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Authentic Hungarian Goulash is one of those comforting dishes that feels both rustic and familiar. It’s a simple combination of tender beef, onions, and plenty of paprika that simmers slowly until everything melds together into a rich, hearty stew. Served with bread or noodles, it’s the kind of meal that warms you through and makes you slow down and enjoy each bite.
Try it served with a simple Butter Lettuce Salad or Arugula Salad on the side.
Tips for the Best Hungarian Goulash
- Paprika Matters. Sweet Hungarian paprika is key – it gives the dish its deep red color and signature taste. Use fresh paprika, since it can lose flavor if it sits around too long.
- Use the right meat. Traditionally, goulash is made with beef, often from tougher cuts like chuck. These cuts become tender with slow cooking and add rich flavor to the broth.
- Low and slow cooking. Goulash isn’t rushed. Let it simmer gently until the meat is tender and the flavors have blended. This can take a couple of hours, but it’s worth the time.
recipe walk-through
How to Make Authentic Hungarian Goulash
See the recipe card below for full, detailed instructions
Stove Top Goulash
Step 1: Saute some chopped onion and red bell pepper. Add minced garlic and a bay leaf and let them cook for about a minute. Add the beef, paprika, salt and pepper and cook for several minutes to brown the meat.
Step 2: Stir in beef broth and tomato paste. Bring the pot to a boil, then reduce the heat and simmer for at least 2 hours.
- The longer you can let it simmer here the better, but at least an hour and a half to two hours.
Slow Cooker Goulash
Step 1: Repeat the same cooking as in step 1 of the stovetop method.
Step 2: Add the beef to your slow cooker and stir in the beef broth and tomato paste.
Step 3: Cover and cook on high for 4 hours or on low for 6 hours.
- I recommend cooking on low for the best flavor and texture. Low and slow will get you the best results every time.
Serving
- Too thin? If your gravy is too thin for your liking and you’d like to thicken it, you can do that by adding a cornstarch slurry. In a small bowl, whisk together a tablespoon of cornstarch and a tablespoon of water, then pour that into the bubbling stew. Give it a good stir and let it simmer for at least 5-10 minutes.
- Make it creamy. Add a dollop of sour cream to each bowl as you serve them, or a ¼ cup of heavy cream during the last several minutes of cooking time. The paprika flavor can be quite intense, and the cream can help tone that down a bit.
More Stew Recipes
How to Serve Hungarian Goulash
My family serves this dish with egg noodles or spaetzle. If you want to go totally traditional, you can try your hand at making csipetke, which is a Hungarian pinched noodle, sort of like a dumpling.
This goulash is also delicious over mashed potatoes or simply with some crusty bread on the side.
- Make sure to remove the bay leaf before serving. It adds great flavor but cannot be eaten.
Storage Tips
The Best Way to Store Leftovers
Refrigerator (3-4 days): Transfer cooled goulash to an airtight container and store in the fridge for up to 3-4 days. The flavor will deepen as it sits, making it even richer the next day.
Freezer (3 months): Transfer cooled goulash to a freezer safe container and store in the freezer for up to 3 months.
Thaw and Reheat: If frozen, thaw completely in the refrigerator before reheating. Pour into a saucepan and heat gently on the stove over medium heat. You can also reheat in the microwave.
- If the sauce has thickened, add a splash of water to loosen it up.
More European-Inspired Recipes
- Pressure Cooker Lentil Soup
- German Chocolate Cake Brownies
- Authentic German Potato Salad (Swabia Style)
- German Pancakes
Classic Hungarian Goulash
Ingredients
- 2 tablespoons Olive oil
- 1 Large yellow onion chopped, about 1 ½ cups
- 1 Red bell pepper seeded and diced
- 5 Garlic cloves minced
- 1 Bay leaf
- 3 pounds Chuck roast or stew meat cut into 1-2 inch chunks
- 3 tablespoons Sweet Hungarian paprika or regular is fine but will change taste somewhat
- 3/4 teaspoon Kosher salt
- ¼ teaspoon Black pepper
- 1 cup Beef broth
- 3 tablespoons Tomato paste or a 6-ounce can
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onions and red pepper and cook until soft; about 5 minutes. Add minced garlic and bay leaf and continue to cook for 1 minute.
