The Best Homemade Hungarian Goulash Recipe
What You’ll Love About This Recipe
This homemade Hungarian goulash is a cozy, flavor-packed dish that’s perfect for any night of the week. It’s easy to make, full of hearty ingredients, and sure to warm you up from the inside out.
- Rich, savory flavors: The blend of paprika, tender beef, and veggies creates a comforting taste you’ll crave.
- Simple steps: With just a few basic ingredients and easy instructions, it’s great for both beginners and seasoned cooks.
- Versatile and filling: Serve it with noodles, rice, or bread for a satisfying meal the whole family will love.
Recipe
Hungarian goulash is a hearty and flavorful stew, traditionally made with tender beef, onions, paprika, and a variety of vegetables. This dish is a staple in Hungarian cuisine, known for its rich and savory taste.
Ingredients:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 large onions, chopped
- 3 cloves garlic, minced
- 3 tbsp sweet paprika
- 1 tsp caraway seeds
- 2 tbsp tomato paste
- 4 cups beef broth
- 2 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and cubed
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
- 1/4 cup chopped fresh parsley (for garnish)
Instructions:
- Heat vegetable oil in a large pot or Dutch oven over medium heat.
- Add the beef cubes and brown on all sides, about 5-7 minutes. Remove and set aside.
- In the same pot, add the onions and cook until softened, about 5 minutes.
- Stir in the garlic, paprika, and caraway seeds, cooking for 1-2 minutes until fragrant.
- Add the tomato paste and mix well.
- Return the beef to the pot and pour in the beef broth. Stir to combine.
- Add the bay leaf, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- After 1 hour, add the carrots, potatoes, and bell peppers. Cover and simmer for another 30-40 minutes, or until the vegetables are tender.
- Remove the bay leaf and adjust seasoning if needed.
- Serve hot, garnished with chopped parsley.
Notes:
- For a thicker stew, mix 1 tbsp flour with 2 tbsp water and stir into the goulash during the last 10 minutes of cooking.
- Traditional Hungarian goulash does not include sour cream, but it can be added as a garnish if desired.
Equipment:
- Large pot or Dutch oven
- Wooden spoon
Time:
- Prep time: 20 minutes
- Cooking time: 1 hour 40 minutes
Cuisine: Hungarian
Serving: 6 servings
Nutrition
Homemade Hungarian Goulash is a hearty dish packed with flavor and nutrients. Here’s a breakdown of its nutritional value per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Fat | 12 g |
| Carbohydrates | 28 g |
| Fiber | 4 g |
| Sodium | 800 mg |
What To Serve With It
I love serving my Hungarian goulash with classic side dishes like buttered egg noodles or creamy mashed potatoes—they soak up the rich sauce perfectly. A crusty loaf of fresh bread is a must, too, whether it’s sourdough or a soft baguette for tearing and dipping. These pairings make the meal feel cozy and complete, just like my grandma used to do.
Classic Side Dishes
When you’re serving up a hearty bowl of goulash, you’ll want sides that complement its rich flavors without stealing the spotlight. I love pairing it with a crisp cucumber salad tossed in vinegar and dill—it’s invigorating and cuts through the richness. Steamed green beans or roasted carrots add a touch of sweetness and balance. For something heartier, buttered egg noodles or creamy mashed potatoes soak up the sauce beautifully. A simple cabbage slaw with caraway seeds can add a nice crunch. These sides keep things classic and let the goulash shine, making your meal feel complete.
Fresh Bread Pairings
Since nothing soaks up the rich, savory sauce of Hungarian goulash quite like fresh bread, you’ll want something sturdy yet tender to complete the meal. I love a crusty loaf of sourdough or a soft, pillowy baguette—both are perfect for mopping up every last bit of that delicious paprika-infused broth. If you’re feeling adventurous, try warm, buttery rye bread for a deeper flavor. My grandma always served hers with homemade garlic knots, and trust me, they’re a game-changer. Just don’t forget to toast the bread lightly—it adds that extra crunch without stealing the spotlight from the goulash.
