Easy, Hearty, Hungarian Goulash: A Rich and Authentic Recipe

This is the ultimate cold-weather comfort food, my absolute favorite beef goulash recipe.

There are some dishes that just feel like a warm hug in a bowl, and for me, that has always been goulash. I wasn’t always a goulash connoisseur, though. My first introduction to the real deal was years ago at a community dinner. An older woman with the kindest eyes and a slight accent brought this enormous pot of the most fragrant, deeply red stew I had ever seen.

It was love at first bite. The beef was so tender it practically melted, and the sauce was rich and complex. I, of course, had to ask for the recipe. She wrote it down for me on a little index card, listing simple ingredients like beef, onions, and a whole lot of paprika. I made it at home, and while it was good, it was missing that little something, that magic I remembered.

For years, I tweaked that recipe. I tried different cuts of beef, played with the spice blend, and adjusted the cooking time. Then one day, while making a Caesar salad dressing, it hit me. That little tube of anchovy paste in my fridge door, my secret weapon for adding savory depth to so many dishes. I decided to try adding a spoonful to the goulash. Y’all, that was it. That was the magic. It didn’t make it taste fishy at all, it just amplified all the other flavors, making the beef taste beefier and the sauce richer. It’s the twist that took a classic, wonderful dish and made it truly spectacular.

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Why This Goulash Recipe Works

At its heart, goulash is a testament to the beauty of slow cooking. It originated centuries ago with Hungarian shepherds, who would cook tough cuts of meat with simple, readily available ingredients over an open fire until they became incredibly tender and flavorful. It’s a dish born from patience and simplicity, which is why it has remained a beloved comfort food across the world.

The foundation of any great goulash rests on three things: tender beef, a generous amount of slowly caramelized onions, and high-quality Hungarian paprika. We don’t skimp on any of those here. Using beef chuck ensures that the meat breaks down beautifully over a long simmer, becoming fork-tender and succulent. The onions melt into the sauce, providing a subtle, sweet backbone that balances the richness of the other ingredients.

But my little secret, the anchovy paste, is what really makes this recipe sing. Now, before you turn up your nose, hear me out. You will not taste fish, I promise. The anchovy paste dissolves completely into the sauce, adding an incredible layer of umami, that deep, savory flavor that is hard to describe but wonderful to taste. It acts as a flavor enhancer, boosting the meaty notes of the beef and the richness of the tomato and paprika. It’s the kind of ingredient that makes your guests say, “I don’t know what you did, but this is the best goulash I’ve ever had.” That little touch of savory magic elevates a traditional stew into something truly memorable.

Ingredients for Goulash

Part of the beauty of this goulash recipe is that it uses humble, accessible ingredients to create something truly extraordinary. Before you start, I always find it helpful to gather everything and have it measured out and ready to go. It makes the whole cooking process feel so much calmer and more enjoyable.

Here’s what you’ll need to make this incredible stew:

• 2 ½ lbs beef chuck, cut into 1 ½-inch cubes
• 3 tbsp all-purpose flour
• 1 ½ tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 large yellow onions, finely chopped
• 5 cloves garlic, minced
• ¼ cup sweet Hungarian paprika
• 1 tsp smoked paprika
• 2 tsp caraway seeds, lightly crushed
• 1 tbsp anchovy paste
• 2 tbsp tomato paste
• ½ cup dry red wine, such as Merlot or Cabernet Sauvignon
• 4 cups low-sodium beef broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tbsp dried marjoram
• 2 bay leaves
• 1 large red bell pepper, cored and chopped
• 1 tbsp apple cider vinegar
• Full-fat sour cream or crème fraîche, for serving
• Fresh chopped parsley or dill, for serving

A few notes on these ingredients. For the beef chuck, don’t be tempted by leaner cuts. The fat and connective tissue in chuck are essential for that melt-in-your-mouth texture. When it comes to sweet Hungarian paprika, please seek out the good stuff. A fresh, high-quality Hungarian paprika is the soul of this dish, it provides a sweet, rich flavor and vibrant color that regular paprika just can’t match. And of course, the anchovy paste is my secret weapon. It adds a deep, savory complexity that is absolutely divine.

Step-by-Step Instructions For Making Goulash

This recipe is all about building layers of flavor, one step at a time. It’s a slow and steady process, but trust me, the payoff is more than worth it. Grab your favorite heavy-bottomed pot, like a Dutch oven, and let’s get cooking.

