Hungarian goulash, or gulyás, is a paprika-scented beef soup from Hungary, made with tender beef, onions, potatoes, and vegetables in a savory broth. This generous one-pot meal is warming without being overly complicated, and its balance of sweet paprika, caraway, and slow-simmered beef gives it a distinctive flavor. Regional and family versions vary; this version keeps the soup hearty and practical for a home stove.
Ingredients
- 2 1/4 lb (1 kg) beef chuck, trimmed and cut into 1 1/2-inch (4 cm) cubes
- 2 tbsp (30 ml) neutral oil or lard
- 2 medium yellow onions, finely chopped, about 2 cups (300 g)
- 3 tbsp (21 g) Hungarian sweet paprika
- 1 tsp (2 g) caraway seeds, lightly crushed
- 3 garlic cloves, finely chopped, about 1 tbsp (9 g)
- 1 medium ripe tomato, diced, about 1 cup (150 g)
- 1 medium green bell pepper, seeded and diced, about 1 cup (150 g)
- 6 cups (1.4 L) low-sodium beef broth or water, plus up to 1 cup (240 ml) more if needed
- 1 bay leaf
- 1 1/2 tsp (9 g) fine salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 large carrots, peeled and cut into 1/2-inch (1 cm) pieces, about 2 cups (250 g)
- 1 1/4 lb (570 g) waxy potatoes, peeled if desired and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (8 g) chopped fresh parsley, for serving
- 1 tbsp (15 ml) red wine vinegar, optional, to finish
Instructions
- Prepare the ingredients. Cut the beef into evenly sized cubes so they cook at a similar rate. Pat the pieces dry with paper towels; dry surfaces brown more readily than damp ones. Chop the onions, tomato, pepper, carrots, and potatoes before heating the pot. If using whole caraway seeds, crush them briefly with the flat side of a knife or in a mortar to release their aroma.
- Brown the beef, about 12 minutes. Heat the oil or lard in a heavy Dutch oven or large, thick-bottomed pot over medium-high heat. Add the beef in batches, leaving space between the pieces, and brown several sides. Transfer each batch to a plate. Crowding the pot makes the meat steam and can leave it gray rather than browned; add a little more oil between batches if the pot looks dry. The beef does not need to cook through at this stage.
- Soften the onions, about 8 minutes. Reduce the heat to medium. Add the chopped onions to the same pot and cook, stirring often, until soft and translucent, scraping up the browned bits. If the bottom begins to scorch, lower the heat and add a tablespoon of water. Stir in the garlic and crushed caraway for about 30 seconds, just until fragrant.
- Add paprika carefully, about 3 minutes. Take the pot off the heat for a moment, then stir in the Hungarian sweet paprika. This brief pause helps keep the spice from scorching, which can make it taste bitter. Return the pot to medium heat and add the tomato and green pepper. Cook, stirring, until the tomato begins to soften and release some juice.
- Build the broth and simmer the beef. Return the beef and any juices on the plate to the pot. Add the broth, bay leaf, salt, and black pepper. Stir, scrape the bottom once more, and bring the liquid to a gentle boil, about 5 minutes. Lower the heat until only a few bubbles rise at a time, cover the pot, and simmer for 1 hour 25 minutes. Check occasionally that it is not boiling hard; add a splash of broth or water if the liquid drops below the meat.
- Add the vegetables and finish cooking, about 25 minutes. Stir in the carrots and potatoes, cover, and keep the soup at a gentle simmer until the vegetables are tender and the beef yields easily when pressed with a fork. If you prefer a brothier soup, add up to 1 cup (240 ml) of hot water or broth. For food safety, check a large beef cube with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; the longer simmer here cooks the cubes further until tender. Let the covered pot stand for 3 minutes before serving.
- Adjust and serve. Remove the bay leaf. Taste the broth and add salt or pepper as needed. Stir in the optional vinegar if the soup tastes especially rich; it should brighten the broth rather than make it taste sour. Scatter parsley over the pot and serve hot, with plenty of beef and vegetables in each bowl.
Tips
- Choose the right paprika. Hungarian sweet paprika is the most useful choice for this soup because it brings a rounded, mild pepper flavor and its characteristic color. Look for fresh paprika with a vivid red color and a fragrant smell. If it is unavailable, use a good-quality sweet paprika; the result will still be enjoyable, though the flavor will be less specifically Hungarian. Smoked paprika changes the profile noticeably, so use it only if you want a smoky variation.
- Keep paprika from burning. Paprika can turn bitter if it fries in a very hot, dry pot. Taking the pot off the burner before adding it, then quickly adding the tomato and pepper, gives it enough warmth to bloom without scorching. If the pot is smoking, let it cool briefly before continuing.
- Use a gentle simmer, not a rolling boil. A hard boil can make the broth cloudy and the beef tighten before it becomes tender. Keep the lid on and look for occasional small bubbles. Beef chuck is a practical choice because its connective tissue softens during the long simmer; lean steak may cook faster but can become dry or firm.
