Some of our favorite meals are made from family recipes that have been passed down through the generations. This time-tested Hungarian goulash recipe from contributor Marcia Doyle has been a staple in her family for years. The rich, beefy stew comes from one of her grandma’s recipes, which her mother remembers from childhood.
If you’ve never tried Hungarian goulash before, you might want to queue it up for the next cold-weather day. This comforting dish shares familiar components with other beef stews, but the addition of paprika and caraway seeds adds even more depth.
What Is Hungarian Goulash?
Hungarian goulash (or gulyás in Hungarian) is a soup or stew made of beef and vegetables in a paprika-spiced broth. Most recipes include onions and other vegetables like carrots, tomatoes or peppers. This recipe uses flour to make the goulash thick and stew-like, although others skip the thickener and add potatoes instead.
Like most stews, Hungarian goulash simmers for hours until the stew meat becomes meltingly tender. But the spices really give this Hungarian recipe its bold character. Paprika adds a robust backbone to the stew, and it’s not as spicy as other types of peppers (like cayenne). It also gives the dish its vibrant red color.
Ingredients for Hungarian Goulash
- Beef stew meat: The best beef stew meat is beef chuck, which comes from a cow’s front shoulder. Beef round also works for stew, but it has less connective tissue and tends to be less tender. Learn more in our guide to using the right beef stew meat.
- Onions, carrots and green peppers: These vegetables form the aromatic base of this stew.
- Beef broth: Use homemade beef bone broth or a reduced-sodium store-bought brand.
- Flour: Flour thickens the goulash to the perfect consistency. If you don’t want to use flour, add potatoes to the stew or use another type of thickener like cornstarch or arrowroot.
- Paprika: Use Hungarian paprika if you can find it. It’s slightly hotter than regular paprika and has more depth of flavor. Regular paprika works as well, and you can add a bit of cayenne to boost the flavor.
- Caraway seeds: These highly aromatic seeds add a unique, licorice-like character to Hungarian goulash. Caraway is sometimes compared to fennel seeds or anise, which you can use as a substitute in a pinch.
- Sour cream: Swirling sour cream into the finished stew adds a lightly tangy element and the perfect level of creaminess.
Directions
Step 1: Brown the meat
Place the onions, carrots and green peppers in a 5-quart slow cooker. Sprinkle the meat with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
In a large skillet, brown the meat in oil in batches. Transfer it to the slow cooker.
Test Kitchen Tip: Common olive oil works better for cooking at high heat than virgin or extra-virgin oil. These higher grades have an ideal flavor for cold foods, but they will start to smoke at lower temperatures.
Step 2: Make the sauce
Add the broth to the skillet, stirring to loosen any browned bits from the pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper.
Stir the spice mixture into the skillet, and bring it to a boil. Cook and stir for two minutes or until the sauce has thickened.
Step 3: Slow-cook the Hungarian goulash
Pour the sauce over the meat in the slow cooker. Cover the slow cooker and cook on low for seven to nine hours, or until the meat is tender.
Editor’s Tip: The mixture may look very thick, but don’t worry! The vegetables and the meat will give off moisture as they slow-cook.
Step 4: Cook the noodles
Cook the noodles according to the package directions. When finished, drain the noodles.
Test Kitchen Tip: To keep the pasta from sticking together when cooking, use a large pot with plenty of water. Add a little cooking oil if desired (this also prevents boiling over).
Step 5: Finish the Hungarian goulash
Stir the sour cream into the slow cooker. Serve the goulash with the cooked noodles.
Editor’s Tip: If the stew is too thick for your liking, stir in water or additional beef broth until the goulash reaches the desired consistency.
Recipe Variations
- Stovetop Hungarian goulash: You can make Hungarian goulash in a Dutch oven on the stovetop. Check out the method used in our top-rated Hungarian goulash recipe.
- Pressure cooker Hungarian goulash: To make this recipe in an Instant Pot, follow the steps in our pressure-cooker German goulash recipe. We also have some helpful tips in our guide to slow cooker to Instant Pot conversions.
How to Store Hungarian Goulash
Store Hungarian goulash in an airtight container in the refrigerator for up to four days. As with most stews, the goulash will get better as the flavors meld, so don’t be afraid to make it ahead of time. Just make sure to cook fresh noodles so they don’t get mushy. If you do cook the noodles ahead of time, store them separately from the stew.
Reheat the leftovers in a saucepan over gentle heat until they’re warmed through.
Can you freeze Hungarian goulash?
You can freeze Hungarian goulash without the noodles. Freeze the stew in a freezer-safe container for up to four months. Thaw it overnight, and reheat it in a saucepan over gentle heat until they’re warmed through.
For more tips, see our guide to storing leftover food or our ultimate guide to freezing food.
Hungarian Goulash Tips
Can you use Hungarian paprika to make Hungarian goulash?
Hungarian paprika is the best choice when it comes to making the most traditional-tasting goulash. Hungarian paprika is often described as being hotter than other varieties, but it comes in a range of heat levels. Choose Hungarian sweet paprika if you don’t like spice. By comparison, American paprika (often just labeled as “paprika“) is less intense and has less depth of flavor. Spanish paprika is made from smoked peppers, so it has an earthy, smoky quality to it.
What is the difference between Hungarian goulash and other goulash recipes?
Hungarian goulash is a soup or stew made with beef stew meat, vegetables and a paprika-spiced broth. The stew simmers for hours until the beef becomes tender. American goulash is a quick-cooking dish featuring ground beef and tomato sauce spooned over macaroni noodles.
What do you serve with Hungarian goulash?
Serve this hearty Hungarian goulash with egg noodles, homemade spaetzle dumplings or mashed potatoes. It’s always a good idea to serve it with crusty bread so you can sop up every bite of the delicious sauce. If desired, finish each bowl with a dollop of sour cream and a sprinkle of chopped fresh parsley or chives.
