Ingredients
For the Goulash
For Serving
Instructions
Prepare the Beef
- Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- Heat 1 tablespoon of oil or lard in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Working in batches to avoid overcrowding, brown the beef on all sides, about 3-4 minutes per batch.
- Transfer browned beef to a plate and set aside.
Make the Base
- In the same pot, add the remaining oil and reduce heat to medium.
- Add the diced onions with a pinch of salt and cook until translucent and starting to brown, about 8-10 minutes, stirring occasionally.
- Add the minced garlic and cook for another minute until fragrant.
- Remove the pot from heat and stir in the sweet and hot paprika, along with the caraway seeds. This prevents the paprika from burning, which would make it bitter.
Simmer the Stew
- Return the pot to medium heat and add the bay leaves, bell peppers, and carrots. Cook for 5 minutes, stirring occasionally.
- Add the diced tomatoes and tomato paste, stirring to combine.
- Return the browned beef to the pot along with any accumulated juices.
- Pour in the beef stock and bring to a gentle boil, then reduce heat to low.
- Cover and simmer for 1 hour, stirring occasionally.
- Add the potatoes and continue to simmer for another 45 minutes to 1 hour, until both the beef and potatoes are fork-tender.
- Stir in the red wine vinegar and adjust seasoning with salt and pepper to taste.
Finish and Serve
- Let the goulash stand for 10-15 minutes before serving, which allows the flavors to meld.
- Serve hot in bowls, topped with a dollop of sour cream and sprinkled with fresh parsley.
- Accompany with crusty bread or traditional Hungarian spätzle for dipping into the rich sauce.
About This Authentic Hungarian Beef Goulash
This traditional beef goulash recipe is a cornerstone of Hungarian cuisine, dating back centuries to the medieval shepherds of the Hungarian plains. Unlike American-style goulash that often includes pasta, authentic Hungarian beef goulash is a rich, paprika-infused stew with tender chunks of beef that melt in your mouth. The key to an exceptional Hungarian goulash lies in using high-quality sweet and hot paprika, allowing the flavors to develop slowly over hours of gentle simmering. This hearty, warming dish is perfect for cold winter evenings and actually tastes even better when prepared a day ahead, making it an ideal meal prep option for busy households.
Tips for Perfect Beef Goulash Recipe
- Paprika Selection: The soul of any authentic beef goulash recipe is quality Hungarian paprika. Look for imported varieties labeled "édes" (sweet) and "erős" (hot) for the most authentic flavor profile. Store your paprika in a cool, dark place and replace it every 6 months as it loses potency over time.
- Meat Preparation: Take time to properly brown the beef cubes in batches. This crucial step develops deep flavor through the Maillard reaction. Using chuck or stewing beef with good marbling ensures tender meat after the long cooking process.
- Temperature Control: Always remove the pot from heat before adding paprika to prevent burning, which would create bitterness. Similarly, maintain a gentle simmer throughout cooking—never let the goulash boil rapidly as this can toughen the meat.
- Development of Flavor: The onion base is critical for authentic goulash. Take time to properly soften and lightly caramelize the onions, which creates a natural sweetness that balances the paprika's intensity.
- Textural Balance: Traditional goulash has a consistency between soup and stew. For a thicker version, you can mash some potato pieces against the pot side during cooking or reduce the amount of stock. For a more soup-like consistency, add additional stock.
Serving Suggestions & Variations
Authentic beef goulash is traditionally served with a dollop of sour cream and a sprinkle of fresh parsley, which balances the rich, savory flavors with a touch of brightness. For a complete Hungarian meal, serve your goulash with homemade spätzle or crusty rye bread for soaking up the flavorful sauce. For a lighter accompaniment, consider a simple cucumber salad dressed with vinegar and dill. While traditional goulash contains beef, you can create variations using pork shoulder or even wild game like venison for a different flavor profile. Vegetarians might enjoy a mushroom-based version using hearty portobello or cremini mushrooms and vegetable stock. For a more modern twist, some cooks add a splash of red wine or a small amount of dark chocolate to further deepen the complex flavors of this beloved comfort food.
Prep Ahead & Storage
This beef goulash recipe is perfect for preparing ahead of time as the flavors continue to develop and improve when rested. You can prepare the entire dish up to two days in advance and refrigerate it in an airtight container—simply reheat gently on the stovetop before serving.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, portion the cooled goulash into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. Label containers with the date and contents for easy identification.
When ready to enjoy again, thaw frozen goulash overnight in the refrigerator. Reheat slowly over medium-low heat on the stovetop, stirring occasionally and adding a splash of beef stock if needed to reach your desired consistency. Avoid microwave reheating if possible, as it can lead to uneven heating and potentially toughen the meat. Fresh garnishes like sour cream and parsley should always be added after reheating.