Can I use a different cut of beef for goulash?

Absolutely! While traditional stew meat works great, chuck roast cut into cubes offers excellent marbling and flavor. Short ribs or brisket (cut into small pieces) also work wonderfully, though cooking time might need a slight adjustment. The key is choosing a cut with enough fat and connective tissue that breaks down during slow cooking.

My goulash seems too thin. How can I thicken it?

If your goulash hasn't naturally thickened to your liking, you have several options. The easiest is to remove the lid during the final 15-20 minutes of cooking to allow more evaporation. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the simmering goulash. Let it cook for another 5 minutes until thickened.

Is Hungarian paprika different from regular paprika?

Yes, significantly! Hungarian paprika has a more complex flavor profile than standard paprika found in most grocery stores. It ranges from sweet to hot and has a richer, fruitier flavor. If you can find it, Hungarian "noble sweet" paprika (édes-nemes) is ideal for goulash. That said, a good quality smoked Spanish paprika makes an excellent substitute.

Can I make Hungarian Goulash in a slow cooker?

Definitely! Brown the onions, garlic, caraway seeds, and flour-dredged beef as directed on the stovetop. Transfer everything to a slow cooker along with the remaining ingredients (you can reduce the broth by about 1 cup since less liquid evaporates in a slow cooker). Cook on low for 7-8 hours or high for 4-5 hours, adding the potatoes during the final 1-2 hours so they don't overcook.

Hungarian Goulash Recipe

Name: Hungarian Goulash Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Hungarian
Ingredients: 3 tablespoons shortening; 2 tablespoons salted sweet cream butter; 2 cups sweet yellow onion, diced; 2 tablespoons fresh minced garlic; 1½ teaspoons whole caraway seeds; 2 pounds beef stew meat, fat trimmed (1-inch cubed); ¼ cup all-purpose flour; 32 ounces beef broth; 14.5 ounces petite diced tomatoes, drained; 3 tablespoons smoked paprika; 1½ teaspoons kosher salt; 1 teaspoon fresh cracked black pepper; 2 cups whole peeled carrots, cut into 1-inch chunks (4 medium-sized carrots); 3½ cups halved creamer potatoes; 1 tablespoon fresh chopped parsley

This hearty Hungarian Goulash transforms simple ingredients into a rich, satisfying stew that warms you from the inside out. With tender beef chunks, aromatic spices, and vegetables simmered to perfection, this traditional dish delivers incredible flavor with minimal effort. Perfect for cozy family dinners or impressing guests, this one-pot wonder will become your go-to comfort food during chilly evenings.

Why You’ll Love This Recipe

Depth of Flavor: The combination of caramelized onions, toasted caraway seeds, and smoky paprika creates a rich, complex flavor profile that tastes like it’s been cooking all day.
One-Pot Wonder: Everything cooks in a single pot, meaning less cleanup and more time to enjoy your evening.
Make-Ahead Friendly: This goulash actually tastes even better the next day, making it perfect for meal prep or stress-free entertaining.
Crowd-Pleaser: The tender beef, hearty vegetables, and rich broth satisfy even the pickiest eaters while still feeling like a special meal.

Ingredients You’ll Need

Shortening and Butter: Creates a flavorful base for sautéing; the combination provides both high heat tolerance and rich flavor.
Sweet Yellow Onion: Forms the aromatic foundation of the dish; dicing them ensures they melt into the sauce.
Garlic: Adds essential depth and warmth to complement the other spices.
Caraway Seeds: These tiny powerhouses provide that distinctive Hungarian flavor—don’t skip them!
Beef Stew Meat: Look for meat with some marbling for the most tender result; the slow cooking will break down the tougher cuts beautifully.
All-Purpose Flour: Helps thicken the stew and creates a silky texture while helping the meat brown.
Beef Broth: Forms the backbone of the rich sauce; choose a good quality broth for best flavor.
Diced Tomatoes: Adds subtle acidity and sweetness that balances the richness of the meat.
Smoked Paprika: The star spice that gives goulash its signature color and smoky depth—Hungarian paprika is traditional but any good quality smoked paprika works wonderfully.
Kosher Salt and Black Pepper: Simple but essential seasonings that enhance all the other flavors.
Carrots: Provides natural sweetness and hearty texture to balance the meat.
Creamer Potatoes: These small potatoes hold their shape while absorbing the flavorful broth.
Fresh Parsley: Brightens the rich stew with color and a fresh finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Regional Twists

Austrian Style: Add a tablespoon of tomato paste and a splash of red wine for a richer sauce.
Czech Approach: Include bell peppers with the onions for extra sweetness and color.
German Version: Serve over egg noodles instead of with potatoes for a different textural experience.

Dietary Adaptations

Gluten-Free: Replace all-purpose flour with cornstarch slurry added near the end of cooking.
Lower-Carb: Substitute turnips or radishes for the potatoes.
Instant Pot: Reduce liquid by 1 cup and cook under pressure for 35 minutes with a natural release.

