Hungarian goulash is a paprika-rich beef soup or stew, traditionally served with bread or small dumplings; this home-style version finishes the tender beef and vegetables with elbow macaroni. It is a hearty one-pot meal with a savory broth, and the pasta makes it especially satisfying while keeping the cooking straightforward.
Ingredients
- 2 lb (900 g) boneless beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 1½ tsp (9 g) fine salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) neutral oil, such as sunflower or canola oil
- 2 medium yellow onions, finely chopped, about 2 cups (300 g)
- 3 garlic cloves, minced, about 1 tbsp (9 g)
- 3 tbsp (21 g) Hungarian sweet paprika
- 1 tsp (2 g) caraway seeds, lightly crushed, optional
- 1 tbsp (16 g) tomato paste
- 6 cups (1.4 L) low-sodium beef broth
- 1 bay leaf
- 1 medium carrot, peeled and diced, about 1 cup (130 g)
- 1 medium red bell pepper, seeded and diced, about 1 cup (150 g)
- 1 cup (240 g) canned diced tomatoes, with their juices
- 2 cups (200 g) dry elbow macaroni
- 2 cups (480 ml) hot water, for cooking the macaroni in the stew
- 2 tbsp (8 g) chopped fresh parsley, for serving, optional
- Sour cream, for serving, optional
Instructions
- Prepare the beef and vegetables. Pat the beef dry with paper towels; this helps it brown rather than steam. Season it with the salt and pepper. Chop the onions, garlic, carrot, and bell pepper before you begin cooking, and keep the paprika measured and ready. Paprika can scorch quickly, so it is useful to have the broth close at hand.
- Brown the beef, about 12 minutes. Heat the oil in a large, heavy-bottomed Dutch oven or soup pot over medium-high heat. Add the beef in batches, leaving room between the pieces, and turn them until several sides are browned. Transfer each batch to a plate. The pieces do not need to cook through at this point. Crowding the pot traps moisture and prevents browning, so take an extra batch rather than piling the meat in.
- Soften the onions, about 8 minutes. Lower the heat to medium. Add the onions to the same pot and cook, stirring often, until softened and lightly golden. If browned bits are sticking to the bottom, stir in a tablespoon or two of broth and scrape them up; they add flavor to the sauce. Add the garlic and cook for about 30 seconds, just until fragrant.
- Bloom the paprika, about 1 minute. Take the pot off the heat briefly, then stir in the sweet paprika, caraway if using, and tomato paste. Stir for about a minute so the spices coat the onions. Removing the pot from direct heat helps keep the paprika from burning, which can make the whole dish taste bitter.
- Simmer the beef until tender, 1 hour 35 minutes. Pour in the broth gradually while stirring, then add the bay leaf and browned beef with any juices on the plate. Bring the liquid just to a gentle boil, cover the pot, and reduce the heat to low. Simmer gently for 1 hour 35 minutes, stirring once or twice. Keep the lid on between stirs and lower the heat if the broth boils hard. The beef should become tender enough to pierce easily with a fork. For food safety, USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; check a large piece with a food thermometer and let the covered stew rest for at least 3 minutes. The longer simmer is needed for chuck to become tender, not just safe.
- Add the vegetables, 15 minutes. Stir in the carrot, bell pepper, and diced tomatoes with their juices. Cover and simmer gently for 15 minutes, until the carrot is nearly tender and the pepper has softened but still holds its shape. Taste the broth and add a little salt if needed. Low-sodium broth gives you more control, especially because it reduces as the stew cooks.
- Cook the macaroni, about 9 minutes. Stir in the hot water and bring the stew back to a gentle boil. Add the elbow macaroni and stir well so it does not settle and stick to the bottom. Simmer uncovered for about 9 minutes, stirring frequently, or follow the package timing for an al dente result. The pasta will continue to soften slightly as the stew rests. If the pot looks unusually thick before the macaroni is tender, add hot water in ¼-cup (60 ml) splashes.
- Rest and serve, 5 minutes. Remove the bay leaf, turn off the heat, and let the pot stand for 5 minutes. The broth will settle and thicken as the pasta absorbs some liquid. Stir in the parsley if you like, taste once more for seasoning, and serve hot with sour cream at the table.
Tips
- Choose the right paprika. Hungarian sweet paprika gives the stew its characteristic rounded, fragrant flavor. It is widely available in grocery stores, but if you cannot find it, use a good-quality mild sweet paprika; the result will be a little less distinctive. Add a pinch of cayenne if you want heat, rather than replacing all the sweet paprika with hot paprika.
- Let the beef brown in batches. A crowded pot releases moisture and leaves the meat gray. If the pot seems dry between batches, add a small splash of oil. The browned surface and the savory bits left in the pot build a deeper broth.
- Keep the simmer gentle. A hard boil can make the beef cook unevenly and break the vegetables apart later. Look for small, occasional bubbles, and adjust the burner as needed. If the liquid reduces more than you expect, add a little hot broth or water.
- Plan for pasta to absorb liquid. Elbow macaroni keeps soaking up broth as it sits, especially after refrigeration. For a soupier bowl, serve soon after the 5-minute rest and keep extra hot broth or water nearby to loosen individual portions.
