Hungarian Beef Goulash

Hungarian beef goulash is a comforting stew featuring tender beef chunks simmered in a rich tomato sauce. It’s seasoned with sweet paprika, onions, garlic, caraway seeds, and herbs for a deeply flavorful dish.

This recipe is simple—start it on the stovetop and finish it in the oven for a no-fuss, hearty meal!

 

This Hungarian beef goulash is packed with authentic flavors like sweet paprika, caraway seeds, onions, and garlic. While many cooks have their own spin on goulash, these key ingredients stay true to the essence of traditional Hungarian cuisine.

What makes this recipe stand out is its simple, no-fuss approach. You start the stew on the stovetop and then finish it in the oven, leaving you free to get other things done while the magic happens. After about two hours, the result is a tender, hearty beef stew that’s perfect for cold days.

Serve it over egg noodles, mashed rutabaga for a low-carb option, or with a crusty slice of sourdough bread. It’s a fall and winter favorite that’s sure to be on repeat in your kitchen!

Ingredients needed

• beef: The best part about this stew is that you can use inexpensive cuts of beef, making it budget-friendly. The slow cooking process tenderizes even the toughest cuts, so you don’t need to splurge on premium meat. I like to use chuck roast, which becomes melt-in-your-mouth tender as it simmers in the rich tomato and paprika sauce. It’s a great way to get hearty, comforting flavors without breaking the bank!
• aromatics: Onions, garlic, and bell pepper are key ingredients that add a deep, savory flavor to the stew. They create a flavorful base that complements the richness of the beef. These vegetables not only enhance the taste but also add a subtle sweetness to balance the hearty, bold flavors of the dish.
• crushed tomatoes: Tomatoes contribute to a rich, hearty sauce in the goulash. If you prefer, you can substitute 4 oz. of tomato paste and 2 cups of water for the crushed tomatoes, still achieving that deep flavor and consistency in the stew.
• herbs: Caraway seeds, bay leaves, dried marjoram, and dried thyme.
• spices: Sweet Hungarian paprika, salt and pepper.
• beef broth

How to make it

This dish begins on the stovetop and is then transferred to the oven to finish cooking, but you can also simmer it entirely on the stovetop if you prefer. If using the oven, preheat it to 350°F (176°C).

Step 1: Sauté the veggies

Add the beef to the Dutch oven and cook until browned on all sides. Then, stir in the crushed tomatoes, bay leaves, and beef broth. Bring the stew to a boil.

Step 2: Add the remaining ingredients

Add the beef to the pot and cook until browned on all sides. Then, stir in the crushed tomatoes, bay leaves, and beef broth. Bring the stew to a boil.

Step 3: Transfer to the oven

Cover the pot and transfer it to the oven for 2 hours. Or, continue to cook on the stovetop on low heat until the beef is tender, stirring occasionally. About 2 hours.

Step 4: Serve

Take the stew out of the oven and stir it. If the sauce is too thin, cook it on the stovetop without a lid until it gets thicker.

What to serve it with

Hungarian goulash is traditionally served with a dollop of sour cream over egg noodles. It can also be served over roasted vegetables, mashed rutabaga or sourdough bread.

How to store leftovers

If you have any leftovers, place them in an airtight container and then store them in the fridge for up to 4 days. They can also be frozen for up to 3 months.