Name: Classic Hungarian Beef Goulash Recipe
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 35 min
Cuisine: Hungarian
Ingredients: 1 kg beef chuck, cut in 3.5cm cubes; 1 3/4 tsp cooking salt / kosher salt; 1 tsp black pepper; 1 tbsp extra virgin olive oil; 2 tbsp unsalted butter; 2 brown onions, cut into 1cm squares; 5 garlic cloves, finely minced; 2 capsicums/bell peppers (1 red and 1 yellow), cut into 2 cm squares; 2 tomatoes, cut into 8 wedges then halved; 2 carrots, peeled, cut in quarters lengthwise then into 1cm pieces; 2 potatoes, cut into 1.2cm cubes; 1/4 cup Hungarian-style paprika; 1 tsp caraway seeds, optional; 1 bay leaf; 1 tbsp finely chopped parsley, optional garnish; 1 litre low-sodium beef stock/broth

There’s something truly magical about a warm, hearty stew that wraps you in comfort—**Classic Hungarian Beef Goulash Recipe** is exactly that kind of dish. With its rich paprika aroma and tender beef, it promises both flavor and coziness in every bite.

A close-up image of a ladle holding a thick, rich stew filled with chunks of brown meat, orange potato pieces, and red bell pepper slices, all mixed in a deep reddish-brown broth. The stew is garnished with small green herb leaves scattered on top. The ladle is inside a large pot with a dark, rustic-looking rim, and the background shows more stew with visible tender meat and vegetables submerged in the liquid. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Classic Hungarian Beef Goulash Recipe
Top Tip
How to Serve Classic Hungarian Beef Goulash Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Classic Hungarian Beef Goulash Recipe

Why You'll Love This Recipe

I’ve made this Classic Hungarian Beef Goulash Recipe more times than I can count, and what keeps me coming back is how it strikes the perfect balance between simplicity and impressive flavor. It’s the kind of recipe you’ll want cozying up your dinner table on chilly nights.

Deep, authentic flavor: The Hungarian paprika infuses the stew with a smoky, slightly sweet character that’s impossible to resist.
Tender beef every time: Slow cooking breaks down the chuck into melt-in-your-mouth goodness.
Easy to make: Just a single pot and straightforward steps make it perfectly approachable.
Flexible and forgiving: Whether you use an oven, stove, or slow cooker, it turns out just right.

The dish is a rich, dark red stew with visible chunks of tender brown meat and evenly cut pieces of orange and yellow vegetables, likely carrots and potatoes, all floating in a thick sauce. The stew fills a round light blue pot with slight browning on the rim, and a golden spoon is placed inside the pot on the right side. The background features a few torn pieces of light brown bread and some vibrant autumn leaves in red, orange, and yellow, placed on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Classic Hungarian Beef Goulash Recipe really comes down to the harmony between ingredients—robust beef, vibrant paprika, and fresh veggies create a stew that tastes both traditional and fresh. Here are the key ingredients and why they’re important to nail:

Flat lay of a small pile of beef chuck cubes, two medium brown onions diced, five garlic cloves peeled, one red and one yellow bell pepper cut into chunks, two ripe tomatoes quartered, a heaping spoonful of paprika powder in a small bowl, a few caraway seeds scattered nearby, a single bay leaf, two peeled carrots cut into chunks, two medium potatoes cubed, a small bunch of finely chopped parsley, a small dish of cooking salt, a pepper grinder, a drizzle of olive oil in a shallow dish, and a couple of cubes of unsalted butter placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Beef chuck: This cut has great marbling and connective tissue that melts into tender, flavorful chunks during slow cooking.
Hungarian-style paprika: Using authentic paprika is a game-changer here; it’s smoother and less bitter than regular paprika, giving the goulash that classic taste.
Brown onions: They caramelize beautifully, adding natural sweetness and depth to the stew base.
Garlic: Provides an underlying warmth and savory punch without overpowering the other flavors.
Bell peppers (capsicum): They bring a subtle sweetness and fresh crunch when just cooked through.
Tomatoes: They help break down the stew’s richness and add a pleasant tangy note.
Caraway seeds (optional): A traditional touch that adds a mild earthy, almost anise-like flavor that transports you to Central Europe.
Bay leaf: Boosts the stew’s aromatic complexity in subtle ways.
Beef stock: Low-sodium for control over salt while enhancing the stew’s depth.
Carrots and potatoes: Classic stew veggies to balance texture and sweetness.
Parsley (optional garnish): A fresh pop of color and brightness at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Classic Hungarian Beef Goulash Recipe depending on what I have on hand or the mood I’m in. Don’t be shy about making it your own — that’s part of the fun!

Variation: Once, I swapped the traditional beef chuck for beef cheeks, and the stew became unbelievably silky and tender. If you prefer leaner meat, try brisket, but remember it cooks faster, so keep an eye on it.
Vegetables: Feel free to toss in some parsnips or celery for more earthy notes, especially in fall and winter.
Spice level: Traditional Hungarian goulash isn’t spicy hot, so skip hot paprika and rely on the sweetness of regular or Hungarian paprika for that deep color and flavor.
Cooking method: I usually choose the oven method because I enjoy the caramelization on the meat edges, but if you’re busy, a slow cooker is a fantastic hands-off option.