- Add beef to the pot and stir in paprika, salt and pepper. Cook, stirring often, until meat is browned; about 5 minutes.
If Making on the Stove Top:
- Stir in broth, tomato paste. Bring to a boil, reduce heat to medium low; cover and simmer until meat is tender; about 2 hours. Remove the bay leaf.
If Making in a Slow Cooker:
- Transfer meat mixture to the slow cooker. Stir in broth and tomato paste. Cover and cook on high for 4 hours or on low for 6 hours. Remove the bay leaf.
Serving:
- Serve over cooked egg noodles and garnish with fresh chopped parsley. For a creamy goulash, add a dollop of sour cream.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I am making this recipe as I write review. This will be my third time making this delicious goulash and I’m sure I’ll make it many more times!
Thanks for leaving your feedback Andrea. I love hearing that others love this family recipe!
Could this be made in an instant pot/pressure cooker?
Sure, I don’t have instructions for that but you can use an Instant Pot.
There is a Westphalian „equivalent“ called „Pfefferpotthast“. No vegetables but beef : onion ratio 1:2 to 1:1. Cumin, bayleaf, salt and pepper (not peppers). You need to sear the beef until brown/camarelised on high heat. And you add some lemon juice and 2 or 3 lemon slices. Some recipes also ask for cloves. Best served with pickled cucumbers and potatoes. Sometimes I swap the lemon with green beens. Can also provide recipe for cucumber salad and (South or North) German potato salad if interested.
My father was from Zalaapati Hungary.
He and my mother came to the US in 1956. This recipe is very close our family
Hungarian goulash Recipe. The Hungarian paprika definitely makes it authentic!! Thanks!! ♥️
You are so welcome Rose! Thank you for the wonderful comment.
I am going to make this Goulash and I know for a fact it is going to be fabulous. I make a recipe of Hungarian Veal Paprikash because I wanted to make something from my husband’s grandfather’s Hungarian culture. It was a hit with my family. Now I’m making this wonderful beef hungarian goulash which I believe he would enjoy as well. I am Ukrainian and my mother made a Goulash that was so different from any goulash made where I make my own sauce out of the water that all the vegetables and meat are cooked in at the end. I’ve learned that tinkering with a recipe to curtail it to your special ideal meal is authentic to your taste buds. Thank you for this recipe.
You are so welcome Lesa! Thank you so much for stopping by. (Fantastic feedback)
So long this reciepe is the the closest to authentic. But in hungary this is not goulash. Goulash is a soup. I saw Jamie Olivers goulash and I wanted to cry. Try to replace olive oil. Authentic hungarian cuisine never use olive oil, but use lard of pork, or smoked hungarian bacon type of meat, that is greasy enough to put your ognion and garlic in to cook. But there is no need to add any Bell pepper or tomatopaste or any kind of broth. The only thing that makes this food red, is hungarian Red pepper. But this dish is great anyway 🙂 I hope you gonna try it in the real authentic way 🙂 ( I am a native hungarian who loves to cook)
Thanks for your feedback Barbara! My grandfather was a native Hungarian and after they moved to the US my German grandmother would make this recipe for him.
It’s not goulash, it’s stew. In hungarian pörkölt.
100% correct.
This looks like my Hungarian grandmothers recipe?
Then your grand mother was not making goulash but porkolt.
I don’t understand the instructions. Do I add the broth and tomato paste to the pot on the stove or when it’s transferred to the slow cooker. You say to do it with both steps.
Those are two separate methods, you would be doing one or the other. So either you’re making it on the stovetop and then serving, or making it in the slow cooker and then serving. I edited the recipe to try and clarify that a little better.
Can’t find the number of people your recipe is for?????
It will feed about 6 people, served with noodles.