Chilis & Stews

Hungarian Goulash

Name: Hungarian Goulash
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 lb (450g) ground beef; 2 medium onions, chopped; 3 cloves garlic, minced; 2 tbsp (30g) paprika; 1 tsp (5g) caraway seeds; 1 tsp (5g) salt; 1/2 tsp (2g) black pepper; 2 cups (475ml) beef broth; 1 can (14.5 oz/410g) diced tomatoes; 1 tbsp (15g) tomato paste; 2 tbsp (30g) sour cream; 2 tbsp (30g) chopped fresh parsley; 1 tbsp (15g) olive oil

By Delia Sinclair · June 19, 2026 · Chilis & Stews

Prep20 min

Cook30 min

Total60 min

Serves6

Hungarian Goulash, a dish that warms the heart and soul, is a staple of comfort food. I still remember my grandmother making it for our family gatherings, the aroma filling the entire house and making our mouths water in anticipation. This hearty stew is made with ground beef, onions, garlic, and a blend of spices that will leave you craving for more.

What I love about Hungarian Goulash is its simplicity and versatility. You can serve it with a side of crusty bread, over mashed potatoes, or with a simple green salad. It's also a great make-ahead dish, perfect for busy weeknights or special occasions. In this recipe, I'll guide you through the process of making a delicious and authentic Hungarian Goulash that will become a favorite in your household.

The key to a great Hungarian Goulash is in the layering of flavors. You start with browning the ground beef, then add the aromatics, and finally the spices and liquid. This process creates a rich and depthful flavor profile that will leave you wanting more. So, let's get started and make a big pot of Hungarian Goulash that will warm your heart and fill your belly.

As we cook our way through this recipe, I'll share some tips and tricks that I've learned from my grandmother and years of cooking experience. From the importance of browning the beef to the perfect balance of spices, we'll cover it all. By the end of this recipe, you'll be a Hungarian Goulash expert, ready to impress your family and friends with this delicious and comforting dish.

So, let's get cooking and make some unforgettable Hungarian Goulash. With its rich flavors and hearty ingredients, this dish is sure to become a staple in your household. Whether you're a busy parent looking for a quick and easy meal or a foodie seeking a new culinary adventure, Hungarian Goulash is the perfect choice.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's a great make-ahead dish, perfect for busy weeknights or special occasions.
The dish is versatile and can be served with a variety of sides, from crusty bread to mashed potatoes.
It's a comforting and satisfying meal that will leave you feeling full and content.
The recipe is budget-friendly and can be made with affordable ingredients.
It's a great way to feed a crowd, whether it's a family gathering or a party.
The dish is rich in flavor and has a complex and satisfying taste experience.

Why This Recipe Works

The secret to a great Hungarian Goulash lies in its cooking technique. By browning the ground beef, you create a rich and depthful flavor that sets the tone for the rest of the dish. Then, by adding the aromatics and spices, you build upon that flavor, creating a complex and satisfying taste experience.

Another important aspect of Hungarian Goulash is its balance of flavors. The dish should have a nice balance of sweet, sour, and spicy, which is achieved by the combination of onions, garlic, paprika, and tomatoes. This balance is what makes Hungarian Goulash so delicious and addictive.

The cooking process itself is also crucial. By cooking the goulash slowly over low heat, you allow the flavors to meld together and the meat to become tender and fall-apart. This process also helps to break down the connective tissues in the meat, making it easier to digest and more enjoyable to eat.

Finally, the resting time is essential to allow the flavors to settle and the meat to absorb all the juices. This step is often overlooked, but it's what makes the difference between a good and a great Hungarian Goulash. By letting the dish rest, you allow the flavors to mature and the meat to become even more tender, making it a truly unforgettable culinary experience.

Ingredients You’ll Need

To make a delicious Hungarian Goulash, you'll need a few basic ingredients, including ground beef, onions, garlic, and paprika. You'll also need some beef broth, tomatoes, and sour cream to add moisture and flavor to the dish. Don't forget to pick up some crusty bread or mashed potatoes to serve on the side.

When shopping for ingredients, look for high-quality ground beef that is fresh and has a good fat content. You'll also want to choose fresh onions and garlic, as well as a good-quality paprika that is fresh and aromatic. For the beef broth, you can use a low-sodium broth or make your own by simmering beef bones in water.

