Name: Hungarian Beef Goulash Recipe
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 35 min
Cuisine: Hungarian
Ingredients: 1 kg beef chuck, cut into 3.5 cm cubes; 1 3/4 tsp cooking salt / kosher salt; 1 tsp black pepper; 1 tbsp extra virgin olive oil; 2 tbsp unsalted butter; 2 brown onions, cut into 1 cm squares; 5 garlic cloves, finely minced; 2 capsicum/bell peppers (1 red + 1 yellow), cut into 2 cm squares; 2 tomatoes, cut into 8 wedges then halved; 1/4 cup Hungarian-style paprika; 1 tsp caraway seeds (optional); 1 bay leaf; 1 litre beef stock/broth, low-sodium; 2 carrots, peeled and cut into 1 cm pieces; 2 potatoes, cut into 1.2 cm cubes; 1 tbsp finely chopped parsley (optional garnish)

If you’re craving a hearty, comforting dish that bursts with rich flavors, this Hungarian Beef Goulash Recipe is exactly what you need. Its tender beef, smoky paprika, and cozy spices make it perfect for chilly evenings or anytime you want a soul-warming meal that feels like a hug.

Hungarian Beef Goulash - A large white pot filled with rich brown stew that has a thick, glossy texture. Floating in the stew are several chunks of dark brown meat and medium-sized pieces of carrots, light orange in color. There are small bits of green herbs sprinkled on top, adding contrast, and a bronze ladle is scooping up some stew, showing the mix of meat, carrots, and sauce in detail. The stew looks hearty and well-cooked, set against a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hungarian Beef Goulash Recipe
Top Tip
How to Serve Hungarian Beef Goulash Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hungarian Beef Goulash Recipe

Why You'll Love This Recipe

I've made this Hungarian Beef Goulash Recipe more times than I can count, and it never fails to impress. It’s the kind of dish that makes everyone at the table pause, savor, and ask for seconds. Plus, it’s surprisingly simple to prepare, which always feels like a win in my book.

Deep, authentic flavor: The Hungarian paprika and slow cooking bring a smoky complexity that’s simply irresistible.
Perfectly tender beef: Cooking low and slow ensures every bite melts in your mouth without much fuss.
Flexible cooking method: Whether you have an oven, stove, or slow cooker, this recipe adapts beautifully.
Comfort food at its best: It’s cozy, filling, and exactly what you want on a rainy or chilly day.

Hungarian Beef Goulash - A large white pot filled with rich, dark red stew showing chunks of tender brown beef, orange and yellow diced vegetables, and small pieces of red pepper, all mixed in a thick sauce. A golden spoon rests inside the pot, partially submerged in the stew. Two pieces of crusty bread with a golden-brown top are placed near the pot. Bright red and orange autumn leaves decorate the background, which is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Hungarian Beef Goulash Recipe pulls its weight to build layers of flavor and texture. Knowing a little about each can help you shop smarter and understand the magic happening in your pot.

Hungarian Beef Goulash - Flat lay of fresh beef chuck cubes with rich deep red color and marbled fat, bright red and vibrant yellow bell peppers cut into neat squares, plump red tomato wedges showing juicy flesh, peeled orange carrots sliced lengthwise revealing smooth surfaces, creamy white potatoes in clean cubes, glossy brown onions diced into small squares, scattered rustic caraway seeds with textured brown appearance, and a fresh sprig of bright green parsley with delicate leaves, all arranged naturally with some overlapping and space in between to highlight textures and colors, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Beef chuck: I always use chuck because its marbling keeps the meat juicy and tender through slow cooking.
Salt & black pepper: Simple seasoning to enhance natural beef flavors—don't skip these basics!
Extra virgin olive oil & unsalted butter: Combining these fats adds richness and helps caramelize the onions just right.
Brown onions: Give sweetness and body to the stew when gently browned.
Garlic: Adds aromatic depth that I can never live without in a stew.
Capsicum (red & yellow bell peppers): Bring fresh sweetness and color contrast, making the dish visually inviting.
Tomatoes: Their acidity balances the richness and helps create that silky saucy base.
Hungarian-style paprika: The star spice here—smoky without heat, giving the stew its signature flavor and color.
Caraway seeds: Optional but traditional—it adds an earthy, slightly nutty note I've grown to love.
Bay leaf: Subtly infuses herbal warmth throughout the cooking process.
Beef stock/broth: The liquid backbone—low sodium lets you control seasoning better.
Carrots & potatoes: Classic stew veggies that absorb flavor while giving texture and heft.
Parsley: Fresh garnish that brightens each spoonful with a pop of color and freshness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Hungarian Beef Goulash Recipe depending on the season or what’s in my pantry—it's a forgiving stew that welcomes your personal touch.

Variation: Sometimes I switch up the beef for osso bucco or beef cheeks for even richer flavor, and it works beautifully with minimal adjustments.
Dietary tweak: For a lighter version, swap potatoes with sweet potatoes or add root vegetables like parsnips or turnips for a subtle twist.
Spice level: Stick to Hungarian paprika to keep it smooth, but if you like a bit of heat, a pinch of smoked chili powder can make it your own.

