Hungarian goulash is a paprika-rich beef dish from Hungary, usually made with onions and traditionally served as a soup. This UK-friendly version is thicker and more like a stew, with tender beef, peppers and potatoes in a savoury tomato-and-stock sauce. A gentle, unhurried simmer lets the flavours develop without complicated techniques.
Ingredients
- 2 tbsp (30 ml) neutral oil, such as sunflower or rapeseed oil
- 2 lb (900 g) beef chuck or braising steak, cut into 1½-inch (4 cm) cubes
- 3 medium onions, about 1 lb (450 g), thinly sliced
- 3 tbsp (21 g) sweet Hungarian paprika
- 1 tsp (2 g) caraway seeds, lightly crushed
- 2 cloves garlic, about 6 g, finely chopped
- 2 tbsp (32 g) tomato purée (tomato paste)
- 1 can (14 oz/400 g) chopped tomatoes
- 3 cups plus 2 tbsp (750 ml) beef stock, preferably low-salt
- 2 bay leaves
- 1 tsp (6 g) fine salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 1½ lb (680 g) waxy potatoes, cut into 1-inch (2.5 cm) chunks
- 2 medium red or green bell peppers, about 10½ oz (300 g), deseeded and cut into chunks
- 1 tbsp (15 ml) red wine vinegar, optional, to brighten the finished stew
- ½ cup (120 ml) sour cream, for serving
- 2 tbsp (8 g) chopped flat-leaf parsley, for serving
Instructions
- Prepare the ingredients. Cut the beef into evenly sized pieces and pat them dry with kitchen paper; dry surfaces brown more readily. Slice the onions, chop the garlic, and prepare the potatoes and peppers. Measure the paprika and other seasonings before you start cooking, because paprika can scorch if left in a hot pan.
- Brown the beef in batches. Heat the oil in a large, heavy-based casserole or Dutch oven over medium-high heat. Add enough beef to cover the base without crowding it and brown for about 3 minutes per side, turning as needed. Transfer each batch to a plate and continue until all the beef is browned; this should take about 12 minutes. If the pan becomes dry, add a little more oil. Browning builds savoury flavour, but the beef does not need to cook through at this stage.
- Soften the onions and bloom the spices. Lower the heat to medium and add the onions to the same pan. Cook for 8 minutes, stirring often and scraping up browned bits, until softened and lightly golden. Stir in the caraway, garlic and paprika for about 30 seconds, then add the tomato purée and stir for another 30 seconds. Keep the paprika moving so it does not burn and turn bitter.
- Start the braise. Return the beef and any juices on the plate to the pan. Add the chopped tomatoes, beef stock, bay leaves, salt and black pepper. Stir well, bring just to a gentle simmer, then cover with the lid slightly ajar. Reduce the heat to low and simmer gently for 1 hour 24 minutes, stirring every 20 to 30 minutes. The liquid should barely bubble; if it boils hard, reduce the heat to protect the texture of the beef.
- Add the potatoes and peppers. Stir in the potato chunks and bell peppers, making sure they are mostly submerged. Cover the pan slightly ajar again and simmer for 35 minutes, or until the potatoes are tender and the beef yields easily when pressed with a fork. Check the liquid level once or twice; if the stew looks too thick before the vegetables are done, add a splash of hot water or stock.
- Check the beef and finish the sauce. Check the centre of a large beef piece with a food thermometer. USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; this long braise should cook the beef well beyond that temperature. If it is still firm, continue simmering and check again after 10 minutes. Remove the bay leaves, stir in the optional vinegar, then taste and adjust the salt and pepper.
- Rest and serve. Take the pan off the heat and leave it uncovered for 10 minutes. The sauce will settle and thicken slightly as it rests. Serve hot, with a spoonful of sour cream and a scattering of parsley if you like.
Tips
- Use sweet paprika, not smoked paprika as the main seasoning. Hungarian sweet paprika gives the stew its characteristic mellow, rounded flavour and colour. Hungarian paprika can be harder to find in some UK shops; good-quality sweet paprika is a practical substitute. Smoked paprika adds a noticeable smoky flavour, so use only a small amount alongside sweet paprika if you want that note.
- Do not rush the onion or crowd the beef. Softened onions form the base of the sauce, while browning in batches gives the meat colour instead of steaming it. If the pan is small, brown the beef in three or four batches and let the pan heat back up between them.
- Keep the simmer gentle. A rolling boil can make braising meat tighten before it softens and can break up the potatoes. Look for occasional small bubbles at the edge of the pan. If the sauce reduces faster than the beef becomes tender, add a little hot stock or water and keep the lid partly on.