How to Make Hungarian Goulash

Step 1: Create Your Flavor Base

In a 5 to 6-quart heavy-bottomed stockpot over medium-high heat, melt the shortening and butter together. Add the diced onions and sauté uncovered for 5-6 minutes until they become translucent and start to caramelize at the edges. Stir frequently to prevent burning.

Step 2: Bloom the Aromatics

Add the minced garlic and caraway seeds to the softened onions. Cook for just 1 minute while stirring continuously—this brief heating releases their essential oils and aromas without burning them.

Step 3: Prepare and Brown the Beef

Dredge your beef chunks in flour, shaking off any excess. Add the coated meat to the pot with the aromatics and cook for 6-7 minutes, turning occasionally to brown all sides. Be diligent about scraping the bottom of the pot to prevent the flour from scorching.

Step 4: Deglaze and Build the Stew Base

Pour in 1 cup of beef broth, using a wooden spoon to scrape up all those flavorful browned bits from the bottom of the pot. This step is crucial for developing depth of flavor. Add the remaining broth and the drained diced tomatoes.

Step 5: Season and Begin Simmering

Stir in the smoked paprika, kosher salt, and cracked black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and let the stew simmer for 30 minutes, allowing the beef to start tenderizing.

Step 6: Add Vegetables in Stages

Add the chopped carrots, stir well, cover again, and continue simmering for another 30 minutes. The staggered addition of vegetables ensures nothing overcooks. After this time, add the halved creamer potatoes, stir, cover, and simmer for the final 30 minutes until both meat and vegetables are fork-tender.

Step 7: Finish and Serve

Remove from heat and let the goulash rest for about 5 minutes. This allows the flavors to settle and the sauce to thicken slightly. Garnish with fresh chopped parsley just before serving for a pop of color and freshness.

Pro Tips for Making the Recipe

Proper Browning: Don’t overcrowd the pot when browning the meat—work in batches if necessary for better caramelization.
Patience Pays Off: Resist the urge to rush the cooking time; the long, slow simmer is what creates the tender meat and rich flavor.
Taste As You Go: Check seasoning about halfway through cooking and adjust as needed—the flavors will concentrate as the stew reduces.
Quality Paprika Matters: Invest in good quality smoked paprika; it’s the defining flavor of the dish.

How to Serve

Traditional Pairings

Serve Hungarian Goulash in deep bowls with a dollop of sour cream on top and fresh bread on the side for sopping up the delicious sauce. In Hungary, they often enjoy it with small egg noodles called csipetke or nokedli.

Modern Accompaniments

A simple green salad with a light vinaigrette provides a refreshing contrast to the rich stew. For a complete meal, consider serving with roasted Brussels sprouts or steamed green beans.

Beverage Pairings

A medium-bodied red wine like Hungarian Kékfrankos (Blaufränkisch) or a robust Pilsner beer complements the rich flavors beautifully.

Make Ahead and Storage

Storing Leftovers

Store cooled goulash in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after a day as they meld together.

Freezing

This goulash freezes exceptionally well. Portion cooled goulash into freezer-safe containers, leaving about an inch of headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Gently reheat on the stovetop over medium-low heat, adding a splash of beef broth if needed to loosen the sauce. Stir occasionally to ensure even heating and prevent scorching. Alternatively, microwave individual portions at 70% power, stirring halfway through.

FAQs

Can I use a different cut of beef for goulash?

Absolutely! While traditional stew meat works great, chuck roast cut into cubes offers excellent marbling and flavor. Short ribs or brisket (cut into small pieces) also work wonderfully, though cooking time might need a slight adjustment. The key is choosing a cut with enough fat and connective tissue that breaks down during slow cooking.
My goulash seems too thin. How can I thicken it?

If your goulash hasn’t naturally thickened to your liking, you have several options. The easiest is to remove the lid during the final 15-20 minutes of cooking to allow more evaporation. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the simmering goulash. Let it cook for another 5 minutes until thickened.
Is Hungarian paprika different from regular paprika?

Yes, significantly! Hungarian paprika has a more complex flavor profile than standard paprika found in most grocery stores. It ranges from sweet to hot and has a richer, fruitier flavor. If you can find it, Hungarian “noble sweet” paprika (édes-nemes) is ideal for goulash. That said, a good quality smoked Spanish paprika makes an excellent substitute.
Can I make Hungarian Goulash in a slow cooker?

Definitely! Brown the onions, garlic, caraway seeds, and flour-dredged beef as directed on the stovetop. Transfer everything to a slow cooker along with the remaining ingredients (you can reduce the broth by about 1 cup since less liquid evaporates in a slow cooker). Cook on low for 7-8 hours or high for 4-5 hours, adding the potatoes during the final 1-2 hours so they don’t overcook.

Final Thoughts

This Hungarian Goulash brings the soul-warming comfort of Eastern European cuisine right to your kitchen. The beauty lies in its simplicity—humble ingredients transformed through time and technique into something truly special. Whether you’re gathering family around the table on a cold evening or looking for a dish that gets even better as leftovers, this goulash delivers on all fronts. Give it a try, and I’m confident it will earn a permanent spot in your recipe collection!