Step 1: Prep and Season the Beef

First things first, you want to pat your beef cubes completely dry with paper towels. This is a crucial step for getting a good, hard sear. In a large bowl, toss the dry beef cubes with the flour, salt, and pepper until every piece is lightly coated. The flour not only helps with browning but will also help thicken our stew later on.

Step 2: Sear the Beef

In your Dutch oven, heat the olive oil and butter over medium-high heat. Once the butter is melted and sizzling, add the beef in a single layer. You will need to do this in two batches. Don’t crowd the pan. Crowding will steam the meat instead of searing it, and you’ll miss out on all those delicious browned bits, which are pure flavor. Brown the beef deeply on all sides, then transfer it to a plate and set it aside.

Step 3: Sauté the Onions

Reduce the heat to medium-low and add all those chopped onions to the pot. It will look like a mountain of onions, but they cook down significantly. Stir them occasionally, letting them cook slowly until they are very soft, sweet, and just starting to caramelize. This takes patience, about 12 to 15 minutes, but it builds the sweet foundation of the goulash.

Step 4: Bloom the Spices

Add the minced garlic, sweet paprika, smoked paprika, and caraway seeds. Stir constantly for about one minute until everything is incredibly fragrant. This step, called blooming, wakes up the spices and deepens their flavor. Be very careful not to let the paprika burn, or it will become bitter.

Step 5: Add the Pastes

Stir in the anchovy paste and tomato paste. Cook for another two minutes, stirring to coat the onions. You’ll see the tomato paste darken in color, which means its flavor is concentrating and deepening. This adds another layer of rich, savory taste.

Step 6: Deglaze the Pot

Pour in the red wine to deglaze. Use a wooden spoon to scrape up all those wonderful browned bits stuck to the bottom of the pot. Let the wine simmer and bubble away until it has reduced by about half. This incorporates all that concentrated flavor back into your sauce.

Step 7: Combine and Simmer

Return the seared beef and any juices from the plate back into the pot. Pour in the beef broth and the can of diced tomatoes. Add the marjoram and bay leaves, and give everything a good stir to combine. Bring the mixture up to a gentle simmer.

Step 8: The First Simmer

Once it’s simmering, reduce the heat to low, cover the pot tightly, and let it cook for two hours. Give it a stir every so often to make sure nothing is sticking. This is where the magic happens, as the beef starts to become tender.

Step 9: Add the Peppers

After two hours, stir in the chopped red bell pepper. Pop the lid back on and continue to simmer for another 45 to 60 minutes. The beef should be completely fork-tender, and the peppers should be soft and sweet.

Step 10: The Finishing Touches

Remove the pot from the heat and fish out the bay leaves. Now, stir in the apple cider vinegar. This little bit of acid at the end brightens up all the rich, deep flavors that have been developing for hours. Give it a taste and add more salt and pepper if you think it needs it.

Step 11: Rest and Serve

Let the goulash rest, covered, for at least 15 minutes before serving. This allows the flavors to meld and settle. Ladle it into warm bowls and top it with a generous dollop of sour cream and a sprinkle of fresh parsley or dill. Enjoy!

How To Serve Goulash

Once your beautiful pot of goulash has finished simmering and resting, the fun part begins. Serving this dish is all about embracing its rustic, comforting nature. The rich, paprika-laced stew is the star of the show, but the right accompaniments can take it to a whole new level of deliciousness. There are traditional pairings that have stood the test of time for a reason, but there’s also room to get creative.

My favorite way to serve goulash is with something that can soak up every last drop of that incredible sauce. Here are some of my go-to serving suggestions:

• Egg Noodles: This is the classic pairing for a reason. Wide, buttery egg noodles are the perfect vehicle for the tender beef and rich gravy. It’s comfort food heaven.
• Spaetzle: These tiny German dumplings are another fantastic traditional option. Their chewy texture is a wonderful contrast to the tender beef.
• Mashed Potatoes: A pile of creamy, fluffy mashed potatoes makes a perfect bed for goulash. The mild, buttery flavor of the potatoes complements the stew beautifully.
• Crusty Bread: A simple, no-fuss option is to serve it with a thick slice of crusty sourdough or rye bread for dipping. There’s nothing better than mopping up the sauce at the bottom of the bowl.

