There's something about a big pot of goulash recipe hungarian style simmering on the stove that just makes everything feel right. I first made this on a random Tuesday night last winter when the temperature dropped to about 20°F, and Emily came home from school absolutely freezing. I threw this together with what I had in the pantry, and she literally asked for seconds before I even sat down.
This Hungarian goulash is Hungary's national dish for a reason. It's a rich, paprika-loaded beef stew packed with tender potatoes, carrots, and tomatoes. The best part? It's one pot, it's simple, and it tastes like you spent all day in the kitchen (you didn't).
If you love warm, filling stews like this one, you should also check out my slow cooker beef stew — it's another cold-weather winner that practically makes itself.
Jump to:
- Why You Will Like This Goulash Recipe
- What You Need for This Beef Goulash
- How to Make This Traditional Hungarian Goulash
- How to Store and Reheat Leftover Goulash
- Tips and Variations for Your Best Goulash Recipe
- Frequently Asked Questions About Hungarian Goulash
- Recipes You May Like
- Make This Goulash Recipe Hungarian Style Tonight
- Hungarian Goulash
Why You Will Like This Goulash Recipe
- One pot, minimal cleanup. Everything goes into one pot, which means fewer dishes. That alone is a win in my book.
- Ready in about 90 minutes. For a stew that tastes slow-cooked, that's pretty great.
- Budget-friendly ingredients. Stewing beef, potatoes, carrots, and pantry staples. Nothing fancy or hard to find.
- Bold paprika flavor. Three tablespoons of paprika give this stew its signature deep, smoky warmth.
- Freezer-friendly. Make a big batch and save some for those nights when cooking just isn't happening.
- Kid-approved. Emily is picky about stews, but she goes back for more every single time with this one.
What You Need for This Beef Goulash
- 3 tablespoons butter — adds richness right from the start
- 1 large onion, chopped
- 1 pound stewing beef, cubed — chuck roast works perfectly here
- 3 cloves garlic, chopped
- 3 tablespoons paprika — this is the star of the whole dish, don't skip it
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups beef broth
- 1 (15 ounce) can diced tomatoes
- 2 carrots, diced
- 2 large potatoes, cut into small cubes
A quick note on the paprika: use Hungarian sweet paprika if you can find it. It makes a real difference. I grabbed smoked paprika by mistake once and it turned out fine, but the flavor was noticeably different. Sweet paprika gives you that classic, authentic taste.
How to Make This Traditional Hungarian Goulash
Brown the Beef and Onions
- Melt 3 tablespoons of butter in a large soup pot over medium-high heat.
- Add the chopped onion and cook until it starts to brown.
- Toss in the cubed stewing beef and cook for about 8 minutes, stirring occasionally, until the beef starts getting some nice color on it.
- Add the garlic just before the beef is fully browned and let it cook for about 30 seconds with everything else. (Don't add the garlic too early or it'll burn — learned that one the hard way.)
Build the Stew Base
- Remove the pot from heat. This part matters because you don't want to scorch the paprika.
- Add 3 tablespoons of paprika, salt, and pepper. Toss everything until the beef and onions are well coated.
- Pour in the beef broth and canned diced tomatoes.
- Return the pot to the stove, crank it up to high, and bring it to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes.
Add the Vegetables and Finish
- After 30 minutes, add your diced carrots and cubed potatoes to the pot.
- Increase the heat to medium-low and let it gently boil for another 30–40 minutes.
- The stew is done when the carrots, potatoes, and beef are all tender and cooked through.
- Taste it and add more salt and pepper if needed. Serve hot!
Honestly? The hardest part is waiting for it to finish cooking because the smell is unreal. My whole kitchen smelled like a cozy restaurant by the time this was done.
How to Store and Reheat Leftover Goulash
This homemade goulash stores really well, which is one of the reasons I love making it.
Keep leftovers in an airtight container in the refrigerator for up to 3–4 days. The flavors actually get better overnight, so day-two goulash is honestly even tastier than fresh.
For longer storage, freeze it in portions for up to 3 months. Just thaw overnight in the fridge before reheating.
To reheat, warm it on the stovetop over medium-low heat, stirring every now and then until it's heated through. You might need to add a splash of beef broth if it thickens up too much.
Tips and Variations for Your Best Goulash Recipe
- Want it thicker? Mix 1 tablespoon of flour with 2 tablespoons of water and stir it in during the last 10 minutes of cooking.
- Slow cooker version: Brown the beef and onions on the stovetop first, then dump everything into your slow cooker. Cook on low for 7–8 hours or high for 4–5 hours.
- Switch up the protein. I've made this with pork shoulder before and it was just as good. The cooking time stays about the same.
- Add a little heat. A pinch of cayenne or some red pepper flakes gives it a nice kick without going overboard.
- Serve it over egg noodles for a more traditional approach. Wide egg noodles soak up that paprika broth beautifully.
Ever tried adding a dollop of sour cream on top right before serving? It sounds odd if you haven't done it, but trust me — it adds this creamy tang that pairs so well with the paprika.
Frequently Asked Questions About Hungarian Goulash
Hungarian goulash is Hungary's national dish — a rich beef stew slow-cooked with onions, paprika, tomatoes, carrots, and potatoes until tender and flavorful.
Stewing beef (such as chuck roast) is ideal because it becomes melt-in-your-mouth tender during the slow cooking process.
Yes! After browning the beef and onions, transfer everything to a slow cooker and cook on low for 7–8 hours or on high for 4–5 hours.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat on the stovetop over medium-low heat, stirring occasionally, until heated through.
Recipes You May Like
- Slow Cooker Beef Stew — Another warming one-pot beef stew that's perfect for busy weeknights.
- Beef and Tomato Stew — If you love the tomato-beef combo in this goulash, you'll really enjoy this one too.
- Classic Chili Con Carne — A spicier take on hearty, meaty comfort food with bold flavors.
Make This Goulash Recipe Hungarian Style Tonight
This traditional Hungarian goulash is one of those recipes I come back to again and again, especially when the weather gets cold. It's simple, it's filling, and it tastes like someone spent hours on it. The paprika gives it this warm, almost smoky depth that's completely different from your average beef stew.
Give it a try this week and let me know how it turns out! I'd love to hear if you added any of your own twists to it. And don't forget to save this to Pinterest so you can find it the next time you need a solid comfort food dinner.
Hungarian Goulash
Ingredients
Equipment
Method
- In a large soup pot, over medium high heat, melt your butter and saute your chopped onion. Once the onion begins to brown, add the beef to the pot and cook for about 8 minutes, the beef should start browning. Add the garlic to the pot just before the beef browns and saute with the onion and beef.
- Remove the pot from heat and add your paprika, salt, and pepper. Toss to coat and pour in your beef broth and canned tomatoes. Return the pot to the stove over high heat and bring to a boil. Once it is boiling reduce the heat, cover and simmer for 30 minutes.
- Add in your carrots and potatoes, increase the heat to medium low and gently boil for another 30-40 minutes, until your carrots, potatoes and meat are tender and cooked through.
- Serve hot and add additional salt and pepper to taste.
