Hungarian goulash, or gulyás, is a paprika-scented beef dish from Hungary, traditionally served as a hearty soup with vegetables and broth. This version simmers beef chuck with onions, sweet paprika, caraway, potatoes, and carrots until tender; family and regional versions vary in thickness and vegetables, so you can serve it brothy or stew-like.
Ingredients
- 2 lb (900 g) boneless beef chuck, cut into 1½-inch (4 cm) cubes
- 1½ tsp (9 g) fine salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) neutral oil or lard
- 2 large yellow onions, about 1 lb (450 g), finely chopped
- 3 tbsp (21 g) sweet Hungarian paprika
- 1 tsp (2 g) caraway seeds, lightly crushed
- 3 garlic cloves (9 g), finely chopped
- 1 tbsp (16 g) tomato paste
- 4 cups (950 ml) low-sodium beef broth
- 1 cup (240 ml) water, plus more if needed
- 1 medium green bell pepper, about 6 oz (170 g), seeded and chopped
- 2 medium carrots, about 6 oz (170 g), peeled and cut into ½-inch (1 cm) pieces
- 1½ lb (680 g) Yukon Gold potatoes, peeled if desired and cut into 1-inch (2.5 cm) pieces
- 1 tbsp (15 ml) red wine vinegar, or to taste
- 2 tbsp (8 g) chopped fresh parsley, for serving (optional)
- Sour cream, for serving (optional)
Instructions
- Prepare the ingredients. Pat the beef dry with paper towels and cut it into evenly sized cubes so it browns and braises at a similar rate. Season with the salt and pepper. Chop the onions, garlic, pepper, carrots, and potatoes before you start cooking; the paprika is added quickly later, so having everything ready helps prevent it from scorching. This preparation takes about 25 minutes.
- Brown the beef. Heat the oil or lard in a heavy Dutch oven or other large, thick-bottomed pot over medium-high heat. When it shimmers, brown the beef in two or three batches, turning the cubes so they develop color on several sides. Give each batch about 5 minutes and avoid crowding the pot, which would make the meat release moisture and steam instead. Transfer browned beef to a plate. The bottom of the pot should have browned bits; they will flavor the sauce.
- Soften the onions. Reduce the heat to medium. Add the onions and cook for about 10 minutes, stirring and scraping the bottom of the pot, until they are soft and lightly golden. If the pot looks dry, add a tablespoon of water rather than letting the onions stick. Stir in the tomato paste and cook for 1 minute.
- Add the paprika carefully. Take the pot off the heat for a moment, then stir in the sweet paprika, crushed caraway, and garlic. Stir for about 30 seconds, just until fragrant. Paprika can taste bitter if it burns, so do not leave it over high heat or cook it dry. Add a splash of the broth if the mixture seems likely to catch.
- Braise the beef. Return the beef and any juices on the plate to the pot. Pour in the broth and water, scraping up the browned bits. Bring the liquid just to a simmer, then lower the heat, cover, and cook gently for 1 hour 20 minutes. Keep the liquid at a quiet bubble rather than a hard boil, and stir once or twice. Check that the largest beef pieces have reached 145°F (63°C) with a food thermometer and allow a 3-minute rest; 145°F (63°C) with that rest is the USDA FSIS safe minimum for whole cuts of beef. Continue the gentle braise afterward as needed for tenderness—the meat should yield easily to a fork.
- Add the vegetables. Stir in the bell pepper, carrots, and potatoes. Cover and simmer for about 25 minutes, until the potatoes and carrots are tender but not falling apart and the beef is fork-tender. If you prefer a soupier goulash, add hot water in ½-cup (120 ml) increments. If you prefer a thicker bowl, uncover the pot for the last few minutes and let some liquid evaporate.
- Season and serve. Stir in the vinegar, taste, and add more salt, pepper, or vinegar as needed. Let the pot stand off the heat for 3 minutes before serving. Sprinkle with parsley if you like, and offer sour cream at the table. The finished goulash should be richly paprika-scented, with enough broth to coat the beef and vegetables.
Tips
- Choose paprika with a fresh aroma. Sweet Hungarian paprika is the defining seasoning, and an old tin may taste flat or dusty. If Hungarian paprika is difficult to find, use fresh sweet paprika from another source; the dish will still work, though its flavor may be less characteristically Hungarian. Do not replace all of it with hot paprika, which can make the pot unexpectedly spicy.
- Use chuck and brown in batches. Beef chuck has connective tissue that softens during a long, moist cook and gives the broth body. Lean stew meat can work, but may become dry or less tender. Crowded meat will steam instead of brown, so take the extra few minutes to work in batches.
