Hungarian Goulash

This recipe might be a little different than the goulash your mom used to make.

The flavors in this traditional stew are deeply satisfying and will warm you on a chilly night. No need to purchase an expensive cut of beef because the slow cooking in the savory sauce will turn it into melt-in-your-mouth delicious. Serve with cloverleaf dinner rolls for a comfort meal your family will devour.

How To Make Hungarian Goulash

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The Ingredients You Will Need

Bacon – Go with regular slice or thick slice, they both are excellent.
Beef – Pick a roast that is nicely marbled, but not expensive. A chuck roast is best.
Seasonings – Salt, pepper, smoked paprika, caraway seeds, and fresh oregano (or dried, if necessary).
Onions – Chopped
Tomato paste – For depth of flavor.
Wine – We prefer a good white wine (Chardonnay), but you could also go with a red (Cabernet).
Beef broth – Broth or stock is great. You could substitute chicken broth.
Red bell pepper – Seeded and cut into strips.
Potatoes – Yukon gold are great, quartered.
Egg noodles – Cooked until just tender.
Sour cream – For garnish
Parsley – Optional, but it makes a nice garnish.

EPXERT TIP: Cut the meat into bite-sized chunks and then brown it in the bacon grease. The meat won’t be fully cooked, but will later as it slowly simmers in the sauce.

Tips for Perfect Hungarian Goulash

Use the Right Cut of Meat – Choose a tough, fatty cut of beef, such as chuck or brisket, that will become tender and flavorful when slow-cooked.

Use Hungarian Paprika – Hungarian paprika is the key ingredient in goulash, and using a high-quality, fresh paprika will give your dish an authentic flavor. Smoked paprika is a great choice, too.

Cook Slowly – Goulash is a slow-cooked dish that requires patience and time to develop its rich flavor and tender texture.

Add Sour Cream at the End – Adding a dollop of sour cream at the end of cooking will give the goulash a creamy, tangy flavor that complements the rich, savory beef and paprika.

EXPERT TIP: Don’t add the potatoes or bell peppers until the last hour of cooking. If you add them too soon, they will be extremely soft and even mushy.

How To Serve

You’ll want to serve this right out of the pot with a nice big ladle.

Be sure to have plenty of sour cream on hand.

We love to serve the stew over cooked egg noodles, but it’s also delicious over steamed rice.

Other Amazing Stew Recipes to Try

There is nothing much more hearty than a comforting stew. Here are some of our favorites that we are certain you and your family will love.

Hearty Beef Stew
Slow-Cooker Beef Stew
Smoked Ham and White Bean Stew
Pozole (Pork and Hominy Stew)
Classic Brunswick Stew
French Chicken Stew
Instant Pot Smoked Sausage Stew
Cioppino (San-Francisco-Style Seafood Stew)

These are all amazing, without a doubt. But isn’t this catching your eye right about now?

This version is different than the Americanized version that so many of us remember.

It takes a little more effort, but, boy, oh boy, is it worth it.

And, leftovers are even better the next day, and it freezes beautifully.

We guarantee you that this goulash will become and instant family favorite!

Ready to make the best stew this side of Budapest? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

Authentic Hungarian Goulash

Hungarian Goulash is different from the Americanized version which is similar to Italian meat sauce. This hearty stew is packed with melt-in-your-mouth beef, tender potatoes, and a savory paprika and caraway sauce that will warm you to the bones.

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Course: Entree / Stew

Cuisine: Hungarian

Prep Time: 20 minutes minutes

Cook Time: 3 hours hours 30 minutes minutes

Total Time: 3 hours hours 50 minutes minutes

Servings: 8 people

Calories: 441kcal

Author: Kris Longwell

Video

Equipment

• ▢
  Large pot with lid A Dutch oven or cast-iron pot works well.

Ingredients

• ▢ 4 slices bacon roughly chopped
• ▢ 2 lbs beef chuck or rump, trimmed of any large pieces of fat, and cut into ¼-inch cubes
• ▢ Salt and pepper
• ▢ 2 medium onions chopped, about 2 cups
• ▢ 3 cloves garlic minced
• ▢ 1 tablespoon paprika preferably Hungarian, or smoked
• ▢ 1 teaspoon caraway seeds
• ▢ 1 tablespoon fresh oregano or 1 teaspoon dried
• ▢ 1 tablespoon tomato paste
• ▢ 1 cup white wine
• ▢ 2 cups beef broth
• ▢ 1 red bell pepper seeded and cut into 1-inch strips
• ▢ 1 lb yellow potatoes peeled and cut into ¾-inch cubes
• ▢ 1 cup sour cream for serving
• ▢ 2 tablespoon fresh parsley chopped, for garnish (optional)

Instructions

• In a large pot or Dutch oven, cook the bacon until crisp. Remove with a slotted spoon onto a paper towel-lined plate. Set aside. Leave the rendered bacon grease in the pot.
  4 slices bacon
• Season the beef liberally with salt and pepper. Over medium heat, add the beef to the hot bacon grease and cook until no longer pink on the outside, stirring often, about 10 minutes. Remove the beef from the pot onto a large platter.
  2 lbs beef, Salt and pepper
• Pour off all but about 2 tablespoon of the grease. Add the onions and sauté over medium-high heat until soft, about 3 to 4 minutes. Add the garlic, and sauté for another minute. Stir in the paprika, caraway seeds, oregano, tomato paste, wine, beef broth, 1 teaspoon salt, and ½ teaspoon pepper. Bring to a boil.
  2 medium onions, 3 cloves garlic, 1 tablespoon paprika, 1 teaspoon caraway seeds, 1 tablespoon fresh oregano, 1 tablespoon tomato paste, 1 cup white wine, 2 cups beef broth
• Preheat oven to 300°F.
• Turn the heat off from the pot and stir in the seared beef. Cover and place in the oven for 2 hours.
• Remove from the oven and carefully take the lid off. Add the reserved bacon, bell peppers, and potatoes. Stir to combine. Place the lid back on and return to the oven for another hour.
  1 red bell pepper, 1 lb yellow potatoes
• Remove from oven and gently stir. Serve warm, with sour cream and chopped parsley (if using) as garnish.
  1 cup sour cream, 2 tablespoon fresh parsley

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 

Slow-Cooker Method:

1. Cook bacon, then remove.  Sear seasoned beef in hot bacon grease. Remove and sauté onions and garlic. 
2. Place beef and onions in your slow cooker and mix in the seasonings, tomato paste, wine, and broth. 
3. Cook on LOW for 6 hours. Uncover and stir in the reserved bacon, bell peppers, and potatoes. Cook for another 2 hours. 

Leftovers will keep covered in the fridge for up to 1 week and can be frozen for several months. 

Nutrition

Calories: 441kcal | Carbohydrates: 7g | Protein: 23g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 401mg | Potassium: 543mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1196IU | Vitamin C: 24mg | Calcium: 72mg | Iron: 3mg

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POST UPDATE: This recipe was originally published in November 2017, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in October, 2023!