My next-door neighbor is of Hungarian descent and the first time I tried her traditional Hungarian goulash recipe, I was hooked. If you haven’t tried an authentic goulash recipe, you’re in for a treat.
Its rich and fragrant tomato base and perfectly tender beef morsels will make you go for seconds for sure. So grab a big piece of crusty bread and let’s go make some Hungarian beef magic!
What Is Hungarian Beef Goulash?
It is a beef and vegetable stew traditionally made in Hungary with a rich tomato-based sauce infused with the most aromatic spices like Hungarian paprika and caraway seeds. These are the ingredients you’ll need to make this amazing Hungarian goulash recipe:
- Onions and garlic Are the perfect aromatic pair needed in most recipes.
- Stewing beef: Cut into one-inch pieces. You can use chuck or shoulder.
- Hungarian paprika: I recommend using good quality imported paprika since it is one of the main ingredients.
- Caraway seeds: Crush them a little bit before adding them to the goulash so they can release all their flavor.
- All-purpose flour: It is used to drench the beef pieces, so they brown perfectly. It also helps thicken the sauce a bit.
- Beef broth: You can use water instead, but broth gives this stew a richer flavor.
- Diced tomatoes: These will cook down and make the perfect sauce.
- Potatoes and carrots: Some recipes include bell pepper in their veggie mix, but I love it just with potatoes and carrots.
How To Make Hungarian Goulash?
To make this amazing Hungarian goulash recipe, just follow these easy steps:
- Clean the meat cubes of any excess fat and place them in a bowl. Sprinkle the flour on top and mix it together so every cube is perfectly coated with flour.
- In a medium-sized dutch oven or pot, melt 1 tablespoon of butter and saute the small diced onion until translucent. Add the minced garlic, paprika, and crushed caraway seeds and cook for about 30 seconds until fragrant.
- Add the flour-coated beef cubes to the pot and cook them for a few minutes until brown. You may need to add an additional ½ tablespoon of butter.
- Pour in the beef broth, scraping the bottom of the pot to dissolve any bits and pieces that might have stuck to the bottom. Add the diced tomatoes, potatoes, carrots, and bay leaves. Cook on medium-low heat for 1 ½ hours until the beef is tender.
What to Serve with Hungarian Goulash?
This Hungarian goulash recipe is a hearty meal perfect for these cold winter nights, and I would recommend you serve it with a side salad. For ideas, look at my Tomato Onion Cucumber Salad. Crusty bread is also a must to scoop up all the glorious broth.
If you want to bake it yourself, please look for my Italian Bread Recipe for an easy and delicious crusty bread recipe.
Make Ahead and Storage Instructions:
This is one of those recipes that just gets better with time. You can make it days in advance and store it in the fridge in an airtight container for up to 4 days. Just make sure it has cooled down completely before storing it.
If you wish to freeze it, you can. Place it in a freezer-safe zipper bag or airtight container and freeze it for up to 4 months.
To reheat, simply defrost in the fridge the night before. Let it sit on the counter for about an hour before reheating it on the stovetop or microwave until hot.
- 1 tbsp of butter
- 1 medium onion, small diced
- 3 garlic cloves, minced
- 1 ½ tablespoons Hungarian paprika
- 1 ½ teaspoons caraway seeds, slightly crushed
- 3 tablespoons all-purpose flour
- 1 ½ lbs stewing beef cut into 1 inch cubes
- 2 cups beef broth
- 1 15 oz can diced tomatoes
- 2 cups carrots, thick sliced
- 3 cups potatoes, cubed
- 1 red bell pepper, sliced (optional)
- 2 bay leaves
- Salt and pepper to taste
- Place the beef cubes in a bowl and sprinkle the flour on top. Mix until all beef pieces are well coated with flour.
- In a medium-sized dutch oven or pot, melt the butter over medium heat and saute the onion until translucent. Add the garlic, paprika, and slightly crushed caraway seeds. Cook for about 30 seconds until fragrant.
- Add the beef cubes to the pot and brown on all sides for about 3 minutes.
- Pour in the beef broth, scraping the bottom of the pot to loosen up any bits and pieces that might have stuck to the bottom. Add the diced tomatoes, potatoes, carrots, bay leaves, salt, and pepper to taste. Simmer over medium-low heat for 1 ½ hours until the meat is tender.
Amount Per Serving: Calories: 425Total Fat: 24gSaturated Fat: 9gCholesterol: 84mgSodium: 662mgCarbohydrates: 26gFiber: 5gSugar: 4gProtein: 25g