Classic Hungarian Goulash recipe

Growing up, the aroma of Hungarian Goulash simmering on the stove was the ultimate signal of comfort and home. My grandmother, a first-generation Hungarian immigrant, had a way of transforming simple ingredients into culinary masterpieces, and her goulash was legendary. It wasn’t just a meal; it was a warm hug in a bowl, a taste of heritage, and a symbol of family gatherings. The rich, savory broth, the melt-in-your-mouth beef, the tender vegetables, all infused with the distinctive warmth of paprika – it was, and still is, pure magic.

For years, I tried to recreate her goulash, poring over cookbooks and scribbled notes, but it never quite tasted the same. There was always something missing, that intangible quality that made hers so special. Then, during a visit back home, I finally sat down with her in her kitchen, watching her every move, asking endless questions. I learned about the nuances of paprika, the importance of slow, patient cooking, and the secret ingredient – a generous pinch of love and tradition.

Armed with her wisdom and a newly refined recipe, I returned to my own kitchen, determined to finally capture that authentic flavor. And I did! The first spoonful of my homemade goulash transported me back to my grandmother’s table. The taste was deeply comforting, intensely flavorful, and undeniably Hungarian. My family, who had heard countless stories of “Grandma’s Goulash,” finally understood the hype. They devoured it, declaring it the best stew they’d ever had.

This recipe, a culmination of my grandmother’s teachings and my own kitchen adventures, is my tribute to her culinary legacy. It’s a classic Hungarian Goulash, made with love and patience, and guaranteed to bring warmth and flavor to your table. It’s more than just a recipe; it’s a taste of history, a celebration of family, and a bowlful of pure comfort.

Ingredients

The soul of Classic Hungarian Goulash lies in its carefully chosen ingredients. Each component contributes to the depth of flavor, richness, and authentic character of this iconic dish. Here’s a detailed breakdown of what you’ll need, and why each ingredient is crucial:

