Sweater weather is officially here – let’s get cosy with Goulash! This Hungarian recipe is a slow cooked beef soup that’s boldly flavoured with stacks of paprika which makes the sauce a deep, vibrant red colour. Think traditional beef stew – with extra character!
Goulash
If you think Hungary and think hearty food, then Goulash is probably exactly what comes to mind. Unsurprising given it is Hungary’s greatest food export!
Is it a stew? Is it a soup? It sort of lies between the two in terms of the amount of broth vs the stuff in it. Though one noticeable thing about traditional Goulash is that the broth is thinner than what you think of with stews, and it’s not thickened with flour or cream. Also, it’s not typically served over mash like stews, it’s served in bowls like soup.
As for flavour, I describe it as a beef stew with a sauce that reminds me of chorizo flavours thanks to a big hit of paprika and savouriness from a good amount of garlic, capsicum (bell peppers) and onion. It’s really, really good. Bolder than typical beef stew!
Note on authenticity: This is a recipe that is intended to respect traditional Hungarian Goulash. But as with all such recipes, every cook and every family has their own version. I am sure some Hungarians will disagree on something I’ve included! Please share your thoughts below but know that I did do my research!
Ingredients in Hungarian Goulash
Two things you’ll observe when you make this:
A LOT of paprika. Flavour and sauce colour!
A LOT of vegetables. 2 each onions, capsicum/bell peppers, carrots, tomato, potatoes. Flavour and heartiness!
Beef, spices and sauce
Beef – The classic beef cut to use is beef chuck which is a tough cut of meat that becomes meltingly tender when slow cooked. If you can, get a single piece so you can cut it into cubes of the size we want, else get a thick steak. Always look for beef that is nicely marbled with fat. All too often, the grocery stores ones are disturbingly lean. We want the fat marbled throughout, it makes the beef so tender and juicy!
Substitute – Beef osso bucco (boneless) and beef cheeks. The meat cubes will twist and buckle more once cooked but these are actually juicier than chuck. Gravy beef and brisket will also work but meat is a little leaner.
Paprika – Use Hungarian or Hungarian-style if you can, the paprika is smoother and sweeter than ordinary paprika. Don’t use hot paprika – we’re using lots of paprika here, it will be way too spicy! Smoked paprika will make the sauce a little too smokey, though you could mix-and-match a little if you want.
Caraway seeds – A traditional spice used in Goulash used in central European cooking. Not the end of the world if you don’t have it but you’ll love the little unique pops of flavour if you do!
Beef stock/broth – The liquid used to make the sauce. Traditionally water was used, but no one can deny that using stock makes the sauce a whole lot tastier! I personally would not make this with water. If you use homemade beef stock, you could sell bowls of this for a pretty penny.
Butter and oil – The fat for sautéing. I like to use both so you get the best of both worlds – butter for flavour, oil for effective searing (butter is ~15% water and susceptible to burning at high heats).
Bay leaf – For flavour. Fresh if you can, or dried (pictured).
We don’t need flour to thicken the sauce – see next paragraph.
The vegetables
Some recipes use flour to thicken the sauce. I don’t find that necessary if you use fresh tomatoes rather than canned tomatoes, as they break down to thicken the sauce. It also makes the stew sauce taste less tomatoey which lets the paprika and other flavours come through more.
Onion and garlic – flavour base.
Capsicum/bell peppers – One each red and yellow if you can, or 2 red. Don’t underestimate the flavour this brings to the sauce! You can substitute the potato and carrot but don’t skip capsicum!
Tomatoes – These break down to naturally thicken the sauce rather than using flour.
Carrot and potato – Vegetable adds ins that fills it out. Feel free to switch with other root vegetables such as celeriac, parsnip, or even non-root vegetables like green beans. Note: These get added at the end of the cook time so the potato doesn’t disintegrate.
Parsley – optional garnish
How to make Goulash
Usually, stews will call for beef cubes to be browned first, removed, then added back into the pot after sautéing the vegetables. Goulash goes all in. I doubted it at first but when I saw it go all stewy and the flavours mingling together before I even got to the slow cooking part, I understood.
