Hungarian Goulash Recipe with Hamburger: Stovetop Dinner

This Hungarian-inspired goulash is a hearty stovetop stew made with ground beef, sweet paprika, potatoes, peppers, and a savory tomato broth. Traditional Hungarian gulyás has regional and family variations and is usually made with beef pieces; this quicker hamburger version borrows its paprika-forward flavor for an easy weeknight meal.

Ingredients

1 tablespoon (15 ml) neutral oil, such as canola oil
1 pound (450 g) ground beef, preferably 85% lean
1 medium yellow onion, about 1 cup chopped (150 g)
1 medium red or green bell pepper, seeded and chopped (about 150 g)
3 garlic cloves, minced (about 9 g)
2 tablespoons (14 g) Hungarian sweet paprika
1 teaspoon (2 g) caraway seeds, lightly crushed
1 teaspoon (1 g) dried marjoram
2 tablespoons (30 g) tomato paste
1 can diced tomatoes, 14.5 ounces (411 g), with their juices
4 cups (960 ml) low-sodium beef broth
1 pound (450 g) Yukon Gold or red potatoes, cut into ¾-inch (2 cm) pieces
2 bay leaves
1¼ teaspoons (7 g) fine salt, plus more to taste
½ teaspoon (1 g) freshly ground black pepper
1 teaspoon (5 ml) apple cider vinegar
2 tablespoons (8 g) chopped parsley, optional, for serving

Instructions

Prepare the vegetables. Chop the onion and bell pepper, mince the garlic, and cut the potatoes into evenly sized pieces so they soften at about the same rate. Set out the paprika, caraway, marjoram, and tomato paste before you start cooking; paprika can scorch if it sits in a hot pan while you search for the next ingredient.
Brown the hamburger. Heat the oil in a large, heavy-bottomed Dutch oven or soup pot over medium-high heat. Add the ground beef and break it into small, bite-size pieces. Cook for 7 to 9 minutes, stirring and turning the meat until no pink remains. Check the thickest clumps with a food thermometer: USDA FSIS recommends that ground beef reach a safe minimum internal temperature of 160°F (71°C). If there is a large amount of rendered fat, carefully spoon or drain off most of it, leaving a little in the pot for flavor.
Soften the aromatics and bloom the spices. Add the onion and bell pepper to the beef. Cook for 5 to 6 minutes, stirring now and then, until the onion is translucent and the pepper begins to soften. Stir in the garlic for about 30 seconds. Turn off the heat briefly, then add the paprika, caraway, marjoram, and tomato paste. Stir until the vegetables and beef are coated. Taking the pot off the heat helps keep the paprika fragrant rather than bitter.
Add the broth and potatoes. Pour in the diced tomatoes and beef broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Add the potatoes, bay leaves, salt, and black pepper. Stir and bring the mixture to a gentle boil over medium-high heat. Once bubbling, reduce the heat to low so the stew simmers steadily without boiling hard.
Simmer until tender. Cover the pot with the lid slightly ajar and cook for 25 to 30 minutes, stirring every 8 to 10 minutes so the potatoes do not stick. The stew is ready when a fork slides easily into the potatoes and the broth has taken on a deep reddish color. If you prefer a thicker consistency, simmer uncovered for the last few minutes; for a looser soup, add a splash of broth or water.
Season and serve. Remove and discard the bay leaves. Stir in the apple cider vinegar, taste, and adjust the salt and pepper. The small amount of vinegar should brighten the tomato and paprika flavors without making the stew taste sour. Ladle into warm bowls and finish with parsley if you like.

Tips

Use paprika with a fresh aroma. Hungarian sweet paprika is the most fitting choice for this flavor profile. If it is hard to find, regular sweet paprika works well, though the result may taste a little less rounded. Smoked paprika changes the character noticeably, so use only part smoked if you want a gentle smoky note. Avoid adding paprika to a smoking-hot pot because it can become bitter.
Choose a beef blend that is not too lean. Ground beef around 85% lean gives the broth flavor without leaving an excessive pool of fat. Very lean beef can taste a little dry, while fattier beef may need more draining. If using lean beef, keep the tablespoon of oil; if the meat is 80% lean, you can reduce the oil or omit it.
Cut potatoes evenly and simmer gently. Pieces around ¾ inch cook through in the stated time and are less likely to collapse than small dice. A vigorous boil can break them apart and make the broth cloudy or pasty. If your potato pieces are larger, expect to simmer longer and check tenderness with a fork rather than relying only on the clock.
Balance thickness at the end. Potato starch naturally gives the broth body, but this is still meant to be spoonable, not a thick gravy. Mash one or two potato pieces against the side of the pot if you want a thicker stew. Add broth a little at a time if it becomes too concentrated, then taste again because extra liquid may call for another pinch of salt.