• 2 lbs Beef Chuck, cut into 1.5-2 inch cubes: Beef chuck is the quintessential cut for goulash. Its rich marbling and connective tissue break down beautifully during slow cooking, resulting in incredibly tender and flavorful meat. Why Chuck? Chuck is ideal for braising because it becomes meltingly tender as it cooks, releasing collagen that enriches the broth and adds a luxurious, mouth-watering texture. Avoid leaner cuts like sirloin or round, as they can become dry and tough in a long braise. Beef Prep Tips: Cut the beef into uniform cubes for even cooking. You can also trim excess fat, but leaving some fat on will contribute to flavor and moisture.
• 2 large Yellow Onions, roughly chopped: Onions are the aromatic foundation of goulash. Yellow onions are preferred for their balanced flavor, which becomes sweet and mellow as they caramelize during cooking. Roughly chopping them allows them to melt into the sauce, adding body and depth. Onion Power: Don’t skimp on the onions! They create a sweet and savory base for the goulash. Rough chopping is sufficient as they will soften and almost dissolve as they cook down.
• 3 tablespoons Sweet Hungarian Paprika: Paprika is the defining spice of Hungarian Goulash, lending its signature color, flavor, and aroma. Sweet Hungarian Paprika is essential for an authentic flavor profile – it provides a rich, fruity sweetness and vibrant red color. Paprika is King: Quality paprika is paramount. Opt for authentic Hungarian paprika, specifically sweet paprika (édesnemes). Avoid generic “paprika” as it can lack the depth and complexity of true Hungarian paprika. Paprika Bloom: “Blooming” the paprika in hot fat, as described in the instructions, is crucial to releasing its full flavor and preventing it from becoming bitter.
• 1 tablespoon Hot Hungarian Paprika (optional, for heat): If you prefer a spicier goulash, hot Hungarian paprika adds a fiery kick without sacrificing the authentic flavor. Use it in addition to, not instead of, the sweet paprika. Spice it Up: Hot paprika adds a pleasant warmth. Start with 1 tablespoon and adjust to your spice preference. You can also use a pinch of cayenne pepper as a substitute if hot Hungarian paprika is unavailable, but it will slightly alter the flavor profile.
• 2 tablespoons Caraway Seeds, lightly crushed: Caraway seeds are another essential Hungarian spice that adds a distinctive warm, anise-like flavor to goulash. Lightly crushing them releases their aroma and flavor. Caraway’s Charm: Caraway seeds provide a unique, slightly licorice-like flavor that is characteristic of authentic Hungarian goulash. Lightly crushing them in a mortar and pestle or with the flat side of a knife enhances their aroma.
• 2 tablespoons All-Purpose Flour: Flour acts as a thickening agent for the goulash, creating a rich and velvety sauce. It’s used sparingly to bind the flavors and create the desired stew-like consistency. Thickening Power: Flour helps to thicken the goulash sauce naturally as it cooks. Ensure the flour is cooked properly with the onions to avoid a raw flour taste.
• 4 cloves Garlic, minced: Garlic provides a pungent, aromatic layer of flavor that complements the beef, onions, and spices. Freshly minced garlic is always best for the most vibrant flavor. Garlic Aroma: Garlic adds a savory depth and aroma. Mince it finely so it distributes its flavor evenly throughout the goulash.
• 1 (14.5 oz) can Diced Tomatoes, undrained: Diced tomatoes add acidity, sweetness, and liquid to the goulash. Undrained tomatoes contribute extra liquid and tomato flavor to the broth. Tomato Tang: Tomatoes provide essential acidity and liquid. Undrained diced tomatoes are convenient and add both texture and liquid. You can also use fresh diced tomatoes in summer when they are in season, but canned tomatoes offer consistent flavor year-round.
• 6 cups Beef Broth: Beef broth forms the liquid base of the goulash, adding depth of beefy flavor. Use good quality beef broth or homemade broth if possible for the best results. Low-sodium broth allows you to control the salt level. Broth Base: Beef broth enhances the beefy flavor of the goulash. Using a high-quality broth or homemade broth will significantly improve the overall taste.
• 2 Bay Leaves: Bay leaves add a subtle, fragrant, and slightly peppery aroma to the goulash as it simmers. They infuse a depth of flavor that complements the other spices. Bay Leaf Infusion: Bay leaves contribute a subtle, aromatic complexity. Remember to remove them before serving.
• 1 teaspoon Dried Marjoram: Marjoram is a classic herb in Hungarian cuisine, adding a sweet, slightly floral, and subtly peppery flavor that complements the paprika and caraway seeds. Marjoram Magic: Marjoram enhances the overall herbal notes and adds a touch of sweetness. If fresh marjoram is available, use about 1 tablespoon of chopped fresh marjoram instead of dried.
• 1 lb Potatoes, peeled and cut into 1-inch cubes: Potatoes add heartiness and substance to the goulash, absorbing the flavorful broth and becoming tender and creamy. Yukon Gold or red potatoes are good choices as they hold their shape well during cooking. Potato Heartiness: Potatoes make the goulash a more substantial and filling meal. Cut them into uniform cubes so they cook evenly.
• 1 lb Carrots, peeled and sliced into ½-inch rounds: Carrots add sweetness, color, and nutritional value to the goulash. Sliced carrots cook down to tender and slightly sweet pieces that complement the savory flavors. Carrot Sweetness: Carrots add a touch of sweetness and vibrant color. Slice them into rounds or chunks.
• 2 tablespoons Vegetable Oil (or other cooking oil): Vegetable oil or another neutral cooking oil is used for browning the beef and sautéing the onions and garlic. Oil for Browning: Oil is essential for browning the beef and sautéing the aromatics, which are crucial steps for building flavor.
• Salt and freshly ground Black Pepper to taste: Salt and pepper are essential for seasoning and enhancing all the flavors in the goulash. Adjust the amounts to your preference throughout the cooking process. Seasoning is Key: Salt and pepper are crucial for bringing out the flavors of all the ingredients. Season in layers throughout the cooking process and taste and adjust at the end.
• Optional Garnishes: Fresh parsley or sour cream for serving. Finishing Touches: Fresh parsley adds a pop of color and freshness. Sour cream adds richness and a tangy counterpoint to the savory goulash.

Instructions

Making Classic Hungarian Goulash requires patience and time, but the process is straightforward and yields incredibly rewarding results. Follow these step-by-step instructions for an authentic and flavorful goulash:

1. Season and Brown the Beef: Pat the beef cubes dry with paper towels. Season generously with salt and freshly ground black pepper. Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches (don’t overcrowd the pot), sear the beef cubes on all sides until deeply browned. Remove the browned beef from the pot and set aside. Why Sear Beef? Searing the beef creates a rich, flavorful crust through the Maillard reaction, which significantly enhances the depth of flavor in the goulash. Browning in batches ensures proper searing and prevents steaming.
2. Sauté Onions and Bloom Paprika: Reduce the heat to medium. Add the chopped onions to the pot and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the sweet Hungarian paprika and hot paprika (if using) and cook for 1 minute more, stirring constantly, until fragrant and “bloomed.” Blooming Spices: Cooking the paprika in the hot fat releases its aromatic oils and prevents it from tasting bitter. This step is crucial for achieving the authentic paprika flavor in goulash.
3. Add Flour and Cook: Sprinkle the flour over the onions and paprika mixture and cook, stirring constantly, for 1-2 minutes, until the flour is lightly toasted. This cooks out the raw flour taste and helps thicken the goulash. Cooking the Roux Base: Toasting the flour with the onions and paprika creates a light roux, which will thicken the goulash as it simmers.
4. Deglaze and Add Liquids: Gradually pour in the beef broth, scraping up any browned bits from the bottom of the pot (this is called deglazing and adds flavor). Add the diced tomatoes (undrained), caraway seeds, bay leaves, and dried marjoram. Stir to combine all ingredients. Building the Broth: Deglazing the pot captures all the flavorful browned bits and incorporates them into the broth. The combination of beef broth and tomatoes creates the liquid base for the goulash.
5. Return Beef and Simmer: Return the browned beef to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and simmer gently for 2-2.5 hours, or until the beef is fork-tender. Stir occasionally during simmering to prevent sticking and ensure even cooking. Slow and Low Simmer: Slow, gentle simmering is key to tenderizing the beef and allowing the flavors to meld and deepen. Patience is rewarded!
6. Add Potatoes and Carrots: After 2-2.5 hours of simmering, add the cubed potatoes and sliced carrots to the pot. Stir to incorporate them into the goulash. Continue to simmer, covered, for another 30-40 minutes, or until the potatoes and carrots are tender. Adding Vegetables Later: Adding the potatoes and carrots later prevents them from becoming mushy during the long simmer. They will cook through and become tender in the final stage.
7. Adjust Seasoning and Serve: Once the vegetables are tender and the beef is meltingly soft, remove the bay leaves from the goulash. Taste and adjust seasoning with salt and black pepper as needed. If the goulash is too thick, you can add a little more beef broth to reach your desired consistency. Serve hot, garnished with fresh parsley and a dollop of sour cream, if desired. Final Flavor Check: Taste and adjust seasoning at the very end. The long simmering process concentrates flavors, so a final seasoning adjustment is crucial.

Nutrition Facts

(Per Serving, approximate and may vary based on specific ingredients, serving size, and leaness of beef)

• Serving Size: Approximately 1.5 cups
• Calories: 450-600 kcal (depending on beef fat content and serving size)
• Protein: 35-45 grams
• Fat: 20-30 grams
  • Saturated Fat: 8-12 grams (depending on beef fat content)
  • Unsaturated Fat: 10-18 grams
• Carbohydrates: 30-40 grams
  • Fiber: 5-7 grams
  • Sugar: 8-12 grams (naturally occurring from vegetables and tomatoes)
• Cholesterol: 120-150 mg (depending on beef fat content)
• Sodium: 800-1200 mg (depending on broth and added salt)
• Vitamins & Minerals: (Vary depending on vegetables)
  • Excellent source of Protein, Iron, Vitamin B12, Vitamin A (from carrots), Vitamin C (from tomatoes), Potassium, and Fiber.

Important Notes on Nutrition:

• Protein Powerhouse: Hungarian Goulash is an excellent source of high-quality protein from beef, essential for muscle building and satiety.
• Rich in Iron and B Vitamins: Beef is a good source of iron and B vitamins, important for energy production and overall health.
• Source of Vitamins and Fiber: Carrots and tomatoes contribute Vitamin A, Vitamin C, and dietary fiber.
• Moderate in Fat: While goulash contains fat from the beef, much of it renders out during cooking. Choose leaner cuts of beef chuck and trim excess fat to reduce fat content.
• Sodium Content: Be mindful of sodium content, especially if using regular beef broth and adding salt. Use low-sodium broth and adjust added salt accordingly.
• Calorie Dense: Goulash is a hearty and calorie-dense meal, making it satisfying and warming, but portion control is important if you are watching your calorie intake.

Disclaimer: Nutritional information is an estimate and should be used as a general guide. For precise nutritional information, use a nutrition calculator and input the exact ingredients and quantities used in your recipe.

