Recipe
Once you’ve tried this homemade goulash, you’ll wonder why you ever bothered with anything else. It’s the ultimate comfort food—a hearty, soul-warming dish that’s packed with savory beef, tender pasta, and a rich tomato sauce that’s just the right amount of tangy and sweet.
The secret? A splash of Worcestershire sauce and a hint of paprika that brings a depth of flavor you won’t find in any store-bought version. Picture tender chunks of beef simmered to perfection, mingling with al dente elbow macaroni in a sauce so rich, it clings to every bite.
It’s the kind of meal that turns an ordinary weeknight into something special, and it’s easier to make than you’d think. Trust me, this recipe is a keeper—it’s the goulash dreams are made of.
Ingredients
For a truly authentic goulash, the right ingredients make all the difference—this isn’t just a stew, it’s a flavor-packed hug in a bowl. The key? High-quality paprika and slow-cooked beef that melts in your mouth. Don’t skimp on these, but feel free to tweak the rest based on what’s in your pantry.
- Beef chuck (2 lbs): The marbled fat keeps it tender during long simmering. (Swap: stew meat or short ribs in a pinch.)
- Sweet paprika (3 tbsp): Non-negotiable—this is the soul of goulash. Hunt for Hungarian paprika if possible; it’s richer.
- Onions (2 large, diced): Cooked until golden, they add depth. (Tip: A pinch of sugar speeds up caramelization.)
- Garlic (4 cloves, minced): Fresh only—pre-mined jars lack punch.
- Tomato paste (2 tbsp): Secret weapon for umami. (Swap: ½ cup crushed tomatoes if you’re out.)
- Beef broth (4 cups): Homemade elevates it, but store-bought works. (Pro tip: Better Than Bouillon is a solid backup.)
- Caraway seeds (1 tsp): Tiny but mighty—toast them first to release their nutty aroma. (Skip if you hate anise notes.)
- Red bell pepper (1, diced): Adds sweetness and color. Green works but lacks the same vibrancy.
- Potatoes (2 large, cubed): Starchy varieties like Yukon Gold hold their shape. (Swap: parsnips for a lower-carb twist.)
- Oil (2 tbsp): Use something neutral like canola—butter burns too easily for the initial sear.
Little win: Finish with a dollop of sour cream and fresh parsley. It’s not just garnish; the creaminess cuts the spice and ties everything together.
How to Make the Best Authentic Hungarian Goulash Recipe
Add vegetables: About 30 minutes before the beef is done, add diced potatoes, carrots, and bell peppers to the pot. These absorb the rich flavors and add texture.
*Flexibility:* Adjust the vegetable quantities based on preference—more potatoes for heartiness, or extra peppers for sweetness.
Season to taste: Taste the goulash and adjust the seasoning with salt, pepper, or more paprika if needed.
*Pro tip:* If the sauce is too thin, mix a tablespoon of flour with water and stir it in to thicken.
Serve warm: Ladle the goulash into bowls and garnish with fresh parsley or a dollop of sour cream. It’s best enjoyed with crusty bread or over egg noodles.
*Time-saving trick:* Make it a day ahead—the flavors deepen overnight!
Nutrition
This homemade goulash recipe is packed with flavor and nutrients. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 18 g |
| Fat | 12 g |
| Carbohydrates | 30 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 650 mg |
Chef Tips
When making this goulash, I always start by browning the meat thoroughly to develop a rich, deep flavor. I use a heavy-bottomed pot to guarantee even heat distribution and prevent burning.
Don’t rush the onions—caramelizing them adds sweetness.
I balance the paprika with a bit of tomato paste for tanginess.
Let it simmer uncovered to thicken the sauce, and taste as you go to adjust seasoning.
Frequently Asked Questions
Can I Freeze Goulash for Later?
Yes, I freeze goulash all the time. I let it cool first, then store it in airtight containers or freezer bags. It keeps well for up to three months. I just thaw and reheat it when I’m ready.
How Long Does Goulash Last in the Fridge?
I’d say goulash lasts 3-4 days in the fridge if stored properly in an airtight container. If I notice any off smells or changes in texture, I toss it to be safe.
What’s the Difference Between Hungarian and American Goulash?
Hungarian goulash’s a rich stew with paprika and slow-cooked beef, while American goulash’s more like pasta with ground beef, tomatoes, and elbow macaroni. I’ve found Hungarian’s heartier, but American’s quicker and simpler for a weeknight meal.
Can I Make Goulash in a Slow Cooker?
Yes, I can make goulash in a slow cooker—just brown the meat first, then add everything else and let it simmer on low for 6-8 hours. It’ll turn out tender and full of flavor.
Is Goulash Gluten-Free by Default?
Goulash isn’t gluten-free by default since it often includes flour as a thickener or uses gluten-containing ingredients like noodles. I’d check the recipe and swap in gluten-free alternatives if I needed it to be safe for me.
