This Authentic Hungarian Goulash is the ultimate one-pot wonder, combining tender, slow-cooked beef chuck with hearty potatoes and carrots in a deeply flavorful broth, all brought to life by the star—rich Hungarian paprika. It’s a comforting classic that effortlessly transforms simple ingredients into an extraordinary meal, perfect for chilly evenings or any time you need a culinary hug. This recipe is a genuine game-changer and the perfect, approachable way to dive into world-class comfort food.

Why You’ll Love This Recipe

Velvety, Rich Flavor: The magic here is the Hungarian sweet paprika. When bloomed in the oil, it creates a deep, unforgettable, signature flavor that is both sweet and complex—none of that bland stew business here!
Fork-Tender Beef: We’re using beef chuck and letting it simmer low and slow. This transforms the meat into meltingly tender cubes that just fall apart in your mouth. Seriously, it’s unreal.
Hearty One-Pot Meal: This goulash has everything you need right in the pot: protein, potatoes, and vegetables. It’s robust, satisfying, and simplifies dinner (and cleanup!) beautifully.
A Hug in a Bowl: There’s just something about a traditional recipe like this that feels like wrapping yourself in a warm blanket. It’s the ultimate comfort food and a fantastic way to impress your friends.

Ingredients

All you need for this authentic goulash are a few simple ingredients and a little patience! Yes, it’s that easy. But first, let’s talk about the key players and what they bring to the party:

Sunflower Oil: This is our base for sautéing! It has a neutral flavor that lets the other ingredients shine.
Onions: The foundation of all great goulash! Cooking them low and slow until they’re golden and soft is crucial for building a sweet, savory base.
Garlic: Adds that beautiful aromatic depth we all love. Don’t let it burn—we just want it fragrant!
Beef Chuck: This is the best cut for slow-cooking. Its marbling melts during the long simmer, resulting in incredibly tender, juicy beef.
Hungarian Sweet Paprika: The undisputed star! Use high-quality Hungarian paprika for the most authentic color and flavor. This is non-negotiable!
Smoked Paprika: A little smoky hint that adds another layer of complexity and depth to the flavor profile.
Caraway Seeds (Crushed): A unique, savory-sweet addition that is essential for a true Hungarian taste. Crushing them gently helps release their aroma.
Carrots and Potatoes: These add earthiness, texture, and transform the goulash into a truly filling meal. They soak up all that incredible broth!
Red Bell Pepper and Tomato: They add a touch of sweetness, acidity, and color, giving the broth a nice body as they break down.
Beef Broth: The liquid gold! It provides the rich base for the stew and keeps everything moist as the beef tenderizes.
Salt and Black Pepper: Our essential seasonings! Taste and adjust at the end to make it absolutely perfect.
Bay Leaf: A simple herb that adds a wonderful, subtle savory background note to the broth as it simmers.
Fresh Parsley: Used as a garnish for a final pop of color and fresh flavor right before serving.

Note: The precise measurements and quantities for all of these ingredients will be provided in the recipe card directly under this article!

How to Make the Authentic Hungarian Goulash

This process is straightforward, but remember: the longer it simmers, the better it gets!

Step 1: Build the Flavor Foundation

Heat the sunflower oil in your largest pot or Dutch oven over medium heat. Add the chopped onions and cook them patiently for about 8–10 minutes until they are beautifully golden and soft. This step is key! Next, toss in the minced garlic and cook for just 1 minute until you can smell its gorgeous fragrance.

Step 2: Brown the Beef

Add the beef cubes to the pot and brown them well on all sides, about 5–7 minutes. They don’t need to be cooked through, just nicely sealed for flavor and texture!

Step 3: Bloom the Paprika

Crucial Step Alert! Remove the pot from the heat briefly. Now, stir in the sweet paprika, smoked paprika, and crushed caraway seeds. Make sure to coat every piece of beef—this “blooming” of the paprika is what gives the goulash its amazing color and flavor. Return the pot to the heat and cook for about 3 minutes with the chopped tomato and bell pepper.

