Easy Hungarian Goulash Recipe: Classic Comfort in Under Two Hours

Few dishes capture the essence of European comfort food like Hungarian Goulash. Known in Hungary as gulyás, this hearty stew is a warm, deeply flavorful combination of tender beef, onions, paprika, and vegetables, all simmered together until rich and comforting. Traditionally cooked in large cauldrons over an open fire, goulash has been a Hungarian staple for centuries, beloved for its rustic simplicity and ability to nourish large gatherings.

This easy version streamlines the process without sacrificing the authentic flavor. Using simple ingredients and a few key techniques—like toasting the paprika and slow-simmering the beef—you’ll create a stew with the same warm, savory depth as the traditional recipe, but with less effort. Whether served over egg noodles, with bread, or simply in a bowl, this dish will fill your home with irresistible aromas and your table with satisfied smiles.

Why You’ll Love This Recipe

• Authentic flavor, simplified – All the traditional taste without a long, complicated process.

• One-pot meal – Minimal cleanup required.

• Budget-friendly – Uses affordable cuts of beef that become tender through slow cooking.

• Perfect for leftovers – Tastes even better the next day.

• Cozy comfort – Ideal for cold evenings or family dinners.

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Ingredients You’ll Need

For 6 servings:

For the Goulash

• 2 tablespoons olive oil or vegetable oil

• 2 lbs (900 g) beef chuck, cut into 1 ½-inch cubes

• 2 large onions, chopped

• 3 cloves garlic, minced

• 3 tablespoons Hungarian sweet paprika (use fresh, high-quality paprika)

• ½ teaspoon smoked paprika (optional, for depth)

• 1 teaspoon caraway seeds (optional but traditional)

• 2 tablespoons tomato paste

• 1 ½ teaspoons salt (plus more to taste)

• ½ teaspoon black pepper

• 4 cups beef broth

• 1 cup canned diced tomatoes (with juice)

• 3 medium carrots, sliced into thick rounds

• 2 medium potatoes, peeled and cubed

• 1 red bell pepper, chopped

• 1 bay leaf

For Serving

• Fresh parsley, chopped

• Sour cream (optional)

• Crusty bread or egg noodles

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Step-by-Step Instructions

Step 1: Brown the Beef

1. Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

2. Working in batches, sear beef cubes on all sides until browned. Remove to a plate and set aside.

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Step 2: Sauté Onions and Garlic

1. Add chopped onions to the pot and cook for 6–8 minutes until softened and golden.

2. Stir in garlic and cook for 30 seconds until fragrant.

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Step 3: Add Paprika and Spices

1. Lower the heat to medium-low.

2. Stir in sweet paprika, smoked paprika (if using), and caraway seeds.

3. Toast gently for 30 seconds—this step releases oils and intensifies the paprika flavor.

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Step 4: Build the Base

1. Stir in tomato paste and cook for 1 minute.

2. Return beef to the pot along with any juices.

3. Season with salt and pepper.

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Step 5: Add Liquid and Simmer

1. Pour in beef broth and diced tomatoes.

2. Add bay leaf.

3. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour.

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Step 6: Add Vegetables

1. Stir in carrots, potatoes, and red bell pepper.

2. Continue simmering for 30–40 minutes until beef is tender and vegetables are cooked through.

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Step 7: Final Seasoning

• Taste and adjust salt and pepper as needed.

• Remove bay leaf before serving.

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Step 8: Serve

• Ladle into bowls and garnish with fresh parsley.

• Add a dollop of sour cream if desired.

• Serve with bread or noodles for a complete meal.

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Tips for the Best Hungarian Goulash

• Choose the right beef – Chuck roast is ideal for its marbling and tenderness after slow cooking.

• Don’t burn the paprika – Keep heat low when adding it to avoid bitterness.

• Simmer low and slow – Allows flavors to develop fully.

• Cut vegetables evenly – Ensures they cook at the same rate.

• Make ahead – Goulash tastes even better after sitting overnight.

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Flavor Variations

• Spicier version – Add hot paprika or chili flakes.

• More traditional – Omit potatoes and serve with nokedli (Hungarian dumplings).

• Vegetable-heavy – Increase carrots and peppers for a lighter, veggie-forward stew.

• Creamy twist – Stir in sour cream before serving for a richer texture.

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Serving Suggestions

• Over egg noodles – A classic pairing for Hungarian goulash.

• With crusty bread – Perfect for soaking up the rich sauce.

• With a cucumber salad – A refreshing side to balance the hearty stew.

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Storing and Reheating

• Refrigerate: Store in an airtight container for up to 4 days.

• Freeze: Cool completely, then freeze in portions for up to 3 months.

• Reheat: Warm gently on the stovetop, adding a splash of broth if needed.

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Nutritional Information (per serving, approx.)

• Calories: 410

• Protein: 35g

• Carbohydrates: 24g

• Fat: 18g

• Fiber: 4g

• Sugar: 6g

Exact values depend on specific ingredients used.

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Frequently Asked Questions

1. Can I make this in a slow cooker?
Yes—brown beef and onions first, then transfer everything to a slow cooker and cook on low for 6–8 hours.

2. What’s the difference between Hungarian goulash and American goulash?
Hungarian goulash is a paprika-rich beef stew, while American goulash is a tomato-based pasta dish.

3. Can I use chicken instead of beef?
You can, but it will have a lighter flavor—reduce the simmer time to avoid overcooking.

4. Is Hungarian goulash gluten-free?
Yes—just ensure your broth and seasonings are gluten-free.

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Final Thoughts

The Easy Hungarian Goulash Recipe proves that you don’t need a complicated process to achieve authentic flavor. With tender beef, hearty vegetables, and a paprika-rich broth, it’s the perfect comfort meal for any time of year.

Make it once, and it might just become a regular on your dinner table—especially when you want something that feels like a warm hug in a bowl.

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