- Keep the simmer gentle. A vigorous boil can make the beef tough before its connective tissue has had time to soften, and potatoes may break apart. If the surface is bubbling rapidly, lower the heat. Check the liquid level occasionally and add hot water if the meat is no longer partly submerged.
- Adjust thickness at the end. This recipe sits between soup and stew. Add broth or water for a more soup-like bowl, or simmer uncovered briefly to concentrate it. Avoid adding flour at the beginning; it can make the bottom catch during the long braise and is not needed to give the broth flavor.
Serving Suggestions
Serve goulash hot in deep bowls, with a piece of crusty bread for dipping into the paprika-rich broth. It also pairs well with buttered egg noodles, boiled potatoes, or small dumplings. In Hungary, gulyás is often served as a soup, while versions elsewhere may be thicker and served over noodles; either presentation suits this recipe. If you offer sour cream, let each person add a spoonful to their own bowl rather than stirring it into the whole pot. A simple cucumber salad or lightly dressed cabbage provides a crisp contrast to the soft beef and potatoes.
Variations
Make it spicier: Add ¼ teaspoon hot Hungarian paprika with the sweet paprika, then taste before adding more. Hot paprika varies in strength, so a small amount is a sensible start. For a milder pot, keep the sweet paprika as written and leave out additional chile.
Use a different pepper: A red bell pepper can replace the green one. It brings extra sweetness and a softer flavor, while green pepper gives the stew a more savory edge. You can also omit the pepper if needed; the onion, paprika, and caraway still provide the main character.
Add traditional small dumplings: Some Hungarian versions include csipetke, small pinched egg-flour dumplings. They are an optional addition rather than a requirement. If using them, cook them in the simmering goulash near the end according to the dumpling recipe, allowing enough time for them to cook through; they will absorb broth and make the dish more substantial. Check the liquid level and add broth or water if the pot becomes too thick.
Make it without beef: For a meatless variation, use hearty mushrooms and extra potatoes in place of the beef, and choose vegetable broth. The result will be a vegetable paprika stew rather than traditional beef goulash, with a lighter body and shorter cooking time. Add mushrooms with the onions and simmer only until the potatoes are tender.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking in covered, shallow containers. They keep for 3–4 days in the refrigerator. The broth may thicken as it chills because of the potatoes and gelatin from the beef; loosen it with a little water or broth when reheating. Warm a portion in a covered saucepan over medium-low heat, stirring occasionally, or microwave it in a covered microwave-safe bowl with a brief stir partway through. Reheat leftovers to 165°F (74°C), checking with a food thermometer. For longer storage, freeze cooled portions in airtight freezer-safe containers for up to 3 months; thaw in the refrigerator and reheat to 165°F (74°C). Potatoes can soften after freezing, but the flavor remains good.
Frequently Asked Questions
Is Hungarian goulash a soup or a stew?
Gulyás in Hungary is commonly a hearty soup, though consistency and ingredients differ between regions and households. This recipe makes a substantial, broth-based version that can be served more like a stew by reducing the liquid slightly. Add broth at the end if you want a looser soup.
Can I make this in advance?
Yes. Cook it fully, cool it promptly, and refrigerate it for up to 3–4 days. The flavors meld as it rests, and the broth may thicken overnight. Reheat gently with a splash of water or broth and bring leftovers to 165°F (74°C). If preparing for guests, you can cook it the day before and reheat shortly before serving.
Can I use smoked paprika instead of Hungarian sweet paprika?
You can substitute it, but the flavor will change: smoked paprika adds a pronounced smoky note that is not the same as the clean, sweet pepper flavor of Hungarian paprika. A better first substitute is fresh, regular sweet paprika. If you enjoy smoke, replace only part of the sweet paprika with smoked paprika.
Why is my beef still tough after simmering?
It may need more time at a gentle simmer. Chuck becomes tender as its connective tissue breaks down, which can take longer depending on the size of the cubes and the cut. Keep the pot covered, check that it is bubbling gently, and continue cooking in 15-minute increments until a fork slips into the beef easily.
Can I make goulash in a slow cooker?
Yes, though browning the beef and softening the onions first in a skillet improves the finished flavor. Transfer them to the slow cooker with the paprika mixture and broth, then cook on low until the beef is tender, generally about 7–8 hours. Add the potatoes, carrots, and pepper for the final 2–3 hours so they do not become overly soft. Slow cookers vary, so use tenderness as the guide and confirm the beef reaches the safe temperature described in the instructions.
What can I use instead of caraway?
Caraway gives goulash a distinctive earthy, slightly anise-like aroma. If you do not have it, omit it rather than adding a large amount of a different spice; the dish will still be flavorful, though less traditional in taste. A small pinch of ground fennel can suggest a similar aromatic note, but it is a substitute, not an exact match.
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