Hungarian Goulash Recipe

4.50 from 2 votes

Hungarian Goulash Recipe

This Hungarian Goulash features tender beef simmered in a rich, paprika-infused sauce until melt-in-your-mouth tender. Perfect served over creamy mashed potatoes.

Prep Time15

Cook Time2

Total Time2 15

Course: Beef Recipe

Cuisine: Hungarian

Servings:

Author: Tatiana

Ingredients

2 tablespoons lard or vegetable oil
2 large yellow onions diced (about 3 cups)
2 pounds beef chuck cut into 1½-inch cubes
3 garlic cloves minced
3 tablespoons sweet Hungarian paprika
½ teaspoon hot Hungarian paprika optional
1 teaspoon caraway seeds lightly crushed
1 teaspoon salt plus more to taste
½ teaspoon freshly ground black pepper
1 medium tomato finely diced
1 medium green bell pepper diced
2½ cups beef broth plus more if needed
1 bay leaf
Chopped fresh parsley for serving

Instructions

Cook the onions: Heat the lard or oil in a Dutch oven over medium heat. Add the onions and cook for 8–10 minutes, until very soft and lightly golden.
Brown the beef: Add the beef and cook for 5–7 minutes, stirring occasionally, until lightly browned.
Add the paprika: Add the garlic and caraway and cook for 30 seconds. Remove the pot from the heat, then stir in the sweet Hungarian paprika, hot paprika, salt, and pepper. Once the beef is evenly coated, return the pot to low heat. This prevents the paprika from burning and developing a bitter flavor.
Simmer: Add the tomato, bell pepper, beef broth, and bay leaf. Bring to a simmer, then reduce the heat to low. Partially cover and cook for 1½–2 hours, stirring occasionally, until the beef is very tender.
Thicken the sauce: Remove the lid for the final 20–30 minutes and simmer until the sauce has reduced and thickened. Add a splash of broth if needed.
Remove the bay leaf, adjust the seasoning, and serve over creamy mashed potatoes. Garnish with fresh parsley.

Notes

Beef: Beef chuck works best because it becomes tender and flavorful during the long, slow simmer.
Paprika: Use good-quality sweet Hungarian paprika for the best flavor. Don't let it burn, as paprika can quickly become bitter.
Caraway seeds: Lightly crush them before adding to release more flavor.
Consistency: Simmer uncovered toward the end if you want a thicker, richer sauce. Add a splash of broth if it gets too thick.
Make ahead: Goulash tastes even better the next day as the flavors develop.
Serving: Serve with creamy mashed potatoes, egg noodles, or crusty bread.

Nutrition