Preparation Time

• Prep Time: 30-40 minutes (chopping vegetables, cutting beef)
• Cook Time: 3-3.5 hours (including simmering time)
• Total Time: 3.5-4 hours

Time Breakdown:

• Beef Prep and Browning: 20-30 minutes (cutting beef, searing in batches)
• Vegetable Prep: 10-15 minutes (chopping onions, garlic, carrots, potatoes)
• Sautéing Onions and Garlic & Blooming Spices: 10-12 minutes
• Simmering Beef (Initial): 2-2.5 hours
• Adding Vegetables and Simmering (Final): 30-40 minutes

Tips to Manage Time:

• Prep Vegetables While Beef Browns: While the beef is browning in batches, you can chop the onions, garlic, carrots, and potatoes to maximize efficiency.
• Weekend Cooking: Goulash is an excellent dish to make on a weekend when you have more time. The long simmering time is mostly hands-off.
• Make Ahead: Goulash actually tastes even better the next day as the flavors meld and deepen overnight. You can make it a day ahead and reheat it before serving.
• Slow Cooker Adaptation (Longer Cook Time): While this recipe is designed for stovetop cooking, goulash can be adapted for a slow cooker, which requires even longer cooking time but is very hands-off.

While the total time is considerable, the active cooking time is relatively short. Most of the time is spent simmering, allowing you to do other things while the goulash develops its rich flavors.

How to Serve Classic Hungarian Goulash

Classic Hungarian Goulash is a hearty and satisfying meal on its own, but it’s traditionally served with specific accompaniments that enhance the dining experience. Here are some popular and delicious ways to serve it:

• Traditional Accompaniments:
  • Egg Noodles (Csipetke or Spaetzle): Small egg noodles, either homemade (csipetke) or store-bought spaetzle, are a classic pairing. They are often cooked separately and served alongside or stirred into the goulash.
  • Dumplings (Nokedli or Galuska): Hungarian dumplings, similar to spaetzle but often slightly larger and softer, are another traditional side. They soak up the flavorful broth beautifully.
  • Boiled Potatoes: Simple boiled potatoes, mashed or whole, provide a neutral base that complements the rich goulash.
  • Fresh Bread: Crusty bread, like a hearty rye or sourdough, is essential for soaking up the flavorful broth.
• Garnishes and Toppings:
  • Sour Cream (Tejföl): A dollop of sour cream (tejföl in Hungarian) is a must-have garnish, adding richness and a tangy counterpoint to the savory goulash.
  • Fresh Parsley: Chopped fresh parsley adds a pop of color and freshness.
  • Chopped Fresh Dill: Dill is another popular herb in Hungarian cuisine that pairs well with goulash.
  • Pickled Vegetables (Pickles or Peppers): Pickled cucumbers, peppers, or other pickled vegetables provide a tangy and crunchy contrast to the rich and savory goulash.
  • Spicy Paprika Oil (for extra heat): For those who like extra heat, a drizzle of spicy paprika oil can be added.
• Serving Style:
  • Soup Bowls: Serve goulash in deep soup bowls or large bowls to accommodate the generous portion and sides.
  • Family Style: Serve goulash family-style in a large pot or serving dish in the center of the table, allowing everyone to help themselves.
  • Individual Portions: Ladle goulash into individual bowls, topping each with desired garnishes.
• Drinks to Pair:
  • Hungarian Red Wine: A robust Hungarian red wine, like Egri Bikavér (Bull’s Blood) or Kadarka, is a classic pairing.
  • Beer: A hearty lager or pilsner beer complements the rich flavors of goulash.
  • Sparkling Water: For a non-alcoholic option, sparkling water with a squeeze of lemon can be refreshing.

Serving Classic Hungarian Goulash is about creating a comforting and satisfying experience. The traditional accompaniments and garnishes are as important as the goulash itself, contributing to the overall flavor and enjoyment of the meal.

Additional Tips for Authentic Hungarian Goulash

To elevate your Hungarian Goulash from good to truly exceptional, consider these additional tips for achieving authentic flavor and texture:

1. Use High-Quality Hungarian Paprika: As mentioned earlier, the quality of paprika is paramount. Invest in authentic Hungarian paprika, specifically sweet paprika (édesnemes) and hot paprika (erős). Look for paprika labeled “Hungarian Noble Sweet Paprika” for the best flavor. Freshly imported paprika will have the most vibrant flavor and aroma. Paprika Quality Matters: Authentic Hungarian paprika is the heart and soul of goulash. Don’t compromise on quality for the best results.
2. Don’t Rush the Browning of Beef and Onions: Searing the beef properly and caramelizing the onions are crucial steps for building depth of flavor. Don’t overcrowd the pot when browning the beef, and allow the onions to cook slowly until they are softened and lightly caramelized. These steps take time but are essential for a rich and complex goulash. Patience is Key to Flavor: Proper browning and caramelization create foundational flavors that cannot be rushed.
3. Use Bone-In Beef Chuck (Optional, for richer broth): For an even richer and more flavorful broth, consider using bone-in beef chuck. The bones will release collagen and marrow as they simmer, adding depth and body to the broth. You can remove the bones before adding the vegetables or shred the meat from the bones and return it to the goulash. Bone-In for Broth Depth: Bones add extra flavor and richness to the broth.
4. Add a Touch of Smoked Paprika (Optional, for smoky note): While traditional goulash relies primarily on sweet and hot paprika, a small amount of smoked paprika (about ½ – 1 teaspoon) can add a subtle smoky depth of flavor that enhances the overall complexity without overpowering the classic taste. Smoked Paprika Enhancement: A touch of smoked paprika can add a subtle layer of complexity, but use it sparingly to maintain the classic flavor profile.
5. Make it a Day Ahead (Flavor Development): Like many stews and braises, Hungarian Goulash tastes even better the next day. Making it a day ahead allows the flavors to meld and deepen as the goulash sits in the refrigerator overnight. Reheat gently before serving. Make Ahead for Deeper Flavor: Time is a key ingredient! Goulash develops even richer flavors when made in advance and reheated.

By incorporating these tips into your cooking process, you can elevate your Classic Hungarian Goulash to new heights of authentic flavor and culinary satisfaction.

FAQ About Classic Hungarian Goulash

Have questions about making Classic Hungarian Goulash? Here are answers to some frequently asked questions:

Q1: Can I make goulash in a slow cooker or Instant Pot?

A: Yes, Hungarian Goulash can be adapted for both slow cookers and Instant Pots.

*   **Slow Cooker:** Sear the beef and sauté onions and garlic on the stovetop as instructed. Transfer everything to a slow cooker, add remaining ingredients (except potatoes and carrots), and cook on low for 6-8 hours or on high for 3-4 hours, or until beef is tender. Add potatoes and carrots in the last 2-3 hours of cooking.
*   **Instant Pot:** Use the sauté function to sear beef and sauté onions and garlic. Add remaining ingredients (except potatoes and carrots). Cook on high pressure for 45-50 minutes, with a natural pressure release of 15-20 minutes. Quick release remaining pressure. Add potatoes and carrots, and use the sauté function to cook until vegetables are tender, about 10-15 minutes.

content_copydownloadUse code with caution.

While these methods are convenient, stovetop simmering is generally considered to yield the most authentic flavor and texture.

Q2: Can I freeze Hungarian Goulash?

A: Yes, Hungarian Goulash freezes very well. Allow it to cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave. Freezing is a great way to enjoy leftovers or prepare goulash in advance.

Q3: What if I don’t have Hungarian Paprika? Can I substitute it?

A: While authentic Hungarian paprika is highly recommended for the best flavor, if you cannot find it, you can use a combination of regular sweet paprika and a pinch of cayenne pepper for a touch of heat. However, the flavor will not be exactly the same. Look for paprika labeled “Hungarian Noble Sweet Paprika” in specialty stores or online for the most authentic taste.

Q4: Can I add other vegetables to goulash?

A: While potatoes and carrots are classic additions, you can add other vegetables to your goulash. Some popular additions include:
* Bell Peppers: Sliced bell peppers (any color) add sweetness and color.
* Mushrooms: Sliced mushrooms add an earthy flavor.
* Celery: Diced celery adds aromatic depth.
* Parsnips: Diced parsnips add sweetness and a slightly nutty flavor.
Add heartier vegetables like carrots, parsnips, or celery along with the potatoes. Softer vegetables like bell peppers or mushrooms can be added later in the cooking process to prevent them from becoming too mushy.

Q5: Is Hungarian Goulash supposed to be a soup or a stew?

A: Classic Hungarian Goulash is traditionally considered a thick stew, not a thin soup. It should have a rich, flavorful broth that coats the ingredients, but it’s not meant to be watery. The consistency should be hearty and spoonable, with tender chunks of beef and vegetables in a flavorful sauce. If your goulash is too thin, you can simmer it uncovered for a bit longer to reduce the liquid or whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) in the last few minutes of cooking to thicken it slightly.

Print