Goulash Recipe

I’ve been perfecting my goulash recipe for years, and there’s something magical about how this humble Hungarian stew transforms simple ingredients into pure comfort. The secret isn’t just in the paprika—though that’s essential—it’s in understanding the layering process that builds those deep, complex flavors. Most people make one critical mistake that keeps their goulash from reaching its full potential, and I’m about to show you exactly what that is.

Recipe

I’m telling you right now—this goulash recipe will become your new go-to comfort food obsession, and I’ve made it enough times to know it delivers every single time. What makes this version absolutely incredible is the way we build layers of flavor by browning the beef until it’s deeply caramelized, then letting it slow-simmer with sweet paprika, fire-roasted tomatoes, and a secret splash of red wine that transforms everything into liquid gold.

I discovered this technique when my Hungarian neighbor shared her grandmother’s tricks with me, and honestly, it changed everything I thought I knew about goulash. The result is tender, fall-apart beef swimming in a rich, velvety sauce that’s smoky, slightly sweet, and warming from the inside out.

The kind of dish that fills your kitchen with the most amazing aroma and has everyone asking for seconds before they’ve finished their first bowl. The best part? It’s surprisingly simple to make, mostly hands-off once everything’s in the pot, and it actually tastes even better the next day, making it perfect for busy weeknights or cozy weekend cooking sessions.

Ingredients

A proper goulash starts with quality ingredients that build layers of rich, warming flavor. The beauty of this dish lies in its simplicity—but don’t let that fool you into thinking shortcuts won’t matter. Each component plays a pivotal role in creating that deeply satisfying, soul-warming bowl that makes goulash legendary.

The Foundation:

• 2 lbs beef chuck roast, cut into 2-inch cubes – Chuck is non-negotiable here! Its marbling breaks down into silky richness during the slow cooking process. Skip the lean cuts—they’ll turn tough and chewy.
• 2 large yellow onions, diced – The backbone of authentic goulash. Sweet onions work in a pinch, but yellow onions give that perfect balance of sweetness and bite.
• 3 tablespoons high-quality sweet paprika – This is your star player! Hungarian paprika is worth seeking out, but Spanish smoked paprika adds incredible depth if that’s what you have.
• 2 tablespoons tomato paste – Concentrated umami that deepens the color and adds subtle sweetness.

The Supporting Cast:

• 3 cloves garlic, minced – Fresh only! Powdered garlic just won’t deliver that aromatic punch.
• 2 bay leaves – These add an earthy complexity that transforms the entire dish.
• 1 teaspoon caraway seeds – Traditional and transformative. Toast them lightly first for maximum impact.
• 3 cups beef stock – Homemade is ideal, but a good-quality store-bought works. Low-sodium gives you control over the final seasoning.
• 1 cup dry red wine – Adds acidity and depth. A Cabernet or Merlot works beautifully, but even a decent cooking wine will do.

The Finishing Touches:

• 2 tablespoons all-purpose flour – For thickening and creating that perfect, velvety consistency.
• 2 tablespoons vegetable oil or lard – Lard is traditional and adds incredible flavor, but vegetable oil keeps things simple.
• Salt and black pepper to taste – Season generously—this dish should be boldly flavored.
• Sour cream for serving – The cool, tangy contrast is essential for authentic goulash experience.

How to Make the Best Hungarian Beef Goulash Recipe

• Start by prepping your vegetables while your beef comes to room temperature.

Take this time to dice 2 large onions, mince 4 garlic cloves, and cut 2 bell peppers into chunks.

Let your 2 pounds of beef chuck roast (cut into 2-inch cubes) sit out for 15-20 minutes – room temperature meat sears better and cooks more evenly. Pat the beef completely dry with paper towels, as any moisture will prevent that beautiful golden crust we’re after.

• Heat oil in your heaviest pot over medium-high heat until it shimmers.

Use a Dutch oven or heavy-bottomed pot that can go from stovetop to oven if needed. The oil should shimmer and move freely when you swirl the pan – this means it’s hot enough to sear properly.

Don’t skip this step; proper searing temperature is essential for developing the deep, rich flavors that make goulash extraordinary.

• Season beef generously with salt and pepper, then sear in batches without overcrowding.

Work in 2-3 batches, giving each piece plenty of space in the pot. Overcrowded meat steams instead of sears, and you’ll miss out on those gorgeous caramelized bits that add incredible depth to your sauce.

Each piece should sizzle immediately when it hits the oil and develop a deep brown crust in 3-4 minutes per side.

• Remove seared beef and reduce heat to medium for cooking the aromatics.

Don’t clean the pot – those beautiful brown bits stuck to the bottom are liquid gold! They’ll dissolve into your sauce and create layers of flavor you simply can’t get any other way.

If the bottom looks too dark or burned, reduce the heat to medium-low to prevent the aromatics from burning.

• Sauté onions until softened and golden, about 8-10 minutes, stirring occasionally.

The onions should become translucent and develop a lovely golden color, not brown. This slow cooking process brings out their natural sweetness, which balances the paprika’s earthiness beautifully.

If they start browning too quickly, lower the heat – patience here pays off with incredible flavor.

• Add garlic and bell peppers, cooking for another 2-3 minutes until fragrant.

You’ll know the garlic is ready when its aroma fills your kitchen – usually just 1-2 minutes.