And when I tasted the finished dish, it sealed the deal!
Cut beef into nice size chunks then sprinkle with salt and pepper.
Cook onion first for 6 minutes until the edges are light golden.
Cook beef – Next, add the beef all in one go and stir until the surfaces changes from red to brown. You won’t be browning on the beef because there’s too much in the pot and that’s just how it’s supposed to be. All the flavours meld and come together in the next steps!
Add garlic, capsicum and tomato. Stir for 3 minutes to coat the vegetables in all the flavour in the pot. The tomato will mostly breakdown – it will break down completing during the slow cooking phase and thicken the sauce.
Spices – Add paprika, caraway and bay leaf. Stir for 30 seconds to coat everything in the tasty flavours.
Simmer – Add beef stock, stir, bring to simmer.
Slow cook – Cover with a lid and transfer to the oven for 1 1/2 hours. At this stage the beef should be pretty tender but not quite “fall-apart”, there’s still another 30 minutes to go. Stir in carrot and potatoes then cook for another 30 minutes. By this time, the potatoes (if you cut them the exact size I specify!!) should be soft and the beef should be “fall-apart”.
Serve – Sprinkle with parsley if you’re feeling fancy then ladle into bowls!
That’s Friday’s cheese bread pictured above, being dunked into the Goulash. Though you could do ordinary crusty Artisan bread. Both are no-knead, no stand-mixer, 3 minute dough making situations. Not mandatory…..but any kind of bread elevates soup-stew eating experiences, right??! – Nagi x
PS One final point – as with any stewy / slow-cooked recipes, Goulash tastes even better the next day. Completely and utterly company-worthy.
Watch how to make it
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Goulash (Hungarian beef stew)
Ingredients
- 1 kg/2 lb beef chuck , cut in 3.5cm / 1.5″ cubes (Note 1)
- 1 3/4 tsp cooking salt / kosher salt
- 1 tsp black pepper
- 1 tbsp extra virgin olive oil
- 2 tbsp/ 30g unsalted butter
- 2 brown onions , cut into 1cm / 1/2″ squares
- 5 garlic cloves , finely minced
- 2 capsicum/bell peppers (1 red + 1 yellow), cut into 2 cm / 0.8″ squares
- 2 tomatoes , cut into 8 wedges then in half
- 1/4 cup Hungarian-style paprika (sub ordinary paprika, Note 2)
- 1 tsp caraway seeds , optional (Note 3)
- 1 bay leaf
- 1 litre / 4 cups beef stock/broth , low-sodium
- 2 carrots , peeled, cut in quarters lengthwise then into 1cm / 0.4″ pieces
- 2 potatoes , cut into 1.2cm / 1/2″ cubes
- 1 tbsp finely chopped parsley , optional garnish
Instructions
- Preheat oven to 180°C/350°F (160°C fan), though you can use your slow cooker or stove instead (oven easiest! Note 4).
- Season beef – Toss the beef with half the salt and pepper.
- Cook onion – Heat the oil and melt the butter in a large oven-proof dutch oven over high heat. Cook onion for 6 minutes until the edges are light golden.
- Cook beef – Add the beef and stir until the outside changes from red to brown, about 2 minutes. It won't go golden brown, it's not supposed to.
- Add vegetables – Add garlic, capsicum and tomato. Stir for 3 minutes – the tomato will mostly breakdown.
- Add paprika, caraway and bay leaf. Stir for 30 seconds.
- Slow cook – Add beef stock, stir, bring to simmer. Cover with a lid and transfer to the oven for 1 1/2 hours.
- Add potato – The beef should be pretty tender but not quite "fall-apart". Stir in carrot and potatoes. Return to oven, covered, for another 30 minutes. Beef should now be "fall-apart" – if not, return to the oven for 10 minutes at a time.
- Serve – Ladle goulash into bowls and sprinkle with parsley. Eat as is, with optional bread for dunking! (Pictured with cheese bread)
Recipe Notes:
Nutrition Information:
Life of Dozer
Office bathroom. Now doubles as Dozer’s playroom. Staff who walked into this had a good laugh!!