Serving Suggestions
Serve this goulash in warm bowls, making sure each portion gets beef, vegetables, macaroni, and plenty of paprika-scented broth. A spoonful of sour cream adds a cool, tangy contrast; chopped parsley gives the bowl a fresh finish. If you would rather not add dairy, leave it off and offer a little extra black pepper at the table.
Because the macaroni is already in the pot, a simple side is usually enough. Crusty bread, rye bread, or dinner rolls are useful for catching the broth. A crisp green salad dressed with vinegar or lemon balances the stew’s richness, while steamed green beans or lightly dressed cabbage make another easy vegetable side. For a larger meal, put out pickles or another tart condiment to provide a bright contrast without adding another cooked dish.
Variations
Make it more like a Hungarian goulash soup. Goulash has regional and family versions, and Hungarian gulyás is often served as a soup, sometimes with small pinched dumplings called csipetke rather than elbow macaroni. For that direction, omit the macaroni and its cooking water, add 2 cups (480 ml) extra broth, and serve with bread or prepared csipetke. The dumplings are less convenient to find ready-made outside Hungary, so elbow macaroni is a practical alternative, though it gives the dish a different texture.
Adjust the heat. For a gently spicy pot, replace up to 1 tablespoon (7 g) of the sweet paprika with Hungarian hot paprika. If that variety is unavailable, use a small pinch of cayenne alongside the sweet paprika. Add heat cautiously: paprika’s strength varies by brand, and you can always put chili flakes on the table for people who want more.
Use another pasta shape. Small shells, ditalini, or short egg noodles can stand in for elbows. Check the cooking time on the package and start tasting a minute before it is done. Larger shapes may need more liquid and can make the finished stew feel less brothy. For leftovers that will be kept several days, you can cook the pasta separately and add it to each bowl; this reduces how much broth it absorbs in storage.
Change the vegetables carefully. Parsnip or a little celery can replace some of the carrot, and yellow or green bell pepper works in place of red. These swaps change the sweetness and color slightly but do not alter the basic method. Avoid adding a large amount of watery vegetables without adjusting the liquid, since they can dilute the broth.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. The goulash keeps for 3–4 days in the refrigerator. The macaroni will soften and absorb broth over time, so the reheated dish will be thicker than it was on the first day. If you know you will have leftovers, cooking and storing the pasta separately gives the best texture, but the combined dish is still suitable to refrigerate.
Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring often and adding a splash of water or broth to loosen it. Heat until steaming throughout and a food thermometer reads 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. A microwave also works: cover loosely, heat in short intervals, stir between intervals, and check several places for 165°F (74°C). Cool any uneaten reheated portion promptly rather than leaving it at room temperature.
For longer storage, freeze the stew in airtight freezer-safe containers for up to 2–3 months for best quality. Pasta may become soft after thawing, so freezing the beef-and-vegetable stew before adding macaroni is the better option when planning ahead. Thaw frozen portions in the refrigerator, then reheat to 165°F (74°C); cook fresh macaroni in the reheating broth if the stew was frozen without pasta.
Frequently Asked Questions
Is Hungarian goulash the same as American goulash?
Not usually. Hungarian goulash, or gulyás, is a paprika-seasoned beef soup or stew with Central European roots; versions vary by region and household. American goulash commonly means a quicker ground-beef dish with tomato sauce and pasta. This recipe takes its beef, paprika, and slow-simmered broth cues from Hungarian goulash, then uses elbow macaroni as a convenient adaptation.
Can I make this recipe with ground beef?
You can, but the dish will be closer to a quick American-style goulash than a slow-braised beef stew. Brown 1½ lb (680 g) ground beef, drain excess fat if needed, and shorten the simmer so the vegetables cook without drying out. USDA FSIS says ground beef should reach 160°F (71°C), checked with a food thermometer. Ground beef will not develop the same tender chunks or long-simmered texture as chuck.
Can I make the goulash ahead?
Yes. For the best pasta texture, cook the beef and vegetables through the end of the vegetable simmer, cool and refrigerate that base, then bring it to a simmer the next day and cook the macaroni in it. If the pasta is already mixed in, it is fine to make ahead, but expect it to absorb broth and soften. Add broth or water while reheating to restore a looser consistency.
Why does my goulash taste bitter?
Scorched paprika is a common cause. Paprika can burn if stirred into a very hot, dry pot, which is why this method briefly removes the pot from the heat before adding it and the broth. Old paprika can also taste dull or harsh; use a fresh, fragrant jar and keep it stored away from heat and light.
Can I cook the macaroni separately?
Yes, and that is a good choice if you expect leftovers or want a more brothy stew. Cook the elbows in a separate pot of salted water until just al dente, drain, and spoon them into bowls before ladling the goulash over them. You may not need the 2 cups (480 ml) of added water in the recipe if the pasta is cooked separately; adjust the broth to the thickness you prefer.
What can I use instead of caraway?
Caraway is optional, so you can simply leave it out. It lends a warm, slightly earthy note but is not essential to the paprika-and-beef flavor. Do not substitute cumin in the same amount unless you specifically want a noticeably different flavor profile; if using cumin, start with just ¼ teaspoon (about 0.5 g).
Related
- Hungarian Recipes for Dinner: Classic Chicken Paprikash
- Hungarian Chicken Paprikash: A Cookbook Classic
- Hungarian Chicken Paprikash with Nokedli, From Scratch
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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