This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
Make this Hungarian Goulash for a delicious soup for a cold day. It is loaded with rich paprika flavor and made with simple ingredients.
![Hungarian Goulash in a white bowl loaded with beef stew, carrots, and potatoes in a red broth](https://www.eatingonadime.com/wp-content/uploads/2024/04/HungarianGoulashLR-28.jpg)
Hungarian Goulash has a similar taste as our Easy Crock Pot Beef Stew Recipe. This delicious soup is cooked in a deep, vibrant red broth to create a soup that everyone will love.
Hungarian Beef Goulash is the ultimate comfort and we enjoy it year round.
Table of Contents
Why We Love This Recipe
We love this goulash because of the rich flavors and how hearty it is. All the ingredients cook easily in one pot and even better leftover.
If you have a cheaper cut of meat, make this soup. As the goulash cooks on the stovetop the meat and vegetables gets tender to create a soup that everyone will love.
Ingredients
![Ingredients - beef stew meat, vegetable oil, onions, garlic, sweet paprika, caraway seeds, salt, pepper, tomato paste, beef broth, carrots, potatoes, bay leaves, fresh parsley](https://www.eatingonadime.com/wp-content/uploads/2024/04/HungarianGoulashLR-1.jpg)
- Beef Stew Meat – Cut the beef into 1-inch cubes. You can also buy beef stew that is already cut.
- Vegetable Oil – You can also use avocado oil or olive oil
- Onions, diced – We used white onions, but you can also use dried onions. See the Best Onion Substitute
- Cloves Garlic – Learn How to Mince Garlic Cloves
- Hungarian Sweet Paprika – If you can’t find this specific spice, check out Best Paprika Substitute
- Beef Broth – You can use water or chicken broth for any easy variation
- Carrots and Potatoes – Prepare by peeling and dicing the vegetables. You can also add in red bell peppers or green bell peppers.
For the full recipe scroll to the bottom for the recipe card.
How to Make Hungarian Goulash
![Oil in a large pot with a side of paprika, tomato paste, seasoning, chopped onions and beef stew](https://www.eatingonadime.com/wp-content/uploads/2024/04/HungarianGoulashLR-2.jpg)
Step 1 – In a large stock pot, heat the vegetable oil over medium-high heat.
![Beef Stew placed in a large pot, with a diced carrots, onions, paprika, tomato paste and seasoning in bowl on the side](https://www.eatingonadime.com/wp-content/uploads/2024/04/HungarianGoulashLR-3.jpg)
Step 2 – Add the beef stew meat to the pot and cook until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set aside.
![Cooked diced onions in a large pot with a side of diced carrots, cooked beef stew, tomato pasta, seasoning and paprika](https://www.eatingonadime.com/wp-content/uploads/2024/04/HungarianGoulashLR-6.jpg)
Step 3 – In the same pot, add the diced onions and cook until softened and lightly caramelized, about 5-7 minutes.
![Diced onions in a large pot with paprika, minced garlic and seasoning in a large pot with a side of diced carrots, cooked beef stew](https://www.eatingonadime.com/wp-content/uploads/2024/04/HungarianGoulashLR-7.jpg)
Step 4 – Add the minced garlic, Hungarian sweet paprika, caraway seeds, salt, and black pepper to the onions. Stir to combine and cook for 1-2 minutes until fragrant.
![Tomato paste mixed with diced onions and seasoning in a large pot with a small bowl of carrots and cooked beef stew](https://www.eatingonadime.com/wp-content/uploads/2024/04/HungarianGoulashLR-8.jpg)
Step 5 – Stir in the tomato paste and cook for an additional 1-2 minutes.
![Diced potatoes and carrots and beef stew in a large pot topped with bay leaves in broth in a large pot](https://www.eatingonadime.com/wp-content/uploads/2024/04/HungarianGoulashLR-12.jpg)
Step 6 – Pour in the beef broth, scraping the bottom of the pot to deglaze and release any browned bits. Return the browned beef to the pot and add the sliced carrots, cubed potatoes, and bay leaves.
