Hungarian Goulash

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.

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

• 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

Step 1 – In a large stock pot, heat the vegetable oil over medium-high heat.

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.

Step 3 – In the same pot, add the diced onions and cook until softened and lightly caramelized, about 5-7 minutes.

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.

Step 5 – Stir in the tomato paste and cook for an additional 1-2 minutes.

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.

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.