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

Description

Hungarian Goulash is a robust and hearty dish filled with tender chunks of beef, sweet onions, carrots, and creamy potatoes in a flavorful paprika-infused broth. This comforting classic is perfect for a warm family meal or a special dinner, offering a rich, savory taste of Hungary with every bite.

Ingredients

Units Scale

Main Ingredients

3 tablespoons shortening
2 tablespoons salted sweet cream butter
2 cups sweet yellow onion, diced
2 tablespoons fresh minced garlic
1 1/2 teaspoons whole caraway seeds
2 pounds beef stew meat, fat trimmed (1-inch cubed)
1/4 cup all-purpose flour
32 ounces beef broth
14.5 ounces petite diced tomatoes, drained
3 tablespoons smoked paprika
1 1/2 teaspoons kosher salt
1 teaspoon fresh cracked black pepper
2 cups whole peeled carrots, cut into 1-inch chunks (4 medium-sized carrots)
3 1/2 cups halved creamer potatoes
1 tablespoon fresh chopped parsley

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Pot
In a 5 to 6 quart heavy-bottomed stockpot over medium-high heat, melt the shortening and butter. This creates a rich base for sautéing the aromatics and browning the beef.
Sauté the Aromatics
Add the diced onion and sauté, uncovered, for 5 to 6 minutes, stirring often until softened and fragrant. Add the minced garlic and caraway seeds, cooking for an additional minute while stirring continuously to release their flavor.
Dredge and Brown the Beef
Dredge the cubed stew meat in the flour, coating it evenly. Add the beef to the stockpot and cook for 6 to 7 minutes, turning frequently to brown the meat evenly. Scrape the bottom of the pot to prevent scorching.
Deglaze the Pot
Add 1 cup of beef broth to the pot, scraping the bottom to loosen the browned flour bits. These bits add depth to the dish’s flavor.
Combine the Base
Pour in the remaining beef broth and the drained diced tomatoes. Stir in the smoked paprika, kosher salt, and cracked black pepper until well combined. Bring the mixture to a boil, and then reduce the heat to low. Cover the pot and simmer for 30 minutes.
Add the Vegetables
Add the chopped carrots to the pot. Stir, cover, and continue to simmer for an additional 30 minutes. The carrots will gradually soften and absorb the rich broth flavors.
Final Simmer with Potatoes
Add the halved creamer potatoes, stirring them gently into the mixture. Cover and simmer for the final 30 minutes, allowing the potatoes to cook through and absorb the flavors of the broth.
Finish and Garnish
Remove the pot from the heat. Garnish the dish with freshly chopped parsley for a pop of color and added freshness. Serve warm and enjoy!

Notes

If you can’t find pre-cubed stew meat, a 2-pound beef roast cut into 1-inch chunks works just as well.
Toasting the caraway seeds unlocks their full aromatic flavor, enhancing the dish’s overall taste.
For a creamy addition, some people like to add a dollop of sour cream on top before serving.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4g
Sodium: 780mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 3
Protein: 22g
Cholesterol: 65mg