Hungarian Goulash with Chilli Basil Rice, Made at Home

This Hungarian-inspired goulash is a slow-simmered beef stew seasoned with sweet paprika, onion, tomato and caraway, served with fluffy rice brightened by chilli and fresh basil. Goulash has many regional and family versions; this hearty stew takes inspiration from Hungarian flavours, while the lively rice is a modern pairing rather than a traditional accompaniment.

Ingredients

2 lb (900 g) boneless beef chuck, cut into 1½-inch (4 cm) cubes
2 tbsp (30 ml) neutral oil, divided
2 large yellow onions, about 12 oz (340 g), finely chopped
1 medium red bell pepper, about 6 oz (170 g), diced
3 garlic cloves, about 9 g, finely chopped
2 tbsp (14 g) sweet Hungarian paprika
1 tsp (2 g) ground caraway seeds
1 tbsp (16 g) tomato paste
1 can (14½ oz / 411 g) diced tomatoes, with their juices
4 cups (960 ml) low-sodium beef broth
1 dried bay leaf, about 0.2 g
1 tsp (6 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
12 oz (340 g) waxy potatoes, such as Yukon Gold, cut into 1-inch (2.5 cm) pieces
2 medium carrots, about 5 oz (140 g), cut into ½-inch (1 cm) rounds
1½ cups (285 g) long-grain rice, rinsed until the water runs mostly clear
2¼ cups (540 ml) water
½ tsp (3 g) fine salt for the rice
½ tsp (1 g) red chilli flakes, or less for a gentler heat
1 tbsp (15 ml) olive oil or unsalted butter
½ cup (12 g) loosely packed fresh basil leaves, thinly sliced
1 tbsp (15 ml) lime juice, optional

Instructions

Prepare the ingredients. Pat the beef dry with paper towels so it browns instead of steaming. Chop the onions, pepper, garlic, potatoes and carrots, and measure the spices and broth. Rinse the rice in a fine-mesh sieve, then leave it to drain while you start the stew. Keeping the vegetables and seasonings ready makes the browning stage easier to manage.
Brown the beef. Heat 1 tablespoon (15 ml) of the oil in a large, heavy Dutch oven or other lidded pot over medium-high heat. Working in two batches so the pieces are not crowded, brown the beef on two or three sides, about 5–6 minutes per batch. Transfer each batch to a plate. The beef does not need to cook through at this stage; browning builds flavour in the pot. Add the remaining 1 tablespoon (15 ml) oil if the pot looks dry.
Soften the aromatics. Lower the heat to medium. Add the onions and bell pepper and cook for about 8 minutes, stirring often, until softened and beginning to turn golden. Stir in the garlic, paprika and caraway for 30 seconds, just until fragrant. Keep the paprika moving over the heat: letting it scorch can make it taste bitter. Add the tomato paste and stir for another minute.
Build the stew. Pour in a splash of the beef broth and scrape the browned bits from the bottom of the pot with a wooden spoon. Add the remaining broth, diced tomatoes and their juices, bay leaf, salt and black pepper. Return the beef and any juices on the plate to the pot. Bring the liquid just to a gentle simmer, then cover and turn the heat to low. The surface should bubble lightly, not boil hard.
Simmer until the beef is nearly tender. Cook covered for 1 hour 15 minutes, stirring once or twice and checking that the stew is not sticking. Adjust the heat if needed to maintain a quiet simmer. Keep the lid on between checks so the liquid does not evaporate too quickly. If the stew becomes unusually thick before the beef is tender, add a little hot water or broth.
Add the vegetables and check the beef. Stir in the potatoes and carrots, cover again and simmer for about 20 minutes, until the vegetables are tender and the beef yields easily when pressed with a fork. Check the centre of a large beef piece with a food thermometer. The USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) with a 3-minute rest; this long braise should make the beef much more tender than the minimum temperature alone. Remove the bay leaf, taste the broth and add salt or pepper if needed. Let the pot stand off the heat for 3 minutes before serving.
Cook the rice while the stew simmers. Once the potatoes go into the goulash, combine the rinsed rice, water, ½ teaspoon (3 g) salt and chilli flakes in a medium saucepan. Bring to a boil, stir once, then cover and reduce the heat to low. Simmer for 15 minutes without lifting the lid. Turn off the heat and leave covered for 5 minutes. Fluff with a fork, then fold in the olive oil or butter and sliced basil. Add the optional lime juice a little at a time, tasting as you go; it should brighten the rice without making it sharply sour.
Serve. Spoon chilli-basil rice into warm bowls and ladle the goulash alongside or over the top. Include plenty of broth and vegetables in each serving. If the stew has thickened while it stands, loosen it with a splash of hot broth or water before ladling.

Tips

Choose paprika carefully. Sweet Hungarian paprika gives the stew its rounded, gently sweet pepper flavour. If it is hard to find, use regular sweet paprika; the result will still be good, though a little less distinctly Hungarian. Smoked paprika has a stronger smoky character, so use it for only part of the amount if you want that flavour without changing the whole dish.
Brown in batches and keep the heat moderate after adding paprika. Crowded beef releases moisture and steams, so take the extra few minutes to brown it in batches. Paprika can turn bitter if it fries too long or scorches; stir it briefly into softened vegetables, then add the liquid promptly.
Adjust thickness near the end. For a brothier bowl, add a little hot broth. For a thicker, more stew-like texture, simmer uncovered for a few minutes after the vegetables are tender, stirring gently. Avoid mashing all the potatoes into the pot unless you deliberately want a thicker, less clear broth.
Tune the chilli separately. Chilli heat varies by brand and age, so start with ½ teaspoon (1 g) of flakes in the rice and serve extra at the table. For mild rice, omit the flakes; for more heat, add a pinch at a time rather than increasing it substantially before tasting.

