Hungarian Goulash
Updated Dec 11, 2025, Published Apr 26, 2022
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Bold, Comforting & Gluten‑Free
When cold weather calls for something warm, satisfying, and full of rich flavor, Hungarian Goulash answers the call. This classic Eastern European stew combines tender chunks of beef, sweet paprika, onions, and robust spices in a deeply savory broth that’s both comforting and unforgettable. It’s the kind of dish that fills the kitchen with irresistible aromas and keeps everyone at the table coming back for seconds.
Whether you’re planning a cozy family dinner, feeding a crowd, or making a batch to enjoy over a few days, this goulash delivers soul-warming goodness in every bowl.
Table of Contents
What You’ll Need
For the Stew
- Beef chuck or stew meat, cut into bite-sized pieces
- Sweet paprika (the star flavor of Hungarian cuisine)
- Kosher or fine sea salt
- Freshly ground black pepper
- Vegetable oil or rendered beef fat
- Yellow onions, sliced
- Garlic cloves, minced
- Beef broth or stock
- Caraway seeds (optional, for authentic flavor)
- Tomato paste or diced tomatoes
- Bay leaves
- Red bell pepper, sliced
- Optional: potatoes or egg noodles for serving
This hearty combination creates a savory, rich stew that’s deeply flavored and beautifully textured.
What Makes This Goulash So Good
Classic Paprika‑Forward Flavor
Paprika isn’t just a spice here — it’s the foundation. In Hungarian cooking, sweet paprika gives dishes their signature warmth, vibrant color, and deep, slightly sweet pepper flavor. It infuses the broth while complementing the savory beef beautifully.
Melt‑In‑Your‑Mouth Beef
Slow‑cooked until fork‑tender, the beef in this goulash practically melts in your mouth. A long simmer breaks down connective tissues, creating rich flavor and a silky broth that tastes even better the next day.
Simple Ingredients, Big Flavor
This goulash proves that simple pantry staples — onions, paprika, broth, and meat — can become extraordinary when cooked low and slow. Caraway seeds (if you use them) add a subtle, slightly sweet herbal note that amplifies the traditional character of the dish.
Comfort Food, No Matter the Season
While Hungarian goulash feels perfect on chilly nights, it’s a crowd‑pleaser any time you want a hearty, satisfying meal. Pair it with crusty bread, tender potatoes, or a side salad — it’s flexible and fits into many meal traditions.
When to Serve This Stew
Hungarian Goulash is wonderfully versatile and fits many occasions:
- Family dinners when you want a warm, filling meal
- Weekend comfort cooking with time to let it simmer
- Meal prep lunches taste even better after a day or two
- Casual gatherings where good food brings everyone around the table
- Serve‑with sides: Diced boiled potatoes, wide egg noodles, or buttered spaetzle work beautifully
Serve it with a dollop of sour cream, a sprinkle of fresh parsley, or crusty gluten-free bread to soak up every delicious drop.
Tips for the Best Goulash
- Brown the meat well: Searing beef cubes before simmering adds rich flavor and depth to the stew.
- Use good paprika: High‑quality sweet paprika makes all the difference in aroma and color.
- Low and slow: Let the stew simmer long enough to break down the meat and deepen the flavors.
- Adjust thickness: If the broth is too thin, simmer uncovered for a bit longer to reduce and concentrate the flavor.
- Resting time: Goulash often tastes better the next day, making it perfect for leftover lunches.
Why You’ll Make This Again and Again
Hungarian Goulash is classic comfort food in its purest form — rich, warming, and full of bold flavor. It’s easy to adapt for weeknight meals or slow‑cooked for weekend feasts, and the leftovers are even more delicious. Whether you serve it in bowls with noodles or over potatoes, this goulash becomes a go‑to when you crave something truly satisfying and soulful.
Warm, aromatic, and deeply flavorful, it earns a place in your dinner rotation for years to come.
Hungarian Goulash
Ingredients
- 2 tablespoons olive oil or fat of choice
- 2 cups sliced onions, , from about 1 large onion
- 1½ pounds beef chuck stew meat
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 tablespoon minced garlic, , from about 3 cloves
- 2 tablespoons paprika
- ½ teaspoon dried thyme
- A large pinch of caraway seeds
- 8 cups gluten-free beef stock
- 2 tablespoons tomato paste
- 1 medium green bell pepper, , seeded and sliced
- 1 medium red bell pepper, , seeded and sliced
- 1 pound potatoes, , scrubbed and quartered
Instructions
- In a large heavy-duty pot, heat the oil over medium-high heat. Add the onions and cook until soft, about 5-8 minutes.
- Add the stew meat, a large sprinkle of both salt and pepper, and brown gently, stirring frequently to prevent the meat from sticking, about 10 minutes.
- Add the paprika, thyme, and caraway seeds and mix well; cook for 1-2 more minutes and remove from the heat.
- Pour in the beef stock; then whisk in the tomato paste until dissolved. Return to the heat and cook, covered, over low heat for 1-1½ hours, or until the meat is tender.
- Add the peppers and potatoes to the pot and cook for 20-25 more minutes, stirring occasionally, until the veggies are done.
- Adjust the seasonings and serve warm with crusty gluten-free bread, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
