Hungarian goulash, or gulyás, is a hearty beef soup from Hungary simmered with paprika, onions, potatoes, carrots, and caraway. This version builds flavor by softening the onions and briefly warming the paprika before the beef slowly braises; it is filling enough to serve as a meal, with bread alongside.
Ingredients
- 2 tablespoons (30 ml) neutral oil, such as sunflower or canola oil
- 2 medium yellow onions, finely chopped, about 2 cups (300 g)
- 2 pounds (900 g) boneless beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 tablespoons (21 g) sweet Hungarian paprika; use fresh paprika for the clearest flavor
- 1 teaspoon (2 g) caraway seeds, lightly crushed
- 3 garlic cloves (9 g), finely chopped
- 1 medium ripe tomato, chopped, about 1 cup (150 g), or 1/2 cup (120 g) canned chopped tomato
- 1 medium green bell pepper, seeded and chopped, about 1 cup (150 g)
- 6 cups (1.4 L) low-sodium beef broth, plus up to 1 cup (240 ml) water if needed
- 2 bay leaves
- 1 teaspoon (2 g) dried marjoram, optional
- 1 1/2 teaspoons (9 g) fine salt, plus more to taste
- 1/2 teaspoon (1 g) freshly ground black pepper
- 2 medium carrots, peeled and cut into 1/2-inch (1.25 cm) rounds, about 1 1/2 cups (160 g)
- 1 pound (450 g) waxy potatoes, peeled if desired and cut into 1-inch (2.5 cm) cubes
- 1 tablespoon (15 ml) red wine vinegar, optional, to balance the finished soup
- 1 cup (240 g) sour cream, optional, for serving
- 2 tablespoons (8 g) chopped fresh parsley, optional, for serving
Instructions
- Prepare the ingredients. Chop the onions, garlic, tomato, and pepper, and cut the beef into even cubes so it cooks at a similar rate. Pat the beef dry with paper towels; this helps it brown instead of steam. Measure the paprika and other seasonings before you start cooking, since paprika can scorch if left in hot oil.
- Soften the onions. Warm the oil in a heavy Dutch oven or large soup pot over medium heat. Add the onions and cook for about 12 minutes, stirring often, until soft and golden at the edges. Lower the heat if they begin to brown too quickly. The softened onions provide body and sweetness for the broth.
- Brown the beef in batches. Raise the heat to medium-high. Add the beef in a single layer, working in two batches if the pot is crowded. Brown the cubes on several sides, about 5 minutes per batch, then return all the beef to the pot. A little browning adds depth, but the meat does not need to be cooked through at this stage.
- Add the paprika without burning it. Take the pot off the heat for about 30 seconds, then stir in the paprika, caraway, garlic, marjoram if using, salt, and pepper. Stir for 30 seconds, just until fragrant. Add the tomato and green pepper and stir to coat. Removing the pot from direct heat helps keep the paprika sweet rather than bitter.
- Add broth and braise. Pour in the beef broth and add the bay leaves. Scrape the bottom of the pot to release any browned bits. Bring the liquid just to a gentle simmer, then cover partially and reduce the heat to low. Simmer gently for 1 hour 45 minutes, stirring every 20 to 30 minutes. Avoid a hard boil, which can make the beef tighten and the broth evaporate too fast. The beef should be noticeably tender before adding the vegetables. For food safety, USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; check a large cube with a food thermometer, and continue braising until it is fork-tender.
- Cook the carrots and potatoes. Stir in the carrots and potatoes. Keep the soup at a gentle simmer, partly covered, for about 25 minutes, until the potatoes are tender when pierced and the carrots are soft but still hold their shape. If the soup is thicker than you like, stir in a little water. If you prefer a more concentrated broth, leave the lid off for the final few minutes.
- Finish and serve. Remove the bay leaves. Taste the broth and adjust the salt and pepper; add the vinegar if the flavors need a little lift. Let the pot stand for 3 minutes, then ladle into warm bowls. Add a spoonful of sour cream and a sprinkle of parsley at the table, if desired.
Tips
- Choose a braising cut. Chuck has enough connective tissue to become tender during a long simmer. If substituting brisket or beef shoulder, cut it into similarly sized cubes and allow extra simmering time if a fork does not slide in easily.
- Keep the paprika from scorching. Sweet Hungarian paprika is the traditional choice, but it can turn bitter if fried over high heat. Taking the pot off the burner before stirring it in is a simple safeguard. Smoked paprika is not a direct match; it gives the soup a noticeably smoky flavor.
