This is an authentic Hungarian goulash recipe for one of Hungary's most famous dishes. It consists of tender beef pieces in a rich, delicious sauce made with lots of paprika and caraway seeds.
My Hungarian goulash recipe follows the rules of cooking an authentic Hungarian goulash and uses the ingredients found in a traditional goulash. The result is an incredibly rich, flavorful beef stew - comfort food at its best!
I am Romanian, and I was born and raised in Transylvania. A large Hungarian minority lives in Transylvania, so it is no surprise that many of the dishes I grew up with are Hungarian or heavily influenced by Hungarian cuisine.
Have a look at this amazing Chicken Paprikash with Dumplings, which was one of my favorite meals as a child (and still is), these delicious Hungarian Langos, which my grandmother used to make so often, or this amazing Dobos Torte, another Hungarian classic.
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Recipe ingredients
Beef: I used chuck beef to make the Hungarian beef goulash. Beef chuck is a part of meat cut from the neck, shoulder blade, and upper arm. The meat has a lot of connective tissues, which makes it a very good choice for stews. The long cooking process tenderizes this rather tough cut, and the fat content ensures flavorful results.
Pork lard: An authentic Hungarian goulash recipe is definitely made with lard. If you cannot find it or don't want to buy it only for making just one dish, you can use neutral vegetable oil instead. Not olive oil, though.
- If you do buy lard, here are some more recipes using lard, all of them Romanian or Hungarian: Beigli , Apricot Jam Crumble Cake, or Skillet Fried Zucchini.
Paprika powder: Using the best paprika powder is essential for an authentic Hungarian goulash. Cheap paprika just doesn't cut it. Try the Chicken Goulash, too.
I always add more paprika than recipes call for, inspired by my grandmother's method of generously pouring it over the onions. For my goulash, I use mostly sweet paprika (both Amazon affiliate links open in new tabs) with a bit of hot Hungarian paprika (not smoked). Feel free to adjust the heat to your taste, but remember, Hungarian goulash isn't meant to be overly spicy.
Ground caraway seeds: Caraway seeds are a staple in Hungarian and Romanian/Transylvanian cooking.
Vegetables: I used red peppers to make the Hungarian beef goulash. While Hungarian pointy red peppers are ideal, red bell peppers work well too.
Beef broth: You can use beef broth or water. If you use broth, make sure that the broth is not too salty; it will cook down, and you might end up with a sauce that tastes too salty. Check out this Sausage Goulash, too.
See the recipe card for full information on ingredients and quantities.
How to make Hungarian goulash?
Step #1: Cut the beef chuck into small cubes. Dry them well on paper towels.
Step #2: Sear the meat in lard in 2 or 3 batches, depending on the size of your Dutch oven.
Step #3: Add more lard between the batches. Remove the meat from the pot.
Step #4: Cook onions until very lightly colored. Add garlic, peppers, tomatoes, and bay leaves. Cook for another 3-4 minutes.
Step #5: Add spices, then tomato paste, and meat.
Step #6: Add broth, cover, bring, and simmer until very tender. Remove the lid and cook for 10-15 minutes, allowing the sauce to reduce and thicken slightly.
Good to know!
Before discussing authentic traditional recipes, it's important to note that while every national dish follows general guidelines and similar ingredients, it varies from region to region, village to village, and even house to house.
Take my grandmother's recipe for the Romanian national dish sarmale โ cabbage rolls, for example. Her version tastes different from any other I've tried; even though my aunt and I follow her recipe exactly, our sarmale don't taste exactly like grandma's, either. Itโs likely the same with Hungarian goulash.
This recipe adheres to the traditional rules and ingredients of Hungarian goulash, but Iโm sure some people will have their own variations or critiques. Despite this, Iโm excited to share this authentic Hungarian goulash recipe because itโs incredibly delicious and worth learning to make regularly.
Recipe FAQs
Yes. Here is a delicious recipe for Hungarian pork and potato stew. Another amazing Hungarian pork stew is the Hungarian pรถrkรถlt; you should definitely try it as well.
You can add potatoes; the Hungarian goulash will be less authentic but very good as well. Add small potato cubes during the last 30 minutes of the cooking time and add more broth to make sure that they are cooking properly. Check that the potatoes are soft before turning off the heat.
Make ahead, store, and reheat
Make ahead: You can make the goulash 1-2 days ahead.
Or you can store the leftovers for 3-4 days in an airtight container in the refrigerator.
Freeze it for up to 3 months. Thaw in the fridge, preferably overnight.
