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Looking for something new and delicious the whole family will love?
Enjoy this rich and flavorful Hungarian Style Beef Goulash featuring super tender, slow cooked beef, potatoes, onions and a beefy broth packed with roasted red peppers, tomatoes and plenty of sweet paprika.
While this recipe might not be for an authentic, old-world Goulash like those eaten in the 9th century by Hungarian shepherds, it comes pretty close to the stew we enjoyed in Budapest.  While traveling in Hungary, we devoured several bowls of real-deal Hungarian Goulash, and each was delicious in their own way. Some beef Goulash we tried was more like soup while others were thick and meaty like our version here.
For months I’ve obsessed over with finding an authentic recipe to make at home. Ultimately I ended up recreating this humble and delicious beef stew by cobbling together several recipes. What I came up with is a truly fantastic, hearty bowl of amazing flavor.
Hungarian Goulash recipes are a lot like American stews or chili in that each one is a little different.
While Goulash is basically a simple beef stew, it has a completely different flavor from the American style beef stew. And don’t confuse this with American Goulash, which is a noodle loaded ground beef recipe that looks more like Hamburger Helper. Hungarian Goulash is a simple dish typically made with just meat and potatoes cooked in a rich broth well seasoned with plenty of sweet paprika. I stuck with the authentic plan and skipped the carrots sometimes found in American stews.
FEATURED SPICE – PAPRIKA
Paprika can be found in sweet, smoky and hot flavors, with a few other variations somewhere in between. This recipe uses a robust 1/4 cup of sweet Hungarian paprika giving the Goulash plenty of rich flavor and a gorgeous red hue. The Spice House is a good online resource for buying paprika. Their classic Hungarian sweet paprika remains their top seller, and was voted best in the country by Cooks Illustrated. We bought our sweet Hungarian paprika at the Great Market Hall in Budapest, but will purchase in bulk from The Spice House when our current supply runs out. That may be sooner rather than later, given our obsession with this beef Goulash.
Our Beef Goulash is pretty fantastic as is, but I’ve noted some suggestions to vary your craft if desired:
- Feel free to add carrots at the same time as the potatoes. We didn’t use them here but probably will with our next pot.
- I’ve noted a wide range of beef broth for this recipe, from 3 to 4 cups. Depending on the size of your roast, how many potatoes you use, whether or not you add carrots, etc. you may only need 3 to 3 1/2 cups of broth. However if you need additional broth or if you prefer a soupier stew, add the full 4 cups.
Beer or beef broth?
- While researching Hungarian Goulash, I found several recipes that use beer in place of some of the beef broth. Sounds good to me! Let me know if you give it a try.
- Our beef Goulash was lightly thickened at the end with 2 tablespoons cornstarch mixed with cold water. This is not necessary but I think it adds a little something extra to the consistency. The stew is fine without the cornstarch so you can skip that step without affecting flavor.
- Purchase the best small chuck roast you can find; preferably one without a huge amount of fat. You’ll need to remove as much visible fat as you can before adding the meat to the pot. If that’s impossible, be sure to skim the fat off the top when you remove the finished Goulash from the oven.
- We added mushrooms to our stew, but just like carrots, it’s not a component of an authentic Hungarian Goulash. However, we adore the earthy flavor mushrooms impart and think you will too.
- The recipe calls for 3 large onions diced very small. We used sweet onions which are perfect with the paprika. Don’t skimp on the onions!
Don’t skimp on the roasted red peppers.
- Cook’s Illustrated published an interesting recipe for Hungarian Goulash. While I didn’t use their entire recipe, I did glean one step that I think was genius. The recipe calls for a jar of roasted red peppers packed in water. The drained peppers are blended with the paprika, tomato paste and a little red wine vinegar. This beautiful paste-like puree is added to the pot with the canned tomatoes and beef cubes. By mixing the paprika with the roasted red peppers you will avoid any grittiness you may find when using large amounts of the spice.
- Roast your own sweet red bell peppers instead of using jarred. Click HERE for an easy recipe for roasted peppers.
- Many recipes found during my research called for sour cream to be added to the stew, off heat, just before serving. I didn’t add sour cream to my pot of Goulash but instead served each bowl with a dollop. Sour cream is a very nice addition as a garnish so be sure to give it a try!
- Always check the seasonings to ensure you have enough salt and pepper.
Make ahead and refrigerate your Goulash until needed!
