Goulash Recipe
Tender beef, sweet paprika, caraway and vegetables come together in a slowly simmered Hungarian-style stew.
Brown first, simmer gently
Build the sauce in stages: brown the beef in batches so it develops a crust, then soften the onions thoroughly. Take the pot off the heat briefly before adding the paprika, and follow it with hot liquid immediately to prevent bitterness. Keep the beef at a gentle simmer until tender, adding the potatoes and carrots during the final 30–35 minutes so they hold their shape.
- Yield
- Approximately 2.5 liters of goulash
- Servings
- 6 servings
- Total time
- 2 hr 35 min
- Difficulty
- Medium
- Prep time
- 25 min
- Cook time
- 2 hr 10 min
Ingredients for Hungarian Beef Goulash
Ingredients
How to Make Hungarian Beef Goulash
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01
Brown the meat in batches
20 minutesPat the beef dry with paper towels. Heat half the oil in the pot until very hot. Add the meat in 2–3 batches in a single layer and brown the surfaces. Transfer the browned meat to a plate.
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02
Prepare the onion base
12 minutesAdd the remaining oil. Cook the chopped onion over medium-low heat until softened and lightly caramelized; add the garlic and cumin seeds during the last 1 minute.
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03
Add the paprika
2 minutesRemove the pot from the heat for 20–30 seconds. Stir in the paprika and tomato paste. To keep the spices from burning, immediately add some of the meat and 300 ml hot liquid, then scrape up the browned bits from the bottom.
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04
Cook the meat until tender
85 minutesReturn all the browned meat to the pot. Add the chopped tomatoes, kapya pepper, bay leaf, salt, black pepper and the remaining liquid. Once it begins to boil, reduce the heat. Cook with the lid slightly ajar until the meat is noticeably tender, about 80–90 minutes.
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05
Add the vegetables and finish cooking
35 minutesAdd the carrots and potatoes in large pieces. Cook over low heat for another 30–35 minutes, until the vegetables are tender and the sauce has naturally thickened. If needed, add a little hot water to adjust the consistency.
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06
Rest and serve
10 minutesRemove the bay leaf. Turn off the heat and let the goulash rest for 10 minutes. Check the balance of salt and pepper one last time, then serve hot.
Mastery Guide
Review the technical details, common mistakes and correct practices that determine the recipe result.
Critical Tips
Do Not Brown the Meat in a Crowded Pot
Too much meat lowers the pot's temperature, causing it to steam instead of brown.
Best practice: Cook the meat in a single layer in 2–3 batches.
Do Not Burn the Paprika
Paprika can quickly turn bitter over high heat.
Best practice: Remove the pot from the heat briefly, then add the liquid immediately after adding the paprika.
Add the Vegetables Later
If you add the potatoes and carrots at the beginning, they may fall apart by the time the meat is tender.
Best practice: Add the vegetables during the last 30–35 minutes.
Common Mistakes
Stirring the Meat Constantly
The meat cannot develop a brown crust unless its surface makes contact with the pan.
Best practice: After adding the meat, wait for one side to brown.
Using Too Little Paprika
The goulash loses its defining character and becomes more like an ordinary meat stew.
Best practice: Use approximately 2 tablespoons sweet paprika for 800 g of meat.
Boiling Too Rapidly
A vigorous boil can toughen the meat and reduce the sauce unevenly.
Best practice: Maintain a gentle simmer.
Why Does This Happen?
Why Does Long Cooking Tenderize Meat?
Over time and with moisture, collagen in the connective tissue turns into gelatin and tenderizes tough cuts.
Best practice: Cook patiently over low heat.
Why Do Onions Help Thicken the Sauce?
As the onions cook, they break down and blend into the body of the sauce.
Best practice: Finely chop the onions and soften them thoroughly first.
Why Does Paprika Need Fat?
The fat-soluble flavor and color compounds disperse more effectively with brief contact.
Best practice: Add the spice to the oily base, but do not let it burn.
Mayana Tips
Serving the Next Day
After resting, the paprika and meat-broth flavors may meld more fully.
Best practice: You can prepare it one day ahead and cool it safely.
Do Not Force the Thickness with Flour
In the traditional preparation, the onions and potatoes provide natural thickness.
Best practice: First, let it reduce uncovered.
Keep the Accompaniment Simple
The intense paprika flavor can compete with strongly flavored garnishes.
Best practice: Serve with bread or plain rice.
Ingredients & Measurements
Choosing the Cut of Meat
Very lean cuts, such as the round, can become dry during a long braise.
Best practice: Choose stew meat with connective tissue, such as chuck or brisket.
Paprika Quality
Stale paprika adds color but lacks flavor.
Best practice: Use fresh, sweet Hungarian paprika.
Liquid Amount
Goulash can be fluid, somewhere between a soup and a stew; the meat does not need to be completely submerged.
Best practice: Add enough liquid to cook the meat and vegetables comfortably.
Cooking Techniques
Searing
Browning adds depth to the sauce through Maillard flavors.
Best practice: Sear the meat in batches over high heat, using dry surfaces.
Low-Heat Braising
A gentle simmer slowly tenderizes the meat.
Best practice: Keep the pot at a gentle simmer.
Adding Vegetables in Stages
Different cooking times require separate timing for the right texture.
Best practice: Add the potatoes and carrots during the final stage.
How to Store and Make Hungarian Beef Goulash Ahead
- Serving temperature
Serve hot.
- Best resting time
Let the goulash rest, covered, for 10 minutes after cooking to help the sauce settle.
- Refrigerator storage
Cool quickly and store in a covered container for 3–4 days at 4°C or below.
- Room-temperature limit
Do not leave cooked goulash at room temperature for more than 2 hours.
- Freezing
Freeze in portions for up to 2–3 months.
- Thawing method
Thaw in the refrigerator overnight.
- Reheating
Reheat in the pot over low to medium heat, adding a little hot water if needed, until heated through.
- Make-ahead steps
It can be cooked 1 day ahead; the flavors will be more blended the next day.
- Serving suggestion
Serve with country bread, plain rice or on its own as a hot main dish.
Nutrition
1 serving: 1/6 of the recipe; including serving additions
Approximate calculation based on 1/6 of the recipe, including the beef, vegetables and specified amount of oil. Values are approximate calculations.
Frequently Asked Questions About Hungarian Beef Goulash
What cut of meat is used for goulash?
Beef chuck, brisket, or cubed meat with connective tissue suited to long cooking produces good results.
Is paprika essential in goulash?
Yes. Sweet paprika is the defining flavor of Hungarian goulash; if you want heat, you can also add a small amount of hot paprika.
Why does paprika turn bitter?
It can burn and turn bitter if cooked in oil over high heat for too long. Stir briefly, then add the liquid immediately.
Can goulash be made a day ahead?
Yes. When cooled and stored in the refrigerator, the flavors may meld more fully by the next day.
What should you do if the goulash is too watery?
For the last 10–15 minutes, simmer uncovered over low heat to evaporate the excess liquid; adding flour is not necessary.
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