Step-by-Step: How I Make Hungarian Beef Goulash Recipe

Step 1: Season the Beef and Prepare Your Pot

Start by tossing your beef cubes with half your salt and black pepper—this jumpstarts the seasoning process and ensures each bite has balanced flavor. Then, heat the olive oil and butter together in a large, oven-proof Dutch oven over high heat. This combo helps achieve that buttery-sweet caramelization on your onions and beef.

Step 2: Sauté the Onions Until Golden

Cook the onions for about 6 minutes, stirring occasionally until their edges turn a light golden color. This stage builds the foundational sweetness and depth that you’ll notice in every spoonful.

Step 3: Brown the Beef

Add the beef cubes to the pot and stir for about 2 minutes until they lose their raw redness and start to brown slightly. Don’t worry if you don’t get a deep crust—gentle browning is what brings flavor here without drying the meat.

Step 4: Toss in Vegetables and Spices

Add garlic, capsicum, and tomatoes. Stir well and let them cook for about 3 minutes—this softens the vegetables and lets the tomatoes break down to create a natural sauce. Next, sprinkle in the paprika, caraway seeds (if using), and slip in your bay leaf, stirring just for 30 seconds until fragrant.

Step 5: Add Stock and Slow Cook

Pour in the beef stock and gently stir everything together. Bring the mixture just to a simmer. Cover your pot with a lid and transfer it to a preheated oven at 180°C/350°F. Let it slow cook for 1 ½ hours – this tenderizes beef beautifully and intensifies flavors, my favorite part of this recipe.

Step 6: Add Carrots and Potatoes

After the beef is tender but not yet falling apart, add your chopped carrots and potatoes. Return the covered pot to the oven for another 30 minutes or so until the beef is melt-in-your-mouth tender and the vegetables are perfectly cooked.

Step 7: Serve with Fresh Parsley

Ladle the goulash into bowls and sprinkle generously with chopped parsley. Serve piping hot, ideally with crusty bread for dunking – trust me, dipping that bread into the rich sauce is the best way to enjoy it!

Top Tip

From my experience making this Hungarian Beef Goulash Recipe multiple times, small details can truly elevate the dish to restaurant-level goodness. These tips will help you avoid pitfalls and get the most delicious result every time.

Use Hungarian paprika: It’s worth sourcing the real deal or Hungarian-style paprika because it delivers a smooth, rich paprika flavor that isn’t overpowering or bitter.
Don’t rush browning: Patience when browning onions and beef develops those deep, caramelized flavors, so resist the urge to turn up the heat or stir too often.
Oven vs stove method: I prefer the oven for even heat and less fuss, but if you use the stove, cook on the lowest heat and stir occasionally to prevent sticking.
Rest leftovers overnight: Like most stews, the flavors meld and intensify when given a night to rest—make extra, you won’t regret it!

How to Serve Hungarian Beef Goulash Recipe

Hungarian Beef Goulash - Serving Suggestion

Garnishes

I always finish with a sprinkle of fresh parsley—its bright green color and fresh flavor balance the richness wonderfully. Sometimes, if I'm feeling indulgent, I add a dollop of sour cream which adds a lovely creaminess and tang.

Side Dishes

My go-to sides are crusty bread for dipping and buttery spaetzle or egg noodles which soak up the sauce beautifully. Mashed potatoes also work well if you prefer a smoother base.

Creative Ways to Present

For special occasions, I like serving Hungarian Beef Goulash Recipe in individual bread bowls made from rustic round loaves – it makes for an impressive and cozy presentation that guests always remember.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in airtight containers in the fridge for up to 5 days. The flavors deepen overnight, so leftovers often taste better than the first night!

Freezing

This recipe freezes beautifully. I portion it out in freezer-safe containers and freeze for up to 3 months. When I need an easy meal, I just thaw in the fridge overnight and reheat gently.

Reheating

I reheat Hungarian Beef Goulash Recipe on the stovetop over low heat, stirring occasionally, adding a splash of beef stock or water if it thickened too much. Microwave works fine too, just stir halfway through for even heating.

Frequently Asked Questions:

What cut of beef is best for Hungarian Beef Goulash Recipe?

Beef chuck is ideal because it has good marbling that breaks down during slow cooking and becomes tender and flavorful. Other options are beef cheeks, osso bucco, or brisket, but avoid lean cuts since they can dry out.

Can I make this goulash on the stovetop instead of the oven?

Yes! Use the lowest heat possible, cover tightly, and stir every so often to avoid sticking. Cook for about 1.5 hours before adding the vegetables, then another 30 minutes. The oven method just gives a more even heat and less hands-on time.

Is Hungarian paprika spicy?

Hungarian paprika used in this recipe is usually mild and sweet rather than spicy. Avoid hot paprika, as using a lot would make the goulash too spicy. The paprika here gives rich color and smoky flavor without heat.

Can I prepare this Hungarian Beef Goulash Recipe ahead of time?

Absolutely! This goulash tastes even better the day after cooking because the flavors have more time to meld. You can store it in the fridge for up to 5 days or freeze it for longer storage, making it a perfect make-ahead meal.

Final Thoughts

This Hungarian Beef Goulash Recipe holds a special place in my heart because it reminds me of family dinners and the warmth of sharing a meal that nourishes both body and soul. I hope you’ll enjoy making it as much as I do—and once you do, it might just become your go-to comfort food too. Don’t hesitate to dive in, customize it your way, and savor every cozy spoonful.