Hungarian Beef Goulash Soup: An Authentic, Hearty Recipe

Hungarian goulash, or gulyás, is a paprika-scented beef soup with potatoes and root vegetables, traditionally served hot in a bowl. This version builds flavor with onions, sweet paprika, caraway, and a gentle simmer; Hungarian households and regions have their own variations, so it is one authentic approach rather than the only one.

Ingredients

2 tablespoons (30 ml) lard or neutral cooking oil
2 medium yellow onions, finely chopped, about 2 cups (300 g)
2 pounds (900 g) beef chuck, trimmed of excess hard fat and cut into 1-inch (2.5 cm) cubes
2 tablespoons (14 g) sweet Hungarian paprika
1 teaspoon (2 g) caraway seeds, lightly crushed
2 garlic cloves, finely chopped, about 2 teaspoons (6 g)
1 medium tomato, chopped, about 1 cup (150 g)
1 Hungarian wax pepper, seeded and chopped, or 1 small green bell pepper, about ¾ cup (100 g)
8 cups (1.9 L) water, plus a little more if needed; or use low-sodium beef stock for a fuller broth
2 medium carrots, peeled and cut into ½-inch (1 cm) pieces, about 1½ cups (180 g)
1 medium parsnip, peeled and cut into ½-inch (1 cm) pieces, about 1 cup (120 g)
1¼ pounds (570 g) waxy or all-purpose potatoes, peeled if desired and cut into ¾-inch (2 cm) cubes
2 teaspoons (10 g) kosher salt, plus more to taste
½ teaspoon (1 g) freshly ground black pepper

Instructions

Prepare the ingredients. Cut the beef into similar-size cubes so they cook evenly. Chop the onions, tomato, pepper, carrots, and parsnip, and cube the potatoes. Keep the potatoes in a bowl of cold water if you need to cut them ahead; drain them before adding. Measure the paprika before you start cooking because it goes into the pot quickly and can scorch if left over high heat.
Soften the onions. Heat the lard or oil in a large, heavy-bottomed Dutch oven over medium heat. Add the onions and cook for about 8 minutes, stirring often, until soft and translucent but not deeply browned. The onions make the base of the broth, so give them time to soften rather than turning the heat up to rush them.
Brown the beef in batches. Raise the heat to medium-high. Pat the beef dry, then add it in a single layer, working in two batches if the pot is crowded. Brown the cubes for about 5 minutes per batch, turning them so several sides color. Transfer the first batch to a plate while the second browns. A little sticking is fine; if the pan gets dry, add a teaspoon of oil. Crowding makes the beef steam instead of brown.
Add paprika without burning it. Return all the beef and any juices to the pot. Turn off the heat and stir in the paprika, caraway, and garlic for about 30 seconds, just until fragrant. Sweet Hungarian paprika is the defining spice here. Taking the pot off the burner helps prevent the paprika from becoming bitter. Stir in the chopped tomato and pepper, then return the pot to medium heat and cook for 4 minutes, stirring occasionally.
Simmer the beef. Add the water or stock, salt, and black pepper. Scrape the browned bits from the bottom of the pot and bring the liquid just to a boil, about 2 minutes. Lower the heat until the soup maintains a gentle simmer, cover with the lid slightly ajar, and cook for 1 hour 40 minutes. Stir every 20 to 30 minutes. Keep the liquid at a quiet bubble rather than a rolling boil, and add a little hot water if the beef begins to sit above the broth. The beef should be becoming tender before the vegetables go in.
Add the vegetables. Stir in the carrots, parsnip, and potatoes. Cover partly again and simmer for about 25 minutes, until the potatoes are tender when pierced and the beef is fork-tender. Check that a large piece of beef reaches at least 145°F (63°C) on a food thermometer; USDA FSIS lists that as the safe minimum for whole cuts of beef when followed by a 3-minute rest. Let the finished soup rest off the heat for those 3 minutes before serving. Taste the broth and adjust the salt and pepper.
Serve hot. Ladle the soup into warm bowls, making sure each serving gets beef, potatoes, and vegetables as well as broth. If the soup has thickened more than you like, stir in a splash of hot water and taste again for seasoning. If it seems thin, avoid adding flour; gulyás is meant to be a brothy soup, not a thick stew.

Tips

Choose the right paprika. Sweet Hungarian paprika gives the soup its characteristic color and rounded pepper flavor. If it is hard to find, ordinary sweet paprika is a practical substitute, though the aroma may be less distinctive. Smoked paprika changes the profile substantially, so use it only as a small addition rather than replacing all the sweet paprika.
Use a suitable cut of beef. Chuck has enough connective tissue to become tender during a long simmer. Avoid very lean steak, which can become dry and firm in soup. Trim off thick, hard pieces of fat, but leave a little marbling for a fuller broth.
Keep the paprika from scorching. Paprika can turn harsh when fried in a very hot, dry pan. Taking the pot off the heat before stirring it in is a simple safeguard. If the onions or beef have left the pot especially hot, wait a minute before adding the spice.
Adjust the pepper thoughtfully. Hungarian wax peppers are not always easy to find. A mild green bell pepper is a convenient substitute and keeps the soup gentle, but it lacks the wax pepper’s brighter, slightly sharper flavor. For more heat, add a small amount of hot wax pepper rather than a large quantity of chili powder.

