Hungarian Beef Goulash Recipe

Introduction

Goulash is a hearty Hungarian beef stew full of rich flavors and tender meat. This comforting dish combines paprika and slow-cooked vegetables to create a satisfying meal perfect for cooler days. Its rustic charm makes it a favorite for family dinners.

Ingredients

• 1 kg (2 lb) beef chuck, cut in 3.5 cm (1.5″) cubes
• 1 3/4 tsp cooking salt or kosher salt
• 1 tsp black pepper
• 1 tbsp extra virgin olive oil
• 2 tbsp (30g) unsalted butter
• 2 brown onions, cut into 1 cm (1/2″) squares
• 5 garlic cloves, finely minced
• 2 capsicum/bell peppers (1 red + 1 yellow), cut into 2 cm (0.8″) squares
• 2 tomatoes, cut into 8 wedges then halved
• 1/4 cup Hungarian-style paprika (or ordinary paprika)
• 1 tsp caraway seeds (optional)
• 1 bay leaf
• 1 litre (4 cups) beef stock or broth, low-sodium
• 2 carrots, peeled, cut in quarters lengthwise then into 1 cm (0.4″) pieces
• 2 potatoes, cut into 1.2 cm (1/2″) cubes
• 1 tbsp finely chopped parsley (optional garnish)

Instructions

1. Step 1: Preheat the oven to 180°C (350°F) or 160°C (320°F) fan. Alternatively, you can use a slow cooker or stove, but the oven is easiest.
2. Step 2: Toss the beef cubes with half of the salt and pepper to season evenly.
3. Step 3: In a large oven-proof Dutch oven, heat olive oil and melt the butter over high heat. Cook the onions for about 6 minutes until edges turn light golden.
4. Step 4: Add the beef to the pot and stir until the outside changes from red to brown, about 2 minutes. It shouldn’t go fully golden.
5. Step 5: Stir in the garlic, capsicum, and tomatoes. Cook for 3 minutes, letting the tomatoes break down slightly.
6. Step 6: Add the paprika, caraway seeds (if using), and bay leaf. Stir constantly for 30 seconds to release the flavors.
7. Step 7: Pour in the beef stock, stir, and bring to a simmer. Cover with a lid and transfer to the oven for 1 1/2 hours.
8. Step 8: Check the beef; it should be tender but not falling apart. Add the carrots and potatoes, stir them in, then return the pot covered to the oven for another 30 minutes. If the beef isn’t tender enough, continue cooking in 10-minute increments.
9. Step 9: Serve the goulash ladled into bowls, sprinkled with parsley if desired. Enjoy it as is or with crusty bread perfect for dunking.

Tips & Variations

• Using Hungarian-style paprika adds authentic flavor, but regular paprika works fine if unavailable.
• For a richer stew, brown the beef longer before adding vegetables, but avoid over-browning.
• Caraway seeds add a subtle, distinctive aroma; omit if you prefer a simpler taste.
• Leftovers taste even better the next day as the flavors meld.

Storage

Store leftover goulash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if it has thickened too much. You can also freeze it for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of the oven?

Yes, you can slow cook the goulash on low for 6–8 hours or on high for 3–4 hours. Follow the same steps for browning and adding ingredients, then transfer to the slow cooker for the cooking time.

What cut of beef is best for goulash?

Beef chuck is ideal because it becomes tender and flavorful after slow cooking. Avoid lean cuts like sirloin, which can dry out during long cooking.

Hungarian Beef Goulash Recipe

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★★★★★

4.6 from 113 reviews

• Author: Thomas
• Total Time: 2 hours 20 minutes
• Yield: 6 servings 1x

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Description

A traditional Hungarian beef stew, Goulash is a hearty, slow-cooked dish simmered with rich paprika, tender chunks of beef, and a medley of vegetables. This flavorful stew, made in a dutch oven and finished in the oven, offers a comforting and warming meal perfect for cozy dinners.

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Ingredients

Scale 1x2x3x

Beef and Seasonings

• 1 kg/2 lb beef chuck, cut into 3.5cm / 1.5″ cubes
• 1 3/4 tsp cooking salt / kosher salt
• 1 tsp black pepper

Cooking Fats

• 1 tbsp extra virgin olive oil
• 2 tbsp/30g unsalted butter

Vegetables

• 2 brown onions, cut into 1cm / 1/2″ squares
• 5 garlic cloves, finely minced
• 2 capsicums/bell peppers (1 red + 1 yellow), cut into 2 cm / 0.8″ squares
• 2 tomatoes, cut into 8 wedges then halved
• 2 carrots, peeled, cut in quarters lengthwise then into 1cm / 0.4″ pieces
• 2 potatoes, cut into 1.2cm / 1/2″ cubes

Spices and Herbs

• 1/4 cup Hungarian-style paprika (or ordinary paprika as a substitute)
• 1 tsp caraway seeds (optional)
• 1 bay leaf
• 1 tbsp finely chopped parsley (optional garnish)

Liquids

• 1 litre / 4 cups beef stock/broth, low-sodium

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Instructions

1. Preheat Oven: Preheat your oven to 180°C / 350°F (160°C fan). Although the oven method is recommended for ease, you can alternatively use a slow cooker or stovetop for cooking.
2. Season Beef: Toss the beef cubes with half of the salt and pepper to season evenly before cooking.
3. Cook Onion: In a large oven-proof dutch oven, heat the olive oil and melt the butter over high heat. Add the chopped onions and cook for about 6 minutes until the edges start turning light golden.
4. Brown Beef: Add the seasoned beef to the pot and stir continuously for around 2 minutes until the outside changes from red to brown. Note that it won’t get golden brown, which is normal for this dish.
5. Add Vegetables: Incorporate the minced garlic, chopped capsicum, and tomatoes into the pot. Stir the mixture for 3 minutes to allow the tomatoes to break down mostly.
6. Add Spices: Sprinkle in the Hungarian paprika, caraway seeds (if using), and add the bay leaf. Stir everything together for about 30 seconds to release the flavors.
7. Slow Cook: Pour in the beef stock and stir to combine. Bring the mixture to a simmer, then cover with a lid and transfer the dutch oven to the preheated oven. Cook for 1.5 hours to allow flavors to develop and beef to become tender.
8. Add Root Vegetables: After 1.5 hours, check the beef’s tenderness – it should be tender but not falling apart. Add the carrot and potato pieces to the pot, stir them in, cover again, and return to the oven for another 30 minutes. The beef should now be very tender and fall-apart soft. If not, cook in 10-minute increments until the desired tenderness is achieved.
9. Serve: Once ready, ladle the goulash into bowls. Sprinkle with chopped parsley for garnish if desired. Serve as is or with optional bread for dunking, such as cheese bread.

Notes

• Note 1: Use beef chuck cut into uniform cubes to ensure even cooking and tenderness.
• Note 2: Hungarian-style paprika adds authentic flavor and vibrant color; substitute with regular paprika if unavailable.
• Note 3: Caraway seeds are optional but add a traditional aromatic touch to the dish.
• Note 4: Cooking in the oven is easiest and best for even slow cooking, but stovetop or slow cooker methods can also be used.

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Category: Stew
• Method: Baking
• Cuisine: Hungarian

Keywords: goulash, Hungarian beef stew, slow cooked beef, paprika stew, traditional Hungarian recipe