Step-by-Step: How I Make Classic Hungarian Beef Goulash Recipe

Step 1: Season the Beef and Prepare the Base

First off, toss those beef chunks with half of your salt and black pepper. Seasoning at this stage gives the meat a solid flavor base. Then heat your olive oil and butter in a big, sturdy dutch oven. As soon as the butter melts, add your onions and cook them over high heat for about 6 minutes, until their edges just start turning golden. This is key for that savory sweetness I always look forward to in my goulash.

Step 2: Brown the Beef

Add the beef to your pot and stir well. Don’t worry if it doesn’t get a deep brown crust—that’s not what you’re after here. Just cook it until the outside changes from red to brown, about 2 minutes. This step locks in juices and adds subtle flavor for the slow cooking ahead.

Step 3: Add Veggies and Spice

Next up, stir in your minced garlic, capsicum, and tomatoes. Cook this for around 3 minutes so the tomatoes start breaking down nicely, adding body to the stew. Toss in your paprika, caraway seeds (if you’re using them), and bay leaf, stirring just for 30 seconds to release those beautiful aromas.

Step 4: Slow Cook to Tender Perfection

Pour in your beef stock, give the pot a good stir, and bring the whole thing to a gentle simmer. Cover with the lid and pop your dutch oven into a preheated 180°C/350°F oven for 1.5 hours. This slow cook helps the beef soften while developing those deep flavors.

Step 5: Add Potatoes and Carrots

After 1.5 hours, the beef should be tender but not quite falling apart. Stir in your carrots and potatoes, cover again, and return it to the oven for another 30 minutes. Check your beef—if it’s not yet “fall-apart” tender, give it extra time in 10-minute increments. Patience pays off here!

Step 6: Serve and Garnish

Ladle the goulash into bowls and sprinkle generously with fresh parsley if you like that extra pop of green freshness. It’s perfect just as it is, but I often set the table with crusty bread or cheesy breads on the side for perfect dunking.

Top Tip

From my many attempts making this Classic Hungarian Beef Goulash Recipe, here are my favorite tips that really make a difference:

Use authentic Hungarian-style paprika: It transforms the stew; using regular paprika won’t quite give you that smoky, sweet depth.
Don’t rush the slow cook: Patience here means tender beef and amazing flavor. Set your timer but check texture before calling it done.
Get caramelization for extra flavor: The oven method is my go-to because it gives subtle browning on the beef and onions that you can’t get just on the stove top.
Be gentle when stirring: You want to keep the beef chunks intact, so stir gently especially after adding the potatoes and carrots.

How to Serve Classic Hungarian Beef Goulash Recipe

Hungarian beef goulash - Serving Suggestion

Garnishes

I’m a huge fan of finishing with fresh parsley—its bright, herbal note lifts the hearty stew beautifully. Some like a dollop of sour cream for creaminess, but I keep it simple with just parsley and plenty of bread to soak up the sauce.

Side Dishes

Traditionally, I serve it with rustic Hungarian nokedli (small dumplings), but mashed potatoes or crusty bread work beautifully too. Roasted root vegetables on the side add even more comfort to the plate.

Creative Ways to Present

Once I’ve made this for a dinner party, I served the goulash in mini cast iron pots with a sprinkle of cheese melted on top under the broiler for a bubbly finish. It was a fun twist that made everything feel special and extra cozy!

Make Ahead and Storage

Storing Leftovers

I usually let the goulash cool to room temperature then store it in airtight containers in the fridge. It keeps perfectly for 4 to 5 days and honestly, tastes better the next day when the flavors have fully melded.

Freezing

This recipe freezes brilliantly. I portion it into freezer-safe containers and pop them in for up to three months. Thaw overnight in the fridge and it’s ready to gently reheat without losing any of that rich flavor.

Reheating

To reheat, I prefer warming on the stovetop over low heat, stirring occasionally to prevent sticking. Adding a splash of water or stock helps keep the stew saucy and delicious, just like fresh.

Frequently Asked Questions:

What cut of beef is best for Hungarian goulash?

The best cut for Classic Hungarian Beef Goulash Recipe is beef chuck because it has good marbling and connective tissue that breaks down beautifully during slow cooking, making the meat very tender. Beef cheeks and osso bucco are also fantastic alternatives if you want an even richer texture.

Can I make this goulash spicy?

Traditional Hungarian goulash isn’t spicy hot, so typically you should avoid hot paprika. However, if you want to add some heat, you can experiment by adding a pinch of cayenne or hot paprika, but be cautious to not overpower the natural sweet paprika flavor.

What’s the best way to thicken the goulash sauce?

This Classic Hungarian Beef Goulash Recipe thickens naturally as it simmers, thanks to the breakdown of beef collagen and the reduced stock. If your sauce is too thin, you can simmer uncovered for a short time to reduce it, or mash some of the cooked potatoes into the sauce for natural thickening.

Can I prepare this recipe on the stove instead of the oven?

Yes! While the oven method is my favorite because of even heat and caramelization, you can absolutely cook the goulash on the stove over ultra-low heat. Just cover and stir occasionally to prevent sticking. Cook for 1.5 hours with the beef, then add the potatoes and carrots, cooking for an additional 30 minutes.

Final Thoughts

Classic Hungarian Beef Goulash Recipe is one of those recipes that invites warmth, comfort, and hearty satisfaction to your table every time. I truly believe it’s worth having in your cooking repertoire—not just for its amazing flavor but because it’s a dish that encourages slow cooking, cozy nights, and sharing with the people you love. Give it a try, and soon enough it might just become one of your favorite go-to dinners.