1 lb (450g) ground beefLook for ground beef with a good fat content, as this will help to keep the meat moist and flavorful. You can also use a combination of ground beef and pork for added flavor.
2 medium onions, choppedChoose fresh onions that are firm and have no signs of mold or rot. You can also use sweet onions, such as Vidalia or Maui, for added sweetness.
3 cloves garlic, mincedUse fresh garlic that is firm and has no signs of mold or rot. You can also use roasted garlic for added depth of flavor.
2 tbsp (30g) paprikaChoose a good-quality paprika that is fresh and aromatic. You can also use smoked paprika for added smokiness.
1 tsp (5g) caraway seedsUse whole caraway seeds that are fresh and have no signs of mold or rot. You can also use ground caraway seeds for added convenience.
1 tsp (5g) saltUse a good-quality salt that is fresh and has no signs of mold or rot. You can also use sea salt or kosher salt for added flavor.
1/2 tsp (2g) black pepperUse freshly ground black pepper for added flavor. You can also use white pepper or green pepper for added depth of flavor.
2 cups (475ml) beef brothUse a low-sodium beef broth or make your own by simmering beef bones in water. You can also use a combination of beef broth and red wine for added flavor.
1 can (14.5 oz/410g) diced tomatoesChoose a good-quality diced tomato that is fresh and has no signs of mold or rot. You can also use fresh tomatoes, diced and cooked, for added flavor.
1 tbsp (15g) tomato pasteUse a good-quality tomato paste that is fresh and has no signs of mold or rot. You can also use sun-dried tomatoes for added flavor.
2 tbsp (30g) sour creamUse a good-quality sour cream that is fresh and has no signs of mold or rot. You can also use Greek yogurt or crème fraîche for added flavor.
2 tbsp (30g) chopped fresh parsleyChoose fresh parsley that is firm and has no signs of mold or rot. You can also use dried parsley or other herbs, such as dill or thyme, for added flavor.
1 tbsp (15g) olive oilUse a good-quality olive oil that is fresh and has no signs of mold or rot. You can also use other oils, such as vegetable or canola oil, for added flavor.

Equipment You’ll Need

Large heavy pot or Dutch ovenSharp chef's knifeCutting boardMeasuring cups and spoonsWooden spoon or spatulaInstant-read thermometer

How to Make Hungarian Goulash

1
Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the chopped onions and cook, stirring occasionally, until they are browned and caramelized, about 8-10 minutes.
2
Add the minced garlic and cook, stirring constantly, for 1-2 minutes, until fragrant.
3
Add the ground beef and cook, breaking it up with a spoon, until it is no longer pink, about 5-7 minutes.
4
Add the paprika, caraway seeds, salt, and black pepper, and cook, stirring constantly, for 1-2 minutes, until the spices are fragrant.
5
Add the beef broth, diced tomatoes, and tomato paste, and stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, until the meat is tender and the sauce has thickened.
6
Stir in the sour cream and cook, uncovered, for an additional 5-10 minutes, until the sauce has thickened and the flavors have melded together.
7
Taste and adjust the seasoning as needed. Serve the goulash hot, garnished with chopped fresh parsley and crusty bread on the side.
8
Let the goulash rest for 10-15 minutes before serving, to allow the flavors to settle and the meat to absorb all the juices.
9
Serve the goulash with a side of crusty bread or mashed potatoes, and enjoy!
10
You can also make this recipe in a slow cooker. Brown the meat and cook the onions in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
11
To freeze the goulash, let it cool completely, then transfer it to an airtight container or freezer bag. Label and date the container, and store it in the freezer for up to 3 months. To reheat, thaw the goulash overnight in the refrigerator, then reheat it in a saucepan over low heat, stirring occasionally, until hot and bubbly.
12
To make this recipe more substantial, you can add some diced bell peppers or mushrooms to the pot along with the onions and garlic. You can also serve the goulash with a side of egg noodles or dumplings for added comfort.
13
For a spicy kick, you can add some diced jalapenos or red pepper flakes to the pot along with the onions and garlic.

Expert Tips

Use a good-quality paprika that is fresh and aromatic, as this will give the goulash its distinctive flavor and aroma.
Don't overcook the goulash, as this can make the meat tough and dry. Instead, cook it until the meat is tender and the sauce has thickened, then let it rest for 10-15 minutes before serving.
Use a slow cooker to make the goulash, as this will allow the flavors to meld together and the meat to become tender and fall-apart.
Add some diced bell peppers or mushrooms to the pot along with the onions and garlic, to make the goulash more substantial and flavorful.
Serve the goulash with a side of crusty bread or mashed potatoes, to soak up all the juices and flavors.
Let the goulash rest for 10-15 minutes before serving, to allow the flavors to settle and the meat to absorb all the juices.
Use a good-quality sour cream that is fresh and has no signs of mold or rot, as this will give the goulash its creamy and tangy flavor.
Don't skip the step of browning the meat and cooking the onions, as this will give the goulash its rich and depthful flavor.