Reheat in a pot on the stovetop or in the microwave.
Traditional Hungarian Goulash Recipe
Equipment
- Large Dutch oven or heavy-bottomed pot
Ingredients
- 2 lbs stewing beef beef chuck
- 2 tablespoons lard or vegetable oil, divided, Note 1
- 2 onions about 300 g/ 10.5 oz
- 3 large garlic cloves
- 1 red bell pepper about 100 g/ 3.5 oz
- 2 tomatoes about 200 g/ 7 oz
- 2 bay leaves
- 2 tablespoons Hungarian sweet paprika powder
- ยผโ ยฝ teaspoon Hungarian hot paprika powder to taste, the goulash should not be too hot (not smoked paprika)
- ยพ teaspoon ground caraway seeds
- 1 ยฝ tablespoons tomato paste
- 2 cups beef broth or water, Note 2
- fine sea salt and freshly ground black pepper
Instructions
- Cut the beef chuck into small cubes, about 0.7 inches/ 2 cm. Place them onto paper towels and pat them dry with more paper towels. Chop the onions very finely. 2 lbs stewing beef + 2 onions
- Sear the beef: Melt some of the lard (or oil) in the pot. Sear the beef cubes in 2 or 3 batches, depending on the size of your pot. Cook them for about 5 minutes per batch or until nicely browned on all sides. Add more of the lard before each batch. Transfer the meat to a plate and set it aside.2 tablespoons lard, divided
- Cook onions: Add about 1 teaspoon more lard to the pot and fry the chopped onions until very lightly colored, about 5 minutes, stirring often and keeping an eye on them. If they threaten to catch, add a splash of water and continue cooking.
- Add the minced garlic, chopped peppers and tomatoes, and bay leaves, and cook for about 3-4 minutes, stirring a few times in between.3 large garlic cloves + 1 red bell pepper + 2 tomatoes + 2 bay leaves
- Add both sorts of paprika and ground caraway. Stir well for about 1 minute. Add the tomato paste and stir well again. Add the meat cubes and the beef broth, stirring again.2 tablespoons Hungarian sweet paprika powder + ยผโ ยฝ teaspoon Hungarian hot paprika powder + ยพ teaspoon ground caraway seeds + 1 ยฝ tablespoons tomato paste + 2 cups beef broth
- Simmer Hungarian goulash: Cover the pot, bring to a boil, lower the heat, and simmer the goulash until the meat is very tender, about 1 ยฝ โ 2 hours. Check to make sure that the meat is really tender.
- Reduce: Uncover the pot and continue cooking the goulash for another 10-15 minutes until the sauce reduces and thickens slightly. Adjust the taste with salt and pepper.fine sea salt and freshly ground black pepper
Notes
- You can substitute lard for vegetable oil if you like. However, if using oil, you might need more than two tablespoons. Add as necessary between the batches and add a little bit more when cooking the onions.
- Broth: It's best to use low-sodium broth to ensure the Hungarian goulash doesn't become too salty. Water works well, too.
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Gill says
I will add a funny story to make you laugh! I used to make goulash soup and my husband really liked itโฆ until I bought new paprika. The paprika I had been using was old and stale and had lost most of its taste , but we were used to it and didnโt really notice. The new paprika was fresh and strong and we couldnโt eat the meal even with lots of sour cream! This was over 20 years ago. Perhaps Iโll try your recipe soon; my โnewโ spice might have calmed down a bit by now!! ๐๐
( no really, I have fresh spice; but not the strong hot type that I bought before๐ )
Adina says
๐ ๐ Old paprika or very cheap paprika is the worst, tastes only of dust. I think you got the hot one that time, sweet paprika is what you need. Not hot at all, not smoked, just full of flavor. Hungarian and Spanish are the best ones. Enjoy the meal!
Anne says
Thank you for posting this! I lost my Moms family recipe from way, way back and this is exactly what i was looking for!
Adina says
I am happy to hear it, Anne. Enjoy it!
Don G says
I too have tried several Hungarian goulash recipe and this by far is the best. Definately reminded me of what we had in Hungary. I highly recommend this and will be making it often.
Judith says
Must say, that the picture looks very good, but in Hungary we would call it pรถrkรถlt, the gulyas usually means gulyas soup. Yes, definitely caraway seed is a must, we didnโt put bay leaves in though. We browned the meat a bit and put the chopped onion, black pepper on top, salted it. The onion got sautรฉed with the meat and let itโs juices out, than the paprika and the liquidโฆ
Maybe somebody would be happy with the recipe of the gulyas soup too! Iโm a bit of this and a pinch of that kind of cook, so canโt really write it down.