- Step 7 – Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 ½ to 2 hours, or until the beef is tender and the vegetables are cooked through.
- Step 8 – Remove the bay leaves and discard.
- Step 9 – Serve hot, garnished with chopped fresh parsley, if desired.
Expert Tips
- Broth Consistency – For a thicker goulash, you can remove ½ cup of the cooking liquid and mix it with 2 tablespoons of flour to make a slurry. Stir this mixture back into the pot and simmer for an additional 5-10 minutes, or until the goulash has thickened to your desired consistency.
- Cutting Vegetables – We recommend to cut the vegetables about the same size pieces to ensure that they cook evenly. It is also helpful if they are in small bite size pieces so it is easy to enjoy.
- Large Pot – This recipe makes enough for my large family. We love to cook in a Dutch Oven or a large pot.
![Hungary Goulash in a white bowl with a bite on spoon with diced carrots, meat and potatoes](https://www.eatingonadime.com/wp-content/uploads/2024/04/HungarianGoulashLR-31.jpg)
Serving Suggestions
We like to serve this goulash with Easy Homemade Artisan Bread Recipe and Olive Garden Breadsticks Recipe to make sure we get every last drop of the tomato sauce broth.
You can even serve this goulash with a side salad or Air Fryer Broccoli. Top with a dollop of sour cream for added flavory.
Frequently Asked Questions
Hungarian Goulash is made with thick meat and vegetable with a broth that is seasoned heavily with a sweet paprika. Regular goulash is made with macaroni noodles and ground beef.
Paprika is a season that is made by grinding peppers. There are different flavors of peppers that could range from hot to mild flavor. Paprika is usually used as a garnishment but in this case it is used as a main ingredient in this goulash recipe. Paprika can be made as a smoked or a sweet flavor. We used a sweet flavor in this recipe.
Store the leftovers in an airtight container in the refrigerator for up to 5 days.
Yes, this goulash can easily be placed in the freezer in a freeze safe container. This dish will stay fresh for up to 3 months. Thaw the leftovers overnight in the fridge and reheat on the stovetop or microwave.
We used beef stew meat to make this recipe. But you can also prepare it with small pieces of beef chuck or a chuck roast.
![Hungarian goulash in a bowl with carrots, potatoes, meat in a red broth](https://www.eatingonadime.com/wp-content/uploads/2024/04/HungarianGoulashLR-36.jpg)
More Easy Goulash Recipes
All Recipes
Easy Instant Pot Goulash Recipe
Easy Slow Cooker
Crockpot Goulash
Easy Copycat
Paula Deen’s Goulash
If you make this Hungarian Goulash Recipe, make sure to leave us a comment or a star review. We love to hear from you.
![](https://www.eatingonadime.com/wp-content/uploads/2024/04/HungarianGoulashLR-31-1.jpg)
Hungarian Goulash
Ingredients
- 2 pounds beef stew meat cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 large onions diced
- 4 cloves garlic minced
- 2 tablespoons Hungarian sweet paprika
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 large carrots peeled and cut into 1/2-inch rounds
- 2 large potatoes peeled and cut into 1-inch cubes
- 2 bay leaves
- 1/4 cup chopped fresh parsley optional
Instructions
- In a large stock pot, heat the vegetable oil over medium-high heat.
- Add the beef stew meat to the pot and cook until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set aside.
- In the same pot, add the diced onions and cook until softened and lightly caramelized, about 5-7 minutes.
- Add the minced garlic, Hungarian sweet paprika, caraway seeds, salt, and black pepper to the onions. Stir to combine and cook for 1-2 minutes until fragrant.
- Stir in the tomato paste and cook for an additional 1-2 minutes.
- Pour in the beef broth, scraping the bottom of the pot to deglaze and release any browned bits.
- Return the browned beef to the pot and add the sliced carrots, cubed potatoes, and bay leaves.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 ½ to 2 hours, or until the beef is tender and the vegetables are cooked through.
- Remove the bay leaves and discard.
- Serve hot, garnished with chopped fresh parsley, if desired.
This goulash was hearty, meaty and delicious!