Common Mistakes to Avoid

Overcooking the goulash, which can make the meat tough and dry.
Not using a good-quality paprika, which can result in a flavorless and aromaless goulash.
Not browning the meat and cooking the onions, which can result in a goulash that lacks depth and flavor.
Not letting the goulash rest before serving, which can result in a goulash that is not fully flavored and textured.
Not using a slow cooker, which can result in a goulash that is not tender and fall-apart.
Not adding any diced bell peppers or mushrooms, which can result in a goulash that is not substantial and flavorful.

Variations and Substitutions

Add some diced sausage, such as kielbasa or chorizo, to the pot along with the ground beef, for added flavor and spice.
Use a combination of ground beef and pork, for added flavor and texture.
Add some diced potatoes, carrots, or other root vegetables, to the pot along with the onions and garlic, for added flavor and nutrition.
Use a different type of paprika, such as smoked or sweet paprika, for added depth and complexity.
Add some sour cream or crème fraîche, to the pot along with the beef broth, for added creaminess and tanginess.
Serve the goulash with a side of egg noodles or dumplings, for added comfort and satisfaction.
Use a slow cooker, to make the goulash, for added convenience and ease.

What to Serve With Hungarian Goulash

Hungarian Goulash is a hearty and comforting dish that is perfect for a chilly evening. Serve it with a side of crusty bread or mashed potatoes, to soak up all the juices and flavors. You can also serve it with a simple green salad, or a side of steamed vegetables, for added nutrition and flavor.

The goulash is also a great make-ahead dish, that can be refrigerated or frozen for later use. Simply reheat it in a saucepan over low heat, stirring occasionally, until hot and bubbly. You can also serve it at a party or gathering, as it is easy to make in large quantities and can be served with a variety of sides and toppings.

Crusty breadMashed potatoesSimple green saladSteamed vegetablesEgg noodlesDumplings

Make-Ahead, Storage, Freezing and Reheating

To store the goulash, let it cool completely, then transfer it to an airtight container or freezer bag. Label and date the container, and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.

To reheat the goulash, thaw it overnight in the refrigerator, then reheat it in a saucepan over low heat, stirring occasionally, until hot and bubbly. You can also reheat it in the microwave, but be careful not to overheat, as this can result in a goulash that is tough and dry.

It's also a good idea to freeze the goulash in individual portions, so that you can thaw and reheat only what you need. This will also help to prevent the goulash from becoming too thick and sticky, as it can when it is frozen in large quantities.

Finally, be sure to label and date the container, so that you can keep track of how long it has been stored and when it needs to be used. This will help to ensure that the goulash remains fresh and flavorful, and that you can enjoy it for weeks to come.

Frequently Asked Questions

What is the best type of paprika to use in Hungarian Goulash?

The best type of paprika to use in Hungarian Goulash is a good-quality sweet or smoked paprika. This will give the goulash its distinctive flavor and aroma.

Can I make Hungarian Goulash in a slow cooker?

Yes, you can make Hungarian Goulash in a slow cooker. Brown the meat and cook the onions in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.

How do I store Hungarian Goulash?

To store Hungarian Goulash, let it cool completely, then transfer it to an airtight container or freezer bag. Label and date the container, and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Can I freeze Hungarian Goulash?

Yes, you can freeze Hungarian Goulash. Let it cool completely, then transfer it to an airtight container or freezer bag. Label and date the container, and store it in the freezer for up to 3 months.

How do I reheat Hungarian Goulash?

To reheat Hungarian Goulash, thaw it overnight in the refrigerator, then reheat it in a saucepan over low heat, stirring occasionally, until hot and bubbly. You can also reheat it in the microwave, but be careful not to overheat, as this can result in a goulash that is tough and dry.

What is the best way to serve Hungarian Goulash?

The best way to serve Hungarian Goulash is with a side of crusty bread or mashed potatoes, to soak up all the juices and flavors. You can also serve it with a simple green salad, or a side of steamed vegetables, for added nutrition and flavor.

Can I make Hungarian Goulash ahead of time?

Yes, you can make Hungarian Goulash ahead of time. Let it cool completely, then transfer it to an airtight container or freezer bag. Label and date the container, and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat it when you're ready to serve.

How long does Hungarian Goulash last in the refrigerator?

Hungarian Goulash will last in the refrigerator for up to 3 days. Let it cool completely, then transfer it to an airtight container or freezer bag. Label and date the container, and store it in the refrigerator.

Can I use a different type of meat in Hungarian Goulash?

Yes, you can use a different type of meat in Hungarian Goulash. Some options include ground pork, ground turkey, or ground lamb. You can also use a combination of meats, such as ground beef and pork, for added flavor and texture.

The Full Recipe

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