Tunde says
Hi, I just found this recipe. Unfortunately I cannot understand why people doesnโt make some researches before they post a recipe calling it authenticโฆ This is so sad, really ? I donโt know what is this, but for sure not gulyas. Gulyas is a soup. The authentic one. It is called gulyas leves. Goulash Soup. Has a lot of vegetables, potato and pasta, all this is in gulyas soup. Together. Gulyas isnt a stew, is a SOUP!!
Here is the most authentic gulyas soup recipe what i could found. This is how should a authentic gulyas look like. Try it, it is very tasty. What you made is a stew, but not even Hungarian stew.
So complaining or not, but there is a huge difference between a stew and a soup.... Gulyas is not, never was equal with a stew, it always was a soup. Doesn't matter in how many restaurants, or homes you taste in Hungary, it is always a soup. Even the name is Gulyasleves, which means Goulash Soup.
https://www.nosalty.hu/recept/tradicionalis-gulyasleves
Adina says
Hi. Thank you for the input, Tunde. As the only Hungarian word I know is nem tudok, I have to go with the general description of a recipe, in this case, "Goulash is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe (Wikipedia)." The recipe is also reflecting the dish cooked by Hungarians living in Transylvania (and all the Romanians who learned the recipe from the Hungarians). Apart from that "authentic" is such a disputed word when it comes to food, everybody seems to have a different opinion on what a specific authentic recipe is. I might not be perfectly at ease with some Sarmale recipes (Romanian national dish) that other Romanian people call authentic, although I totally agree with them that for them their own recipe is authentic. To conclude, I always say that this is only food, it should make you content, even happy, it should not cause distress or controversy, there are enough more serious/bad things to make us unhappy.
Tunde says
@Adina, thank you for answer. You shouldnt take wikipedia as a sure source since is wrote by people. At list not the english version, because as made by people, can be wrong. What is made by people, can have mistakes. The Hungarian wikipedia is correct about gulyas. Gulyas is not soup or stew. Is soup. Even is Transylvania. What you made is porkolt, even in Transylvania.
I try to help you, not to offend you. The link what I have sent is a Hungarian site, that is for sure the authentic Gulyas. If you will go in Hungary someday, try in some restaurants, you will see, that what you will get is a soup. If you ask for porkolt, you will get a food like you made as a gulyas.
Yes, this is just food, of course, until is not wrote authentic, couse then you should follow the real, authentic version.
About sarmale we can either speak, because it is made in Hungary as well as toltott kaposzta, or in Serbia, as Sarma, or in Poland as Golabki. I eat all the versions, they are kinda the same. Is a Turkish origin dish. Just like the mici. Serbians have the cevabcici, with a little difference. I have Serbian friends, they are not use garlic for example in cevab.
The csirke paprikas is a authentic Hungarian food either, with a thick sauce, made with a little flour, not watery sauce, and the authentic versions of food they are kept as they must be. If differing, then usually wrote after the title, "as I do", or just simply is not put in the title the authentic. It is like at a traditional romanian dish, lets say papanas would be wrote, its a authentic soup, not a dessert. You got the point? ๐
You have a nice blog, keep the good work, and I reccomend to make the authentic gulyasleves, it is very tasty, i use to make 2 times a month aprox. And the porkolt either.
Va doresc numai bine, si spor la lucru cu gatitul. Cu Stima: Tรผnde.
Tunde says
@Adina, I just forgot one thing, why is important to we keep the authentic recipes as they are ๐ As you know, most of the countries culture part is the culinary part either.
Here in Dublin is very in "vogue" (before the covid of course), that the bachelor and hen parties are made at Budapest. They going there because the nightlife is much cheaper then here, the city is awesome, and they often going because of food either (not only of course, but is part of it), and they are very surprised when they order a Gulyas, or Csirkepaprikas, and they are far not like the english language site's recipes.
Why we get soup, when we ordered stew, etc. So when we put on our website a authentic recipe, it is a big responsibility, mainly if that dish is not from our natal country. thats why when I make a authentic recipe video for post, I make many many researches, but not in english, but in that country natal language, then, as you know, google is your friend, I translate them.
I check many recipes, and when I see that is the 5th-6th recipe say the same ingredients, I make them only, or if I know someone from that country, I ask her, his advice.
