Easy Homemade Hungarian Goulash Recipe

This hearty Hungarian Goulash Recipe comes together in about 2 hours and is made all in one pot for a quick and easy weeknight dinner that your family will love! Switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends! Trust me, this warm, savory stew filled with tender beef and aromatic spices is going to be your new go-to when the weather turns chilly or you just need a little comfort in a bowl.

Ingredient Breakdown

The Stars of the Show

4 tablespoons olive oil

Olive oil is going to give you the best foundation for sautéing and searing, imparting a subtle fruity note that elevates the entire dish. I prefer a good quality olive oil for the best flavor in this goulash. You can use vegetable oil as a substitute, but I think olive oil really enhances the taste. Oh, and if you’re feeling adventurous, some traditional recipes even call for lard, which adds a historical touch (but we’ll stick to olive oil for now!).

2½ pounds stewing beef (lean, cut into 1-inch pieces)

The star of this recipe, stewing beef provides a hearty base for your goulash. Lean cuts like chuck roast or brisket work well because they break down during slow cooking, giving you super tender meat. Just a tip: getting your beef cut into 1-inch pieces ensures even cooking. If you can, ask your butcher for “goulash meat”, what’s not to love about a little insider tip?

1 teaspoon salt (or to taste)

A couple of pinches of salt is essential to enhance all those lovely flavors! It really draws out the moisture from the beef while it’s searing, fostering those rich, browned flavors. Kosher salt works beautifully, and remember: you can always adjust the salt at the end to fit your palate.

1 teaspoon pepper (or to taste)

Pepper adds that enticing warmth and spice we all love. Freshly ground black pepper is preferred as it gives you that aromatic punch. But if you want something milder, feel free to use white pepper instead!

2 large onions (roughly chopped)

Onions are like the best kind of besties in this goulash, they bring depth and a lovely sweetness as they caramelize. I use yellow onions, but if you’re after something slightly sweeter, red onions might do the trick too!

5 cloves garlic (minced)

Garlic is another essential aromatic, creating those savory, mouth-watering notes everyone craves. Trust me on this: use fresh garlic. The store-bought pre-minced stuff just doesn’t cut it. And if you’re feeling wild, add an extra clove or two, you won’t regret it!

3 tablespoons sweet paprika

Now, here’s where the magic happens! Paprika is the defining spice of Hungarian goulash, giving it that rich color and flavor. Get your hands on some quality Hungarian sweet paprika if you can; it’s the gold standard. Just remember to add it after the onions have softened to prevent it from burning.

1 teaspoon caraway seeds (ground)

Caraway seeds add an earthy, slightly anise-like flavor that’s just quintessentially Hungarian! Ground caraway seeds melt right into the dish, but you can totally throw in whole seeds or omit them if you’re not a fan.

1 teaspoon oregano (dried)

Dried oregano adds a touch of herbaceousness that marries beautifully with the spices. You could also go with fresh oregano, just use a tablespoon instead of a teaspoon.

3 bay leaves

Bay leaves are there to infuse your goulash with subtle minty goodness. Just toss them in whole and remember to fish them out before serving because, trust me, they’re not meant to be noshed on!

1 teaspoon brown sugar

Brown sugar adds a hint of sweetness that cuts through the savory and enhances the caramelization of everything. If you’re into it, coconut sugar or even maple syrup could work as great substitutes!

½ cup tomato sauce

Tomato sauce enriches the broth and contributes to that beautiful red hue. If you don’t have tomato sauce, feel free to use crushed tomatoes or even a bit of tomato paste sautéed with the onions for depth.

2 tablespoons balsamic vinegar

This ingredient is a game changer! Balsamic vinegar brightens up the flavors and balances the richness of the beef and spices. If you don’t have any on hand, a splash of red wine vinegar works too!

4 cups beef broth (no salt added)

Good quality beef broth is key to creating a deliciously rich base. I like using no-salt-added broth so I can control the seasoning. Homemade is the best, but there are good store-bought ones too, just remember to taste as you go!

2 tablespoons parsley (chopped, for garnish)

Fresh parsley adds a pop of color and brightness right before serving. It’s the finishing touch that makes everything taste a little fresher! Just chop it up nice and fine, and sprinkle it generously on top.

Let’s Get Cooking!

1. Heat Things Up
   Grab a large, deep skillet or Dutch oven and heat it over high heat. Add the olive oil and let it shimmer, signaling that it’s ready for action.

