Vibrant red in color with a warm and comforting flavor, Hungarian goulash is made with tender chunks of beef, a blend of root vegetables, bell pepper, and plenty of paprika.
This Is My Take on the Brothy Beef Stew Loved Throughout Hungary
Hungarian goulash is a rustic beef stew made with plenty of paprika and a colorful mix of vegetables that’s simmered until the broth is rich, savory, and full of flavor.
The paprika is the key ingredient that gives the stew its signature earthy warmth and gorgeous color. My version takes a detour from tradition by adding parsnip to the mix for a little extra sweetness and depth, plus I use butter instead of the traditional pork lard.
Although it requires a couple hours of simmering on the stove, goulash isn’t a fussy dish. In fact, it’s made in just one pot with basic ingredients — proof that “simple” doesn’t mean “boring.”
Enjoy!
Heidi’s Tips for Recipe Success
Select a well-marbled piece of beef. I prefer using chuck roast, and I look for a piece that has a decent amount of marbling. The fat will break down as the stew simmers and the beef will become fork tender.
Add the root vegetables last. I always wait to add the carrots, parsnip, and potatoes at the very end to prevent a mushy goulash. Once they go into the pot, the goulash will only need another 10ish minutes of simmering.
Beef goulash tastes even better the next day. Just like a good beef chili, Hungarian goulash tastes best after it’s been in the fridge for several hours and the flavors have come together.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Hungarian paprika — Is very rich in flavor, with a mild sweetness and a gorgeous red hue that gives the broth its signature color. Don’t sub in smoked paprika or hot paprika; neither will work in this recipe.
- Beef — Beef chuck roast is the traditional choice when making Hungarian goulash. It’s a fairly tough cut of beef, but after nearly 2 hours of simmering it becomes incredibly tender.
- Bell peppers + onions — These are two of the key flavor builders in this Hungarian beef stew. I prefer using a blend of red and yellow bell peppers, but you may use just one or the other if preferred.
- Plum tomato — Don’t omit the tomato, because it helps thicken the stew without having to whisk in flour or cornstarch.
- Root vegetables — Carrots and potatoes are found in most every goulash recipe, but parsnip is not. I love the sweetness it adds, so I always include it when making goulash at home.
- Herbs and spices — Caraway seeds are a must, adding an earthy licorice flavor to the stew. I also included whole black peppercorns (fish them out before serving!) and a bay leaf to round things out.
The 3 Simple Steps to Making Hungarian-Style Beef Goulash
- Sauté the aromatics. Cooking the onions in a little melted butter until they’re golden brown and soft forms the flavor foundation of this easy recipe. Turn off the heat and remove the pan from the hot burner before stirring in the paprika.
Heidi’s Tip: We’re using a lot of Hungarian paprika in this recipe, and it’s a sensitive spice that’s prone to burning. Add the paprika off the heat and give it a good stir to coat the onions in it. The residual heat and fat from the butter will wake up its flavors.
- Brown the beef. Add the cubed bell pepper and tomato to the pot, then add the beef cubes. You want the beef to develop a deep sear, so let it cook for about 10 minutes and stir intermittently to brown all sides.
- Add everything else, then simmer. At this stage, all that’s left is to add the water and spices to the pot, pop a lid on top, and simmer for 90 minutes.
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Hungarian Goulash Recipe
Ingredients
- 2 tablespoons butter
- 2 yellow onions , finely diced
- 1 ½ teaspoons kosher salt
- 2 tablespoons Hungarian paprika
- 1 yellow bell pepper , cut into 1-inch cubes
- 1 red bell pepper , cut into 1-inch cubes
- 1 plum tomato , diced
- 1 ½ pounds boneless beef chuck roast , cut into 1-inch cubes
- 2 bay leaves
- 10 black peppercorns
- 8 cups water
- 2 carrots , peeled and diced
- 1 parsnip , peeled and diced
- 1 teaspoon caraway seeds , crushed
- 2 garlic cloves , pressed or minced
- 3 Yukon Gold potatoes , peeled and cubed
- 2 tablespoons chopped Italian flat leaf parsley
Instructions
- Cook the aromatics. In a large Dutch oven, melt 2 tablespoons butter over medium heat. Add 2 yellow onions and 1 ½ teaspoons kosher salt and cook until soft and beginning to brown, about 8 minutes. Remove from the heat and add 2 tablespoons Hungarian paprika, stirring well until fragrant.
- Brown the beef. Add 1 yellow bell pepper and 1 red bell pepper, 1 plum tomatoand 1 ½ pounds boneless beef chuck roast. Return to the heat and cook until the beef is browned, about 10 minutes.
- Simmer, season, and enjoy. Add 2 bay leaves, 10 black peppercorns, and 8 cups water. Cover and simmer for 1 ½ hours until the beef is tender. Stir in 2 carrots and 1 parsnip, 1 teaspoon caraway seeds, and 2 garlic cloves. Bring to a boil, reduce to a simmer, and cook for 5 minutes. Add 3 Yukon Gold potatoes and cook for another 5 minutes. Taste for seasoning, sprinkle with 2 tablespoons chopped Italian flat leaf parsley, and serve.
Notes
Nutrition
What to Serve With Beef Goulash
More Comforting Stew Recipes
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