No matter what you serve it with, a dollop of full-fat sour cream or crème fraîche on top is a must in my book. The cool, tangy cream cuts through the richness of the stew and adds a lovely creaminess. A final sprinkle of fresh parsley or dill adds a pop of color and a touch of fresh, herbaceous flavor that brightens everything up. It’s the perfect finish to a perfect meal.

How To Store & Reuse Goulash Leftovers

One of the best things about making a big pot of goulash is that the leftovers are just as good, if not better, the next day. As the stew sits in the refrigerator overnight, the flavors have even more time to mingle and deepen, resulting in an even richer and more delicious meal. Storing and reheating it properly is key to enjoying it again and again.

Here is how I handle my goulash leftovers to make sure they are perfect every time:

• Refrigerating: Allow the goulash to cool down for about an hour at room temperature before transferring it to an airtight container. Stored properly in the fridge, it will last for up to four days.
• Freezing: Goulash freezes beautifully. Let it cool completely, then portion it into freezer-safe containers or zip-top bags. It will keep well in the freezer for up to three months. To thaw, simply move it from the freezer to the refrigerator the night before you plan to eat it.
• Reheating on the Stovetop: This is my preferred method. Place the leftover goulash in a saucepan over low heat. Let it warm up slowly, stirring occasionally, until it’s heated through. You may need to add a splash of beef broth or water if it has thickened up too much.
• Reheating in the Microwave: For a quick lunch, the microwave works just fine. Place a single portion in a microwave-safe bowl, cover it, and heat it in one-minute increments, stirring in between, until it is hot.

Don’t be afraid to get creative with your leftovers either. You can serve the leftover goulash over rice, use it as a filling for a savory pot pie, or even serve it over a baked potato for a completely new meal. The possibilities are endless for this versatile and delicious stew.

Substitutions & Variations For Goulash

While I believe this goulash recipe is pretty darn perfect as it is, I know that every cook likes to put their own spin on things. This recipe is a wonderful template, and it’s very forgiving, so feel free to make adjustments based on what you have on hand or your personal preferences. A few simple swaps can create a whole new flavor experience.

Here are a few substitutions and variations you might like to try:

• Try a Different Meat: If beef isn’t your thing, this recipe works wonderfully with pork shoulder, cut into cubes. For a richer, gamier flavor, you could even try it with venison. Just be sure to choose a cut that benefits from a long, slow cook time.
• Add More Veggies: To bulk up the stew and add more nutrients, feel free to add chopped carrots and celery along with the onions. Some traditional goulash recipes also include diced potatoes, which you can add during the last hour of cooking.
• Adjust the Heat: If you like a little kick, you can substitute some of the sweet paprika with hot Hungarian paprika. A pinch of cayenne pepper or a few dashes of your favorite hot sauce stirred in at the end will also do the trick.
• Make It Alcohol-Free: If you prefer not to cook with wine, you can simply substitute it with an equal amount of beef broth. To mimic the acidity the wine provides, add an extra teaspoon of apple cider vinegar at the end of cooking.

Experimenting is part of the fun of cooking. Whether you stick to the recipe exactly or make it your own with a few creative twists, the end result will be a delicious, heartwarming bowl of goulash that your family is sure to love.

5 FAQs About Goulash

Here are some straightforward answers to the most common questions I receive about this goulash recipe.

What is the difference between Hungarian Goulash and American Goulash?

This is such a great question because the two dishes could not be more different, despite sharing a name. Authentic Hungarian Goulash, which is the style of this recipe, is a rich, slow-cooked stew made with chunks of beef, a lot of onions, and a generous amount of paprika. It’s considered a national dish of Hungary and is more like a very hearty soup or stew. It’s traditionally served with noodles, dumplings, or bread.

American Goulash, on the other hand, is more of a quick, one-pan casserole. It typically features ground beef, macaroni noodles, and a tomato-based sauce, often with ingredients like bell peppers, onions, and sometimes cheese. It’s a weeknight comfort food staple in many parts of the Midwest and is a completely different culinary experience. Both are delicious in their own right, but Hungarian Goulash is a much deeper, more complex dish that gets its flavor from slow simmering and rich spices rather than ground meat and pasta.

What is the best cut of beef for authentic Goulash?

