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Soups & Stews

Hungarian Goulash

A brothy Hungarian soup-stew of tender beef, onions, peppers and potatoes, rich with sweet paprika and caraway.

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A bowl of Hungarian goulash with beef and vegetables in a paprika broth
Photo: Goulash in Budapest by Asif Masimov, CC BY 3.0, via Wikimedia Commons

Gulyás takes its name from the Hungarian word for herdsman. It began as a simple dish of beef and onions cooked in a kettle over an open fire on the Great Hungarian Plain, and became a national symbol in the 19th century. Real Hungarian goulash is closer to a hearty soup than to the thick stews sold as "goulash" elsewhere, and its flavor depends on generous amounts of good sweet paprika.

Why this recipe works

  • Plenty of onions. Slowly cooked onions melt into the broth and give it body and sweetness.
  • Paprika off the heat. Paprika burns easily and turns bitter. Stirring it into the onions off the heat lets it bloom gently.
  • Beef chuck or shin. Well-marbled cuts become tender during the long simmer.
  • Caraway. Ground caraway is a traditional seasoning that gives goulash its distinctive warm flavor.

About paprika

Look for sweet Hungarian paprika (édesnemes), which is bright red and fragrant. It loses flavor over time, so use a fresh jar. A little hot paprika adds warmth. Smoked Spanish paprika is delicious but gives a very different, smoky flavor.

FAQ

Is goulash a soup or a stew?

In Hungary, gulyás is a soup. The thick, stew-like dish with sour cream is pörkölt or paprikás. This recipe is the brothy, everyday version, filling enough for a main course.

What do I serve with it?

Crusty bread, or small egg dumplings (csipetke) cooked in the soup. For a richer, wine-braised beef stew, try our beef bourguignon.

Hungarian Goulash

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Prep time
Cook time
Total time
Servings
6
Difficulty
Easy
Course
Dinner
Cuisine
Hungarian

Ingredients

Conversions are rounded for convenience. For baking, use the original measurements where possible.

Instructions

  1. Heat the lard in a large, heavy pot over medium heat. Add the onions and cook for 10 to 12 minutes, stirring often, until soft and golden.

  2. Add the beef, increase the heat to medium-high and cook for 5 minutes, stirring, until the meat is no longer pink on the outside.

  3. Add the garlic and cook for 1 minute. Take the pot off the heat and stir in the sweet and hot paprika, caraway, salt and pepper.

  4. Return to the heat, stir in the tomato paste and pour in the broth. Bring to a boil, then reduce the heat, cover and simmer gently for 1 hour.

  5. Add the carrots, parsnip, bell pepper and tomato and simmer for 20 minutes.

  6. Add the potatoes and simmer for 20 to 25 minutes more, until the beef and potatoes are tender. Add a little water if the soup becomes too thick.

  7. Taste for seasoning and sprinkle with parsley.

Notes

  • Goulash is even better the next day, once the flavors have mingled.

Tips

  • Grind caraway seeds in a mortar and pestle or spice grinder just before using for the best flavor.

Substitutions

  • Pork: pork shoulder can replace the beef; reduce the first simmer to 45 minutes.
  • Slow cooker: after step 4, transfer to a slow cooker with the vegetables and cook on low for 8 hours.

Storage and reheating

  • Refrigerate for up to 4 days.
  • Freeze for up to 3 months; the potatoes may soften a little.
Soups & Stews Around the World Slow-Cooked & Braised #beef #hungarian #one pot #paprika

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