This Hungarian Goulash recipe combines tender beef, sweet paprika, onions, red peppers, tomatoes, carrots, and potatoes in a rich, savory broth. The beef is browned first for extra depth, then simmered until tender and served in bread bowls with a swirl of sour cream.
Ingredients
- 4 tbsp butter
- 2 large yellow onions, chopped
- 2 tbsp sweet paprika
- 750 g stewing beef, cut into ½-inch pieces
- 5 garlic cloves, minced
- 2 red bell peppers, seeded and cut into ½-inch chunks
- 2 tomatoes, diced
- 2 carrots, diced
- 2 medium potatoes, cut into ½-inch chunks
- 5 cups beef broth
- 1 bay leaf
- Salt, to taste
- ½ tsp freshly ground black pepper
- ½ tsp crushed caraway seeds, optional
- 2 tbsp tomato paste
- 4 round bread loaves
- 150 ml sour cream
Instructions
Prepare the vegetables
Chop the onions, cut the red bell peppers into ½-inch chunks, dice the tomatoes and carrots, and cut the potatoes into ½-inch chunks.
Brown the beef
Melt 1 tablespoon of the butter in a Dutch oven or other heavy pot over medium-high heat.
Add the beef and brown it well on all sides in 3 batches, adding another tablespoon of butter for each batch.
Remove the browned beef from the pot and set aside.
Build the goulash base
Add the remaining 1 tablespoon of butter to the pot.
Add the onions, garlic, and red bell peppers and cook for 5 to 10 minutes, until softened.
Add the tomato paste, sweet paprika, black pepper, and crushed caraway seeds, if using.
Stir well and cook for about 2 minutes.
Return the browned beef to the pot.
Simmer the beef
Add the tomatoes, beef broth, and bay leaf.
Bring to a gentle boil, then reduce the heat to medium-low.
Cover and simmer for 40 minutes.
Add the carrots and potatoes
Add the carrots and potatoes.
Bring the goulash back to a boil, then reduce the heat again.
Cover and simmer for another 30 to 40 minutes, or until the beef is tender.
Taste and season with salt as needed.
Remove the bay leaf.
Prepare the bread bowls and serve
Just before the goulash is ready, use a bread knife to cut a hole in the top of each bread loaf.
Scoop out some of the inside to create a hollow center.
Place the bread loaves on plates and ladle the hot goulash into them.
Finish each serving with a swirl of sour cream and serve immediately.
Recipe Notes
Use good-quality paprika
Paprika is one of the main flavors in this goulash, so use a good-quality sweet paprika if possible. Hungarian sweet paprika is an excellent choice and gives the stew its characteristic color and warmth.
Brown the beef in batches
Avoid crowding the pot when browning the beef. Cooking it in several batches allows the pieces to develop better color instead of steaming, which gives the finished goulash more depth of flavor.
Let the beef become fully tender
Stewing beef can vary considerably in tenderness. If it still feels firm after the stated cooking time, continue simmering gently until it becomes tender, adding a little extra broth if necessary.
The bread bowls are optional
The goulash can be served directly in bowls if you do not want to use bread loaves. If using bread bowls, hollow them out shortly before serving so they remain sturdy enough to hold the hot stew.
For extra flavor in the bread bowls
If you want a richer bread bowl, lightly spread the inside with garlic butter and warm it in the oven for a few minutes before adding the goulash.
Good for leftovers
The goulash can be made ahead and reheated gently. The flavors often become even more developed after resting. Store the stew separately from the bread bowls so the bread does not become soggy.
Want to learn more about the dish, its flavors, variations and place in Hungarian food culture? Read our guide to Hungarian Goulash.