- Adjust the broth as it cooks. Potatoes release some starch, so the soup may thicken slightly as it stands. Add hot broth or water if you want a looser consistency, and season again at the end because added liquid can dilute the salt. For a deeper broth, use low-sodium stock; it gives you more control over the final seasoning.
Serving Suggestions
Serve goulash in wide bowls so every portion includes a good mix of broth, beef, and vegetables. A slice of crusty bread is an easy accompaniment for soaking up the paprika-rich liquid. If you want a more substantial table, offer buttered egg noodles, small dumplings, or simple boiled potatoes on the side, though this recipe already contains potatoes and makes a complete meal for many appetites.
A spoonful of sour cream can be offered at the table for a cool, tangy contrast. It is optional rather than essential, and the soup is also good without it. Add chopped parsley just before serving for a fresh finish. A crisp green salad dressed with vinegar provides a light counterpoint to the warm, savory broth. Keep the soup hot while serving and ladle it into warmed bowls if the meal will take a while.
Variations
Make it spicier: Add 1/4 teaspoon (about 0.5 g) of hot Hungarian paprika with the sweet paprika, or serve sliced fresh chile separately. Hot paprika varies in strength, so start with a small amount and taste the broth near the end. This keeps the base pot mild enough for guests who prefer less heat.
Use a traditional-style dumpling addition: Some versions include small csipetke, or pinched dumplings. For an easy home variation, mix 1 large egg (50 g), 1/2 cup (60 g) all-purpose flour, and a pinch of salt into a firm dough. Pinch off pea-sized pieces and simmer them in the soup during the last 8 to 10 minutes, until cooked through. The dumplings make the soup more filling and slightly thicken the broth.
Change the vegetables: Parsnip or a small piece of celery root can replace part of the carrot, adding a more earthy, aromatic note. If celery root is hard to find, use an extra carrot or a little chopped celery; these are practical substitutes, but their flavor is milder and less distinctive. Add vegetables in pieces of similar size so they soften together.
Make the broth richer or lighter: Lard is a traditional-feeling alternative to neutral oil and gives the onions a fuller flavor. For a lighter-tasting broth, use water instead of beef broth and rely on the browned beef, onion, and paprika for flavor; season carefully at the end. The broth will be less savory, so a little extra salt or a splash of vinegar may help balance it.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow, covered containers. The soup keeps for 3 to 4 days in the refrigerator. It may thicken as the potatoes absorb broth, so stir in a little water or stock when reheating. For a longer storage option, freeze portions in freezer-safe containers for up to 3 months for best quality. Leave room for expansion and thaw overnight in the refrigerator before reheating.
Reheat only the portion you plan to eat, on the stovetop over medium-low heat, stirring occasionally until steaming throughout. The USDA FSIS safe temperature for reheated leftovers is 165°F (74°C); check the center with a food thermometer. You can also reheat a portion in a microwave-safe bowl, loosely covered, stirring partway through so it heats evenly. Avoid repeated cooling and reheating, which can reduce quality and makes safe handling harder.
Frequently Asked Questions
Is Hungarian goulash a soup or a stew?
Gulyás is generally served as a soup in Hungary, though thickness and ingredients vary from household to household. This recipe makes a hearty soup with a generous amount of beef and potatoes. For a thinner bowl, add extra broth; for a thicker result, use less liquid or let the finished soup simmer uncovered briefly.
Can I make this recipe ahead?
Yes. The soup can be cooked a day ahead, cooled promptly, and refrigerated. Its flavor often tastes well blended after resting overnight, while the potatoes may absorb some broth. Reheat it gently to 165°F (74°C), adding water or broth as needed. If you want the vegetables to stay especially firm, cook them just until tender rather than leaving the pot to simmer longer.
Can I make Hungarian goulash in a slow cooker?
You can, but browning the beef and softening the onions in a skillet first will give the finished soup a deeper flavor. Bloom the paprika off the heat with the tomato, then transfer everything except the potatoes and carrots to the slow cooker. Cook until the beef is tender, then add the vegetables for the final stretch so they do not become mushy. Slow-cooker timing depends on the appliance, so use tenderness as your guide.
Why is my goulash bitter?
The most common cause is paprika that scorched in a very hot pot. Add it after taking the pot off the heat, and stir in the tomato promptly. Old paprika can also taste flat or stale, so use a fragrant spice. If the broth is already a little bitter, a small splash of vinegar and a careful adjustment of salt may balance it, but they cannot fully undo burned spices.
Can I use a different cut of beef?
Beef chuck is a dependable option because its texture suits a long, moist cook. Boneless short rib or brisket can also work, though the amount of fat and cooking time may differ. Avoid very lean, quick-cooking cuts such as tenderloin; they are better suited to brief cooking and may turn dry in a long simmer. Cut the meat evenly and cook until fork-tender.
What can I use instead of Hungarian paprika?
Use sweet paprika if Hungarian paprika is unavailable; it gives a similar mild pepper character, although the aroma may be less complex. A small pinch of hot paprika can add heat, but it is not a direct substitute for the full amount of sweet paprika. Smoked paprika brings a smoky flavor that is not typical of this version, so use it sparingly if that is the only kind available.
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