Is very bad to hear, or see somewhere, that the Gulyas for example is not as should be in Hungary, couse the english language sites doesnt say the same like there. Most of this sites owners, wasnt there, didnt taste the authentic dish never, they saw on a english site, and thats it, couse of course they dont speak Hungarian, or Romanian, or Serbian, or any other language, to check on thos language sites.
But is not impossible, mainly if we speak about a recipe, because can be used google translate. Do you understand what I mean with authentic recipes? Other recipes doesnt matter ๐
Martha says
@Tunde, your extensive long post I am afraid is drivel. There are no recipes of ANY national dish that can be regarded as puristically authentic. The dish is only as authentic as the people in the area of origin cook it and every cook will tweak that dish according to what they have available to them using ingredients that are common to the dish. What matters most is that the resulting food is enjoyable and worth cooking again. Gulas, Gulyas, Gulasch, goulash is eaten as a soup or stew all across Eastern Europe. A stew can also be a thick soup and the ingredients will vary. My Czech daughter in law would not add tomatoes but would always add potatoes. I like both in mine and we all add caraway seeds. I'm really not interested in your fanaticism Tunde, Adina has posted a very good recipe here that people everywhere can make and enjoy in the winter months and it is a very respectable goulas. For British cooks my one good tip would be that our British dumplings made with suet are lovely in this dish, I've never had much success with Czech dumplings..neither does my daughter in law..but I may revisit
Adina with your dumplings recipe.
Adina says
Thank you, Martha, you speak from my heart, I think exactly the same.
Al says
Really nice recipe! Thank you!
Made it with your dumplings recipe too! I didnโt have the special paprika but used ordinary paprika plus a little hot chilli powder - it was still mild in taste. Yum!
Adina says
So glad to hear it, Al. Thank you for your comment.
linda versluis says
greetings Adina, just wanted to tell you I made this last night for dinner and it was fabulous, One thing i loved about it was it was not so chunky as goulash i have tried in the past and the flavors just melded so well together. I couldn't find any hot paprika added a dash of cayenne, i will keep hunting for it as this is a keeper for us. Thanks for sharing, Linda
Adina says
Hi Linda. Thank you for letting me know, I love to hear if the recipes work for my readers as well. Have a nice week.
Violeta says
Arata foarte gustos .Voi incerca cu siguranta.
Multumesc pentru reteta.
Adina says
Mersi, Violeta. Sper sa iti placa! ๐
Chris Paulson says
My Grandfather was also born in Transylvania, and came to the USA with his family when he was 2 years old. I wanted to compare the goulash recipe I have from my mother (it was her father that came from Transylvania) to see if it is authentic, and yours was the first one I looked at. Mine has bacon, green pepper, white wine and marjoram. Have you heard of any of these ingredients used in an authentic recipe? Thanks!!
Adina says
Hi Chris. I guess it all depends on the region, you will probably not get far and find another version. This one is slightly more Hungarian than Romanian/ Transylvanian. Green peppers make total sense, we use them more than the red ones for cooking. But not the bell pepper sort, you need the smaller, pointy ones, which are only pale green, more yellowish and are milder in taste. Bacon is very often added, but I have never used white wine or marjoram. Marjoram was totally unknown to me in Romania, I image that your recipe was originally made with cimbru, which is the most common dried herb there, but difficult to get in other countries.
Zoltan Komlรณsy says
Hello Adina! Good to see your recepie about Hungarian food. Thre right method to make always start with onion in otherway is not Hungarian.
Tracy says
It was good, but I couldnโt find authentic Hungarian Sweet paprika bear me and tried organic paprika in it. I think thatโs what my dish was missing but I still loved it and it hit the spot.
Adina says
So happy to hear it, Tracy. Thank you.
Bridget says
That would be wonderful! Thanks, Adina!
Bridget says
Hello Adina, I just wanted to let you know that I made this for family dinner yesterday and thought it was wonderful! I have tried several Hungarian goulash recipes over the years and my search has ended. I served it with egg noodles, but will try your nokedli recipe next time. Also, my family and I lived in Germany for several years and I have been craving a good bowl of German gulaschsuppe -- I think this will make an excellent starting point for that! (and if you have any suggestions I would love to hear them!)
Thanks for posting this recipe, I look forward to exploring more of them!
Adina says
Hi Bridget, so happy to read your comment. We love this goulash as well. I will try to post a recipe for the German Goulaschsuppe as soon as possible. ๐
Karen (Back Road Journal) says
I can just imagine how good your goulash is...delicious!
angiesrecipes says
I won't complain as long as it involves beef ๐ And yours looks fantastic!