to the pot and stir to combine. Add the beef broth and stir again.
- Place a lid on the pot and reduce the heat to low. Allow the goulash to simmer for 15 minutes, or until the beef is cooked all the way through.
- Serve and enjoy!
Notes
- In addition to russet potatoes, you can also use Yukon gold potatoes or baby red potatoes. Just make sure you have about 1 1/2 cups of potatoes no matter what kind you are using.
- You can usually find pre-diced stew meat near the steaks at your local grocery store. However, if you can’t find any you can get about 2 pounds of either flank or chuck steak and cut it yourself. You will want the beef to be cut into about 1 inch chunks.
- Don’t worry about cooking the beef when you add it to the pan. It will cook all the way through as it sits in the beef broth.
- You can store your leftover goulash in the fridge for up to 4 days. You can also freeze this goulash for up to 2 months.
- Refrigerated leftovers should be reheated in the microwave for about a minute in a small bowl covered with a paper towel.
- Frozen goulash should be thawed in the fridge and then reheated in a large pot over medium-high heat.
can’t wait to try the Hungarian Goulash!