best goulash recipe

Here’s a classic Hungarian-style goulash recipe that balances rich flavor with simple ingredients. This is perfect for a hearty meal.

Classic Hungarian Goulash

Ingredients (Serves 4–6)

• 2 lbs (900 g) beef chuck, cut into 1-inch cubes

• 2 tablespoons vegetable oil or lard

• 2 large onions, finely chopped

• 3 cloves garlic, minced

• 2 tablespoons sweet Hungarian paprika

• 1 teaspoon smoked paprika (optional, for depth)

• 1 teaspoon caraway seeds, lightly crushed

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• 2 medium carrots, sliced

• 2 medium parsnips or potatoes, cubed (optional)

• 1 red bell pepper, chopped

• 2 tomatoes, peeled and chopped, or 1 cup canned tomatoes

• 4 cups beef broth (or water with bouillon)

• 1 bay leaf

• Sour cream and chopped parsley, for serving

Instructions

1. Brown the meat

   • Heat oil in a large heavy pot over medium-high heat.

   • Brown the beef cubes in batches so they sear nicely; remove and set aside.

2. Cook the aromatics

   • In the same pot, add onions and cook until soft and golden, about 8–10 minutes.

   • Add garlic and cook 1 more minute.

3. Add spices and meat

   • Stir in sweet paprika and caraway seeds, coating the onions.

   • Return the beef to the pot and stir to coat in the paprika mixture.

4. Simmer the goulash

   • Add carrots, parsnips/potatoes (if using), bell pepper, tomatoes, beef broth, and bay leaf.

   • Bring to a gentle boil, then reduce heat to low.

   • Cover and simmer for 1.5–2 hours, stirring occasionally, until beef is tender.

5. Adjust seasoning & serve

   • Remove bay leaf. Taste and adjust salt and pepper.

   • Serve hot with a dollop of sour cream and a sprinkle of chopped parsley.

   • Traditionally served with egg noodles, dumplings, or crusty bread.

Tips for the best goulash:

• Use Hungarian sweet paprika; it gives the signature flavor.

• Don’t rush browning the meat—it builds the depth of the stew.

• Let it simmer gently; goulash tastes even better the next day.