Hungarian Stew Name: Gulyás, a Hearty Paprika Classic

The Hungarian stew most people mean is gulyás, also written goulash in English; in Hungary, gulyásleves describes the soupier, broth-based version. This beef recipe brings together paprika, onions, caraway, potatoes, and carrots for a filling one-pot meal, though ingredients and thickness vary among regional and family versions. A slow, gentle simmer makes the beef tender while keeping the paprika fragrant rather than scorched.

Ingredients

2 lb (900 g) boneless beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
2 tbsp (30 ml) neutral oil, such as sunflower or canola oil
2 large yellow onions, about 14 oz (400 g), finely chopped
3 tbsp (21 g) sweet Hungarian paprika
1 tsp (2 g) caraway seeds, lightly crushed
3 garlic cloves, about 9 g, minced
1 tbsp (16 g) tomato paste
6 cups (1.4 L) low-sodium beef broth or water, plus a little extra if needed
1 bay leaf
1 tsp (6 g) fine salt to start, plus more to taste
½ tsp (1 g) freshly ground black pepper
2 medium carrots, about 7 oz (200 g), peeled and cut into ½-inch (1 cm) pieces
1 medium green bell pepper, about 5 oz (150 g), seeded and diced
2 medium Yukon Gold or other waxy potatoes, about 14 oz (400 g), peeled if desired and cut into ¾-inch (2 cm) cubes
1 tbsp (15 ml) chopped fresh parsley, for serving (optional)
1 tsp (2 g) hot Hungarian paprika or a pinch of cayenne, optional, for extra heat

Instructions

Prepare the ingredients. Cut the beef into evenly sized cubes and pat them dry with paper towels so they brown instead of steaming. Chop the onions and vegetables, mince the garlic, and measure the paprika and other seasonings before heating the pot. This preparation takes about 25 minutes; keeping the paprika ready matters because it should not sit in hot oil unattended.
Brown the beef, about 12 minutes. Heat the oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. Working in two or three batches, add the beef in a single layer and brown several sides, turning as needed. Transfer browned pieces to a plate. Avoid crowding the pot: if the meat releases liquid and turns gray, let that liquid evaporate before continuing, or brown the next batch in a clean, hot pot surface.
Soften the onions, about 8 minutes. Lower the heat to medium. Add the chopped onions to the same pot and cook, stirring often, until soft and translucent but not deeply browned. If the bottom has dark browned bits, stir in a tablespoon of water and scrape them up; those bits add flavor, but black, burnt residue can make the stew bitter.
Bloom the paprika briefly, about 1 minute. Take the pot off the heat and stir in the sweet paprika, caraway, garlic, tomato paste, salt, and black pepper. Add the optional hot paprika now if using. Stir just until the onions are coated, about 30 seconds, then return the pot to low heat. Paprika can become acrid if fried hard, so do not leave it in hot oil for several minutes.
Simmer the beef, 1 hour 30 minutes. Return the beef and any juices on the plate to the pot. Pour in the broth or water and add the bay leaf. The liquid should mostly cover the meat; add a little more water if it does not. Bring just to a gentle simmer, then cover with the lid slightly ajar and reduce the heat to low. Simmer for 90 minutes, stirring every 20 to 30 minutes. Keep the liquid at a quiet bubble rather than a rolling boil, which can toughen the meat and evaporate too much broth.
Add the vegetables and finish cooking, about 25 minutes. Stir in the carrots, bell pepper, and potatoes. Cover again with the lid slightly ajar and simmer for about 25 minutes, until the potatoes are tender and a fork slides easily into the beef. If the stew is thicker than you want, add hot water or broth a little at a time. For a brothier gulyásleves, use the full amount of liquid and add up to 1 cup (240 ml) more; for a thicker bowl, leave the lid ajar and simmer a few minutes longer.
Check doneness and season, about 4 minutes including the rest. Check the center of 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 long simmer should take the cubes beyond that temperature and make them tender. Turn off the heat and let the pot stand for 3 minutes, included in this finishing time. Remove the bay leaf, taste the broth, and add salt or pepper if needed. Sprinkle with parsley if you like and serve hot.

Tips

Choose sweet Hungarian paprika when you can. It gives the stew its characteristic rounded pepper flavor and red color. Regular sweet paprika is a practical substitute, though the flavor may be less distinctive. Smoked paprika is not a close match because its smoke can dominate the broth. Add hot paprika only if you want a noticeable kick.
Use a gentle simmer. A hard boil can make beef chuck seem dry and stringy before its connective tissue has softened. Keep the surface barely bubbling, and add a splash of water if the pot is reducing too quickly. If the beef is still chewy after the vegetables are tender, remove the vegetables with a slotted spoon and continue simmering the beef until tender, then return them to warm through.
Adjust the texture with liquid, not flour. Gulyás is often more soup-like than the thick stew called Hungarian goulash in some English-language recipes. Add hot broth or water to loosen it, or let it simmer uncovered briefly to reduce. Avoid adding flour by default; it can make the broth pasty and obscures the paprika flavor.
Make the chopping manageable. The carrots and potatoes do not need to be perfectly uniform, but pieces of similar size cook at a similar rate. Cut the potatoes a little larger than the carrots because they soften faster at the edges. If using a particularly starchy potato, stir gently after adding it so it does not break apart.