I’ve been hoping you’d do a goulash! My husband and I used to make one years ago but lost the recipe. Quick question: we used to use half beef half pork. Do you think that would work for yours?
Sensational! 😋
My heart literally jumped when I saw this!. I’d add a few dried chillies to give it a bit of punch, but that’s just my taste. This is actually a very traditional (albeit modern traditional, as we don’t really want a pot of onion water and beef)!
This is just like my nagymama from budapest used to cook (she’s not dead lol i saw her a few weeks ago)
I’ve tried the Hungarian Goulash it’s amazingly good my family loved it. Your recipes are simple and easy to try.thanks a lot
Served with a dob of sour cream and a pinch of chilli is good,(from a hungarian friend )
This is how my mother and grandmother made it and I still make it…..and we do put in the carrots, too. Sometimes I put in mushrooms, too.
We serve it with homemade noodles, too and crusty bread on side.
Homemade noodles as in nokedli? That is what I am attempting tomorrow. Did you use the caraway seeds whole or grounded?
Love all your recipes, would love more slow cooker ideas too
Yes. More slow cooker recipes would be amazing in this NZ winter! Would be good to have recipes with option mushrooms, I don’t get to have them often as my partner and daughter hate them. Wah!
My mother was from Budapest and this is exactly how she cooked Guolash, but without the carrots. I don’t like caraway seeds but my mother claimed that’s what gives the flavor.
I make a compromise and use ground caraway seeds and it works!
Thank you Naji for a very tasty and nostalgic recipe.
Gosh I loved reading that 🙂 Love your compromise! N x
Nagi, I’m Eastern European and recently looking for authentic recipes we never got from my grandmother that aren’t westernized. Not as easy as you’d think. After coming across one of your recipes a couple of weeks ago, I keep seeing your blogs in Google when searching for new recipes. I already know you’re a talented cook with loads of great reviews.
Now I’ve landed here again looking for an apple cake. And finally went to your homepage to start searching… but you had goulash listed. I would never even look at a recipe for goulash by an Aussie or Asian, but here I am, after thinking I bet this will be good. Not surprised at Hungarian posters saying it’s almost exactly how their mother made it.
That’s all well and good. But seeing all your other recent blogs is just making me feel starving and too lazy to cook.
Is there any substitute similar to caraway seeds/ground caraway? I ve had a quick look online, and can’t find them at my local supermarket.
Fennel seed works as a sub for that slight anise flavour.
Thank you so much!
I’m 100% Hungarian, married to a Hungarian and make gulyas (correct spelling) regularly. This method is pretty close to the authentic. I use use boneless beef shanks, which is the best choice for the low and slow cooking. I do a couple of different things. Paprika is soluble only in oil, so I add the paprika when the onions are browned. Yes, the onions need to have some colour before doing anything else. Remove from the heat when you add it, mix a second then add the meat and return to the heat. Now add the salt and pepper and the tomato and peppers (green peppers add the most authentic flavour). Allow to simmer a bit on low heat and lots of juice will appear on its own. Now add the water/broth, cover and cook. To be truly authentic there is more broth than appears in the video. It is a soup. Not a stew. Tip: grind the caraway seeds, then there will be no little seeds stuck between your teeth when you eat. Do not leave that out. Without it it’s nothing but a beef soup. One more thing. the gulyas is not served with anything but bread. However, most people add little hard dumplings inside the soup. Those that remember having it with rice are remember porkolt which is a stew (in reality the base for the gulyas. I’m sorry for changing some elements of this recipe. I just wanted to share the real thing. Nagi’s version is a pretty good facsimile and not to be sneered at.
I’m just correcting the star rating. I didn’t mean to give it less than 5 stars.
My Hungarian father in law has it with nokedli. Is that authentic? Also, his mum used lard in her goulash. Is that normally done? No matter what I do, I can’t seem to replicate her recipe.
My Austrian/Hungarian mother and grandmother always used boneless beef shanks as the meat in goulash and a pinch of dried marjoram is a must add in addition to the caraway. Do not omit the caraway!!! 🙂
Hot tip: My Hungarian grandmother wouldn’t let us call it goulash unless we used sweet banana chillies or long yellow chillies. If you can get them it worth adding a couple.