The cut of beef you choose can make or break your goulash. For this type of slow-cooked stew, you want a cut that is rich in both fat and connective tissue, like collagen. As the stew simmers for hours, that collagen breaks down into luscious, silky gelatin, which gives the sauce its body and makes the meat incredibly tender and moist. My absolute top choice for goulash is beef chuck. It can be sold as a whole roast, steaks, or pre-cut stew meat.

Beef chuck has the perfect ratio of meat to fat and connective tissue, ensuring it will become fall-apart tender without drying out. Other good options include brisket or bone-in short ribs, though they can be more expensive. I would advise against using leaner cuts like sirloin or round steak. While they are great for quick cooking methods like grilling, they lack the fat and collagen needed for slow cooking and tend to become tough and dry in a stew like this.

Why is my Goulash tough or bland?

There are a few common culprits if your goulash isn’t turning out as flavorful or tender as you’d like. If the beef is tough, the most likely reason is that it simply hasn’t cooked long enough. Goulash is a dish that cannot be rushed. The beef needs that long, slow simmer over low heat for the connective tissues to break down. If you try to rush it by cooking it at a higher temperature for a shorter time, the muscle fibers will seize up and become tough. So, be patient and give it the full cooking time.

If your goulash tastes bland, it often comes down to the quality and handling of the ingredients. First, check your paprika. If it has been sitting in your pantry for a year, it has likely lost most of its flavor. Using fresh, high-quality Hungarian sweet paprika is essential. Second, make sure you get a deep, dark brown sear on your beef. Those browned bits are the foundation of the stew’s flavor. Finally, don’t forget to season generously and taste at the end. That final splash of vinegar and adjustment with salt and pepper makes a huge difference in waking up all the flavors.

Can I make this Goulash recipe in a slow cooker or Instant Pot?

Yes, absolutely. This goulash recipe adapts very well to both a slow cooker and an Instant Pot, which can be a lifesaver on busy days. For a slow cooker, you should still perform the first few steps on the stovetop. Searing the beef and sautéing the onions, spices, and pastes in a separate pan is crucial for developing flavor. After you deglaze the pan with wine, transfer everything to your slow cooker. Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Add the bell peppers during the last hour of cooking.

For the Instant Pot, you can do everything right in the pot using the “Sauté” function. Sear the beef in batches, then sauté the onions and spices. Deglaze the pot thoroughly. Return the beef to the pot, add the remaining ingredients (except the bell pepper and vinegar), and seal the lid. Cook on high pressure for 45 minutes, then allow the pressure to release naturally for at least 15 minutes before performing a quick release. Stir in the bell peppers and vinegar, and you can either let it sit on “Keep Warm” for 20 minutes to soften the peppers or sauté for a few minutes.

Do I have to use anchovy paste in this Goulash?

You definitely do not have to use the anchovy paste, but I highly recommend you try it. It is my special twist on this goulash, and I find it adds a savory depth, or umami, that is hard to achieve otherwise. I promise on a stack of cookbooks that it will not make your goulash taste fishy in the slightest. The paste dissolves completely and just works in the background to make the beef and tomato flavors richer and more complex.

However, if you have an allergy or are simply set against using it, you can leave it out. The goulash will still be delicious. If you want to add a different kind of umami boost, you could add a teaspoon or two of Worcestershire sauce (which also contains anchovies, by the way) or a bit of soy sauce. A small amount of finely chopped mushrooms sautéed with the onions would also add a nice, savory depth to the final dish.

Try These Recipes Next

I truly hope you and your family love this goulash as much as we do. It’s the perfect meal for gathering around the table and enjoying good food and good company. If you’re looking for more delicious ideas for any night of the week, I have plenty of recipes that I think you’ll enjoy.

Cooking should be a joy, whether it’s a quick weeknight meal or a slow-simmered weekend project. Here are a few collections to get you started on your next kitchen adventure:

• 110 Easy Dinner Ideas: When you need inspiration for what to make tonight, this list is your best friend. It’s packed with simple, tasty recipes for every occasion.
• Cheap Meal Ideas: Delicious food doesn’t have to break the bank. This collection is full of my favorite budget-friendly recipes that are big on flavor without being hard on your wallet.
• Thanksgiving Dinner Ideas: While goulash is great year-round, it fits right in with cozy holiday meals. If you’re planning a feast, check out some of my tried-and-true recipes for Thanksgiving and beyond.

Happy cooking, y’all!