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“Hearty Hungarian Goulash served with rice, featuring beef, potatoes, and red peppers in a thick paprika sauce, garnished with chopped parsley.”

Hungarian Goulash

This Authentic Hungarian Goulash is a comforting, slow-cooked beef and paprika stew rich with tender meat, sweet onions, bell peppers, and potatoes simmered in a deeply flavorful paprika broth. Inspired by my neighbor Mrs. Kovács’ traditional recipe, this hearty one-pot dish brings classic Hungarian warmth to your table — simple ingredients, slow simmering, and a touch of love.
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Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Rest Time 15 minutes
Total Time 3 hours
Servings: 10
Course: Dinner, Main Course, Soup
Cuisine: Central European, Comfort Food, Hungarian
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat:
  • 3 lbs beef chuck - Cut into 1.5-inch cubes
  • 2 tablespoons lard or vegetable oil - For browning
  • 2 teaspoons sea salt - To season meat
  • 1 teaspoon black pepper - Freshly ground
For the Base:
  • 3 large yellow onions - Diced
  • 6 cloves garlic - Minced
  • 2 medium red bell peppers - Cut into strips
  • 1 medium green bell pepper - Cut into strips
  • 3 large carrots - Cut into chunks
  • 3 medium potatoes Cubed
For the Paprika Magic:
  • 4 tablespoons Hungarian sweet paprika - Fresh authentic paprika preferred
  • 1 tablespoon smoked paprika - Adds depth
  • 2 tablespoons tomato paste - Enriches flavor
  • 14 oz crushed tomatoes - 1 standard can
  • 6 cups beef broth - Low sodium recommended
  • 2 bay leaves - For aroma
  • 1 tablespoon caraway seeds - Traditional flavor
  • 1 teaspoon dried marjoram - Optional but classic
For Finishing:
  • 2 tablespoons fresh parsley - Chopped
  • sour cream - For serving
  • Hungarian paprika - For garnish
  • crusty bread - For serving

Equipment

  • 1 Heavy Dutch oven (6–8 quart) - Best for even heat and slow simmering
  • 1 Sharp chef’s knife - For cutting beef and vegetables
  • 1 Large cutting board - Sturdy and spacious
  • 1 Wooden Spoon - Ideal for stirring paprika base
  • 1 Ladle - For serving
  • 1 Measuring cups and spoons - For accuracy
  • 1 Small bowl - For paprika blooming step

Method
 

  1. Pat beef dry, season, and brown in lard or oil in batches until deeply caramelized for a rich flavor base.
    “Close-up of browned, seasoned beef cubes in a wooden bowl, perfectly seared and ready for goulash.”
  2. Sauté onions until golden, add garlic, then remove from heat and bloom both paprikas before adding tomato paste for a deep red paste.
  3. Stir in crushed tomatoes and beef broth, return browned beef, add spices, and simmer gently for 1.5 hours until meat starts to soften.
  4. Add carrots, potatoes, and bell peppers, stir, and continue simmering 30–45 minutes until beef is fork-tender and broth slightly thickened.
  5. Let goulash rest 15 minutes, remove bay leaves, top with sour cream and parsley, and serve with bread for soaking up the paprika broth.
    “Traditional Hungarian goulash in a bowl with tender beef chunks, potatoes, and rich red broth, topped with sour cream and fresh dill.”

Nutrition

Serving: 400gCalories: 485kcalCarbohydrates: 24gProtein: 40gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 2gTrans Fat: 10gCholesterol: 125mgSodium: 890mgPotassium: 1100mgFiber: 4gSugar: 7gVitamin A: 7600IUVitamin C: 48mgCalcium: 65mgIron: 4.2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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