I remember my grandmother's goulash bubbling on the stove, filling the house with the scent of paprika and onions. It was her go-to for busy weeknights, and now it's mine.
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This Easy Hungarian Goulash is all about big flavor with little fuss. You don't need exotic ingredients or hours of simmering – just good beef, sweet paprika, and a few pantry staples.
It's the kind of meal that brings everyone to the table, and it tastes even better the next day. Let's get started!
Why You'll Love This Recipe
About the Ingredients
2 tablespoons (30ml) vegetable oil
Use a neutral oil with a high smoke point. Can substitute with canola or sunflower oil.
2 pounds (900g) beef chuck, cut into 1-inch cubes
Chuck roast is ideal for stewing – it becomes tender as it cooks. You can also use round steak.
2 medium yellow onions, diced
Sweet or Vidalia onions work too – they add a mild sweetness.
3 cloves garlic, minced
Fresh garlic is best, but 1 teaspoon of garlic powder can be used in a pinch.
3 tablespoons (30g) Hungarian sweet paprika
The heart of this dish – use high-quality paprika. If you only have hot paprika, use less and add a pinch of sugar.
1 teaspoon caraway seeds
Caraway adds an earthy note. If you don't have it, you can skip it or use a pinch of fennel seeds.
1 (14.5 oz / 400g) can diced tomatoes
Fire-roasted tomatoes add extra depth. Crushed tomatoes work if you prefer a smoother sauce.
2 cups (480ml) beef broth
Use low-sodium broth to control salt. You can also use chicken broth or water with a bouillon cube.
2 bay leaves
Remember to remove them before serving – they're not edible.
1 teaspoon salt, plus more to taste
Kosher salt is great; adjust according to your broth's saltiness.
1/2 teaspoon black pepper
Freshly ground black pepper gives the best flavor.
1 tablespoon all-purpose flour (optional, for thickening)
Mix with a little water to make a slurry if you prefer a thicker gravy. You can also use cornstarch.
Tips & Tricks
Don't rush the browning
Sear the beef in batches to get a deep golden crust. This adds flavor, so don't crowd the pan.
Use real Hungarian paprika
It's sweeter and more vibrant. If you can't find it, use a good-quality sweet paprika and add a pinch of sugar.
Let it rest
After cooking, let the goulash sit for 10 minutes off the heat. The flavors meld and the sauce thickens slightly.
Pro Tips
Step-by-Step Instructions
1. Brown the Beef
Heat oil in a large Dutch oven over medium-high heat (375°F/190°C). Pat beef dry, then sear in batches until browned on all sides, about 5-7 minutes per batch. Remove with a slotted spoon and set aside.
2. Sauté Onions and Garlic
In the same pot, reduce heat to medium (350°F/175°C). Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
3. Add Spices and Tomatoes
Stir in paprika and caraway seeds, cooking for 1 minute to bloom the spices. Add diced tomatoes and their juices, scraping up any browned bits from the bottom.
4. Return Beef and Add Broth
Return the beef to the pot. Pour in beef broth, add bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low (200°F/95°C), cover, and simmer gently for 1.5 to 2 hours, until beef is fork-tender.
5. Thicken (Optional)
If you prefer a thicker gravy, mix flour with 2 tablespoons cold water to make a slurry. Stir into the stew and simmer uncovered for 10-15 minutes, until it reaches your desired consistency.
6. Season and Serve
Remove bay leaves. Taste and adjust seasoning with salt and pepper. Serve hot over egg noodles, mashed potatoes, or with crusty bread.
Delicious Variations
Add vegetables
Stir in diced carrots and potatoes during the last 30 minutes of cooking for a heartier meal.
Make it spicy
Use half sweet and half hot paprika, or add a pinch of cayenne pepper for a kick.
Try chicken
Substitute chicken thighs for beef and use chicken broth – reduce cooking time to 45 minutes.
How to Store Easy Hungarian Goulash
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed. You can also microwave in 30-second intervals, stirring between.
Frequently Asked Questions
Q: What is Hungarian goulash?
Hungarian goulash is a hearty stew made with beef, onions, and generous amounts of paprika. It's a classic dish from Hungary, often served with noodles or bread.
Q: Can I make Hungarian goulash in a slow cooker?
Yes, you can. Brown the beef and sauté the onions first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
Q: What is the best cut of beef for goulash?
Chuck roast or beef round are ideal because they have enough marbling to become tender during long cooking. Avoid lean cuts like sirloin, which can dry out.
Q: Can I use sweet paprika instead of Hungarian?
Yes, but Hungarian paprika is specifically sweet and rich. If using regular sweet paprika, you may need to add a little more to get the same depth of flavor.
Q: How do I thicken Hungarian goulash?
You can thicken it by simmering uncovered to reduce the liquid, or by stirring in a slurry of flour or cornstarch mixed with cold water. Add it gradually and simmer until thickened.
Try this Easy Hungarian Goulash tonight – it's a comforting meal that will warm your heart. Let me know how it turns out in the comments below! And remember, here's to a calmer home, one drawer at a time.
Easy Hungarian Goulash
Easy Hungarian Goulash is a rich, beefy stew with tender meat and a smoky paprika sauce, ready in under an hour.
🧂 Ingredients
- 2 tablespoons (30ml) vegetable oil
- 2 pounds (900g) beef chuck, cut into 1-inch cubes
- 2 medium yellow onions, diced
- 3 cloves garlic, minced
- 3 tablespoons (30g) Hungarian sweet paprika
- 1 teaspoon caraway seeds
- 1 (14.5 oz / 400g) can diced tomatoes
- 2 cups (480ml) beef broth
- 2 bay leaves
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon all-purpose flour (optional, for thickening)
📋 Instructions
- 1Brown the Beef — Heat oil in a large Dutch oven over medium-high heat (375°F/190°C). Pat beef dry, then sear in batches until browned on all sides, about 5-7 minutes per batch. Remove with a slotted spoon and set aside.
- 2Sauté Onions and Garlic — In the same pot, reduce heat to medium (350°F/175°C). Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
- 3Add Spices and Tomatoes — Stir in paprika and caraway seeds, cooking for 1 minute to bloom the spices. Add diced tomatoes and their juices, scraping up any browned bits from the bottom.
- 4Return Beef and Add Broth — Return the beef to the pot. Pour in beef broth, add bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low (200°F/95°C), cover, and simmer gently for 1.5 to 2 hours, until beef is fork-tender.
- 5Thicken (Optional) — If you prefer a thicker gravy, mix flour with 2 tablespoons cold water to make a slurry. Stir into the stew and simmer uncovered for 10-15 minutes, until it reaches your desired consistency.
- 6Season and Serve — Remove bay leaves. Taste and adjust seasoning with salt and pepper. Serve hot over egg noodles, mashed potatoes, or with crusty bread.
Elena writes about home organization and decluttering from a busy parent's perspective. She focuses on simple, low-cost systems that actually work in real life. Her articles emphasize small daily habits over perfect aesthetics.