The peppers should still have a slight bite at this stage since they’ll continue cooking in the stew. This brief sauté removes any raw edge while preserving their texture and vibrant color.

• Stir in 3 tablespoons of sweet Hungarian paprika, cooking for 30 seconds to bloom the spices.

This quick cooking step, called blooming, awakens the paprika’s full flavor potential and prevents it from tasting raw or chalky in the finished dish.

Stir constantly during this brief step – paprika can burn quickly and turn bitter. The mixture should become deeply fragrant and coat the vegetables in a beautiful red coating.

• Pour in enough beef broth to cover everything by about 1 inch, scraping up those precious browned bits.

Use your wooden spoon to scrape up every bit of caramelized goodness from the bottom – this step, called deglazing, adds incredible depth to your goulash.

The liquid should bubble and steam as it hits the hot pot, helping to release those flavorful fond pieces that would otherwise stick to the bottom.

• Return beef to the pot along with bay leaves, bring to a gentle simmer, then reduce heat to low.

Look for just a few lazy bubbles breaking the surface – a rolling boil will make your beef tough and chewy.

Low and slow is the secret to melt-in-your-mouth tender beef that falls apart at the touch of a fork. Cover the pot partially to prevent too much liquid from evaporating while still allowing some concentration of flavors.

• Simmer covered for 1.5 to 2 hours, stirring occasionally and checking liquid levels.

The beef is ready when it shreds easily with a fork and has absorbed the beautiful paprika-scented broth.

If the liquid reduces too much during cooking, add warm broth in small amounts. Every 30 minutes, give it a gentle stir and taste for seasoning – you might need to adjust salt as the flavors concentrate.

• In the final 30 minutes, add cubed potatoes if using, and prepare your sour cream finishing touch.

Cut potatoes into 1-inch cubes so they cook evenly and don’t fall apart.

For the smoothest incorporation, temper your sour cream by mixing a few spoonfuls of hot goulash liquid into it first – this prevents curdling when you add it to the pot.

Remove bay leaves before serving, and adjust seasoning one final time.

Chef Tips

While mastering goulash takes practice, there’s one secret that’ll transform your dish from good to extraordinary: don’t rush the paprika bloom. I always toast my paprika for thirty seconds before adding liquid.

Sharp knife skills guarantee even vegetable cuts for consistent cooking.

When serving, use proper plating techniques—ladle goulash into warmed bowls and garnish strategically.

Nutrition

A hearty bowl of goulash provides a balanced mix of macronutrients and essential vitamins and minerals. This traditional dish offers substantial protein from the beef while delivering energy from carbohydrates and healthy fats.

What You’ll Love About This Recipe

This hearty goulash recipe brings together all the comfort and warmth you crave in a single, satisfying dish. With tender beef, rich tomato flavors, and perfectly cooked pasta, it’s the kind of meal that turns any ordinary evening into something special.

Easy one-pot preparation**** – Everything cooks together in the same pot, which means less cleanup and more time to enjoy your delicious creation with family and friends.

Budget-friendly ingredients – Using simple, affordable pantry staples and ground beef, this recipe delivers maximum flavor without breaking the bank or requiring a trip to specialty stores.

Kid-approved comfort food – The familiar combination of pasta, beef, and tomato sauce makes this a guaranteed hit with picky eaters, while still being hearty enough to satisfy hungry adults.

Recipe Card

This hearty Hungarian goulash combines tender beef with rich paprika-infused broth and vegetables for a comforting one-pot meal that’s perfect for cold days. The slow-cooked beef becomes melt-in-your-mouth tender while the paprika creates a deep, warming flavor that defines this classic dish.

Ingredients:

• 2 lbs beef chuck roast, cut into 2-inch cubes
• 2 tablespoons vegetable oil
• 2 large onions, diced
• 3 tablespoons sweet paprika
• 2 tablespoons tomato paste
• 4 cups beef broth
• 2 bay leaves
• 1 teaspoon caraway seeds
• 2 large potatoes, peeled and cubed
• 2 carrots, sliced
• 1 red bell pepper, chopped
• Salt and black pepper to taste
• 2 tablespoons flour
• Fresh parsley for garnish

Instructions:

1. Heat oil in a large Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then brown on all sides, about 8 minutes total. Remove beef and set aside.
2. Add onions to the same pot and cook until softened, about 5 minutes. Stir in paprika and tomato paste, cooking for 1 minute until fragrant.
3. Return beef to pot and add beef broth, bay leaves, and caraway seeds. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
4. Add potatoes, carrots, and bell pepper. Continue simmering covered for 30-45 minutes until vegetables are tender and beef is fork-tender.
5. In a small bowl, whisk flour with 3 tablespoons of cooking liquid to create a slurry. Stir into goulash to thicken. Simmer 5 more minutes.
6. Remove bay leaves, adjust seasoning, and garnish with fresh parsley before serving.

Notes:

Sweet paprika is essential for authentic flavor – avoid using hot paprika unless you prefer spice. For deeper flavor, use a combination of beef broth and red wine. Goulash tastes even better the next day as flavors meld together.

Equipment:

Large Dutch oven or heavy-bottomed pot, cutting board, sharp knife, wooden spoon

Time:

Prep time: 20 minutes

Cooking time: 2 hours 30 minutes

Cuisine:

Hungarian

Serving:

6 servings