Serving Suggestions

Serve gulyás in deep bowls with crusty bread, rye bread, or simple rolls for soaking up the paprika broth. A spoonful of sour cream is a useful cool, tangy contrast, though it is optional and not required for the stew. Chopped parsley adds freshness. For a larger meal, offer a crisp cabbage salad or cucumber salad alongside; a bright, lightly dressed vegetable dish balances the beef and potatoes without competing with the stew’s seasoning.

Hungarian csipetke, small pinched egg-dough dumplings, are a traditional-style addition in some versions. They are not necessary for this recipe, but you can serve cooked dumplings separately or add them near the end if you have a recipe for them. Noodles or boiled potatoes can also accompany the stew, though this version already includes potatoes, so an extra starch is best treated as optional.

Variations

Make it more soup-like: Add another 1 to 2 cups (240 to 480 ml) of broth or water and taste again for salt. The added liquid softens the concentration of paprika, so adjust seasoning at the end rather than increasing it automatically. This is closer to the meaning of gulyásleves, a Hungarian goulash soup, while still allowing for household variations.

Use pork: Pork shoulder can replace the beef in an equal amount by weight. It has a different flavor and may become tender sooner, so begin checking it after about 75 minutes of simmering before adding the vegetables. For pork, USDA FSIS recommends a safe minimum internal temperature of 145°F (63°C) for whole cuts with a 3-minute rest; the stew’s longer cooking will generally exceed that.

Change the vegetables: Parsnip or a small amount of diced celery root can replace some of the carrot. They bring earthy, slightly sweet notes. You can omit the bell pepper if needed, though it contributes a mild, fresh pepper flavor. Keep the potato amount moderate if you want a more liquid broth, since potatoes release starch as they cook.

Make a meatless pot: For a different, vegetarian-inspired stew, replace the beef with 1 lb (450 g) mushrooms and 1 can (15 oz/425 g) drained white beans, and use vegetable broth. Brown the mushrooms in batches, then follow the onion and paprika steps. Add the beans with the potatoes and cook until the potatoes are tender. The result is not the same traditional beef dish, but it keeps the paprika-and-caraway profile.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow, covered containers. The stew keeps for 3 to 4 days in the refrigerator. The potatoes may absorb broth as they sit, so the leftovers can become thicker; this is normal and easy to correct when reheating.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if needed. Heat until the stew reaches 165°F (74°C), checking the center with a food thermometer. You can also microwave individual portions in a covered, microwave-safe dish, stirring partway through and checking that the center reaches 165°F (74°C). Bring refrigerated leftovers back to temperature rather than warming them only until they feel lukewarm.

For longer storage, freeze the cooled stew in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little room at the top because liquid expands as it freezes. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). Potatoes can turn a little softer after freezing and thawing, but the flavor remains suitable for a comforting reheated meal.

Frequently Asked Questions

What is the Hungarian name for Hungarian stew?

The best-known name is gulyás, often spelled goulash in English. In Hungary, gulyásleves means goulash soup and is commonly broth-based. English speakers may use “Hungarian goulash” for a thicker stew, so the name and consistency can vary with context and recipe.

Is gulyás the same as pörkölt?

They are related Hungarian dishes, but they are not simply interchangeable names. Gulyás is commonly prepared with enough liquid to make a soup or stew, often with potatoes and other vegetables. Pörkölt is generally a thicker, more concentrated meat stew with less liquid. Home recipes and regional practice vary, so a dish’s exact texture is not a strict test of its name.

Can I make this Hungarian stew in advance?

Yes. The flavors settle as the stew cools, and it reheats well. Cook it completely, refrigerate it within 2 hours, and store it covered for 3 to 4 days. Reheat gently to 165°F (74°C), adding a little broth or water if the potatoes have absorbed much of the liquid.

Why did my paprika taste bitter?

Paprika can taste harsh if it burns in hot oil. This recipe removes the pot from the heat before stirring it in and returns the pot to low heat only briefly. Old paprika can also lose its aroma or develop stale flavors; use a fresh, sweet paprika and keep it stored tightly closed away from heat and sunlight.

Can I use a slow cooker?

You can adapt the recipe, but browning the beef and softening the onions first improves the finished flavor. Bloom the paprika off the heat as directed, then transfer the mixture with the broth and beef to the slow cooker. Cook on low until the beef is tender, usually about 7 to 8 hours depending on the appliance; add the potatoes, carrots, and pepper for the final 1½ to 2 hours so they do not become overly soft. Use the appliance’s manual for safe operation and check the beef with a thermometer.

How can I make the stew less spicy?

Use sweet paprika only and leave out the optional hot paprika or cayenne. Sweet Hungarian paprika is flavorful but is not necessarily hot. If a bowl is already too spicy, serving it with bread or a little sour cream can soften the sensation, though neither removes the seasoning from the pot.

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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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