Serving Suggestions

Serve the goulash in deep bowls with the chilli-basil rice on the side or tucked under the stew. Keeping some rice separate lets each person choose how much broth to soak up and helps the rice retain its distinct basil aroma. A simple cucumber salad, lightly dressed green salad or steamed green beans add freshness without competing with the paprika-rich sauce. Crusty bread is also useful for catching the last of the broth.

For a finishing touch, offer chopped parsley or extra basil, black pepper and lime wedges at the table. A spoonful of sour cream can soften the chilli and lend a creamy contrast, though it is optional and not required for the stew to taste balanced. If you add sour cream, serve it on the side or spoon it into individual bowls rather than boiling it in the pot, where it may split.

Variations

Use a different beef cut: Beef shin or boneless short rib can replace chuck, but pieces may need a little longer to become tender. Lean stewing beef works too, though it can be less succulent. Keep the cubes similar in size so they cook at roughly the same rate, and judge doneness by tenderness rather than relying only on the clock.

Make it less spicy or more herbal: Leave chilli out of the rice for a family-friendly version, then put chilli flakes on the table. For a stronger basil note, add a few extra sliced leaves after cooking rather than simmering them in the pot, which would dull their fresh flavour. Thai basil has a more anise-like taste than common sweet basil and will noticeably change the rice’s aroma.

Change the starch: Serve the goulash with buttered egg noodles, boiled potatoes or bread instead of rice. If you use a different accompaniment, the chilli-basil rice component is omitted, but the stew itself does not need any changes. You can also stir a little chopped basil and chilli oil into plain rice at the table for a quicker, milder variation.

Make it without caraway: Caraway is a familiar seasoning in some Central European versions, but it is not to everyone’s taste. Omit it if necessary; the stew will remain savoury and paprika-forward, with a slightly less earthy, aromatic background. Ground cumin is not a close flavour match, so it is better to leave the spice out than to substitute it automatically.

Storage and Reheating

Refrigerate the goulash and rice within 2 hours of cooking, preferably in separate shallow airtight containers so they cool more quickly. Keep the refrigerator at 40°F (4°C) or below. The cooked stew and rice each keep for 3–4 days refrigerated. Storing them separately helps the rice keep its texture and prevents it from absorbing most of the stew broth.

For longer storage, freeze the cooled goulash for about 2–3 months for best quality; the potatoes may become a little softer after thawing. Rice can also be frozen in individual portions, though its texture may be less fluffy. Thaw overnight in the refrigerator, or reheat from frozen with a small splash of water or broth. Reheat leftovers until steaming hot throughout and to 165°F (74°C), checking with a food thermometer. On the stovetop, warm the stew gently in a covered saucepan, stirring occasionally; microwave rice covered with a teaspoon or two of water, stirring partway through. Reheat only the portions you plan to eat.

Frequently Asked Questions

Is Hungarian goulash a soup or a stew?

It can be either, depending on the regional or family recipe. Hungarian gulyás is often described as a soup, while many versions served internationally are thicker stews. This recipe is deliberately a hearty, spoonable stew with beef, potatoes and a paprika-seasoned broth, rather than a claim to represent every Hungarian preparation.

Can I make the goulash ahead?

Yes. The stew can be cooked a day ahead, cooled promptly and refrigerated, then gently reheated before serving. Its flavour will settle as it rests, and the broth may thicken in the refrigerator; loosen it with a splash of broth or water as it warms. For the best texture and freshest basil flavour, cook the rice on the day you plan to eat and fold in the basil just before serving.

Can I make this in a slow cooker?

You can adapt the stew, though browning the beef and softening the onions first in a skillet will give it a deeper flavour. Transfer those ingredients with the remaining goulash ingredients to the slow cooker and cook until the beef is tender, usually about 7–8 hours on low or 4–5 hours on high, depending on the appliance and cube size. Add potatoes and carrots for the final 1½–2 hours so they do not become overly soft. Cook the rice separately on the stovetop.

What can I use instead of Hungarian paprika?

Regular sweet paprika is the easiest substitute and keeps the dish’s colour and gentle pepper flavour, though it may taste less aromatic. If you only have smoked paprika, replace no more than half of the sweet paprika with it for a restrained smoky note. Avoid using hot paprika as a full substitute unless you want a much hotter stew; it is better to add heat gradually at the table.

Why is my beef still tough after simmering?

Chuck needs time at a gentle simmer for its connective tissue to soften. If the beef is still chewy, continue cooking it covered in 10–15-minute increments and check again. A hard boil can make the meat tighten and can cause the liquid to reduce too quickly, so keep the heat low and add a little broth or water if needed. Larger cubes also take longer than the 1½-inch pieces in this recipe.

Can I make the rice without fresh basil?

Yes. The rice will still work with chilli and a little olive oil or butter, though it will lose the fresh, fragrant contrast that makes it a lively partner for the rich stew. Chopped flat-leaf parsley is a useful substitute with a cleaner, less sweet herbal flavour. Add either herb after the rice has cooked, not during the covered simmer, to preserve more aroma.

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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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