- Use broth to control consistency. Gulyás is generally soupier than a thick meat stew. Start with the listed broth, then add water in small splashes if the potatoes absorb more liquid than expected. Season after adjusting, since broth can be salty.
- Cut vegetables evenly. Keep the potato pieces around 1 inch and the carrot slices about 1/2 inch thick. Much smaller pieces can break down during simmering, making the broth starchy and cloudy.
Serving Suggestions
Serve Hungarian goulash hot in deep bowls, with crusty bread or a rustic loaf for dipping. Rye bread, dinner rolls, or a simple sourdough loaf all work well. A crisp cucumber salad or lightly dressed green salad adds freshness alongside the rich broth, while pickles can bring a pleasantly sharp contrast. If offering sour cream, serve it separately so each person can add the amount they like; stirring it into the whole pot can mute the paprika and make reheating less reliable.
This soup is substantial on its own, so side dishes can stay simple. For a larger meal, offer buttered noodles or small dumplings, but avoid adding them directly to the pot if you expect leftovers because they continue to absorb broth. Keep bread and garnishes separate until serving.
Variations
Hungarian gulyás has regional and household variations, so there is not one single version. Some cooks use more vegetables or add small pinched noodles called csipetke; others keep the soup focused on beef, paprika, and potatoes. To include csipetke, cook the dumplings separately according to a reliable recipe and add them to bowls just before serving. This keeps their texture from softening in stored soup.
If sweet Hungarian paprika is hard to find, use a good-quality mild paprika. The result will still be savory, though it may lack some of the distinctive aroma associated with Hungarian paprika. For a gentle heat, add a pinch of hot paprika or cayenne, tasting as you go; do not replace all the sweet paprika with hot paprika. You can also use a red bell pepper instead of green for a sweeter, less grassy flavor. For a lighter broth, replace up to 2 cups (480 ml) of beef broth with water, then adjust salt at the end.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers. The soup keeps for 3 to 4 days in the refrigerator. It may thicken as the potatoes absorb broth, so add a splash of water or broth when reheating. Reheat on the stovetop over medium-low heat, stirring occasionally, until the soup reaches 165°F (74°C); check the center with a food thermometer. For microwave reheating, cover loosely, stir halfway through, and verify the same temperature. Freeze cooled portions for up to 3 months for best quality, leaving room in the container for expansion. Thaw overnight in the refrigerator before reheating, and avoid repeatedly cooling and reheating the full pot.
Frequently Asked Questions
Is Hungarian goulash a soup or a stew?
Gulyás is traditionally a soup, though it can be made thicker and is often described as a stew outside Hungary. This recipe has enough broth to serve by the bowl, but you can simmer it uncovered briefly at the end to reduce the liquid if you prefer a thicker consistency.
Can I make Hungarian goulash ahead?
Yes. The flavor often settles and deepens after a night in the refrigerator. Cool and store it safely, then reheat gently to 165°F (74°C). If making it ahead, slightly undercook the potatoes so they are less likely to soften too much during reheating.
Can I make this in a slow cooker?
For the best flavor, soften the onions and brown the beef on the stovetop first, then bloom the paprika off the heat. Transfer everything except the potatoes and carrots with the broth to a slow cooker. Cook on low until the beef is tender, generally about 7 to 8 hours, add the vegetables for the final 1 1/2 to 2 hours, and check that they are tender before serving. Slow-cooker models vary, so use texture as your guide.
Why is my goulash bitter?
Scorched paprika is a common cause. It can burn quickly in hot oil, especially over high heat, so briefly remove the pot from the burner before adding it. Old paprika may also taste dull or harsh; replace it if it smells faint or stale.
Can I use a different cut of beef?
Yes. Brisket or beef shoulder can work if cut into even cubes, but lean quick-cooking steak is not ideal for this long braise and may become dry. Whatever cut you use, simmer gently and continue until the beef is fork-tender rather than relying only on the clock.
What can I use instead of caraway?
Caraway gives the soup a distinctive warm, slightly earthy note. If you cannot find it, omit it rather than substituting a large amount of another spice. A small pinch of cumin can add warmth, but it changes the flavor and is not an exact replacement.
Related
- Hungarian Yellow Bean Soup: Creamy, Tangy and Easy
- Hungarian Chicken Paprikash: A Family-Style Recipe
- Hungarian Recipes for Dinner: Classic Chicken Paprikash
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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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