- Choose the right potato and adjust thickness near the end. Waxy potatoes such as Charlotte or new potatoes tend to hold their shape better than floury varieties. For a thicker sauce, uncover the pan for the final 10 minutes; for a looser, more soup-like bowl, stir in extra hot stock.
Serving Suggestions
This version is filling enough to serve in deep bowls on its own, with crusty bread for wiping up the paprika sauce. For a more substantial meal, offer buttered egg noodles, boiled potatoes or plain rice alongside it. These are serving choices rather than essential parts of the dish; the stew already contains potatoes, so a simple side salad or steamed green beans can balance the plate without making it too heavy.
Add sour cream at the table rather than stirring it into the whole pot. A cool spoonful softens the warmth of the paprika and makes each serving creamy, while chopped parsley adds a fresh finish. If you are serving a group, put the cream, parsley and bread out separately so everyone can choose their own portions. A crisp salad dressed with a little vinegar also works well with the rich, slow-cooked sauce.
Variations
Hungarian goulash has regional and family variations, and the name can refer to a soupier gulyás as well as thicker preparations. This recipe is deliberately a hearty, stew-style take that suits a UK main meal. For a more soup-like bowl, leave out the potatoes during the braise and add an extra 2 cups (480 ml) of stock. You can serve bread or cooked potatoes separately, or add the potatoes to the pot for the final 30 to 35 minutes.
For a little heat, add ½ tsp (1 g) hot Hungarian paprika or a pinch of chilli flakes with the sweet paprika. To make it without beef, use 2 lb (900 g) of firm mushrooms, cut into large pieces, and reduce the initial simmer to about 25 minutes before adding the potatoes and peppers; mushrooms give a deeper, earthier result but will not have the texture of braised beef. For a gluten-free meal, check that the stock is labelled gluten-free; this recipe contains no flour or other thickener.
You can also vary the vegetables without changing the method much. Replace one pepper with a peeled, diced carrot, or add 1 cup (150 g) of sliced mushrooms with the potatoes. Keep the total amount of vegetables close to the recipe so the pan is not overcrowded and the sauce remains concentrated. If using a very soft vegetable, such as courgette, add it only for the last 10 to 15 minutes so it does not disappear into the stew.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. Keep the goulash refrigerated for 3 to 4 days. The sauce often tastes more rounded the next day, but chill it safely rather than leaving the pot on the counter to cool for an extended period. Store sour cream and parsley separately and add them after reheating.
Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe dish, stirring occasionally so it heats evenly. Add a splash of water or stock if the sauce has thickened in the fridge. Reheat leftovers to 165°F (74°C), checking the centre with a food thermometer. Bring saucepan portions to a steaming, gently bubbling state, then check the temperature rather than relying on appearance alone.
For longer storage, freeze cooled goulash in meal-sized airtight containers for up to 3 months for best quality. Leave a little room at the top for expansion, label the container with the date, and thaw overnight in the refrigerator. Potatoes can soften slightly after freezing, though the flavour remains suitable for a make-ahead meal. Reheat thawed portions to 165°F (74°C) and do not refreeze leftovers that have already been reheated.
Frequently Asked Questions
Is Hungarian goulash a soup or a stew?
Traditional Hungarian gulyás is generally a soup or a brothy one-pot dish. In the UK and elsewhere, “goulash” is also commonly used for a thicker beef stew. This recipe follows that stew-style approach, while the extra-stock variation makes a more soup-like serving.
Can I make this recipe in a slow cooker?
Yes. Brown the beef and soften the onions on the hob first, then transfer them to the slow cooker with the paprika, tomatoes, stock and seasonings. Cook on low for about 7 to 8 hours or high for about 4 to 5 hours, until the beef is tender. Add the potatoes and peppers for the final 2 to 3 hours on low, checking that both are cooked through. Slow cookers vary, so use tenderness rather than the clock alone as your guide.
Can I prepare Hungarian goulash the day before?
Yes. Cook it fully, cool it promptly and refrigerate it within 2 hours. Reheat gently the next day until the centre reaches 165°F (74°C). If you want the potatoes to keep a firmer texture, cook the beef and sauce ahead, refrigerate them, then add freshly cut potatoes and peppers while reheating and simmer until tender.
Why is my beef still tough?
Braising beef can remain firm before its connective tissue has had time to soften. Keep the pot at a gentle simmer and cook in 10- to 15-minute increments until a fork enters the beef easily. A vigorous boil is not a shortcut: it can make the meat seem drier while reducing the sauce too quickly.
What can I use instead of caraway seeds?
Caraway adds a lightly earthy, aromatic note, but it is not essential. You can leave it out, or use ½ tsp (1 g) of crushed fennel seed for a gentle anise-like flavour. Cumin is a less close substitute and will make the seasoning taste warmer and more obviously different, so use it sparingly.
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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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