Our Hungarian style beef Goulash keeps well for several days in the fridge. In fact, you can make this ahead and refrigerate until needed. Refrigerating the stew makes it easy to skim off any fat that has gathered on the top. If planning to serve later, I would undercook the stew by about 15 minutes so the potatoes don’t break apart. Rewarm gently adding a little beef broth if needed to thin. This is a great stew to serve to company during the holidays or at a fun Hungarian themed dinner party!
You’re going to love the tender chunks of beef and the hearty rich flavor of our beef Goulash.
Be sure to serve the Goulash in big bowls with plenty of bread for dipping – just like they do in Hungary!
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Hungarian Style Beef Goulash
Ingredients
- 1 (3-4) pound boneless chuck roast, trimmed of excess fat and cut into 1 1/2 inch cubes
- Kosher salt and fresh ground black pepper
- ¼ cup sweet paprika (do not use hot or smoky paprika)
- 1 12-ounce jar roasted red peppers (packed in water), drained and rinsed
- 3 tablespoons low or no salt tomato paste
- 3 teaspoons red wine vinegar, divided
- 2 tablespoons vegetable oil
- 7 ounces small mushrooms, sliced
- 3 large onions, diced small
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves, or 4 fresh thyme sprigs
- 1 14-ounce can low-salt diced tomatoes, do not drain
- 3 to 4 cups low-sodium beef broth, divided
- 6 small or 4 medium potatoes, peeled and halved or quartered
- 4 large carrots, cut into 2-inch pieces (optional)
- 2 tablespoons cornstarch (optional for thickening if desired)
- ¼ cup sour cream (optional - may be stirred in at the end or dolloped on individual bowls when serving)
- salt and pepper to taste
- fresh parsley leaves, chopped for garnish
Instructions
- Adjust oven rack to the lower-middle position. Preheat oven to 325F. Season the beef cubes generously with salt and pepper and set aside at room temperature.
- In a small food processor, combine the paprika, drained red peppers, tomato paste, and 2 teaspoons vinegar. Process until smooth. Set aside.
- Pour the vegetable oil into a large Dutch oven set over medium heat on the stovetop. Add the mushrooms and sauté until starting to brown. Add the onions and 1 teaspoon salt. Cover and cook, stirring occasionally until the onions are soft but not browned, about 8 to 10 minutes.
- Remove the lid and add the garlic and thyme and sauté until fragrant. Add the paprika mixture and cook for about 2 minutes, stirring constantly. Add the diced tomatoes with juice, the beef cubes, and 2 cups of the beef broth. Stir well to combine. Cover the pot and transfer to the oven. Cook until the meat is almost tender, about 2 hours, stirring half way through.
- Add the potatoes (and carrots if using) and 1 cup of the remaining beef broth to the pot. Cover and return to the oven and cook for about 60 minutes, stirring halfway through until the beef and potatoes are tender. Remove from the oven.
- Place the Dutch oven on the stovetop and heat on medium. Allow the stew to settle a minute then skim off and discard any fat that pools on top. Remove the thyme sprigs and discard. Mix the cornstarch with 1/4 cup of the remaining beef broth. (SEE NOTES) Drizzle the slurry into the stew while stirring gently to combine. Heat for about 2 minutes or until slightly thickened. Off heat, stir in remaining 1 teaspoon vinegar. Check seasoning and add salt and pepper to taste. Stir in the sour cream, if using, or serve each bowl garnished with a dollop of sour cream, parsley and fresh ground black pepper.
Recipe Notes
Here are a few more recipes for hearty soups and stew you might enjoy:
Guinness Beef Stew Recipe –Â don’t wait for St. Patrick’s Day to enjoy this amazing stew. You’ll love the tender chunks of beef cooked in a rich, thick and flavorful gravy with carrots and potatoes.
Hearty Beef and Gnocchi Soup Recipe – a warming and delicious chunky soup worthy of an entire meal. Serve with crusty bread to sop up all the delicious broth. Click HERE to get the recipe for Hearty Beef and Gnocchi Soup.
Chunky Vegetable Soup with Smoked Paprika – Fresh hearty vegetables and healthy beans are the stars of this flavorful soup finished with a splash of balsamic vinegar and smoked paprika. Click HERE to get the recipe for Chunky Vegetable Soup with Smoked Paprika.
