Hungarian Beef Goulash

Hungarian beef goulash is a hearty stew with tender chunks of beef in a rich tomato sauce. It's perfectly seasoned with sweet paprika, onions, garlic, caraway seeds and herbs.

Start this stew on the stovetop and then finish it in the oven for an easy to make, no fuss beef stew!

 

Is this an authentic Hungarian beef goulash recipe?

It seems like every cook has their own version of goulash... so I guess that means every version is authentic!

This stew is full of authentic Hungarian flavors such as sweet paprika, caraway seeds, onions and garlic.

Just like our instant pot beef stew, this Hungarian beef goulash recipe is on repeat in our kitchen all winter long. It is an easy beef recipe that I get a request for almost every single week!

What you'll love about this recipe, is that it starts out on the stovetop and then it is transferred to the oven to finish cooking.

Once you've got in the oven, there's no tending to it. Just let the oven work its magic while you get other things done. In about 2 hours, you'll have the most tender, hearty beef stew you've ever eaten!

It's delicious served over egg noodles or for a lower carb option, spoon it over mashed rutabaga.

You can't go wrong with a crusty slice of sourdough bread!

More easy recipes to try: chicken noodle soup / instant pot black bean soup / roasted butternut squash soup / white chicken chili verde

Ingredients needed

• stew beef: The great part about this stew is that you can use really inexpensive cuts of beef. The slow cooking tenderizes even the toughest cuts. I like to use chuck roast.
• aromatics: Onions, garlic and bell pepper are used to add savory flavor to the stew.
• crushed tomatoes: Tomatoes create a rich hearty sauce. 4 oz. of tomato paste plus 2 cups of water can be used in place of the crushed tomatoes.
• herbs: Caraway seeds, bay leaves, dried marjoram and dried thyme.
• spices: Sweet Hungarian paprika, salt and pepper.
• beef broth: Or water.

How to make it

This dish starts out on the stovetop and then is transferred to the oven to finish. However, it can be simmered on the stovetop the entire time.

Step 1: Sauté the veggies

• Preheat your oven to 350°F (176°C).
• Heat 2 tablespoons of butter or oil in a large dutch oven over medium-high heat. Add the diced onions and bell pepper and cook for 5-8 minutes or until they become softened.
• Add the garlic, herbs and spices (except the bay leaves) and continue to cook while stirring until they become fragrant. About 1 minute.

Step 2: Add the remaining ingredients

• Add the beef and cook until the sides are browned.
• Add the crushed tomatoes, bay leaves and beef broth to the pot.
• Give it a stir and bring the stew to a boil.

Step 3: Transfer to the oven

• Cover the pot and transfer it to the oven for 2 hours.

Step 4: Serve

• Remove the stew from the oven and give it a stir. If the sauce if too thin, cook it on the stovetop, uncovered, until it has thickened.

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.

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