Serving Suggestions

Serve the goulash in deep bowls with crusty bread, rye bread, or a simple dinner roll for soaking up the paprika-tomato broth. For a more filling plate, spoon it over cooked egg noodles, buttered noodles, or steamed rice; those are serving accompaniments rather than ingredients in the pot, so cook them separately to keep the stew from becoming overly starchy. A small side salad with a tart vinaigrette, sliced cucumber, or lightly dressed cabbage adds a crisp contrast to the soft potatoes and rich beef.

For a traditional Central European-inspired table, offer a spoonful of sour cream at the side, not stirred into the whole pot. It cools and softens the paprika flavor, while keeping leftovers easier to store and reheat. A little chopped parsley adds freshness, but the stew is satisfying without a garnish.

Variations

Add gentle heat: Stir in ¼ teaspoon (about 0.5 g) hot paprika with the sweet paprika, or add a pinch of red pepper flakes. Hungarian hot paprika can be difficult to find; cayenne is a practical substitute, but it brings sharper heat without the same paprika flavor. Start with a small amount, then adjust at the table.

Make it more vegetable-forward: Add 1 cup (about 130 g) sliced carrots along with the potatoes, or stir in 1 cup (150 g) chopped mushrooms with the onion. Carrots add sweetness and may need the full simmer time; mushrooms release water, so allow the stew a few extra uncovered minutes if the broth seems thin.

Use another ground meat: Ground pork or a beef-and-pork blend can replace the beef in the same quantity. Ground turkey also works, though it is milder and leaner; brown it thoroughly and use the same thermometer check for ground meat, 160°F (71°C). A splash more oil may help keep a lean turkey version from tasting dry.

Make it noodle-style: If you prefer the American-style hamburger goulash often served with macaroni, cook 8 ounces (225 g) elbow macaroni separately and stir it into individual bowls. This keeps the pasta from soaking up too much broth as the stew sits. The resulting dish is a useful variation, but it is distinct from Hungarian gulyás.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, transferring them to shallow, covered containers so they cool promptly. The stew keeps for 3 to 4 days in the refrigerator. If storing it with noodles, the pasta will continue absorbing broth, so keep noodles separate when possible and combine only when serving.

For longer storage, freeze the cooled goulash in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little headspace because the liquid expands as it freezes. Thaw overnight in the refrigerator or reheat from frozen in a covered saucepan over low heat with a splash of broth, stirring occasionally.

Reheat only the amount you plan to eat, on the stove or in the microwave, until it is steaming throughout and reaches 165°F (74°C); check the center with a food thermometer. Stir during microwave reheating for more even heating. Add a little water or broth if the potatoes have thickened the sauce in storage, and adjust seasoning after reheating.

Frequently Asked Questions

Is this the same as traditional Hungarian goulash?

Not exactly. Hungarian gulyás is commonly a paprika-seasoned soup or stew made with beef pieces and vegetables, with recipes varying by region and household. This recipe uses hamburger for speed and convenience, so it is best described as a Hungarian-inspired ground-beef version rather than the only or definitive traditional recipe.

Can I cook the potatoes until they are very soft?

You can, but they may begin to break up and thicken the broth considerably. For distinct potato pieces, stop simmering as soon as a fork passes through easily. If you prefer a thicker, more rustic bowl, let a few pieces soften further and mash them into the liquid before serving.

Can I cook pasta directly in the goulash?

It is possible, but pasta absorbs broth and releases starch, so the final consistency will be thicker and leftovers may become quite soft. For predictable results, boil pasta separately and add it to bowls or stir it in just before serving. If you do cook it in the pot, add extra broth and follow the pasta package timing.

What can I use instead of caraway?

Caraway adds a distinctive earthy, slightly anise-like note, but the goulash will still taste good without it. Use ½ teaspoon (about 1 g) ground cumin for a different warm, earthy flavor, or simply omit the caraway. Do not replace it with an equal amount of fennel seed unless you enjoy a stronger sweet, licorice-like taste.

Can I make the stew ahead?

Yes. The flavors mingle as it cools, making it convenient to prepare a day ahead. Cool and refrigerate it within 2 hours, then reheat to 165°F (74°C) before serving. The potatoes may absorb some broth overnight, so keep a little extra broth available to loosen the stew as it warms.

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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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