Featured Kitchen Tool: the enameled cast iron Dutch Oven
For sauces, stews, soups, and sometimes even bread, we love to use our enameled cast iron 6 quart round Dutch oven casserole. We own two of the Martha Stewart brand Dutch ovens and have been very happy with their performance. Less expensive than the big name brands, we highly recommend this essential kitchen tool. It cooks evenly, has a tight fitting lid and cleans up beautifully.
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Helen says
I think I must be dim. It took me ages to actually find the instructions. I do think they should be at the top though. I have made this today and used a slow cooker instead. But I am looking forward to the end result. I will let you know. It looks good so far.
Tricia Buice says
Thanks for the feedback Helen. All our recipes are at the bottom of each post. The instructions are with the ingredients on the printable recipe card. Sorry you had trouble finding it, but so thrilled you are trying this recipe! Can’t wait to hear how it turned out for you. (You are not dim!!!!)
mimi rippee says
My Hungarian girlfriend is visiting me next week and it would be so fun to make this! She always brings me the best paprika and other Hungarian products, so at least I know I have the real thing! Thanks for doing this post.
Tricia Buice says
Thank you Mimi – I hope you get the chance to make it and I would love to know what she’s thinks about it. Thank you so much for stopping by and enjoy your visit!
Karen (Back Road Journal) says
Your goulash looks great and must be extra good with the paprika you brought back from Budapest. Thanks for the tip about using roasted red peppers, it makes sense.
Tricia Buice says
Thanks Karen – this stew is sooooo good! Everybody loves it. So much flavor but never too much!
Larry says
It looks fantastic Tricia and we must try it.
Tricia Buice says
Thanks Larry – hope you get the chance to make it. So delicious and satisfying.
Jennifer @ Seasons and Suppers says
A big pot of stew is what comfort food season is all about! There’s nothing better than low and slow cooked food 🙂 Loving this goulash. The beef looks fall-apart tender. Just the way I like it!
Tricia Buice says
Thanks Jennifer – this stew is really good, especially on these chilly, blustery fall days. Absolutely perfect comfort food!
Laura says
My husband is allergic to bell pepper of all colors – green, yellow, orange, red. Any ideas for a substitution? I love peppers so my mouth is watering at this, but I’ll need to think of something to try instead…
Tricia Buice says
Hi Laura. I did a quick search and didn’t come up with anything that would be a good substitute for red bell peppers. I would suggest just leaving them out and add carrots when you add the potatoes. The other issue would be the paprika which is ground dried peppers. If you can’t use paprika, this dish would not be the same at all. If he can eat spices made from peppers without any trouble, then make the dish without the roasted red bell peppers. I think it would still be good, although not completely the same. Good luck!
sue | the view from great island says
I made chicken paprikas a while back and was blown away by the flavors, so I know I will love this recipe, paprika is amazing. I bet the stuff you brought back from your travels is incredible…pinning and sharing 🙂
Tricia Buice says
I really want to try chicken paprikas too Sue – and it seems to have many of the same ingredients as our Goulash. Paprika is amazing – so good! Thanks 😉
Susan says
Goulash is something I’ve never tried making! My mother used to make many a beef pot roast and beef dumpling stews but never anything with such robust flavor as this. It looks so good on this chilly day!
Tricia Buice says
It is so good Susan – hope you’ll give it a try. Beef dumpling stews sound pretty great – have you posted her recipe?
angiesrecipes says
BEST goulash I have ever seen! The colour is really amazing and I bet the flavour is equally great.
Tricia Buice says
Thank you so much for that sweet comment! You made my day 🙂 XOXO
Chris Scheuer says
I love that you went to Budapest and were inspired to create these wonderful Hungarian dishes for us! This would be so perfect for these crisp, cool fall days!
Tricia Buice says
Thanks Chris – this stew is so good and loaded with flavor. We’re thrilled with this recipe!
Cynthia Mitchell says
one quick question before I start….do I brown the beef cubes before adding or add them as is
Tricia Buice says
For this recipe you do not need to brown the beef cubes. Great question Cynthia! One of the things I love about this recipe is great, tender beef with plenty of flavor, and no need to brown the beef!
Judit says
Hi there,
This recipe looks awesome and I will try it, but as a true Hungarian I would serve this over Nokedli, ( little dumplings similar to spaetzle). Hungarians often include them or Csipetke with their gulyas!
Tricia Buice says
I love those potato dumplings Judit. We truly enjoyed the food and culture in Budapest. Wish I had more authentic recipes! Hope you enjoy this recipe and thanks for trying.