This is such a regional dish but this version is varies quite a lot from our family recipe. I’m sure as always it will be delicious though.
My nana served it with nokedli or rice with peas & parsley of all things.
Hi Nagi. Love your cookbook and love this goulash recipe. My Mom made goulash but there were no written recipes and I can’t wait to try this one it looks like hers. Thank you for remembering some of us are heading into summer. Finally! Stay warm!
I saw this post and it immediately took me back to our trip to Austria. Many days, this would be our lunch, complete with a dark beer and a fresh Kaiser roll. Even though it;s summer here in the US, I can’t wait to try this. Thanks!!
This is a yummy meal. However, being Hungarian, I haven’t ever made this family favourite with caraway seeds, bay leaf, or garlic. I only use capsicum and tomatoes when they are in season, and even then only 1 of each (max) for flavour, Also, for 1 kg of meat I use at least 5-6 carrots and 4-5 potatoes. My father used to cook gulyas in our backyard, in a cauldron that hung over some fire. It gave the soup a nice smokey taste. Mmmm.
If the soup is cooked long enough it becomes thicker and more stew-like as the potatoes start to disintegrate. That’s how my family likes it.
Your version might be a way it’s cooked in some parts of Hungary I haven’t come across yet.
Hello Nagi,
I love your recipes but this time you were wrong. Gulyás is a bit different. We would not use bell peper for it. Please find here an authentic Gulyás recipe: https://tastehungary.com/journal/hungarian-gulyas-goulash-recipe/.
All the best
Sándor from Budapest/Hungary
Hello Sándor! Thanks so much for sending that, I just had a read and saw this: “But cooks do disagree on minor things. While Gundel’s recipe is bare-bones, my mother-in-law (like many cooks) adds dried marjoram, a small amount of garlic, a diced tomato and a chopped pepper. ” I did do my research! I am always careful when sharing traditional recipes. I enjoyed reading that article, thanks Sándor
Dear Nagi,
I totally agree that people and recipes are different. The only thing that doesn’t fit for me is bell peppers. Everything else, marjoram, garlic, etc is fine.
Thanks so much for the fantastic recipes!
The thing is, there are so many variants of gulyás that as long as it has beef paprika capsicum and onion, it is 100% traditional (within reason lol)
MESSAGE OF THE DAY!! N xx
Having a Hungarian mother I’ve eaten many a bowl of goulash in my day. I don’t ever remember potatoes or bell peppers in it but there were carrots & beans & most often served over mashed potatoes or egg noodles. Yummy either.
Reads yum!
I ordered a goulash in Budapest (after being almost arrested for unwittingly riding the subway without paying) – anywoo, back to my food story; the goulash was served in a toasted & hollowed out bread cob, it’s still one the most memorable food moments of my life!
As you were, lol
Yuuuum! That sounds amazing – I might do that with the leftovers I’m having for dinner 🙂 N x
i eat it with rice and it is so delicious . thank you for the recipe
Hi, could you suggest instructions for using a slow cooker? Mine allows you to use it on the stove for browning the meat, so I thought it would be nice to have a slow-cooker version.
It’s easy. Do as the recipe/video says, then, instead of placing it in the oven, turn on the slow cooker! 6-8 hours on low and you have Gulyas! (the correct way of spelling it)
Thank you – but don’t liquid quantities need to be reduced when slow cooking? I think I read that somewhere once.
Not when you’re making soup. Besides, the authentic gulyas does have more broth. (sorry Nagi)
I would cook at high pressure for 10-12 (I find the Instant Pot less powerful than the Tefal) minutes the first round and another 6 minutes after adding the potatoes, probably best to use a natural pressure release each time so the meat doesn’t get dry. You will en up with more liquid so you might want to reduce the stock by a cup.
Having said all this, I got a Dutch oven so I didn’t have to do all these calculations! I find there’s a tiny bit more evaporation that gives you richer sauces (but I’m not giving up on my pressure cooker!)
Sorry about the double comment! Dunno what happened…