Hungarian Goulash

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

• Paprika. This goulash recipe calls for 5 tablespoons of Hungarian paprika. It’s the dominant flavor and is what really sets Hungarian goulash apart from other beef stews.
• Caraway seeds. These add additional flavor but can be omitted if you don’t like them.
• Chuck roast. I used a 2-pound chuck roast that I cut into cubes but you could use pre-cut stew meat if that’s what’s available to you.
• Flour. For dredging the beef. If you prefer a gluten-free goulash, omit the flour.
• Bacon. This is the fat I use to start the dish. Traditional Hungarian goulash uses lard, but bacon works great. Opt for a neutral-flavored bacon for goulash.
• Bell peppers. I used red, yellow, and green but use any colors you’d like.
• Carrots. For added texture and sweetness.
• Stock. Use homemade beef stock if you can, but you can also use Better Than Bullion beef base or boxed stock.

See the recipe card for complete information on ingredients and quantities.

How to make it

Each number corresponds to the numbered written steps below.

1. Cut a 2-2.5 pound chuck roast into 2-inch cubes, pat dry with a paper towel, and season with salt and pepper (Photo #1).
2. Dredge the cubes in 1/4 cup of flour and pat well to remove the excess. Slice 1/4 pound of bacon into strips, dice 2 large yellow onions, chop 3 large bell peppers, dice 2 large carrots, mince 5 cloves of garlic, and chop 3 plum tomatoes. Slice 3 medium Yukon gold potatoes into 1-inch cubes and mince 3 tablespoons of parsley (Photo #2).

3. Heat a large heavy pot to medium heat, add the bacon and cook until crisp (7-10 minutes). Remove the bacon with a slotted spoon and set aside on a plate (Photo #3).
4. Add the beef to the pot and sear in the bacon fat for 5-7 minutes or until browned on all sides. Remove the beef and set aside on a plate. Work in batches to not overcrowd the pot. (Photo #4).
5. Add the onions to the pot along with a pinch of salt and saute until translucent, about 8 minutes (Photo #5).
6. Add the peppers and carrots to the pot and cook for another 10 minutes (Photo #6).

7. Add the garlic and cook for another 2 minutes or until fragrant (Photo #7).
8. Add the plum tomatoes along with 1 teaspoon of caraway seeds and stir to combine (Photo #8).
9. Add the cooked bacon, the beef, 2 bay leaves, 5 tablespoons of Hungarian sweet paprika, and 5 cups of low-sodium beef stock and bring to a boil. Once boiling, reduce the heat to a gentle simmer (Photo #9).
10. Place the lid on the pot leaving it partially cracked and simmer for 90 minutes then uncover for another 30 minutes. (Photo #10).

11. Once the beef is almost tender, remove the lid and add the potatoes and continue to simmer until the potatoes are fork-tender (20-30 minutes) (Photo #11).
12. Taste test the goulash and adjust salt, pepper, and paprika to taste. For a thicker soup, mash some of the potatoes against the side of the pot with a wooden spoon and stir to combine. Add the parsley and serve (Photo #12). Enjoy!

More hearty soup and stew recipes

If you love hearty soups and stews, you’ve come to the right place. Here are just a few of our favorites, but feel free to browse our entire soup and stew recipe category!

• Guinness Beef Stew – Irish-style stew with chunks of carrots, potatoes, beef, and Guinness.
• Classic Chili – with ground beef, beans, and loads of flavor thanks to ancho and chipotle chiles.
• Beef Barley Soup – with pearl barley, chunks of beef, carrots, celery, and onion.
• Italian Beef Stew – with mushrooms, carrots, and beef braised in red wine.