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Hungarian goulash recipe Top-down view of a bowl of beef stew in a deep red broth with chunks of beef, potatoes, carrots, and chopped herbs, served with a spoon and autumn leaves around.

Hungarian Goulash Recipe

5 from 1 vote
A deeply comforting paprika-rich Hungarian Goulash Recipe with tender vegetables and a soulful broth meant for slow evenings and warm bread.
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Prep Time 15 minutes
Cook Time 2 minutes
Oven Time 2 minutes
Total Time 19 minutes
Servings: 7
Course: dinner, Main Course
Cuisine: European, Hungarian
Calories: 545
Ingredients Method Nutrition Notes

Ingredients
  

  • 1.4 kg beef chuck well-marbled, cut into large stew cubes
  • 2 ¼ teaspoon kosher salt divided for seasoning layers
  • 1 ¼ teaspoon black pepper freshly ground for best aroma
  • 1 ½ tablespoon extra virgin olive oil for sautéing
  • 42 g unsalted butter adds richness to the base
  • 3 brown onions diced into small, even pieces
  • 7 garlic cloves finely minced for infusion
  • 3 bell peppers mixed colors, chopped into bite-size squares
  • 3 fresh tomatoes roughly chopped to break down naturally
  • ⅓ cup Hungarian-style sweet paprika smooth, non-spicy variety
  • 1 ¼ teaspoon caraway seeds optional, lightly crushed
  • 2 bay leaves dried, aromatic
  • 1.4 litres beef stock low-sodium preferred
  • 3 carrots peeled and sliced into thick half-moons
  • 3 potatoes waxy variety, cut into small cubes
  • 1 ½ tablespoon fresh parsley finely chopped, for garnish

Method
 

  1. Preheat the oven to 180°C / 350°F (160°C fan) to prepare for slow braising.
  2. Season the beef with about half of the salt and pepper, tossing to coat evenly.
  3. Warm the olive oil and melt the butter in a large Dutch oven over high heat, then cook the onions until lightly golden at the edges.
    Overhead view of beef cubes browning with chopped onions in a pot, stirred with a wooden spoon during the early cooking stage.
  4. Add the beef to the pot and stir briefly until the exterior turns from red to brown without browning deeply.
  5. Stir in the garlic, bell peppers, and tomatoes, cooking until the tomatoes soften and begin to dissolve.
  6. Sprinkle in the paprika, caraway seeds, and bay leaves, stirring briefly until fragrant.
    Top-down view of a pot with browned beef chunks mixed with chopped red, yellow, and green bell peppers and onions while cooking.
  7. Pour in the beef stock, stir well, and bring the mixture to a gentle simmer before covering and transferring to the oven for 1 ½ hours.
    Close-up of a rustic beef stew with tender meat, potatoes, carrots, and herbs simmering in a rich red paprika-based broth.
  8. Remove the pot, stir in the carrots and potatoes, then return to the oven covered for another 30 minutes until the beef is very tender.
  9. Ladle the goulash into bowls and finish with chopped parsley before serving warm.

Nutrition

Serving: 520gCalories: 545kcalCarbohydrates: 30gProtein: 44gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 145mgSodium: 1320mgPotassium: 1850mgFiber: 7gSugar: 8gVitamin A: 8600IUVitamin C: 88mgCalcium: 95mgIron: 7mg

Notes

Slow-cooked dishes like this goulash carry memories in every spoonful—richer the next day and deeply satisfying. The aroma alone feels like a warm kitchen on a quiet evening.

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