2. Sear the Beef
   Toss the stewing beef in there, making sure not to overcrowd the pan. Nobody likes a soggy sear, right? Season generously with a couple of pinches of salt and pepper, and let them get down to business. You want rich color here, so let it sear on all sides until it’s beautifully browned, which should take about 7-10 minutes.

3. The Aromatic Duo
   Once the beef is done, set it aside and lower the heat just a touch to medium-high. In the same skillet (hello, flavor!), add the chopped onions and minced garlic. Cook for about 5 minutes, stirring occasionally until the onions are translucent and oh-so-fragrant. Scrape up all those yummy bits off the bottom, that’s flavor, my friends!

4. Spice It Up
   Turn the heat down to medium-low. Add the sweet paprika, ground caraway seeds, oregano, bay leaves, and brown sugar to the pot. Stir everything together until it’s combined nicely, letting the spices bloom for about 30 seconds. Seriously, the smell is amazing right now, just wait!

5. Mix in the Goodness
   Pour in the tomato sauce, balsamic vinegar, and beef broth, stirring to combine. Bring it all to a gentle boil over medium-high heat, then reduce the heat to low and nestle that seared beef back into the mix.

6. Rolling Simmer
   Cover your pot tightly with a lid and let it simmer away for about 2 hours. Oh boy, the house is going to smell incredible. Stir occasionally just to check on it and to make sure nothing’s sticking. If it starts getting too thick, feel free to add a splash more beef broth or some water to keep it stew-like!

7. Final Check, After 2 hours, check if the beef is tender, it should easily fall apart with a fork. Taste the goulash to adjust the seasoning, adding salt and pepper as you see fit. The best part is that you can always tweak it a little to make it your own.

8. Garnish & Serve
   Remove those bay leaves and garnish with chopped parsley. Serve your goulash hot over egg noodles, mashed potatoes, or some crusty bread. Seriously, you’ll want to soak up every drop of that delicious sauce!

Why I Love This Recipe

This is my go-to recipe when I’m craving a warm hug in food form, nothing beats a bowl of hearty stew and the comforting aroma wafting through the house. I’m a real sucker for recipes that come together effortlessly and are completely customizable. The best part is, you can use whatever you’ve got on hand! Leftover veggies? Toss them in! It’s a total win for your meal rotation.

If you loved this Hungarian Goulash, be sure to check out my Homemade Cauldron Beef Stew! You’re going to love this too!

Why This Recipe Works

Comfort Food Galore – Loaded with Flavor

This goulash is the epitome of comfort food. With tender beef and savory spices, it feels like a warm hug on a chilly night. Plus, it’s loaded with tons of flavors that both kids and adults will appreciate.

One-Pot Wonder

Minimal cleanup required! Everything cooks in one pot, less fuss for you. I can’t tell you how much I love saving time on dishes! Just be sure to get a nice sturdy Dutch oven or deep skillet for this recipe.

Customizable to Your Heart’s Content

Need to use up what’s in your fridge? Go for it! Switch the beef for chicken or even a meat alternative for a vegetarian version. Spice it up with a dash of cayenne, or keep it mild. It’s all in your hands!

Make-Ahead Friendly

This goulash gets even better after a day in the fridge. So, feel free to prep it the night before and reheat it for an even more flavorful meal the next day. It’s perfect for meal prep, just grab some and go!

Crowd-Pleaser

This dish is guaranteed to please! So, when you invite friends over or have family gatherings, this recipe is going to be a hit. Watch as everyone dives in for seconds!

Serving and Storage Tips

How to Serve This Goulash

Serve this delicious goulash hot, over egg noodles, crusty bread, or even mashed potatoes! Don’t forget the parsley for that splash of color.

Storing Leftovers

This goulash will keep well in the refrigerator for about 3-4 days. Store it in airtight containers for the best results.

Reheating Instructions

To reheat, simply warm it over medium heat on the stove, adding a splash of beef broth or water as needed to get that perfect texture back. You can also pop it in the microwave for 1-2 minutes if you’re in a hurry!

Freezer Friendly

Yes, this goulash is freezer-friendly! Allow it to cool completely, then transfer it into freezer-safe containers where it will be good for about 3 months. When ready to enjoy, just thaw overnight in the fridge and reheat when you’re ready to dive back in.

And there you have it, the ultimate Hungarian Goulash Recipe that’s quick and easy, brimming with comfort, and your family will absolutely love it! Enjoy every drool-worthy bite!

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