Serving Suggestions

Serve gulyás as a complete meal in deep bowls, with crusty bread for dipping into the paprika-rich broth. Rye bread or a simple country loaf works well; the soup itself is filling, so a modest side is usually enough. A spoonful of sour cream can be offered at the table, though it is optional and makes the bowl creamier rather than traditional in every household. Chopped parsley adds a fresh finish, and pickled peppers or cucumbers make a tangy contrast. If serving several people, keep the soup hot in the pot and ladle it only when everyone is ready, so the potatoes do not sit and break down for too long.

Variations

Add csipetke dumplings. Small pinched egg dumplings, called csipetke, are a familiar addition in some versions. To include them, make a firm dough from 1 cup (125 g) all-purpose flour, 1 large egg, and a pinch of salt. Pinch off small pieces, no larger than a pea, and cook them in the simmering soup for about 5 to 8 minutes after the vegetables are nearly tender. Because the dumplings contain egg, cook them thoroughly; the soup should stay at a steady simmer. They make the soup more substantial and slightly cloudier.

Use a different root vegetable mix. Parsley root is used in some Central European cooking and can replace the parsnip if you can find it. Its flavor is more herbal and less sweet. If neither is available, use an additional carrot; the result will be a little sweeter, but still works. Keep the total amount of root vegetables similar so the broth remains balanced.

Make the broth richer or lighter. Water gives a clean, traditional-style broth that lets the beef, paprika, and vegetables lead. Low-sodium beef stock adds body and a deeper savory flavor, but it can make the soup saltier, so begin with less salt and adjust at the end. Avoid using heavily seasoned stock, which can mask the caraway and paprika.

Change the texture carefully. Some cooks use more potatoes or less liquid, and family versions can land between soup and stew. For a thicker bowl, mash a few cooked potato pieces into the broth rather than adding flour or starch. For a lighter soup, add up to 1 cup (240 ml) hot water near the end and recheck the seasoning.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. The soup keeps for 3 to 4 days in the refrigerator. The potatoes may soften as they sit, and the broth often tastes more concentrated the next day, so add a little water when reheating if needed. Reheat only the portion you plan to eat on the stovetop over medium heat, stirring occasionally, until it reaches 165°F (74°C); check with a food thermometer. If using a microwave, cover the bowl loosely, stir partway through, and verify the same temperature in several spots.

For longer storage, freeze cooled soup in airtight freezer-safe containers, leaving a little space for expansion. It is best within about 2 to 3 months for quality. Thaw it overnight in the refrigerator, then reheat to 165°F (74°C). Potatoes can become softer or slightly grainy after freezing, but the soup remains usable; stirring gently while reheating helps distribute the broth. Do not leave the pot at room temperature for extended storage.

Frequently Asked Questions

Is Hungarian goulash a soup or a stew?
Gulyás is traditionally a soup, generally thinner than the thick beef stew many English-speaking diners call goulash. There are regional and family differences, but this recipe keeps enough broth to serve in bowls. If you prefer it more stew-like, use less water or mash a few potatoes into the liquid.

Can I make Hungarian goulash without caraway?
Yes. Caraway adds a warm, slightly anise-like note that is common in many versions, but the soup will still work without it. Start with a smaller amount if you are unsure about its flavor; lightly crushing the seeds releases their aroma without making them dominate.

Can I make this recipe ahead?
Yes. You can cook it a day ahead, cool it promptly, and refrigerate it. The flavors settle as it rests, while the potatoes may absorb some broth. Reheat the soup to 165°F (74°C), then add a splash of water if it has become too concentrated. For the best potato texture, avoid simmering it for a long time after it is fully cooked.

Why did my goulash taste bitter?
The most common cause is paprika that has scorched in a hot pan. Stir it in off the heat and add the liquid soon afterward. Old paprika can also taste dull or stale, so use a fresh, sweet paprika with a clean aroma. A little extra salt or a splash of water may soften an overly intense broth, but it will not fully undo burned spice.

Can I cook it in a slow cooker?
You can, although browning the beef and softening the onions in a pan first gives better flavor. Transfer those ingredients with the paprika mixture and liquid to the slow cooker, then cook on low until the beef is tender, usually about 7 to 8 hours depending on the appliance. Add the carrots, parsnip, and potatoes during the last 1½ to 2 hours so they do not become overly soft. Check doneness with a thermometer and follow the same safe-temperature guidance as the stovetop method.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).