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Authentic Hungarian goulash with tender beef, potatoes, and peppers simmered in rich paprika broth.
Hannah Cooking

Authentic Hungarian Goulash

Authentic Hungarian goulash made with tender beef, sweet paprika, peppers, and potatoes simmered into a rich, comforting stew. Perfect cold-weather meal with deep traditional flavor and melt-in-your-mouth texture.
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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Simmer Time 1 hour 30 minutes
Total Time 3 hours 5 minutes
Servings: 8 servings
Course: Dinner, Main Course, Soup, stew
Cuisine: Eastern European, Hungarian
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

For the Stew Base
  • 3 lbs beef chuck, cubed Cut into 1.5-inch pieces
  • 3 tablespoon vegetable oil For browning
  • 3 large onions, diced Adds sweetness
  • 4 cloves garlic, minced Freshly minced
  • 3 tablespoon Hungarian sweet paprika Must be authentic Hungarian
  • 1 tablespoon Hungarian hot paprika Adjust to taste
  • 2 tablespoon tomato paste Richens broth
  • 1 teaspoon caraway seeds Traditional flavor
  • 1 bay leaf Whole
  • 1 teaspoon salt More to taste
  • ½ teaspoon black pepper
For the Vegetables
  • 2 large red bell peppers Cut into chunks
  • 2 large yellow bell peppers Cut into chunks
  • 3 medium potatoes Peeled and cubed
  • 1 large tomato, diced Fresh
  • 4 cups beef broth
  • 1 cup water Adjust consistency
For Serving
  • Fresh parsley Chopped
  • Sour cream Optional dollop
  • Crusty bread or egg noodles Traditional pairing

Equipment

  • 1 Dutch oven or heavy pot Essential for long simmering
  • 1 Sharp chef’s knife For cubing beef and chopping vegetables
  • 1 Cutting board Large, sturdy
  • 1 Wooden spoon For stirring and scraping browned bits
  • 1 Ladle For serving
  • 1 Fine-mesh strainer Optional, for removing foam

Method
 

  1. Sear beef cubes in hot oil in batches until browned; set aside.
  2. Cook onions over medium-low heat 15–20 minutes until golden; add garlic for 1 minute.
  3. Remove pot from heat, stir in sweet and hot paprika, tomato paste, caraway, bay leaf, salt, and pepper.
  4. Return beef to pot, add broth, water, tomatoes; cover and simmer 1.5 hours.
  5. Add peppers and potatoes; simmer uncovered 30 minutes until tender.
  6. Adjust seasoning, garnish with parsley, and serve with sour cream and bread.
    Authentic Hungarian goulash with tender beef, potatoes, and peppers simmered in rich paprika broth.

Notes

Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used