Step 4: Simmer for Tenderness

Pour in the beef broth, then add the salt, pepper, and the bay leaf. Bring the whole pot up to a boil, then immediately reduce the heat to low. Let it simmer, uncovered, for a full 60 minutes, stirring occasionally. This is where the magic happens and the beef starts to melt.

Step 5: Add Veggies and Finish Cooking

After the initial hour, add the sliced carrots and diced potatoes to the pot. Continue simmering for another 30–35 minutes, or until both the beef is perfectly tender and the vegetables are soft.

Step 6: Serve and Enjoy!

Before serving, be sure to remove and discard the bay leaf. Give it a final taste and adjust the seasoning if needed. Ladle out generous bowls of goulash and finish with a sprinkle of fresh, bright parsley. Seriously, trust me, this is going to be your new favorite.

Pro Tips for Making the Recipe

Go for High-Quality Paprika: This is a Hungarian dish, and the paprika is the soul of the recipe. Investing in authentic Hungarian sweet paprika will make a huge difference in the color and depth of flavor.
Don’t Rush the Onions: Cooking the onions low and slow in Step 1 until they are properly golden and sweet builds the foundational flavor. Resist the urge to crank the heat!
Crush the Caraway Seeds: Briefly crushing the caraway seeds (with the back of a spoon or a mortar and pestle) releases their essential oils, making their flavor much more pronounced in the final dish.
Patience for Tenderness: The one hour and 35 minutes of total simmering time is essential. The beef chuck needs this time to break down and become that fall-apart tender consistency you want.

How to Serve

This goulash is a hearty meal all on its own, but here are a few perfect pairings to make the dinner complete:

The Classic Pairing: Serve it with a dollop of sour cream or crème fraîche on top for a cooling, creamy contrast to the rich, warm stew.
Bread is Your Friend: Goulash practically begs for something to soak up that incredible sauce. A slice of crusty, rustic bread or a simple, homemade egg noodle (like nokedli or spätzle) is absolutely divine.
Simple Side Salad: Cut the richness with a light, simple green salad dressed with a bright vinaigrette.

Make Ahead and Storage

This goulash tastes even better the next day once the flavors have had more time to meld. Score!

Storing Leftovers

Allow the goulash to cool completely, then transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 4 days.

Freezing

Goulash freezes like a dream! Transfer cooled goulash (minus any dairy garnish) into a freezer-safe container or heavy-duty freezer bag, leaving a little headspace. Freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Reheating

Reheat on the stovetop over low heat, stirring occasionally, until it is warmed all the way through. If it seems too thick, add a splash of beef broth or water to bring it back to the right consistency.

FAQs

Can I use a different type of beef for this goulash?

Yes, while beef chuck is highly recommended for its tenderness when slow-cooked, you can also use beef shoulder or round steak. Just ensure the meat is cut into uniform bite-sized cubes. If you use a leaner cut, be aware that it might require slightly less cooking time to avoid drying out, though the long simmer is key for flavor.

Is it possible to make this recipe in a slow cooker?

Absolutely! You’ll still want to complete the first few steps (browning the beef and blooming the paprika) on the stovetop for maximum flavor. After Step 5, transfer everything to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, adding the potatoes and carrots for the last 1.5 hours of cooking time.

Why do I need to remove the pot from the heat before adding the paprika?

This is a super important trick! Paprika, especially sweet paprika, can become bitter if it scorches. Removing the pot from the heat briefly ensures the paprika is mixed in with the oil and fat and allowed to “bloom” (releasing its color and flavor) without burning, which gives the goulash its beautiful, authentic color.

What can I use if I don’t have caraway seeds?

Caraway seeds are traditional and truly elevate the authentic flavor, but if you absolutely can’t find them, you can substitute with a small amount of cumin seeds (use sparingly as the flavor is stronger) or even a pinch of dried marjoram. However, for the best and most traditional result, I highly encourage you to find the caraway!